Clostridium tyrobutyricum

Revision as of 20:18, 19 October 2007 by Jackbot (talk | contribs) (Robot: Automated text replacement (-(?ms)^(.*)$ +\1 {{WikiDoc Help Menu}}))
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search
Clostridium tyrobutyricum
Scientific classification
Kingdom: Bacteria
Division: Firmicutes
Class: Clostridia
Order: Clostridiale
Family: Clostridiaceae
Genus: Clostridium
Species: C. tyrobutyricum
Binomial name
Clostridium tyrobutyricum

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.

External links

de:Clostridium tyrobutyricum nl:Clostridium tyrobutyricum