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Members of the genus Propionibacterium are widely used in the production of vitamin B 12, tetrapyrrole compounds, and propionic acid, as well as in the probiotics and cheese industries. [7] The strain Propionibacterium freudenreichii subsp. shermanii is used in cheesemaking to create CO 2 bubbles that become "eyes"—round holes in the cheese. [8]
When Emmental cheese is being produced, P. freudenreichii ferments lactate to form acetate, propionate, and carbon dioxide: (3 C 3 H 6 O 3 → 2 C 2 H 5 CO 2 + C 2 H 3 O 2 + CO 2). [2] The products of this fermentation contribute to the nutty and sweet flavors of the cheese, and the carbon dioxide byproduct is responsible for forming the holes ...
By this method, body diagrams can be derived by pasting organs into one of the "plain" body images shown below. This method requires a graphics editor that can handle transparent images, in order to avoid white squares around the organs when pasting onto the body image. Pictures of organs are found on the project's main page. These were ...
After about a century of research, scientists have finally figured out what causes the holes often found in Swiss cheese. After about a century of research, scientists have finally figured out ...
The Swiss cheese model of accident causation is a model used in risk analysis and risk management. It likens human systems to multiple slices of Swiss cheese , which has randomly placed and sized holes in each slice, stacked side by side, in which the risk of a threat becoming a reality is mitigated by the differing layers and types of defenses ...
In Swiss-type cheeses, the eyes form as a result of the activity of propionic acid bacteria (propionibacteria), notably Propionibacterium freudenreichii subsp. shermanii. [3] [4] These bacteria transform lactic acid into propionic acid and carbon dioxide, according to the formula: 3 lactate → 2 propionate + acetate + CO 2 + H 2 O [5]
While cheese can be high in saturated fat and salt, it contains many essential nutrients like calcium and protein. There are now many options on the market that offer low-fat and low-sodium ...
These bacteria are chosen because they produce exopolysaccharide (EPS), which give reduced-fat cheese a texture and flavor like that of regular cheese. [citation needed] L. lactis produces cheese with higher moisture levels compared to other reduced-fat cheeses; S. thermophilus produces cheese with a lower moisture content and a less bitter taste.