Clostridium tyrobutyricum W55 is an anaerobe bacterium that was isolated from raw milk.
anaerobe Bacteria| @ref 20215 |
Last LPSN update
2026-02-09 11:18:21 |
| Domain Bacteria |
| Phylum Bacillota |
| Class Clostridia |
| Order Eubacteriales |
| Family Clostridiaceae |
| Genus Clostridium |
| Species Clostridium tyrobutyricum |
| Full scientific name Clostridium tyrobutyricum van Beynum and Pette 1935 (Approved Lists 1980) |
| BacDive ID | Other strains from Clostridium tyrobutyricum (5) | Type strain |
|---|---|---|
| 2738 | C. tyrobutyricum DSM 2637, ATCC 25755, NCIMB 10635, CCUG 48315, ... (type strain) | |
| 2735 | C. tyrobutyricum G33R, DSM 663 | |
| 2737 | C. tyrobutyricum La1, DSM 1460 | |
| 135616 | C. tyrobutyricum CIP 60.31 | |
| 139499 | C. tyrobutyricum CIP 60.51 |
| @ref | Name | Growth | Medium link | Composition | |
|---|---|---|---|---|---|
| 252 | CHOPPED MEAT MEDIUM WITH CARBOHYDRATES (DSMZ Medium 110) | Medium recipe at MediaDive  | Name: CHOPPED MEAT MEDIUM WITH CARBOHYDRATES (DSMZ Medium 110) Composition: Ground beef 500.0 g/l Casitone 30.0 g/l Agar 15.0 g/l K2HPO4 5.0 g/l Yeast extract 5.0 g/l D-Glucose 4.0 g/l Starch 1.0 g/l Maltose 1.0 g/l Cellobiose 1.0 g/l L-Cysteine HCl 0.5 g/l Ethanol 0.19 g/l Vitamin K3 0.05 g/l Hemin 0.005 g/l Sodium resazurin 0.0005 g/l Vitamin K1 NaOH Distilled water | ||
| 252 | PY + X MEDIUM (N2/CO2) (DSMZ Medium 104c) | Medium recipe at MediaDive | Name: PY + X MEDIUM (N2/CO2) (DSMZ Medium 104c) Composition: Yeast extract 10.0 g/l D-Glucose 5.0 g/l Trypticase peptone 5.0 g/l Meat peptone 5.0 g/l Na2CO3 1.0 g/l L-Cysteine HCl x H2O 0.5 g/l NaHCO3 0.4 g/l NaCl 0.08 g/l KH2PO4 0.04 g/l K2HPO4 0.04 g/l MgSO4 x 7 H2O 0.02 g/l CaCl2 x 2 H2O 0.01 g/l Sodium resazurin 0.0005 g/l Distilled water |
| @ref | Growth | Type | Temperature (°C) | |
|---|---|---|---|---|
| 252 | positive | growth | 37 |
| Title | Authors | Journal | DOI | Year | |
|---|---|---|---|---|---|
| Specificity of the AMP-6000 Method for Enumerating Clostridium Endospores in Milk. | Burtscher J, Rudavsky T, Zitz U, Domig KJ. | Foods | 10.3390/foods13081192 | 2024 |  |
| Characterization of Clostridium tyrobutyricum Strains Using Three Different Typing Techniques. | Burtscher J, Kuller F, Dreier M, Arias-Roth E, Drissner D, Domig KJ. | Microorganisms | 10.3390/microorganisms8071057 | 2020 | |
| Strain-Dependent Cheese Spoilage Potential of Clostridium tyrobutyricum. | Podrzaj L, Burtscher J, Kuller F, Domig KJ. | Microorganisms | 10.3390/microorganisms8111836 | 2020 | |
How to citeIf you want to cite this particular strain cite the following doi:
https://doi.org/10.13145/bacdive2736.20251217.10
When using BacDive for research please cite the following paper
BacDive in 2025: the core database for prokaryotic strain data
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