Bacterium
clostridium tyrobutyricum
Subclass of:
Clostridium
Definitions related to clostridium tyrobutyricum:
  • A species of anaerobic, Gram positive, rod shaped bacteria assigned to the phylum Firmicutes. This species is sporulating, ferments glucose and xylose and produces butyric acid and acetic acid as fermentation by-products. C. tyrobutyricum is present in milk and causes late-blowing defect in cheeses with high pH leading to product loss.
    NCI Thesaurus
    U.S. National Cancer Institute, 2021
  • A species of gram-positive bacteria in the family Clostridiaceae responsible for spoilage of some CHEESE via FERMENTATION of BUTYRIC ACID.
    NLM Medical Subject Headings
    U.S. National Library of Medicine, 2021
  • Any bacterial organism that can be assigned to the species Clostridium tyrobutyricum.
    CDISC Terminology
    Clinical Data Interchange Standards Consortium (CDISC), 2021
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