Identification of Clostridium tyrobutyricum as the causative agent of late blowing in cheese by species-specific PCR amplification.

Butyric acid fermentation, the late-blowing defect in cheese, caused by the outgrowth of clostridial spores present in raw milk, can create considerable loss of product, especially in the production of semihard cheeses like Gouda cheese, but also in grana and Gruyère cheeses. To demonstrate the caus...

Descrizione completa

Dettagli Bibliografici

Pubblicato in:	Appl Environ Microbiol
Autori principali:	Klijn, N, Nieuwenhof, F F, Hoolwerf, J D, van der Waals, C B, Weerkamp, A H
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 1995
Soggetti:	Research Article
Accesso online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC167568/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/7487024/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.61.8.2919-2924.1995
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!