https://microbewiki.kenyon.edu/index.php?title=Swiss_Cheese_Niche&feed=atom&action=historySwiss Cheese Niche - Revision history2024-03-28T09:26:38ZRevision history for this page on the wikiMediaWiki 1.39.6https://microbewiki.kenyon.edu/index.php?title=Swiss_Cheese_Niche&diff=54958&oldid=prevBarichD at 03:04, 20 August 20102010-08-20T03:04:39Z<p></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Swiss.gif|thumb|mmm Swiss cheese..[http://www.nih.gov/news/research_matters/july2007/07092007stress.htm NIH]]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Swiss.gif|thumb|mmm Swiss cheese..[http://www.nih.gov/news/research_matters/july2007/07092007stress.htm NIH]]]</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Description of Swiss Cheese==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Description of Swiss Cheese==</div></td></tr>
</table>BarichDhttps://microbewiki.kenyon.edu/index.php?title=Swiss_Cheese_Niche&diff=37288&oldid=prevDmt001: /* Current Research */2008-08-29T10:06:56Z<p><span dir="auto"><span class="autocomment">Current Research</span></span></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Interaction between propionibacteria and starter/non-starter lactic acid bacteria in Swiss-type cheeses===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Interaction between propionibacteria and starter/non-starter lactic acid bacteria in Swiss-type cheeses===</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Studies showed that Swiss-type cheeses shared three fundamental bacteria: ''thermophilic lactic acid bacteria, propionibacteria'', and ''heterofermentative lactobacilli''. In 2002 the Swiss Dairy Research Station inspected the bacteria’s interactions and their influence on the quality and late fermentation of the cheese. Multiple emmental cheeses were used as models for this project. These models were separated in four factors. The aspartase activity strength in different cultures of ''propinoibacteria'', the presence of ''Lactobacillus casei'' strains, the presence of ''Lactobacillus helveticus'' strains, and the season, winter and summer. The research discovered that the strength of aspartate metabolism in ''propionibacteria'' is correlated to their growth rate and propinoic acid fermentation. The ''propinoibacteri''’s growth is also greater in winter than in the summer. In addition, it was found that the defect of late fermentation can be stopped by the presence of ''L. casei'' and weak aspartase activity in ''propionibacteria'' and the absence of ''L. helveticus''. However, the study was not able to determine whether the aspartase metabolism is the activator or indicator of ''propionibacteria''’s growth and fermentation. Future studies will focus on this particular area in order to further understand the effect of ''propionibacteria'' in Swiss-like cheeses. <small>[16]</small></div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Studies showed that Swiss-type cheeses shared three fundamental bacteria: ''thermophilic lactic acid bacteria, propionibacteria'', and ''heterofermentative lactobacilli''. In 2002 the Swiss Dairy Research Station inspected the bacteria’s interactions and their influence on the quality and late fermentation of the cheese. Multiple emmental cheeses were used as models for this project. These models were separated in four factors. The aspartase activity strength in different cultures of ''propinoibacteria'', the presence of ''Lactobacillus casei'' strains, the presence of ''Lactobacillus helveticus'' strains, and the season, winter and summer. The research discovered that the strength of aspartate metabolism in ''propionibacteria'' is correlated to their growth rate and propinoic acid fermentation. The ''propinoibacteri''’s growth is also greater in winter than in the summer. In addition, it was found that the defect of late fermentation can be stopped by the presence of ''L. casei'' and weak aspartase activity in ''propionibacteria'' and the absence of ''L. helveticus''. However, the study was not able to determine whether the aspartase metabolism is the activator or indicator of ''propionibacteria''’s growth and fermentation. Future studies will focus on this particular area in order to further understand the effect of ''propionibacteria'' in Swiss-like cheeses. <small>[16]</small></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">===Effect of Lactobacillus helveticus and Propionibacterium freudenrichii ssp. shermanii Combinations on Propensity for Split Defect in Swiss Cheese===</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Split defect, which are cracks in the cheese, is one of the most popular problems occurring in Swiss cheese. This issue is difficult to resolve because knowledge about controlling the problem is limited. In this research, the Western Dairy Center Department of Nutrition and Food Sciences studied the effect of ''Lactobacillus helveticus'' and ''Propionibacterium shermanii'' on split defect in Swiss cheese in attempt the find a solution to the issue. The study was designed in a “2X2X2 factorial experiment”[17] in which different cultures of ''L. helveticus'' and ''P. shermanii'' were tested in twenty-four 4-kg blocks of Swiss cheese in a 90 days process. The research concluded that the split formations in the cheeses were magnified by 100% when there were presence of both ''L. helveticus'' and ''P. shermanii''. In addition, the season was also a factor of the split defect in cheese. During the summer, split defect occurred in 14 to 90% of the cheese, while only 1 to 6% occurred during the winter. This study had only grazed the tip in finding the solution to split defect. There is still no exact answer to how the bacteria influence the split defect. In order to develop an effective solution to controlling the split defect in Swiss cheese, further studies must be done. Without a doubt that if Swiss cheese fanatics desires to preserve their cheese for a long time, this would be the exact topic for future research. [17]</ins></div></td></tr>
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</table>Dmt001https://microbewiki.kenyon.edu/index.php?title=Swiss_Cheese_Niche&diff=37284&oldid=prevDmt001: /* References */2008-08-29T10:04:42Z<p><span dir="auto"><span class="autocomment">References</span></span></p>
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<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[17] White, S. R., Broadbent, J. R., Oberg, C. J., McMahon, D. J. </ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">"Effect of Lactobacillus helveticus and Propionibacterium freudenrichii ssp. shermanii Combinations on Propensity for Split Defect in Swiss Cheese"</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">J. Dairy Sci. 2003 86:719-727</ins></div></td></tr>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Edited by Heidi Cung, Derrick Low, Binh Phung, and Danny Tran, students of [mailto:ralarsen@ucsd.edu Rachel Larsen]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Edited by Heidi Cung, Derrick Low, Binh Phung, and Danny Tran, students of [mailto:ralarsen@ucsd.edu Rachel Larsen]</div></td></tr>
