DETERMINATION OF ENDOSPORE STRUCTURE AND VOLATILE COMPOUNDS OF CLOSTRIDIAL SPECIES DURING SPORULATION
GIDA, cilt.48, sa.3, ss.499-508, 2023 (TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 48 Sayı: 3
- Basım Tarihi: 2023
- Doi Numarası: 10.15237/gida.gd23028
- Dergi Adı: GIDA
- Derginin Tarandığı İndeksler: TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.499-508
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
In this study, endospore structural and volatile compounds of clostridial species causing late blowing defect
(LBD) in cheese were investigated during sporulation. The species were morphologically identified by Gram
staining, catalase and oxidase tests, and anaerobic growth tests, and were confirmed by 16S rRNA gene
sequence analysis. Strains with high gas production capacity were analyzed by Scanning Electron Microscopy
(SEM) and gas chromatography-mass spectrometry (GC-MS) during sporulation. At the end of sporulation,
alcohols such as butanol, pentanol, ethanol, hexanol, propanol, octanol, as well as sulfite, ester and acid
group compounds were the prominent components. The cell wall residues and endospore structural
components of Clostridium sporogenes strains with a total relative percentage area of >50% sulfite group
compound were observed more intensively than Clostridium butyricum strains with high butanol production
levels. The information obtained from this study will facilitate studies aimed at identifying endospore
structural and volatile compounds of LBD clostridial species