000124435 001__ 124435
000124435 005__ 20240731103331.0
000124435 0247_ $$2doi$$a10.1016/j.foodcont.2022.109298
000124435 0248_ $$2sideral$$a132848
000124435 037__ $$aART-2023-132848
000124435 041__ $$aeng
000124435 100__ $$aEsteban, M.
000124435 245__ $$aDetection of butyric spores by different approaches in raw milks from cow, ewe and goat
000124435 260__ $$c2023
000124435 5060_ $$aAccess copy available to the general public$$fUnrestricted
000124435 5203_ $$aClostridium tyrobutyricum is described as the main causative agent of late blowing defect in cheese. Currently, there are no fast methods to detect this microorganism in raw milk, which would allow determining the use of milk for fresh or cured cheese. The technique commonly used is the Most Probable Number, which is laborious and non-specific. In this work, we present the optimization of a real-time PCR-based detection method for C. tyrobutyricum spores in raw milk samples. This novel approach extracts DNA in a semi-automatic system with magnetic beads. The applicability of the developed procedure has been tested in field milk samples from cow, ewe and goat (n = 202), allowing detection of low levels of butyric spores. Raw milk samples were also analyzed by microbiological culture in a selective medium for butyric bacteria, and positive colonies were identified by multiplex PCR and 16S rDNA sequencing. Apart from C. tyrobutyricum, other Clostridium spp. were identified, which should be considered for further development of detection methods.
000124435 536__ $$9info:eu-repo/grantAgreement/ES/DGA/INNOVA-A1-043-11$$9info:eu-repo/grantAgreement/ES/MICINN/AGL2013-44130-R
000124435 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000124435 590__ $$a5.6$$b2023
000124435 592__ $$a1.146$$b2023
000124435 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b24 / 173 = 0.139$$c2023$$dQ1$$eT1
000124435 593__ $$aFood Science$$c2023$$dQ1
000124435 593__ $$aBiotechnology$$c2023$$dQ1
000124435 594__ $$a12.2$$b2023
000124435 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000124435 700__ $$aDíaz, C.
000124435 700__ $$aNavarro, J. P.
000124435 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, M. D.$$uUniversidad de Zaragoza
000124435 700__ $$0(orcid)0000-0001-5373-9210$$aCalvo, M.$$uUniversidad de Zaragoza
000124435 700__ $$aMata, L.
000124435 700__ $$aGalán-Malo, P.
000124435 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, L.$$uUniversidad de Zaragoza
000124435 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000124435 773__ $$g143 (2023), 109298 [8 pp.]$$pFood control$$tFood Control$$x0956-7135
000124435 8564_ $$s1637696$$uhttps://zaguan.unizar.es/record/124435/files/texto_completo.pdf$$yVersión publicada
000124435 8564_ $$s2533891$$uhttps://zaguan.unizar.es/record/124435/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000124435 909CO $$ooai:zaguan.unizar.es:124435$$particulos$$pdriver
000124435 951__ $$a2024-07-31-09:46:33
000124435 980__ $$aARTICLE