https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AClostridium_butyricum%2F2%2Fen 2026-05-10T04:54:10Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Clostridium_butyricum/2/en&diff=140408&oldid=prev 2024-04-17T11:42:46Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>&#039;&#039;&#039;&#039;&#039;Clostridium butyricum&#039;&#039;&#039;&#039;&#039; is a strictly [[anaerobic organism|anaerobic]] [[endospore]]-forming [[Gram-positive]] [[butyric acid]]–producing [[bacillus]] subsisting by means of [[fermentation (biochemistry)|fermentation]] using an intracellularly accumulated amylopectin-like α-[[polyglucan]] (granulose) as a [[Substrate (chemistry)|substrate]]. It is uncommonly reported as a human pathogen and is widely used as a [[probiotic]] in Japan, Korea, and China. &#039;&#039;C. butyricum&#039;&#039; 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. The connection with [[dairy product]]s is shown by the name, the &#039;&#039;butyr-&#039;&#039; in &#039;&#039;butyricum&#039;&#039; reflects the relevance of [[butyric acid]] in the bacteria&#039;s metabolism and the connection with Latin &#039;&#039;[[wikt:butyrum#Latin|butyrum]]&#039;&#039; and Greek &#039;&#039;[[wikt:βούτυρον#Ancient Greek|βούτυρον]]&#039;&#039;, with word roots pertaining to butter and cheese.</div>

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