Coprococcus

Coprococcus is a genus of obligate anaerobic, Gram‑negative bacteria that belong to the family Lachnospiraceae within the order Clostridiales. The name derives from the Greek words for “poop” (copro) and “coach” (coccus), reflecting its original isolation from human fecal material. The type species is Coprococcus comes, first described in 1997 by Jato and colleagues after isolation from a human stool sample. Other species, such as Coprococcus catus and Coprococcus litoralis, have since been identified in various gastrointestinal microbiota studies.

Members of Coprococcus are non‑spore forming and appear as straight to slightly curved rods or cocci in microscopic preparations. They ferment carbohydrates and produce acetate, lactate, and small amounts of butyrate, contributing to the colonic metabolic milieu. Genomic analyses reveal a metabolic capacity for amino acid fermentation and the production of short‑chain fatty acids, which are important for colonic health and systemic energy metabolism.

Phylogenetically, Coprococcus is positioned near other gut‑associated Lachnospiraceae, such as Faecalibacterium and Roseburia. 16S rRNA gene sequencing places these genera in a distinct clade characterized by high prevalence in healthy human microbiomes. Coprococcus abundance is typically high in people with a high‑fiber diet and is reduced in individuals with certain inflammatory gut disorders, although the clinical implications remain under investigation.

Cultivation of Coprococcus requires strict anaerobic conditions and enriched media such as YCFA (yeast extract‑casitone‑fatty acid) or co‑culturing with fermentative bacteria to provide necessary growth factors. The genus is of moderate industrial interest mainly for fermentation studies; however, it is currently not used in probiotic formulations. Ongoing metagenomic surveys continue to explore its ecological roles and potential health benefits.