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<p>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<br></p> |
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