@article{PAR00001484,
  title = {{C}ontribution of {C}-beijerinckii and {C}-sporogenes in association with {C}-tyrobutyricum to the butyric fermentation in {E}mmental type cheese},
  author = {{L}e {B}ourhis, {A}. {G}. and {D}ore, {J}. and {C}arlier, {J}. {P}. and {C}hamba, {J}. {F}. and {P}opoff, {M}. {R}. and {T}holozan, {J}ean-{L}uc},
  editor = {},
  language = {{ENG}},
  abstract = {{T}he relationship between {C}. tyrobutyricum, {C}. sporogenes and {C}. beijerinckii in experimental cheese conditions, and their influences on late-blowing and butyric fermentation, have been investigated. {A} molecular approach using a {PCR}-{TTGE} method in combination with conventional methods, such as microbiological and physico-chemical analysis, was performed to monitor the evolution of these clostridial species, simultaneously with the occurrence of cheese defects. {S}ixteen {E}mmental type cheeses were produced from milk inoculated with different clostridial spore associations. {I}n all cheeses inoculated with {C}. tyrobutyricum, obvious signs of late blowing were detected. {I}n cheeses inoculated with {C}. beijerinckii or {C}. sporogenes, a formation of holes in cheese body was observed, with a concomitant slight amount of butyric acid production. {E}ven though {C}. beijerinckii and {C}. sporogenes were less metabolically active and less numerically important than {C}. tyrobutyricum cheese as shown by {TTGE} profiles, the association of these species to {C}. tyrobutyricum enhanced the butyric fermentation and the cheese defects. {T}he level of butyric content in ripened cheese increased to 268 mg 100 g(-1) in presence of {C}. tyrobutyricum, and reached a maximum of 414 mg 100 g(-1) in presence of the {C}. beijerinckii-{C}. tyrobutyricum (1:10) association. {T}he propionic fermentation was also higher in cheese inoculated with {C}. tyrobutyricum, and was slowed down in presence of {C}. beijerinckii and {C}. sporogenes. {F}rom 30 days of ripening, a strong correlation between the chemical contents and the intensity of cheese defects was demonstrated. {A} chemical analysis of cheese associated with a molecular method for microbial spoilage investigation allows the prediction of the level of late blowing at early stages of ripening, and the understanding of the origin of the defect.},
  keywords = {{C}lostridium association ; butyric fermentation ; emmental type cheese},
  booktitle = {},
  journal = {{I}nternational {J}ournal of {F}ood {M}icrobiology},
  volume = {113},
  numero = {2},
  pages = {154--163},
  ISSN = {0168-1605},
  year = {2007},
  DOI = {10.1016/j.ijfoodmicro.2006.06.027},
  URL = {https://www.documentation.ird.fr/hor/{PAR}00001484},
}