Multilocus variable-number of tandem repeat analysis (MLVA) for Clostridium tyrobutyricum strains isolated from cheese production environment

Characterization of Clostridium tyrobutyricum Strains Using Three Different Typing Techniques

“…The highest discriminatory coefficient was obtained using hexaplex-PCR typing (0.89). This value is still lower than the diversity indices obtained from PFGE (0.92–0.95) or MLVA (0.96) typing in other studies [ 22 , 23 , 44 ]. However, in this respect, we want to point out that comparisons of diversity coefficients obtained from different sample sets have to be interpreted with caution [ 23 ].…”

“…A more recent technique, multilocus variable-number of tandem repeat (VNTR) analysis, exploits the fact that the number of tandemly repeated DNA sequences per locus may vary strongly among strains within a given species [ 21 ]. Nishihara et al developed a multiple loci variable-number of tandem repeat analysis (MLVA) protocol with the aim to use this typing technique to understand the contamination pathways of C. tyrobutyricum along the dairy supply chain [ 23 ]. The authors observed a high diversity among the 25 tested C. tyrobutyricum isolates but, to the best of our knowledge, this MLVA method has not been applied in further studies.…”

Understanding the bacterial communities of hard cheese with blowing defect

“…Spore-forming clostridia are considered the main agents of such damages (Coulon et al, 1991;Guericke, 1993;Ingham et al, 1998;Klijn et al, 1995;Vissers, 2007) thanks to their spores surviving attitude to heat treatment and their added capacity to germinate during cheese ripening. Different clostridial species have been associated to spoiling of hard cheeses, firstly Clostridium tyrobutyricum as the main agent (Berg ere and Sivel€ a, 1990; Klijn et al, 1995;Le Bourhis et al, 2007b;Nishihara et al, 2014) followed by Clostridium sporogenes, Clostridium butyricum, Clostridium beijerinckii, and less frequently Clostridium cochlearium, Clostridium perfringens, Clostridium septicum (Le Bourhis et al, 2007b;Lycken and Borch, 2006;Reindl et al, 2014). All these microorganisms, alone or in association, have been related during time to the blowing problem, but few data are available about their dynamic changes in the cheese shape and their relationships all along the ripening period.…”

Applicability of bacterial growth models in spreadable processed cheese

“…It was indicated that in case of processed cheese SSO include total viable count (TVC) and Clostridium strain bacteria (Roberts and Zottola, 1993;Cichosz, 2000). During pasteurization process Clostridium strains are inactivated however, spore forms remain in the cheese and can be activated under certain conditions and are responsible for deterioration process often connected with gas formation and bad odour (Juneja et al, 1996;Nishihara et al, 2014).…”

“…Ingredients as a source of microbiological contamination can be determined using a discriminatory DNA techniques, like MLST, PFGE or MLVA which helps to identify the strain of bacteria responsible for characteristic product changes (Nishihara et al, 2014).…”