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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Argitaratua izan da:	Appl Environ Microbiol
Egile Nagusiak:	Klijn, N, Nieuwenhof, F F, Hoolwerf, J D, van der Waals, C B, Weerkamp, A H
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	American Society for Microbiology (ASM) 1995
Gaiak:	Research Article
Sarrera elektronikoa:	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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