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Isolation and detection of Clostridium tyrobutyricum cells in semi-soft and hard cheeses using the polymerase chain reaction

Published online by Cambridge University Press:  01 May 1997

LIEVE HERMAN ,
JAN DE BLOCK  and
ROLAND VAN RENTERGHEM
LIEVE HERMAN
Affiliation:
Government Dairy Research Station, Agricultural Research Centre, Gent, B-9090 Melle, Belgium
JAN DE BLOCK
Affiliation:
Government Dairy Research Station, Agricultural Research Centre, Gent, B-9090 Melle, Belgium
ROLAND VAN RENTERGHEM
Affiliation:
Government Dairy Research Station, Agricultural Research Centre, Gent, B-9090 Melle, Belgium
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Abstract

Butyric acid fermentation in brine salted, semi-soft and hard cheeses (late blowing) can create considerable loss of product. Clostridium tyrobutyricum, a Gram-positive, sporeforming, anaerobic bacterium, has been identified as the causative agent (Klijn et al. 1995).

Type
SHORT COMMUNICATION
Information
Journal of Dairy Research , Volume 64 , Issue 2 , May 1997 , pp. 311 - 314
Copyright
Proprietors of Journal of Dairy Research 1997

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