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Clostridium tyrobutyricum is a rod-shape, gram-positive bacteria that grows under anaerobic condition and produces butyric acid, acetic acid and hydrogen gas as their major fermentation products from glucose and xylose.
The late-blowing defect in Cheese
Clostridium tyrobutyricum spores present in raw milk ferments lactate causing the "late-blowing" defect in high-pH cheeses such as Emmentaler, Gouda or Edamer. Even low spore densities of this anaerobe in milk used for cheese production can bring about this phenomenon, if the growth conditions are suitable. This defect is characterized by eyes, slits, and cracks caused by the production of the gas bubbles as well as abnormal cheese flavor from the Butyric acid. This defect can create considerable loss of product.
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Clostridium_tyrobutyricum". A list of authors is available in Wikipedia.|