Detekce Clostridium tyrobutyricum v polotvrdých sýrech mikrobiologickou a PCR metodou.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F06%3A00104333" target="_blank" >RIV/62156489:43210/06:00104333 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

Detection of Clostridium tyrobutyricum in semi-hard cheeses using microbiological and PCR methods

Original language description

Butyric acid fermentation caused by the outgrowth of clostridial spores present in raw milk can create considerable loss of product, especially in the production of semihard cheeses. This defect is called the late blowing defect in cheese. Modern studiesshow, that only one bacterium of the genus Clostridium is able to provoke late blowing - Clostridium tyrobutyricum. Semihard cheeses with visible clostridial defect were used for analysis. In this work, microbiological detection of butyric acid producing clostridia in semihard cheeses was optimalized. Also biochemical analysis (using API tests) of mentioned bacteria was performed. Further experiments were focused on optimalization of rapid PCR metod for Clostridium tyrobutyricum identification. The results show, that this PCR metod is suitable for rapid screening of the presence of Clostridium tyrobutyricum in late-blowing defect cheeses.

Czech name

Detection of Clostridium tyrobutyricum in semi-hard cheeses using microbiological and PCR methods

Czech description

Butyric acid fermentation caused by the outgrowth of clostridial spores present in raw milk can create considerable loss of product, especially in the production of semihard cheeses. This defect is called the late blowing defect in cheese. Modern studiesshow, that only one bacterium of the genus Clostridium is able to provoke late blowing - Clostridium tyrobutyricum. Semihard cheeses with visible clostridial defect were used for analysis. In this work, microbiological detection of butyric acid producing clostridia in semihard cheeses was optimalized. Also biochemical analysis (using API tests) of mentioned bacteria was performed. Further experiments were focused on optimalization of rapid PCR metod for Clostridium tyrobutyricum identification. The results show, that this PCR metod is suitable for rapid screening of the presence of Clostridium tyrobutyricum in late-blowing defect cheeses.

Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2006

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

XX. Biochemický zjazd

ISBN

80-969532-6-5

ISSN

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e-ISSN

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Number of pages

1

Pages from-to

413-413

Publisher name

Institute of Molecular Physiology and Genetics Slovak Academy of Sciences

Place of publication

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Event location

Piešťany

Event date

Jan 1, 2006

Type of event by nationality

CST - Celostátní akce

UT code for WoS article

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