Whole genome sequencing of Clostridium tyrobutyricum strains

Clostridium tyrobutyricum is a gram-positive, spore-forming, anaerobic bacterium. Its endospores can contaminate raw milk during milking process and survive pasteurization. When favorable conditions occur in cheese, spores can germinate into vegetative cells. The products of clostridial metabolic activity in cheese are gases (hydrogen and carbon dioxide) and organic acids (butyric and acetic acid), causing cracks, slits and irregular holes, accompanied by off-flavors, leading to cheese spoilage known as late blowing defect (LBD). The potential to induce cheese spoilage, however, may vary among different strains. A deeper knowledge and understanding of the genetic basis of different phenotypic characteristics among C. tyrobutyricum strains may contribute to a better understanding of the spoilage capability of C. tyrobutyricum strains.