Clostridium tyrobutyricum
Encyclopedia
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
.
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.
Butyric acid
Butyric acid , also known under the systematic name butanoic acid, is a carboxylic acid with the structural formula CH3CH2CH2-COOH. Salts and esters of butyric acid are known as butyrates or butanoates...
, acetic acid
Acetic acid
Acetic acid is an organic compound with the chemical formula CH3CO2H . It is a colourless liquid that when undiluted is also called glacial acetic acid. Acetic acid is the main component of vinegar , and has a distinctive sour taste and pungent smell...
and hydrogen
Hydrogen
Hydrogen is the chemical element with atomic number 1. It is represented by the symbol H. With an average atomic weight of , hydrogen is the lightest and most abundant chemical element, constituting roughly 75% of the Universe's chemical elemental mass. Stars in the main sequence are mainly...
gas as their major fermentation products from glucose
Glucose
Glucose is a simple sugar and an important carbohydrate in biology. Cells use it as the primary source of energy and a metabolic intermediate...
and xylose
Xylose
Xylose is a sugar first isolated from wood, and named for it. Xylose is classified as a monosaccharide of the aldopentose type, which means that it contains five carbon atoms and includes an aldehyde functional group. It is the precursor to hemicellulose, one of the main constituents of biomass...
.
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, GoudaGouda
Gouda is a city and municipality in the western Netherlands, in the province of South Holland. Gouda, which was granted city rights in 1272, is famous for its Gouda cheese, smoking pipes, and 15th-century city hall....
or Edamer
Edamer
Edam is a Dutch cheese traditionally sold in spheres with a pale yellow interior and a coat of red paraffin wax. It is named after the town of Edam in the province of North Holland, where the cheese is coated for export sale and for the tourist high season. Edam which has aged for at least 17...
. 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.