</table>Dmt001https://microbewiki.kenyon.edu/index.php?title=Swiss_Cheese_Niche&diff=36986&oldid=prevDmt001: /* Inhabitants */2008-08-29T08:50:00Z<p><span dir="auto"><span class="autocomment">Inhabitants</span></span></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Lactobacillus_delbrueckii_bulgaricus.jpg|thumb|''Lactobacillus bulgaricus'' is a common starter culture to Swiss Cheese [http://www.ncbi.nlm.nih.gov/sites/entrez?Db=genomeprj&cmd=ShowDetailView&TermToSearch=403 NCBI]]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Lactobacillus_delbrueckii_bulgaricus.jpg|thumb|''Lactobacillus bulgaricus'' is a common starter culture to Swiss Cheese [http://www.ncbi.nlm.nih.gov/sites/entrez?Db=genomeprj&cmd=ShowDetailView&TermToSearch=403 NCBI]]]</div></td></tr>
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<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[[Image:<del style="font-weight: bold; text-decoration: none;">danny.jpg</del>|thumb|''P. Shermanii'' is the bacterium that makes the carbon dioxide and propionic acid in the Swiss cheese.]]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[Image:|thumb|<ins style="font-weight: bold; text-decoration: none;">Currently waiting for copyright permission</ins>''P. Shermanii'' is the bacterium that makes the carbon dioxide and propionic acid in the Swiss cheese.]]</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>====''Lactobacillus''====</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>====''Lactobacillus''====</div></td></tr>
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</table>Dmt001https://microbewiki.kenyon.edu/index.php?title=Swiss_Cheese_Niche&diff=36930&oldid=prevDmt001: /* Microbes and their environment */2008-08-29T08:35:28Z<p><span dir="auto"><span class="autocomment">Microbes and their environment</span></span></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The decrease in pH is attributed to the utilization of lactose and galactose during early stages of Swiss cheese manufacture. ''S. thermophilus'' and ''Lactobacillus'' alter the pH by fermenting the lactose that surrounds them and converting it into lactic acid. In addition to changing their environment ''Lactobacillus'' can also produce formation of lactate calcium crystals and toxic amines. The lactate calcium crystals form on the surfaces on the cheese and has no adherent effects on the ''Lactobacillus'' and is just a defect within the cheese environment. No information or study has been found yet on how the production of toxic amines would affect the surrounding microbes of ''Streptococcus'' and ''Propionibacteria'' but was more commonly known as an outbreak of food poisoning when ingested by humans. <small>[11]</small><small>[http://jds.fass.org/cgi/reprint/69/1/1.pdf [12]]</small></div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The decrease in pH is attributed to the utilization of lactose and galactose during early stages of Swiss cheese manufacture. ''S. thermophilus'' and ''Lactobacillus'' alter the pH by fermenting the lactose that surrounds them and converting it into lactic acid. In addition to changing their environment ''Lactobacillus'' can also produce formation of lactate calcium crystals and toxic amines. The lactate calcium crystals form on the surfaces on the cheese and has no adherent effects on the ''Lactobacillus'' and is just a defect within the cheese environment. No information or study has been found yet on how the production of toxic amines would affect the surrounding microbes of ''Streptococcus'' and ''Propionibacteria'' but was more commonly known as an outbreak of food poisoning when ingested by humans. <small>[11]</small><small>[http://jds.fass.org/cgi/reprint/69/1/1.pdf [12]]</small></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Along with Lactobacillus, <del style="font-weight: bold; text-decoration: none;">''</del>S. thermophilus'' is responsible for the proteolytic activity of lactose in lactic acid fermentation. Since ''S. thermophilus'' is only weakly proteolytic compared to ''Lactobacillus'', it aids the aminopeptidase producing bacteria through their symbiotic relationship. Both of these primary microbes produce other metabolites such as acetaldehyde, diacetyl, and ethanol released into the Swiss cheese. Lactobacillus' autolytic activity and release of intracellular enzymes such as peptidases or lipases or enzymes from amino acid catabolism has effected the viability of other bacterias in Swiss cheese.<small>[11]</small></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Along with <ins style="font-weight: bold; text-decoration: none;">''</ins>Lactobacillus, S. thermophilus'' is responsible for the proteolytic activity of lactose in lactic acid fermentation. Since ''S. thermophilus'' is only weakly proteolytic compared to ''Lactobacillus'', it aids the aminopeptidase producing bacteria through their symbiotic relationship. Both of these primary microbes produce other metabolites such as acetaldehyde, diacetyl, and ethanol released into the Swiss cheese. <ins style="font-weight: bold; text-decoration: none;">''</ins>Lactobacillus<ins style="font-weight: bold; text-decoration: none;">''</ins>' autolytic activity and release of intracellular enzymes such as peptidases or lipases or enzymes from amino acid catabolism has effected the viability of other bacterias in Swiss cheese.<small>[11]</small></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>''P. Shermanii'' consumes the lactic acid that is excreted by ''L. helveticus'' and ''S. thermophilus'' in the Swiss cheese and release carbon dioxide gas and propionic acid via fermentation. The carbon dioxide gases stay in the cheese in forms of bubbles which make the holes of the Swiss cheese. The propionic acid contributes to the Swiss cheese’s characteristic flavor. <small>[13]</small></div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>''P. Shermanii'' consumes the lactic acid that is excreted by ''L. helveticus'' and ''S. thermophilus'' in the Swiss cheese and release carbon dioxide gas and propionic acid via fermentation. The carbon dioxide gases stay in the cheese in forms of bubbles which make the holes of the Swiss cheese. The propionic acid contributes to the Swiss cheese’s characteristic flavor. <small>[13]</small></div></td></tr>
