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

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dc.authoridSimsek, Omer/0000-0003-0624-9352
dc.authoridKaya, Halil Ibrahim/0000-0002-1837-5682
dc.authoridAkgunoglu, Ozlem/0000-0001-5311-7278
dc.contributor.authorKaya, Halil Ibrahim
dc.contributor.authorSimsek, Omer
dc.contributor.authorAkgunoglu, Ozlem
dc.date.accessioned2024-10-04T18:49:31Z
dc.date.available2024-10-04T18:49:31Z
dc.date.issued2023
dc.departmentBayburt Üniversitesien_US
dc.description.abstractOne of the problems encountered during storage of Kas , ar 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 Kas , ar cheese is caused by C. sporogenes and C. jeddahense strains, but the success of preventive agents is closely related to the amount of spores.(c) 2022 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipUniversity of Pamukkale, Sci- enti fic Research Projects Coordinatorship [2019FEBE004]en_US
dc.description.sponsorshipThis research was funded by the University of Pamukkale, Sci- enti fic Research Projects Coordinatorship, grant number 2019FEBE004.en_US
dc.identifier.doi10.1016/j.idairyj.2022.105560
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85144614301en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2022.105560
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3193
dc.identifier.volume139en_US
dc.identifier.wosWOS:000913871200001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTyrobutyricumen_US
dc.subjectGrowthen_US
dc.subjectMilken_US
dc.subjectBeijerinckiien_US
dc.subjectFermentationen_US
dc.subjectGerminationen_US
dc.subjectSporogenesen_US
dc.subjectBotulinumen_US
dc.subjectCopperen_US
dc.subjectSporesen_US
dc.titleDiversity of Clostridium spp. causing late blowing in Kas , ar cheese and their behaviour against various antimicrobialsen_US
dc.typeArticleen_US

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