Quantitative Detection of Late Blowing Agents C. tyrobutyricum, C. butyricum, and C. sporogenes in Traditional Turkish Cheese by Multiplex Real-Time PCR

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dc.authoridŞahiner, Aslı/0000-0001-5095-9461
dc.authorscopusid57211296426
dc.authorscopusid57363205700
dc.authorscopusid57211488660
dc.authorwosidŞahiner, Aslı/AAQ-1713-2021
dc.contributor.authorSahiner, Asli
dc.contributor.authorCaliskan, Sennur
dc.contributor.authorHalat, Ece
dc.date.accessioned2024-08-25T18:48:04Z
dc.date.available2024-08-25T18:48:04Z
dc.date.issued2023
dc.departmentEge Üniversitesien_US
dc.description.abstractLate blowing, a microbiological spoilage in hard and semi-hard cheese caused by Clostridium spores in raw milk, results in high economic losses for cheese producers. This study compared the sensitivity of the newly developed multiplex qPCR method which employing novel oligonucleotide primers and fluorescent TaqMan probes, and the culture-based most probable number (MPN) method in detecting the late blowing agent Clostridium species in traditional Turkish cheese. A total of 50 naturally contaminated cheese samples obtained from producers were analysed by both methods. Clostridium tyrobutyricum was the most common species occurring in 74% of the cheese samples, followed by C. butyricum and C. sporogenes occurring in 50% and 16% of the samples, respectively. The results of the two methods were consistent in 42 out of the 50 (84%) cheese samples. Our results indicate that the multiplex qPCR method is more sensitive than the MPN method. The multiplex qPCR method provided a favourable alternative to traditional cultural methods. This alternative molecular method has great potential in the laboratory and in the field for the rapid detection of late blowing of cheese samples.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [218Z113]en_US
dc.description.sponsorshipThis work was funded by the Scientific and Technological Research Council of Turkey (TUBITAK; Project No. 218Z113).en_US
dc.identifier.doi10.1007/s12161-023-02454-z
dc.identifier.issn1936-9751
dc.identifier.issn1936-976X
dc.identifier.scopus2-s2.0-85149457699en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1007/s12161-023-02454-z
dc.identifier.urihttps://hdl.handle.net/11454/102138
dc.identifier.wosWOS:000945770700002en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofFood Analytical Methodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240825_Gen_US
dc.subjectClostridium butyricumen_US
dc.subjectCen_US
dc.subjectsporogenesen_US
dc.subjecttyrobutyricumen_US
dc.subjectqPCRen_US
dc.subjectLate blowingen_US
dc.subjectTurkish cheeseen_US
dc.subjectAcid Producing Clostridiaen_US
dc.subjectRaw-Milken_US
dc.subjectBeijerinckiien_US
dc.titleQuantitative Detection of Late Blowing Agents C. tyrobutyricum, C. butyricum, and C. sporogenes in Traditional Turkish Cheese by Multiplex Real-Time PCRen_US
dc.typeArticleen_US

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