DETERMINATION OF ENDOSPORE STRUCTURE AND VOLATILE COMPOUNDS OF CLOSTRIDIAL SPECIES DURING SPORULATION
GIDA, vol.48, no.3, pp.499-508, 2023 (TRDizin)
- Publication Type: Article / Article
- Volume: 48 Issue: 3
- Publication Date: 2023
- Doi Number: 10.15237/gida.gd23028
- Journal Name: GIDA
- Journal Indexes: TR DİZİN (ULAKBİM)
- Page Numbers: pp.499-508
- Open Archive Collection: AVESIS Open Access Collection
- Süleyman Demirel University Affiliated: Yes
Abstract
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