Propionibacter shermani
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Propionibacter shermani is a bacterium used in the production of cheese. During cheese-making the bacteria are added to certain cheeses such as Emmental (also known as Swiss) and Leerdammer, and when warmed bubbles of carbon dioxide form in the cheese. These bubbles then become the distinctive holes (or eyes) in the finished product.
Cheesemakers control the size of the holes by changing the acidity, temperature, and curing time of the mixture.
Propionibacter shermani cheeses include Swiss, Leerdammer, and Emmental. Template:Cheese-stub
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Some of the initial content on this page may be incorporated in part from copyleft sources in the public domain including wikis such as Wikipedia and AskDrWiki. Drug information for patients came from the The National Library of Medicine. Infectious disease information may have come from the Centers for Disease Control (CDC). Differential Diagnoses are drawn from clinicians as well as an amalgamation of 3 sources: 1.The Disease Database; 2. Kahan, Scott, Smith, Ellen G. In A Page: Signs and Symptoms. Malden, Massachusetts: Blackwell Publishing, 2004:3; 3. Sailer, Christian, Wasner, Susanne. Differential Diagnosis Pocket. Hermosa Beach, CA: Borm Bruckmeir Publishing LLC, 2002:7 .
