| 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)
| |
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]
- ^ Seki H, Shiohara M, Matsumura T, Miyagawa N, Tanaka M, Komiyama A, et al. (February 2003). "Prevention of antibiotic-associated diarrhea in children by Clostridium butyricum MIYAIRI". Pediatrics International. 45 (1): 86–90. doi:10.1046/j.1442-200x.2003.01671.x. PMID 12654076. S2CID 23451154.
- ^ Meng X, Karasawa T, Zou K, Kuang X, Wang X, Lu C, et al. (August 1997). "Characterization of a neurotoxigenic Clostridium butyricum strain isolated from the food implicated in an outbreak of food-borne type E botulism". Journal of Clinical Microbiology. 35 (8): 2160–2162. doi:10.1128/JCM.35.8.2160-2162.1997. PMC 229926. PMID 9230405.
- ^ Newman G (1904). Bacteriology And The Public Health. Philadelphia, Pennsylvania: P. Blakiston's Son and Co. pp. 107–110. ISBN 9781345750270.