CLOSTRIDIUM BROTH BASE

Ripening of cheese under controlled conditions of temperature and humidity determine the final flavour and body characteristics of the product. Microbial spoilage in cheese is generally limited because of the combined effect of acid and salt and is less likely in the lower moisture cheese. Spores of Clostridium tyrobutyricum in the milk used for the manufacture of Emmentaler, Edam and Gouda can survive the heat treatment used for cheese milk and cause late gas formation (blowing defect) and related off-flavours during ripening. Even low spore densities of this anaerobe in milk used for cheese production can bring about this phenomenon, if the growth conditions are suitable. Clostridium Broth Base is recommended for the identification of spores of C. tyrobutyricum. C. tyrobutyricum ferments lactate and acetate to butyrate, CO2 and H2. As against C. butyricum, C. tyrobutyricum grows in media with lower acidic pH. Low pH value of the media helps in inhibiting other microbial flora thereby favoring growth of C. tyrobutyrium

for identi?cation of spores of Clostridium tyrobutyricum