Propionibacterium Freudenreichii
Reich Bacteria
Ripening Of Cheese
P. freudenreichii is a
bacteria crucial to making Swiss-type cheese, where it creates the
characteristic sweet, nutty flavor and the "eyes" or holes through the
production of carbon dioxide gas. It
is a ripening culture that works in warm temperatures and is also used
for its probiotic properties and potential health benefits, like the
production of vitamin B12.
Swiss Cheese With Eyes
Reich Bacteria Forms Propionic Acid
Snapshot
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