Characterization of <i>Clostridium tyrobutyricum</i> Strains Using Three Different Typing Techniques
2020
Johanna Burtscher | Franziska Küller | Matthias Dreier | Emmanuelle Arias-Roth | David Drissner | Konrad J. Domig
<i>Clostridium tyrobutyricum</i> is well known as one of the main causative agents of severe cheese spoilage. The metabolism of this anaerobic bacterium during ripening leads to textural and sensory defects in cheese and consequential loss of product value. The potential to induce cheese spoilage, however, may vary among different strains of the same species. Therefore, a better understanding of the intra-species diversity of <i>C. tyrobutyricum</i> may be of practical relevance for the dairy industry. In the present study, we compared the ability of three typing techniques to differentiate 95 <i>C.</i> <i>tyrobutyricum</i> strains on the subspecies level: (1) repetitive element palindromic PCR (rep-PCR) fingerprinting combined with conventional agarose gel electrophoresis, (2) hexaplex-PCR followed by an automated capillary electrophoresis and (3) matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) typing. MALDI-TOF MS fingerprinting provided only moderate reproducibility and low discriminatory power. Both PCR-based methods were highly reproducible and discriminative, with hexaplex-PCR fingerprinting being slightly more discriminative than rep-PCR typing. Overall, a high intra-species diversity was observed among the tested strains, indicating that further investigations on the strain level may be of interest.
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