Abstract
Clostridium tyrobutyricum is a predominant causative agent of structural and sensory defects in cheese, and, specifically, the late-blowing defect in brine-salted, hard, and semihard cheeses (e.g., Emmental, Gouda, Edam). Therefore, this organism is of considerable economic concern to the food industry. Clostridium tyrobutyricum is commonly found in milk and cheeses; other common Clostridium spp. in milk include Clostridium butyricum, Clostridium sporogenes, Clostridium beijerinckii, Clostridium bifermentans, and Clostridium perfringens.
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