</table>Dmt001https://microbewiki.kenyon.edu/index.php?title=Swiss_Cheese_Niche&diff=36922&oldid=prevDmt001: /* Effects of strains and growth conditions on autolytic activity and survival to freezing and lyophilization of Lactobacillus delbrueckii ssp. lactis isolated from cheese */2008-08-29T08:34:13Z<p><span dir="auto"><span class="autocomment">Effects of strains and growth conditions on autolytic activity and survival to freezing and lyophilization of Lactobacillus delbrueckii ssp. lactis isolated from cheese</span></span></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Effects of strains and growth conditions on autolytic activity and survival to freezing and lyophilization of ''Lactobacillus delbrueckii ssp. lactis'' isolated from cheese===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Effects of strains and growth conditions on autolytic activity and survival to freezing and lyophilization of ''Lactobacillus delbrueckii ssp. lactis'' isolated from cheese===</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>There has been a correlation between the autolytic activity of Lactobacillus and the survivability of other organisms within cheese, specifically the viability of Streptococcus thermophilus. This study further examines the autolysis of Lactobacillus when growth conditions are varied between room temperature and freezing. Certain strains of Lactobacillus, specifically L. delbrueckii, were used due to their nature to have a higher sensitivity in harsher treatment conditions to be able to determine if certain factors will change their survival rates. The study goes on to control the pH levels and aeration in addition to temperature. Lactobacillus' ability to adapt and change to survive at a range of temperatures and how effective it is at each of those steps is what this study tries to address. The conclusion gained from this study was that while survivability was good at almost freezing temperatures, viability after lyophilization showed significant losses. However, adding acidic pH will induce a stress-like state for the Lactobacillus which increased the viability after lyophilization. <small>[15]</small></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>There has been a correlation between the autolytic activity of <ins style="font-weight: bold; text-decoration: none;">''</ins>Lactobacillus<ins style="font-weight: bold; text-decoration: none;">'' </ins>and the survivability of other organisms within cheese, specifically the viability of <ins style="font-weight: bold; text-decoration: none;">''</ins>Streptococcus thermophilus<ins style="font-weight: bold; text-decoration: none;">''</ins>. This study further examines the autolysis of <ins style="font-weight: bold; text-decoration: none;">''</ins>Lactobacillus<ins style="font-weight: bold; text-decoration: none;">'' </ins>when growth conditions are varied between room temperature and freezing. Certain strains of <ins style="font-weight: bold; text-decoration: none;">''</ins>Lactobacillus<ins style="font-weight: bold; text-decoration: none;">''</ins>, specifically <ins style="font-weight: bold; text-decoration: none;">''</ins>L. delbrueckii<ins style="font-weight: bold; text-decoration: none;">''</ins>, were used due to their nature to have a higher sensitivity in harsher treatment conditions to be able to determine if certain factors will change their survival rates. The study goes on to control the pH levels and aeration in addition to temperature. <ins style="font-weight: bold; text-decoration: none;">''</ins>Lactobacillus<ins style="font-weight: bold; text-decoration: none;">''</ins>' ability to adapt and change to survive at a range of temperatures and how effective it is at each of those steps is what this study tries to address. The conclusion gained from this study was that while survivability was good at almost freezing temperatures, viability after lyophilization showed significant losses. However, adding acidic pH will induce a stress-like state for the <ins style="font-weight: bold; text-decoration: none;">''</ins>Lactobacillus<ins style="font-weight: bold; text-decoration: none;">'' </ins>which increased the viability after lyophilization. <small>[15]</small></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Interaction between propionibacteria and starter/non-starter lactic acid bacteria in Swiss-type cheeses===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Interaction between propionibacteria and starter/non-starter lactic acid bacteria in Swiss-type cheeses===</div></td></tr>
</table>Dmt001https://microbewiki.kenyon.edu/index.php?title=Swiss_Cheese_Niche&diff=36911&oldid=prevDmt001: /* Interaction between propionibacteria and starter/non-starter lactic acid bacteria in Swiss-type cheeses */2008-08-29T08:32:46Z<p><span dir="auto"><span class="autocomment">Interaction between propionibacteria and starter/non-starter lactic acid bacteria in Swiss-type cheeses</span></span></p>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Interaction between propionibacteria and starter/non-starter lactic acid bacteria in Swiss-type cheeses===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Interaction between propionibacteria and starter/non-starter lactic acid bacteria in Swiss-type cheeses===</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Studies showed that Swiss-type cheeses shared three fundamental bacteria: thermophilic lactic acid bacteria, propionibacteria, and heterofermentative lactobacilli. In 2002 the Swiss Dairy Research Station inspected the bacteria’s interactions and their influence on the quality and late fermentation of the cheese. Multiple emmental cheeses were used as models for this project. These models were separated in four factors. The aspartase activity strength in different cultures of propinoibacteria, the presence of Lactobacillus casei strains, the presence of Lactobacillus helveticus strains, and the season, winter and summer. The research discovered that the strength of aspartate metabolism in propionibacteria is correlated to their growth rate and propinoic acid fermentation. The <del style="font-weight: bold; text-decoration: none;">propinoibacteria’s </del>growth is also greater in winter than in the summer. In addition, it was found that the defect of late fermentation can be stopped by the presence of L. casei and weak aspartase activity in propionibacteria and the absence of L. helveticus. However, the study was not able to determine whether the aspartase metabolism is the activator or indicator of <del style="font-weight: bold; text-decoration: none;">propionibacteria’s </del>growth and fermentation. Future studies will focus on this particular area in order to further understand the effect of propionibacteria