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cheese [2] Corynebacterium mooreparkense: bacterium: cheese (smear-ripened) Corynebacterium variabile: bacterium: cheese [2] Cyberlindnera mrakii: fungus: wine [2] Cystofilobasidium infirmominiatum: fungus: cheese [2] Debaryomyces hansenii: fungus: cheese (smear-ripened) [4] Debaryomyces hansenii: fungus: cheese [4] Debaryomyces kloeckeri ...
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]
Lithuanian curd. Curd products vary by region and include cottage cheese, curd cheese (both curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word 'curdled' is ...
Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are considered different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. the Ukrainian word " сир " syr is a ...
Lactic acid bacteria are used in the food industry for a variety of reasons such as the production of cheese and yogurt products. Popular drinks such as kombucha are made using lactic acid bacteria, with kombucha having been known to have traces of Lactobacillus and Pediococcus once the drink is made. [23]
The connection with dairy products is shown by the name, the butyr-in butyricum reflects the relevance of butyric acid in the bacteria's metabolism and the connection with Latin butyrum and Greek βούτυρον, with word roots pertaining to butter and cheese. [3]
Tibicos water crystals made with Muscovado. This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.
Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus.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.