Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/47442
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dc.contributor.authorKaya H.I.-
dc.contributor.authorSimsek O.-
dc.contributor.authorAkgunoglu O.-
dc.date.accessioned2023-01-09T21:24:40Z-
dc.date.available2023-01-09T21:24:40Z-
dc.date.issued2023-
dc.identifier.issn0958-6946-
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2022.105560-
dc.identifier.urihttps://hdl.handle.net/11499/47442-
dc.description.abstractOne of the problems encountered during storage of Kaşar cheese is blowing. The diversity of Clostridium spp. having a role in blowing was screened and the sensitivity of Clostridium spp. strains against nisin, NaCl, CuSO4, and EDTA was determined and compared. According to 16S rDNA sequence similarity, 12 Clostridium spp. isolates were Clostridium sporogenes while 3 were Clostridium jeddahense. Gas formation by Clostridium spp. spores can be significantly inhibited by reducing the pH below 5.5 and adding 400 IU mL?1 nisin when the number of spores are below 300 spore mL?1. It was determined that the late-blowing problem in Kaşar cheese is caused by C. sporogenes and C. jeddahense strains, but the success of preventive agents is closely related to the amount of spores. © 2022 Elsevier Ltden_US
dc.description.sponsorshipPamukkale Üniversitesi, PAÜ: 2019FEBE004en_US
dc.description.sponsorshipThis research was funded by the University of Pamukkale , Scientific Research Projects Coordinatorship, grant number 2019FEBE004 .en_US
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntibioticsen_US
dc.subjectCopper compoundsen_US
dc.subjectSodium chlorideen_US
dc.subject16S rDNA sequenceen_US
dc.subjectBlowing-inen_US
dc.subjectClostridium sporogenesen_US
dc.subjectClostridium sppen_US
dc.subjectGas formationen_US
dc.subjectPreventive agentsen_US
dc.subjectSequence similarityen_US
dc.subjectClostridiumen_US
dc.titleDiversity of Clostridium spp. causing late blowing in Kaşar cheese and their behaviour against various antimicrobialsen_US
dc.typeArticleen_US
dc.identifier.volume139en_US
dc.identifier.doi10.1016/j.idairyj.2022.105560-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid56125997400-
dc.authorscopusid8843724300-
dc.authorscopusid58028391100-
dc.identifier.scopus2-s2.0-85144614301en_US
dc.identifier.wosWOS:000913871200001en_US
dc.identifier.scopusqualityQ1-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextNo Fulltext-
item.openairetypeArticle-
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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