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| Physical Characters and Index |
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| Use and description |
| Clostridium butyricum is a strictly anaerobic endospore-forming Gram-positive 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. 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 in the bacteria’s metabolism and the connection with Latin butyrum and Greek βο?τυρον, with word roots pertaining to butter and cheese. |
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