in Swiss-like cheeses. <small>[16]</small></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Studies showed that Swiss-type cheeses shared three fundamental bacteria: <ins style="font-weight: bold; text-decoration: none;">''</ins>thermophilic lactic acid bacteria, propionibacteria<ins style="font-weight: bold; text-decoration: none;">''</ins>, and <ins style="font-weight: bold; text-decoration: none;">''</ins>heterofermentative lactobacilli<ins style="font-weight: bold; text-decoration: none;">''</ins>. In 2002 the Swiss Dairy Research Station inspected the bacteria’s interactions and their influence on the quality and late fermentation of the cheese. Multiple emmental cheeses were used as models for this project. These models were separated in four factors. The aspartase activity strength in different cultures of <ins style="font-weight: bold; text-decoration: none;">''</ins>propinoibacteria<ins style="font-weight: bold; text-decoration: none;">''</ins>, the presence of <ins style="font-weight: bold; text-decoration: none;">''</ins>Lactobacillus casei<ins style="font-weight: bold; text-decoration: none;">'' </ins>strains, the presence of <ins style="font-weight: bold; text-decoration: none;">''</ins>Lactobacillus helveticus<ins style="font-weight: bold; text-decoration: none;">'' </ins>strains, and the season, winter and summer. The research discovered that the strength of aspartate metabolism in <ins style="font-weight: bold; text-decoration: none;">''</ins>propionibacteria<ins style="font-weight: bold; text-decoration: none;">'' </ins>is correlated to their growth rate and propinoic acid fermentation. The <ins style="font-weight: bold; text-decoration: none;">''propinoibacteri''’s </ins>growth is also greater in winter than in the summer. In addition, it was found that the defect of late fermentation can be stopped by the presence of <ins style="font-weight: bold; text-decoration: none;">''</ins>L. casei<ins style="font-weight: bold; text-decoration: none;">'' </ins>and weak aspartase activity in <ins style="font-weight: bold; text-decoration: none;">''</ins>propionibacteria<ins style="font-weight: bold; text-decoration: none;">'' </ins>and the absence of <ins style="font-weight: bold; text-decoration: none;">''</ins>L. helveticus<ins style="font-weight: bold; text-decoration: none;">''</ins>. However, the study was not able to determine whether the aspartase metabolism is the activator or indicator of <ins style="font-weight: bold; text-decoration: none;">''propionibacteria''’s </ins>growth and fermentation. Future studies will focus on this particular area in order to further understand the effect of <ins style="font-weight: bold; text-decoration: none;">''</ins>propionibacteria<ins style="font-weight: bold; text-decoration: none;">'' </ins>in Swiss-like cheeses. <small>[16]</small></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Summary==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Summary==</div></td></tr>
</table>Dmt001https://microbewiki.kenyon.edu/index.php?title=Swiss_Cheese_Niche&diff=36883&oldid=prevDlow at 08:25, 29 August 20082008-08-29T08:25:49Z<p></p>
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<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Swiss.gif|thumb|mmm Swiss cheese..]]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Swiss.gif|thumb|mmm Swiss cheese..<ins style="font-weight: bold; text-decoration: none;">[http://www.nih.gov/news/research_matters/july2007/07092007stress.htm NIH]</ins>]]</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Description of Swiss Cheese==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Description of Swiss Cheese==</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Originally from Switzerland, Swiss cheese is known as Emmental throughout the world. It has made its way into the United States as a very popular dairy product. Swiss cheese is a solid, flavorful cheese that is usually white in color. The term "Swiss cheese" now refers to any cheese with holes in it. Its holes are often known as "eyes" and make it distinguishable from other various cheeses. The larger the eyes, the greater the flavor of the cheese because the bacteria has had more time to act on the cheese. However, if the holes are too big, it becomes difficult to slice and may cause the cheese to crumble. Its flavor and texture make it a desired source of food for many people. As a niche, Swiss cheese is unique due to the interactions between the three major bacteria that occupy it: ''Lactobacillus casei, Streptococcus thermophilus, Propionibacterium shermanii''. </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Originally from Switzerland, Swiss cheese is known as Emmental throughout the world. It has made its way into the United States as a very popular dairy product. Swiss cheese is a solid, flavorful cheese that is usually white in color. The term "Swiss cheese" now refers to any cheese with holes in it. Its holes are often known as "eyes" and make it distinguishable from other various cheeses. The larger the eyes, the greater the flavor of the cheese because the bacteria has had more time to act on the cheese. However, if the holes are too big, it becomes difficult to slice and may cause the cheese to crumble. Its flavor and texture make it a desired source of food for many people. As a niche, Swiss cheese is unique due to the interactions between the three major bacteria that occupy it: ''Lactobacillus casei, Streptococcus thermophilus, Propionibacterium shermanii''. </div></td></tr>
</table>Dlowhttps://microbewiki.kenyon.edu/index.php?title=Swiss_Cheese_Niche&diff=36877&oldid=prevDlow at 08:24, 29 August 20082008-08-29T08:24:03Z<p></p>
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</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l6">Line 6:</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Swiss cheese is found in many different types of environments. Typically, it is made in factories and is then distributed to grocery stores, restaurants, and vendors. From there, it makes its way into our homes for consumption. Eventually, unconsumed Swiss cheese winds up in the trash to undergo decomposition. </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Swiss cheese is found in many different types of environments. Typically, it is made in factories and is then distributed to grocery stores, restaurants, and vendors. From there, it makes its way into our homes for consumption. Eventually, unconsumed Swiss cheese winds up in the trash to undergo decomposition. </div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>But even before this cycle begins, Swiss cheese goes through a series of changes to become the niche that we are familiar with. Cheese is made from pasteurized milk that has gone sour due to the lactic acid bacteria that was introduced to it. The lactic acid bacteria eat the sugar known as lactose in milk, producing lactic acid. [1] The acidic condition of the milk causes the milk to change into its solid form called curd. An active enzyme complex called rennet, which is found in the inside of cows’ stomachs, help separates the solid curd form of milk from the liquid form of milk, called the whey. [2] Most of the moisture is removed from the curd to form a solid. At this point, the isolated curd undergoes tremendous pressure and is pressed into its desired shape.