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

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

čeština

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Detekce Clostridium tyrobutyricum v polotvrdých sýrech mikrobiologickou a PCR metodou.

Popis výsledku anglicky

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 optimalozed. Also biochemical analysis (using API testes) of mentioned bacteria was performed. Further experiments were focused on optimalization of rapid PCR method for Clostridium tyrobutyricum identification. Theresults show, that this PCR metod is suitable for rapid screening of the presence of Clostridium tyrobutyricum in late- blowing defect cheeses.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2006

Kód důvěrnosti údajů

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

Název statě ve sborníku

XX. Biochemický zjazd

ISBN

80-969532-6-5

ISSN

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e-ISSN

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Počet stran výsledku

1

Strana od-do

413-413

Název nakladatele

Institute of Molecular Physiology and Genetics Slovak Academy of Sciences

Místo vydání

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Místo konání akce

Piešťany

Datum konání akce

1. 1. 2006

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

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