A direct PCR detection method for Clostridium tyrobutyricum spores in up to 100 milliliters of raw milk

Article Abstract:

A new polymerase chain reaction method for the direct detection of Clostridium tyrobutyricum in raw milk provides sensitive and reliable results in less time than the immunological approach. The bacterial spores are isolated by chemical extraction and centrifugation. The method is independent of the germination efficiency of spores and produces the result before cheese is formed from the milk. A two step PCR amplification procedure with two nested pairs of primers is required for spore detection in raw milk.

Usage, Observations, Spores (Bacteria), Bacterial spores, Milk

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Identification of Clostridium tyrobutyricum as the causative agent of late blowing in cheese by species-specific PCR amplification

Article Abstract:

Butyric acid fermentation in cheese, known as late blowing, appears to becaused by the outgrowth of only the Clostridium tyrobutyricum spores found in rawmilk. Species-specific DNA probes and nested PCR analysis of 16S rRNA revealed thatspores from C. beijerinckii, C. butyricum, or C. sporogenes could not cause late blowingon their own. All late blowing cheeses tested contained C. tyrobutyricumDNA.

Cheese, Clostridium

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Quantitative detection of Clostridium tyrobutyricum in milk by real-time PCR

Article Abstract:

The study presents a real-time PCR assay, which is used for the quantitative detection of Clostridium tyrobutyricum, the major casual agent of late blowing in cheese. The method is found to be extremely fast and efficient and hence can be used for sensitive detection of such pores in various dairy products.

Physiological aspects, Clostridium botulinum, Quantitative research

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