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Lactobacillus helveticus is a gram-positive, lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. [1] It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella.
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 ...
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]
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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]
Lactococcus lactis is a gram-positive bacterium used extensively in the production of buttermilk and cheese, [1] but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. [2]
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 ...
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