Development of a new multiplex quantitative real-time polymerase chain reaction method for Clostridium butyricum, Clostridium sporogenes and Clostridium tyrobutyricum detection in cheese

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dc.authoridHalat, Ece/0000-0003-1269-7944
dc.authorscopusid57211296426
dc.authorscopusid57363205700
dc.authorscopusid57211488660
dc.contributor.authorSahiner, Asli
dc.contributor.authorCaliskan, Sennur
dc.contributor.authorHalat, Ece
dc.date.accessioned2023-01-12T19:55:38Z
dc.date.available2023-01-12T19:55:38Z
dc.date.issued2022
dc.departmentN/A/Departmenten_US
dc.description.abstractLate blowing is a type of microbiological spoilage that causes unwanted changes in the taste, odour and texture of cheese due to the metabolic activities of Clostridium contaminating raw milk. This study aimed to develop a multiplex quantitative real-time polymerase chain reaction (PCR) analysis method for the rapid and simultaneous detection of Clostridium butyricum, Clostridium sporogenes and Clostridium tyrobutyricum using specific primers and probes. The optimised method was determined to work with high sensitivity and specificity to quantify late-blowing Clostridium species in cheese samples. The lowest detectable gene copy number was 4.9 x 101, 7.8 x 101 and 8.5 x 101 for C. tyrobutyricum, C. butyricum and C. sporogenes, respectively. These results demonstrated that this method is a powerful tool for detecting and quantifying late-blowing agents in cheese. This is also the first multiplex qPCR study involving C. butyricum for detecting Clostridia, a late-blowing agent in cheese.en_US
dc.identifier.doi10.1016/j.lwt.2021.112914
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.issn0023-6438en_US
dc.identifier.issn1096-1127en_US
dc.identifier.scopus2-s2.0-85120620064en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.112914
dc.identifier.urihttps://hdl.handle.net/11454/76720
dc.identifier.volume155en_US
dc.identifier.wosWOS:000735332700003en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectClostridium butyricumen_US
dc.subjectClostridium sporogenesen_US
dc.subjectClostridium tyrobutyricumen_US
dc.subjectqPCRen_US
dc.subjectLate blowingen_US
dc.subjectRaw-Milken_US
dc.subjectPcren_US
dc.subjectBeijerinckiien_US
dc.subjectSilageen_US
dc.subjectSporesen_US
dc.subjectFecesen_US
dc.titleDevelopment of a new multiplex quantitative real-time polymerase chain reaction method for Clostridium butyricum, Clostridium sporogenes and Clostridium tyrobutyricum detection in cheeseen_US
dc.typeArticleen_US

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