Diversity of Clostridium spp. causing late blowing in Kaşar cheese and their behaviour against various antimicrobials

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dc.contributor.authorKaya, Halil İbrahim
dc.contributor.authorŞimşek, Ömer
dc.contributor.authorAkgunoglu, Ozlem
dc.date.accessioned2026-02-28T12:08:58Z
dc.date.available2026-02-28T12:08:58Z
dc.date.issued2023
dc.departmentBayburt Üniversitesi
dc.description.abstractOne of the problems encountered during storage of Kaşar cheese is blowing. The diversity of Clostridium spp. having a role in blowing was screened and the sensitivity of Clostridium spp. strains against nisin, NaCl, CuSO4, and EDTA was determined and compared. According to 16S rDNA sequence similarity, 12 Clostridium spp. isolates were Clostridium sporogenes while 3 were Clostridium jeddahense. Gas formation by Clostridium spp. spores can be significantly inhibited by reducing the pH below 5.5 and adding 400 IU mL?1 nisin when the number of spores are below 300 spore mL?1. It was determined that the late-blowing problem in Kaşar cheese is caused by C. sporogenes and C. jeddahense strains, but the success of preventive agents is closely related to the amount of spores. © 2022 Elsevier Ltd
dc.description.sponsorshipPamukkale Üniversitesi, PAÜ, (2019FEBE004); Pamukkale Üniversitesi, PAÜ
dc.identifier.doi10.1016/j.idairyj.2022.105560
dc.identifier.issn09586946
dc.identifier.scopus2-s2.0-85144614301
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2022.105560
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5755
dc.identifier.volume139
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20260218
dc.subjectAntibiotics
dc.subjectCopper compounds
dc.subjectSodium chloride
dc.subject16S rDNA sequence
dc.subjectBlowing-in
dc.subjectClostridium sporogenes
dc.subjectClostridium spp
dc.subjectGas formation
dc.subjectPreventive agents
dc.subjectSequence similarity
dc.subjectClostridium
dc.titleDiversity of Clostridium spp. causing late blowing in Kaşar cheese and their behaviour against various antimicrobials
dc.typeArticle

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