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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...

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Udgivet i:Appl Environ Microbiol
Principais autores: Klijn, N, Nieuwenhof, F F, Hoolwerf, J D, van der Waals, C B, Weerkamp, A H
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology (ASM) 1995
Fag:
Research Article
Online adgang: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
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