Quick search:
 
Advanced search


Species/Subspecies: Clostridium tyrobutyricum
Etymology: Genus name: a small spindle.
Species epithet: the butyric acid-producing organism from cheese
Significance:During cheese production (particularly of Emmentaler, Gouda and Edamer), it is very important that the raw milk does not contain spores of C. tyrobutyricum.
  [Important]   
Taxonomy:
PhylumClassOrderFamilyGenus
FirmicutesClostridiaClostridialesClostridiaceaeClostridium
Type Strain: ATCC 25755 = CCUG 48315
Macromorphology (smell): Forms small (0.5 mm in diameter) grayish and translucent colonies on blood agar. The colonies are glossy and usually β-hemolytic.
Micromorphology: Rods (1.1-1.6 x 1.9-13.9 µm), which usually are motile (peritrichous).
Gram +/Gram -:G+
Metabolism: Anaerobic
Catalase/Oxidase:-/?
Other Enzymes: DNase-, esculinase-, tryptophanase- (= indol-)
Fermentation of carbohydrates:
D-glucoselactosemaltoseL-rhamnosesucrose
?----
L-arabinosecellobioseD-mannitolsalicintrehalose
--v--
glycerolinulinraffinoseD-sorbitolstarch
?----
Fructose is one of the few carbohydrates that is fermented by C. tyrobutyricum.
Spec. Char.:
Hosts:
Reservoir: C. tyrobutyricum is present in the environment and raw milk may contain spores of this bacterium.
Disease (Swedish):C. tyrobutyricum är inte patogen, men kan orsaka feljäsning och sönderjäsning av vissa ostsorter.
Disease (English):C. tyrobutyricum is not patogenic, but it may cause the so-called "late-blowing" defect in certain cheeses.
Clinical Picture:
16S rRNA Seq.:  -
Taxonomy/phylogeny:
Comment:If raw milk, which is used in production of cheese, is contaminater with spores of C. tyrobutyricum, these may germinate. Then, large cracks are formed in the cheese, which tastes and smells bad because butyric acid is produced by C. tyrobutyricum, during the "late-blowing" defect.
Updated:2018-12-14

Recently Updated

Recent blog posts

Most recent comment


Swedish University of Agricultural Sciences