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

LIEVE HERMAN; JAN DE BLOCK; ROLAND VAN RENTERGHEM

doi:10.1017/S0022029996002063

Abstract

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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).

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

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