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''Clostridium'' contamination in brewing methods such [[Sour Mashing]] can be controlled by lower the pH of the wort/mash. However, some species of Clostridium are acid tolerant. For example, C. butyricum and C. tertium were found to survive a pH as low as 4.0 <ref>[http://www.hindawi.com/journals/isrn/2013/731430/ Growth Limiting pH, Water Activity, and Temperature for Neurotoxigenic Strains of Clostridium butyricum. Hamid B. Ghoddusi, Richard E. Sherburn, and Olusimbo O. Aboaba. 2013.]</ref><ref name="Hawthorne"></ref>. Therefore, pre-acidifying during the [[Sour Mashing]] process to a pH of 3.9 or lower may produce the best results.
Temperature resistance varies from species to species of ''Clostridium''. Most species have an optimal growth at around 104°F (37°C) <ref>[https://books.google.com/books?id=bA9tAwAAQBAJ&pg=PA232&lpg=PA232&dq=clostridium+butyricum++temperature+range&source=bl&ots=JQLbTobiNS&sig=qfc-2rsj3zOXHf4pGpvP6PW1A90&hl=en&sa=X&ei=-weGVbW-E8WeNtK4gfgP&ved=0CCQQ6AEwATgU#v=onepage&q=clostridium%20butyricum%20%20temperature%20range&f=false Textbook of Microbiology & Immunology. Subhash Chandra Parija. 2nd Edition. Feb 10, 2014.]</ref>. However, ''C. thermosaccharolyticum'' can survive temperatures as hot as 149°F (65°C). Additionally, some spores of some species of ''Clostridium'' (such as ''C. tertium'') can survive boiling temperatures for longer than 1.5 hours <ref name="Hawthorne"></ref>.
===Fusobacterium nucleatum===