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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]
cheese [9] Brachybacterium alimentarium: bacterium: cheese [9] nol Brachybacterium tyrofermentans: bacterium: cheese [9] Brachybacterium tyrofermentans: bacterium: cheese [9] Brevibacterium aurantiacum: bacterium: cheese [2] Brevibacterium casei: bacterium: cheese (smear-ripened) [2] [4] Brevibacterium linens: bacterium
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 generally used.
Proteolytic bacteria such as clostridia, which are part of the normal intestinal flora, produce toxic substances including phenols, ammonia and indols by digestion of proteins. These compounds are responsible for what Metchnikoff called intestinal auto-intoxication , which, according to him, was the cause of the physical changes associated with ...
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]
Most bacterial species are either spherical, called cocci (singular coccus, from Greek kókkos, grain, seed), or rod-shaped, called bacilli (sing. bacillus, from Latin baculus, stick). [43] Some bacteria, called vibrio, are shaped like slightly curved rods or comma-shaped; others can be spiral-shaped, called spirilla, or tightly coiled, called ...
In this case, the pesky bugs, which are actually called weevils, infest the whole kernels and lay eggs in the wheat grains before it's been milled into flour, Quoc Le tells Delish.
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).