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>But even before this cycle begins, Swiss cheese goes through a series of changes to become the niche that we are familiar with. Cheese is made from pasteurized milk that has gone sour due to the lactic acid bacteria that was introduced to it. The lactic acid bacteria eat the sugar known as lactose in milk, producing lactic acid. <ins style="font-weight: bold; text-decoration: none;"><small></ins>[1]<ins style="font-weight: bold; text-decoration: none;"></small> </ins>The acidic condition of the milk causes the milk to change into its solid form called curd. An active enzyme complex called rennet, which is found in the inside of cows’ stomachs, help separates the solid curd form of milk from the liquid form of milk, called the whey. <ins style="font-weight: bold; text-decoration: none;"><small></ins>[2]<ins style="font-weight: bold; text-decoration: none;"></small> </ins>Most of the moisture is removed from the curd to form a solid. At this point, the isolated curd undergoes tremendous pressure and is pressed into its desired shape.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Physical Conditions===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Physical Conditions===</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Swiss cheese typically exists in solid form. It is stored in a cooled environment to prolong the spoiling process. At high temperatures, its physical state might change into a softer substance. Neighboring niches do not generally affect Swiss cheese; this niche undergoes most of its changes due to the bacteria that act on it. [3]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Swiss cheese typically exists in solid form. It is stored in a cooled environment to prolong the spoiling process. At high temperatures, its physical state might change into a softer substance. Neighboring niches do not generally affect Swiss cheese; this niche undergoes most of its changes due to the bacteria that act on it. <ins style="font-weight: bold; text-decoration: none;"><small></ins>[3]<ins style="font-weight: bold; text-decoration: none;"></small></ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Swiss cheese gets its flavor and texture from the amount of time it is given to ripen. Controlled temperature and change in pH also affect the niche. Bacteria culture that is introduced to the cheese affects the changes in pH, the fermentation process, and the appearance of the holes in Swiss cheese due to escaping carbon dioxide. The nature of the texture of Swiss cheese makes it difficult for the carbon dioxide (produced by bacteria) to escape through the solid. As a result, the carbon dioxide forms holes in the cheese. [4]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Swiss cheese gets its flavor and texture from the amount of time it is given to ripen. Controlled temperature and change in pH also affect the niche. Bacteria culture that is introduced to the cheese affects the changes in pH, the fermentation process, and the appearance of the holes in Swiss cheese due to escaping carbon dioxide. The nature of the texture of Swiss cheese makes it difficult for the carbon dioxide (produced by bacteria) to escape through the solid. As a result, the carbon dioxide forms holes in the cheese. <ins style="font-weight: bold; text-decoration: none;"><small></ins>[4]<ins style="font-weight: bold; text-decoration: none;"></small></ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Inhabitants==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Inhabitants==</div></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l21">Line 21:</td>
<td colspan="2" class="diff-lineno">Line 21:</td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>====''Lactobacillus''====</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>====''Lactobacillus''====</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[[Lactobacillus]] is a homofermentative, thermophilic and gram-positive bacteria that is always found within Swiss cheese due to its ability to provide texture and sharpness of the cheese. Different types of strains of ''[[lactobacillus]]''(''L. helveticus'', ''L. casei'', ''L. bulgaricus'') live in Swiss cheese but the more commonly known bacteria is the strain ''lactobacillus helveticus''. This microbe is part of the lactic acid family of bacteria by converting lactose present in the cheese to lactic acid. [5]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[Lactobacillus]] is a homofermentative, thermophilic and gram-positive bacteria that is always found within Swiss cheese due to its ability to provide texture and sharpness of the cheese. Different types of strains of ''[[lactobacillus]]''(''L. helveticus'', ''L. casei'', ''L. bulgaricus'') live in Swiss cheese but the more commonly known bacteria is the strain ''lactobacillus helveticus''. This microbe is part of the lactic acid family of bacteria by converting lactose present in the cheese to lactic acid. <ins style="font-weight: bold; text-decoration: none;"><small></ins>[5]<ins style="font-weight: bold; text-decoration: none;"></small></ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>====''Streptococcus thermophilus''====</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>====''Streptococcus thermophilus''====</div></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l29">Line 29:</td>
