Colorimetric point-of-care detection of Clostridium tyrobutyricum spores in milk samples

Paola Cecere, Francesca Gatto, Claudia Cortimiglia, Daniela Bassi, Franco Lucchini, Pier Sandro Cocconcelli, Pier Paolo Pompa

Risultato della ricerca: Contributo in rivistaArticolo in rivista


Clostridium tyrobutyricum represents the main spoiling agent responsible for late blowing defects (LBD) in hard and semi-hard cheeses. Its spores are resistant to manufacturing procedures and can germinate during the long ripening process, causing the burst of the cheese paste with a consequent undesirable taste. The lower quality of blown cheeses leads to considerable financial losses for the producers. The early identification of spore contaminations in raw milk samples thus assumes a pivotal role in industrial quality control. Herein, we developed a point of care (POC) testing method for the sensitive detection of C. tyrobutyricum in milk samples, combining fast DNA extraction (with no purification steps) with a robust colorimetric loop-mediated isothermal amplification (LAMP) technique. Our approach allows for the sensitive and specific detection of C. tyrobutyricum spores (limit of detection, LoD: ~2 spores/mL), with the advantage of a clear naked-eye visualization of the results and a potential semi-quantitative discrimination of the contamination level. In addition, we demonstrated the feasibility of this strategy using a portable battery-operated device that allowed both DNA extraction and amplification steps, proving its potential for on-site quality control applications without the requirement of sophisticated instrumentation and trained personnel.
Lingua originaleEnglish
pagine (da-a)1-10
Numero di pagine10
Stato di pubblicazionePubblicato - 2021


  • Clostridium tyrobutyricum
  • Colorimetric test
  • LAMP
  • Milk
  • Point-of-care
  • Spores


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