What microbe is in Brie Cheese?!
What microbe is in Brie Cheese?
I AM NOT MAKING BRIE CHEESE I JUST NEED TO KNOW FOR AN ESSAY I HAVE TO WRITE!
Answers: Is rennet the microbe in Brie Cheese, i am not sure what rennet is,so i dont know if it is the microbe.
What microbe is in Brie Cheese?
I AM NOT MAKING BRIE CHEESE I JUST NEED TO KNOW FOR AN ESSAY I HAVE TO WRITE!
S. lactis, S. cremoris, Penicillium camemberti, P.candidum
Penicillium candidum.
I think the short answers are "lots" and "they don't really know." This site has a general introduction and the later articles have more specific scientific answers:
http://www.geocities.com/Heartland/Cotta...
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Identification of the Bacterial Microflora in Dairy Products by Temporal Temperature Gradient Gel Electrophoresis
Jean-Claude Ogier,1*
Abstract
Numerous microorganisms, including bacteria, yeasts, and molds, are present in cheeses, forming a complex ecosystem. Among these organisms, bacteria are responsible for most of the physicochemical and aromatic transformations that are intrinsic to the cheesemaking process. Identification of the bacteria that constitute the cheese ecosystem is essential for understanding their individual contributions to cheese production. We used temporal temperature gradient gel electrophoresis (TTGE) to identify different bacterial species present in several dairy products, including members of the genera Lactobacillus, Lactococcus, Leuconostoc, Enterococcus, Pediococcus, Streptococcus, and Staphylococcus. The TTGE technique is based on electrophoretic separation of 16S ribosomal DNA (rDNA) fragments by using a temperature gradient. It was optimized to reveal differences in the 16S rDNA V3 regions of bacteria with low-G+C-content genomes. Using multiple control strains, we first set up a species database in which each species (or group of species) was characterized by a specific TTGE fingerprint. TTGE was then applied to controlled dairy ecosystems with defined compositions, including liquid (starter), semisolid (home-made fermented milk), and solid (miniature cheese models) matrices. Finally, the potential of TTGE to describe the bacterial microflora of unknown ecosystems was tested with various commercial dairy products. Subspecies, species, or groups of species of lactic acid bacteria were distinguished in dairy samples. In conclusion, TTGE was shown to distinguish bacterial species in vitro, as well as in both liquid and solid dairy products.
Preparation of cheese with ropy lactic acid bacteria
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Document Type and Number:United States Patent 4243684 Link to this page:http://www.freepatentsonline.com/4243684... Abstract:Cheese made from milk and/or milk-by-products concentrated by membrane filtration sometimes has the disadvantage of having a mealy and/or sandy texture. This can be overcome by using selected ropy cultures of lactic acid bacteria instead of the normal non-ropy cultures used for acidifying the milk product. The effect is particularly useful in the preparation of soft cheese having a smooth texture.
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Seasonal diversity of yeasts associated with white-surface mould-ripened cheeses
B. C. Viljoen, , A. R. Khoury and A. Hattingh
Abstract
Yeasts present in Camembert and Brie cheeses during processing were monitored in a single cheese factory during summer and winter, to determine the seasonal diversity of yeasts over a ripening period of 56 days. Lactic acid bacteria predominate during cheese making, but yeasts play a significant role during maturation reaching counts of 6 log units at the later stages of ripening. Sources of yeast contamination that may lead to contamination of the curd were also determined. A diverse variety of 20 yeast species representing 10 genera were present during the winter period associated with the factory environment, during processing and ripening, whereas only seven yeast species representing six genera were isolated during summer. Although a broad spectrum of yeasts was isolated from both cheeses, Debaryomyces hansenii and Yarrowia lipolytica were the most abundant yeast species isolated. Other species encountered were Torulaspora delbrueckii, Rhodotorula mucilaginosa, Rhodotorula minuta and various species of Candida.