<td colspan="2" class="diff-lineno">Line 29:</td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>====''Propionibacterium Shermanii''====</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>====''Propionibacterium Shermanii''====</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>''[[Propionibacterium]] Shermanii'' is a slow growing and gram positive bacterium that grows in an anaerobic glucose medium. ''P. shermanii'' is responsible for producing the holes and the distinct flavor of Swiss cheese. The growth rate of the bacterium is dependent on the surrounding temperature, pH, and bacteria. The optimal growth for ''P. shemanii'' is in warm temperature and at a pH of 5.3. The bacterium’s growth is also dependent of the availability of lactic acid which is produced by ''L. helveticus'' and ''S. thermophilus''. [6]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>''[[Propionibacterium]] Shermanii'' is a slow growing and gram positive bacterium that grows in an anaerobic glucose medium. ''P. shermanii'' is responsible for producing the holes and the distinct flavor of Swiss cheese. The growth rate of the bacterium is dependent on the surrounding temperature, pH, and bacteria. The optimal growth for ''P. shemanii'' is in warm temperature and at a pH of 5.3. The bacterium’s growth is also dependent of the availability of lactic acid which is produced by ''L. helveticus'' and ''S. thermophilus''. <ins style="font-weight: bold; text-decoration: none;"><small></ins>[6]<ins style="font-weight: bold; text-decoration: none;"></small></ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Microbe Interaction===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Microbe Interaction===</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>====''L. helveticus'' and ''S. thermophilus''====</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>====''L. helveticus'' and ''S. thermophilus''====</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>''Lactobacillus helveticus'' is mainly involved with ''[[Streptococcus thermophilus]]'' in controlling the pH level of the Swiss cheese environment through their fermentation of lactose. The Swiss cheese enivronment changes temperatures due to the pastuerization process and in its intial stages ''Streptococcus thermophilus'' is the more dominant bacteria in the cheese. However since makers of Swiss cheese allow it to sit at room temperature for the ripening process allows for the growth of ''Lactobacillus helveticus''. Since room temperature is slightly off from the optimum growth temperature which is around 45 degrees Celcius for ''Lactobacillus helveticus'', the microbe is slowly able to grow. When ''L. helveticus'' reaches its maximum growth or reaches the stationary phase it begins to autolyse and starts to affect the viability of ''Streptococcus thermophilus''. There is correlation between the survivability of ''Lactobacillus'' and ''Streptococcus'' but there are no specifics as to why the correlations occur. [7]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>''Lactobacillus helveticus'' is mainly involved with ''[[Streptococcus thermophilus]]'' in controlling the pH level of the Swiss cheese environment through their fermentation of lactose. The Swiss cheese enivronment changes temperatures due to the pastuerization process and in its intial stages ''Streptococcus thermophilus'' is the more dominant bacteria in the cheese. However since makers of Swiss cheese allow it to sit at room temperature for the ripening process allows for the growth of ''Lactobacillus helveticus''. Since room temperature is slightly off from the optimum growth temperature which is around 45 degrees Celcius for ''Lactobacillus helveticus'', the microbe is slowly able to grow. When ''L. helveticus'' reaches its maximum growth or reaches the stationary phase it begins to autolyse and starts to affect the viability of ''Streptococcus thermophilus''. There is correlation between the survivability of ''Lactobacillus'' and ''Streptococcus'' but there are no specifics as to why the correlations occur. <ins style="font-weight: bold; text-decoration: none;"><small></ins>[7]<ins style="font-weight: bold; text-decoration: none;"></small></ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The specifics of the symbiotic relationship between ''S. thermophilus'' and ''L. helveticus'' rely mainly on ''Lactobacilus''’s strong proteolytic system. ''Lactobacilus’'' proteolytic enzymes liberate milk protein casein into smaller peptides and amino acids that serve as peptide substrates for ''S. thermophilus’'' aminopeptidases. The growth of ''L. helveticus'' is stimulated by formic acid and carbon dioxide production of ''S. thermophilus''.<small>[8][http://jds.fass.org/cgi/reprint/76/12/3683?maxtoshow=&HITS=10&hits=10&RESULTFORMAT=&fulltext=streptococcus+thermophilus+formic&andorexactfulltext=and&searchid=1&FIRSTINDEX=0&sortspec=relevance&resourcetype=HWCIT [9]]</small></div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The specifics of the symbiotic relationship between ''S. thermophilus'' and ''L. helveticus'' rely mainly on ''Lactobacilus''’s strong proteolytic system. ''Lactobacilus’'' proteolytic enzymes liberate milk protein casein into smaller peptides and amino acids that serve as peptide substrates for ''S. thermophilus’'' aminopeptidases. The growth of ''L. helveticus'' is stimulated by formic acid and carbon dioxide production of ''S. thermophilus''.<small>[8][http://jds.fass.org/cgi/reprint/76/12/3683?maxtoshow=&HITS=10&hits=10&RESULTFORMAT=&fulltext=streptococcus+thermophilus+formic&andorexactfulltext=and&searchid=1&FIRSTINDEX=0&sortspec=relevance&resourcetype=HWCIT [9]]</small></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>====''P. Shermanii''====</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>====''P. Shermanii''====</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>The growth of ''P. Shermanii'' is heavily dependent on ''L. helveticus'' and ''S. thermophilus''. Since low pH level does not favor growth for ''P. Shermanii'', the ability of ''L. helveticus'' and ''S. thermophilus'' to change the pH of the niche determines the population size of ''P. Shermanii''. At very low temperature and low pH, the bacterium's growth is retarded. Additionally, the bacterium relies on ''L. helveticus'' and ''S. thermophilus'' to produce lactic acid for it to consume. If lactic acid is not present, ''P. Shermanii'' can still survive by consuming lactose but the growth rate of the bacterium will be slower. [6]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>The growth of ''P. Shermanii'' is heavily dependent on ''L. helveticus'' and ''S. thermophilus''. Since low pH level does not favor growth for ''P. Shermanii'', the ability of ''L. helveticus'' and ''S. thermophilus'' to change the pH of the niche determines the population size of ''P. Shermanii''. At very low temperature and low pH, the bacterium's growth is retarded. Additionally, the bacterium relies on ''L. helveticus'' and ''S. thermophilus'' to produce lactic acid for it to consume. If lactic acid is not present, ''P. Shermanii'' can still survive by consuming lactose but the growth rate of the bacterium will be slower. <ins style="font-weight: bold; text-decoration: none;"><small></ins>[6]<ins style="font-weight: bold; text-decoration: none;"></small></ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Microbes