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

MakaleAçık ErişimScopus SJRQ1
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Özet

One 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.

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4
OpenAlex
6
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Tam Kayıt
AlanDeğerDil
dc.contributor.authorKaya, Halıl Ibrahim
dc.contributor.authorSimsek, Omer
dc.contributor.authorAkgunoglu, Ozlem
dc.date.accessioned2026-10-29T19:08:56.757117959Z
dc.date.available2026-10-29T19:08:56.757117959Z
dc.date.issued2023
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.
dc.description.sponsorshipPamukkale Üniversitesi, PAÜ, (2019FEBE004)
dc.description.sponsorshipPamukkale Üniversitesi, PAÜ
dc.identifier.articlenumber105560
dc.identifier.doi10.1016/j.idairyj.2022.105560
dc.identifier.eissn1879-0143
dc.identifier.issn0958-6946
dc.identifier.scopus2-s2.0-85144614301
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/bayburt/11907
dc.identifier.volume139
dc.identifier.wosWOS:000913871200001
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofInternational Dairy Journal
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subject.classificationFood Science & Technology
dc.subject.otherAntibiotics
dc.subject.otherCopper compounds
dc.subject.otherSodium chloride
dc.subject.other16S rDNA sequence
dc.subject.otherBlowing-in
dc.subject.otherClostridium sporogenes
dc.subject.otherClostridium spp
dc.subject.otherGas formation
dc.subject.otherPreventive agents
dc.subject.otherSequence similarity
dc.subject.otherClostridium
dc.titleDiversity of Clostridium spp. causing late blowing in Kaşar cheese and their behaviour against various antimicrobials
dc.typeArticle
rdl.citation.openalex6
rdl.citation.scopus7
rdl.citation.wos4
rdl.oa.statusclosed
rdl.oa.statusgreen
rdl.oa.urlhttp://hdl.handle.net/20.500.12403/3193
rdl.scopus.quartileQ1
rdl.sdgSDG02
rdl.source.indexSCOPUS
rdl.source.indexWOS
rdl.wos.indexScience Citation Index Expanded (SCI-EXPANDED)