Screening of Clostridium strains isolated from cheeses for species identification and formation of fatty acids

abstrakt

angličtina

Non-pathogenic bacterial strains of the Clostridium genus collected in the Dairy Research Institute, Czech Republic, were isolated from cheeses with late blowing disorders. A set of 44 strains was identified into the Clostridium genus using genus-specific PCR. PCRs specific to the species Clostridium butyricum and Clostridium tyrobutyricum were used for species identification. It was found that 7 and 12 strains belonged to the species C. butyricum or C. tyrobutyricum, respectively. Formation of fatty acids (acetic, propionic, and butyric) was studied by capillary isotachophoresis in the cultivation medium. The content of fatty acids was correlated with changes in the cultivation medium's electrical conductance measured with the Rapid Automatic Bacterial Impedance Technique (RABIT). The molecular parameters received were used for correlation with hydrogen production.

Clostridium butyricum; Clostridium tyrobutyricum; PCRs; volatile fatty acids

RITTICH, B., URGEOVA, B., ŠPANOVA, A., KVASNIČKOVÁ, E., HAVLÍKOVÁ, Š., ČERNÝ V.

14. 9. 2010

University of Bologna

Rimini, Itálie

PF24

PF24

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