and their environment===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Microbes and their environment===</div></td></tr>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><small>[http://jds.fass.org/cgi/reprint/73/4/894.pdf [10]]</small></div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><small>[http://jds.fass.org/cgi/reprint/73/4/894.pdf [10]]</small></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>The decrease in pH is attributed to the utilization of lactose and galactose during early stages of Swiss cheese manufacture. ''S. thermophilus'' and ''Lactobacillus'' alter the pH by fermenting the lactose that surrounds them and converting it into lactic acid. In addition to changing their environment ''Lactobacillus'' can also produce formation of lactate calcium crystals and toxic amines. The lactate calcium crystals form on the surfaces on the cheese and has no adherent effects on the ''Lactobacillus'' and is just a defect within the cheese environment. No information or study has been found yet on how the production of toxic amines would affect the surrounding microbes of ''Streptococcus'' and ''Propionibacteria'' but was more commonly known as an outbreak of food poisoning when ingested by humans. [11]<small>[http://jds.fass.org/cgi/reprint/69/1/1.pdf [12]]</small></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>The decrease in pH is attributed to the utilization of lactose and galactose during early stages of Swiss cheese manufacture. ''S. thermophilus'' and ''Lactobacillus'' alter the pH by fermenting the lactose that surrounds them and converting it into lactic acid. In addition to changing their environment ''Lactobacillus'' can also produce formation of lactate calcium crystals and toxic amines. The lactate calcium crystals form on the surfaces on the cheese and has no adherent effects on the ''Lactobacillus'' and is just a defect within the cheese environment. No information or study has been found yet on how the production of toxic amines would affect the surrounding microbes of ''Streptococcus'' and ''Propionibacteria'' but was more commonly known as an outbreak of food poisoning when ingested by humans. <ins style="font-weight: bold; text-decoration: none;"><small></ins>[11]<ins style="font-weight: bold; text-decoration: none;"></small></ins><small>[http://jds.fass.org/cgi/reprint/69/1/1.pdf [12]]</small></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Along with Lactobacillus, ''S. thermophilus'' is responsible for the proteolytic activity of lactose in lactic acid fermentation. Since ''S. thermophilus'' is only weakly proteolytic compared to ''Lactobacillus'', it aids the aminopeptidase producing bacteria through their symbiotic relationship. Both of these primary microbes produce other metabolites such as acetaldehyde, diacetyl, and ethanol released into the Swiss cheese. Lactobacillus' autolytic activity and release of intracellular enzymes such as peptidases or lipases or enzymes from amino acid catabolism has effected the viability of other bacterias in Swiss cheese.[11]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Along with Lactobacillus, ''S. thermophilus'' is responsible for the proteolytic activity of lactose in lactic acid fermentation. Since ''S. thermophilus'' is only weakly proteolytic compared to ''Lactobacillus'', it aids the aminopeptidase producing bacteria through their symbiotic relationship. Both of these primary microbes produce other metabolites such as acetaldehyde, diacetyl, and ethanol released into the Swiss cheese. Lactobacillus' autolytic activity and release of intracellular enzymes such as peptidases or lipases or enzymes from amino acid catabolism has effected the viability of other bacterias in Swiss cheese.<ins style="font-weight: bold; text-decoration: none;"><small></ins>[11]<ins style="font-weight: bold; text-decoration: none;"></small></ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>''P. Shermanii'' consumes the lactic acid that is excreted by ''L. helveticus'' and ''S. thermophilus'' in the Swiss cheese and release carbon dioxide gas and propionic acid via fermentation. The carbon dioxide gases stay in the cheese in forms of bubbles which make the holes of the Swiss cheese. The propionic acid contributes to the Swiss cheese’s characteristic flavor. [13]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>''P. Shermanii'' consumes the lactic acid that is excreted by ''L. helveticus'' and ''S. thermophilus'' in the Swiss cheese and release carbon dioxide gas and propionic acid via fermentation. The carbon dioxide gases stay in the cheese in forms of bubbles which make the holes of the Swiss cheese. The propionic acid contributes to the Swiss cheese’s characteristic flavor. <ins style="font-weight: bold; text-decoration: none;"><small></ins>[13]<ins style="font-weight: bold; text-decoration: none;"></small></ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Current Research==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Current Research==</div></td></tr>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Effects of strains and growth conditions on autolytic activity and survival to freezing and lyophilization of ''Lactobacillus delbrueckii ssp. lactis'' isolated from cheese===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Effects of strains and growth conditions on autolytic activity and survival to freezing and lyophilization of ''Lactobacillus delbrueckii ssp. lactis'' isolated from cheese===</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>There has been a correlation between the autolytic activity of Lactobacillus and the survivability of other organisms within cheese, specifically the viability of Streptococcus thermophilus. This study further examines the autolysis of Lactobacillus when growth conditions are varied between room temperature and freezing. Certain strains of Lactobacillus, specifically L. delbrueckii, were used due to their nature to have a higher sensitivity in harsher treatment conditions to be able to determine if certain factors will change their survival rates. The study goes on to control the pH levels and aeration in addition to temperature. Lactobacillus' ability to adapt and change to survive at a range of temperatures and how effective it is at each of those steps is what this study tries to address. The conclusion gained from this study was that while survivability was good at almost freezing temperatures, viability after lyophilization showed significant losses. However, adding acidic pH will induce a stress-like state for the Lactobacillus which increased the viability after lyophilization. [15]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>There has been