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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]
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.
Blood is normally sterile. [1] The presence of bacteria in the blood is termed bacteremia, and the presence of fungi is called fungemia. [2] Minor damage to the skin [3] or mucous membranes, which can occur in situations like toothbrushing or defecation, [4] [5] can introduce bacteria into the bloodstream, but this bacteremia is normally transient and is rarely detected in cultures because the ...
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