Polymerase chain reaction-mediated genotyping of Hortaea werneckii, causative agent of tinea nigra

Mycoses ◽  
1994 ◽  
Vol 37 (9-10) ◽  
pp. 307-312 ◽  
Author(s):  
J. M. J. Uijthof ◽  
A. W. A. M. de Cock ◽  
G. S. de Hoog ◽  
W. G. V. Quint ◽  
A. van Belkum
Keyword(s):  
Polymerase Chain Reaction ◽  
Causative Agent ◽  
Chain Reaction ◽  
Hortaea Werneckii ◽  
Tinea Nigra ◽  
Polymerase Chain

Isolation and detection of Clostridium tyrobutyricum cells in semi-soft and hard cheeses using the polymerase chain reaction

1997 ◽  
Vol 64 (2) ◽  
pp. 311-314 ◽  
Author(s):  
LIEVE HERMAN ◽  
JAN DE BLOCK ◽  
ROLAND VAN RENTERGHEM
Keyword(s):  
Polymerase Chain Reaction ◽  
Butyric Acid ◽  
Causative Agent ◽  
Anaerobic Bacterium ◽  
Clostridium Tyrobutyricum ◽  
Chain Reaction ◽  
Acid Fermentation ◽  
Polymerase Chain ◽  
Considerable Loss ◽  
Butyric Acid Fermentation

Butyric acid fermentation in brine salted, semi-soft and hard cheeses (late blowing) can create considerable loss of product. Clostridium tyrobutyricum, a Gram-positive, sporeforming, anaerobic bacterium, has been identified as the causative agent (Klijn et al. 1995).

Sign in / Sign up

Export Citation Format

Share Document