DNA Analysis of Clostridium Isolated from Late-blowing Cheeses.

abstract

English

Some species of genus Clostridium provoke the late-blowing defect in cheeses which is characterized by high concentration of butyric acid and production of hydrogen and carbon dioxide. Therefore, the presence of butyric acid bacteria and spores in milk is undesirable and needs to be determined. This work is focused on the DNA analysis of a collection of bacteria isolated from late-blowing cheeses. PCR methods for genus and species identification were applied. Using genus-specific PCR, the set of 45 DNA samples was identified as DNA of Clostridium genus. Based on species-specific PCRs, it was found out that some of the samples were mixtures from C. butyricum and C. tyrobutyricum cultures. These samples were purified in order to obtain exact species classification. It was determined that 6 strains belong to the species Clostridium butyricum and 27 strains belong to the species Clostridium tyrobutyricum. Another 12 samples were not classified into tested species. Strains with the hydrogenase (hydA) gene encoding H2-evolving hydrogenase were also searched using PCR. Specific PCR products were detected in 21 strains of the analysed set. All strains identified as species Clostridium butyricum were proved to contain hydA gene.

PCR, Clostridium butyricum, Clostridium tyrobutyricum, hydA gene

ÜRGEOVÁ, B.; ŠPANOVÁ, A.; RITTICH, B.

2009

3. 12. 2009

Vysoké učení technické v Brně

Fakulta chemická Purkyňova 464/118 61200 Brno

978-80-214-4008-1

Studentská odborná konference chemie a společnost

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