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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Clostridium tyrobutyricum ： ウィキペディア英語版 Clostridium tyrobutyricum ''Clostridium tyrobutyricum'' is a rod-shape, gram-positive bacteria that grows under anaerobic condition and produces butyric acid, acetic acid and hydrogen gas as their major fermentation products from glucose and xylose. ==The late-blowing defect in cheese== ''Clostridium tyrobutyricum'' spores present in raw milk ferments lactate causing the "late-blowing" defect in high-pH cheeses such as Emmentaler, Gouda or Edammer. 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. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Clostridium tyrobutyricum」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.