a correlation between the autolytic activity of Lactobacillus and the survivability of other organisms within cheese, specifically the viability of Streptococcus thermophilus. This study further examines the autolysis of Lactobacillus when growth conditions are varied between room temperature and freezing. Certain strains of Lactobacillus, specifically L. delbrueckii, were used due to their nature to have a higher sensitivity in harsher treatment conditions to be able to determine if certain factors will change their survival rates. The study goes on to control the pH levels and aeration in addition to temperature. Lactobacillus' ability to adapt and change to survive at a range of temperatures and how effective it is at each of those steps is what this study tries to address. The conclusion gained from this study was that while survivability was good at almost freezing temperatures, viability after lyophilization showed significant losses. However, adding acidic pH will induce a stress-like state for the Lactobacillus which increased the viability after lyophilization. <ins style="font-weight: bold; text-decoration: none;"><small></ins>[15]<ins style="font-weight: bold; text-decoration: none;"></small></ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Interaction between propionibacteria and starter/non-starter lactic acid bacteria in Swiss-type cheeses===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>===Interaction between propionibacteria and starter/non-starter lactic acid bacteria in Swiss-type cheeses===</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Studies showed that Swiss-type cheeses shared three fundamental bacteria: thermophilic lactic acid bacteria, propionibacteria, and heterofermentative lactobacilli. In 2002 the Swiss Dairy Research Station inspected the bacteria’s interactions and their influence on the quality and late fermentation of the cheese. Multiple emmental cheeses were used as models for this project. These models were separated in four factors. The aspartase activity strength in different cultures of propinoibacteria, the presence of Lactobacillus casei strains, the presence of Lactobacillus helveticus strains, and the season, winter and summer. The research discovered that the strength of aspartate metabolism in propionibacteria is correlated to their growth rate and propinoic acid fermentation. The propinoibacteria’s growth is also greater in winter than in the summer. In addition, it was found that the defect of late fermentation can be stopped by the presence of L. casei and weak aspartase activity in propionibacteria and the absence of L. helveticus. However, the study was not able to determine whether the aspartase metabolism is the activator or indicator of propionibacteria’s growth and fermentation. Future studies will focus on this particular area in order to further understand the effect of propionibacteria in Swiss-like cheeses. [16]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Studies showed that Swiss-type cheeses shared three fundamental bacteria: thermophilic lactic acid bacteria, propionibacteria, and heterofermentative lactobacilli. In 2002 the Swiss Dairy Research Station inspected the bacteria’s interactions and their influence on the quality and late fermentation of the cheese. Multiple emmental cheeses were used as models for this project. These models were separated in four factors. The aspartase activity strength in different cultures of propinoibacteria, the presence of Lactobacillus casei strains, the presence of Lactobacillus helveticus strains, and the season, winter and summer. The research discovered that the strength of aspartate metabolism in propionibacteria is correlated to their growth rate and propinoic acid fermentation. The propinoibacteria’s growth is also greater in winter than in the summer. In addition, it was found that the defect of late fermentation can be stopped by the presence of L. casei and weak aspartase activity in propionibacteria and the absence of L. helveticus. However, the study was not able to determine whether the aspartase metabolism is the activator or indicator of propionibacteria’s growth and fermentation. Future studies will focus on this particular area in order to further understand the effect of propionibacteria in Swiss-like cheeses. <ins style="font-weight: bold; text-decoration: none;"><small></ins>[16]<ins style="font-weight: bold; text-decoration: none;"></small></ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Summary==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>==Summary==</div></td></tr>
</table>Dlowhttps://microbewiki.kenyon.edu/index.php?title=Swiss_Cheese_Niche&diff=36870&oldid=prevDlow: /* References */2008-08-29T08:21:11Z<p><span dir="auto"><span class="autocomment">References</span></span></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 08:21, 29 August 2008</td>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>''J. Dairy Sci''. 2001 84: 2347-2356</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>''J. Dairy Sci''. 2001 84: 2347-2356</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[15][http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T7C-4R7F42R-1&_user=4429&_coverDate=02%2F29%2F2008&_alid=783352386&_rdoc=1&_fmt=high&_orig=search&_cdi=5055&_sort=d&_docanchor=&view=c&_ct=11&_acct=C000059602&_version=1&_urlVersion=0&_userid=4429&md5=94e14aae80cfb68a9d21b1db5be31341&errMsg=1 Stefanie Koch, Elisabeth Eugster-Meier, Gaëtan Oberson, Leo Meile and Christophe Lacroix "Effects of strains and growth conditions on autolytic activity and survival to freezing and lyophilization of ''Lactobacillus delbrueckii ssp. lactis'' isolated from previous cheese". International Dairy Journal Volume 18, Issue 2, February 2008, Pages 187-196 ]</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[15] [http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T7C-4R7F42R-1&_user=4429&_coverDate=02%2F29%2F2008&_alid=783352386&_rdoc=1&_fmt=high&_orig=search&_cdi=5055&_sort=d&_docanchor=&view=c&_ct=11&_acct=C000059602&_version=1&_urlVersion=0&_userid=4429&md5=94e14aae80cfb68a9d21b1db5be31341&errMsg=1 Stefanie Koch, Elisabeth Eugster-Meier, Gaëtan Oberson, Leo Meile and Christophe Lacroix "Effects of strains and growth conditions on autolytic activity and survival to freezing and lyophilization of ''Lactobacillus delbrueckii ssp. lactis'' isolated from previous cheese". International Dairy Journal Volume 18, Issue 2, February 2008, Pages 187-196 ]</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[16] Frohlich-Wyder, M., Bachmann, H., Casey, M. </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[16] Frohlich-Wyder, M., Bachmann, H., Casey, M. </div></td></tr>
</table>Dlow