Clostridium butyricum
Species of bacterium / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Clostridium butyricum?
Summarize this article for a 10 year old
Clostridium butyricum is a strictly anaerobic endospore-forming Gram-positive butyric acid–producing bacillus subsisting by means of fermentation using an intracellularly accumulated amylopectin-like α-polyglucan (granulose) as a substrate. It is uncommonly reported as a human pathogen and is widely used as a probiotic in Japan, Korea, and China.[1] C. butyricum is a soil inhabitant in various parts of the world, has been cultured from the stool of healthy children and adults, and is common in soured milk and cheeses.[2] The connection with dairy products is shown by the name, the butyr- in butyricum reflects the relevance of butyric acid in the bacteria's metabolism and the connection with Latin butyrum and Greek βούτυρον, with word roots pertaining to butter and cheese.[3]
Clostridium butyricum | |
---|---|
C. butyricum MIYAIRI 588 tablets produced by Miyarisan Pharmaceutical, Tokyo, Japan. | |
Scientific classification ![]() | |
Domain: | Bacteria |
Phylum: | Bacillota |
Class: | Clostridia |
Order: | Eubacteriales |
Family: | Clostridiaceae |
Genus: | Clostridium |
Species: | C. butyricum |
Binomial name | |
Clostridium butyricum Prazmowski 1880 (Approved Lists 1980) | |