Mainly butyric bacteria, they include many similar species, widespread in

nature such as in soil, dirty water, milk, and cheese ...

Common butyric bacteria:

- Clostridium saccharobutiricum (Granulobacter saccharobutyricum)

- Clostridium Pasteurianum;

- Clostridium butyricum.

-They have the ability to produce spores of obligate anaerobic respiration, the
optimal temperature for development is 30-400C,

- Capable of fermenting simple sugars and complex sugars such as dextran,

starch, pyruvic acid, and lactic acid...

- The nitrogen nutrition capacity of butyric bacteria is pervasive

-They can use protic, peptone, amino acids, ammonium salts, and nitrate salts
and some species can use molecular nitrogen (N2).

*They are bacteria capable of producing butyric acid and fermenting glucids
into butyric alcohol, widely used in industry.

**In practice, for the food industry butyric acid fermentation is undesirable
because they:

- Inhibits the growth of yeast

- Cause unpleasant and spicy odors in dairy products,

- Damage canned vegetables and fish meat.