The Production of Volatile Fatty Acids and Carbon Dioxid by Propionic Acid Bacteria with Special Reference to their Action in Cheese

Abstract

Observations are recorded concerning the action of Bact. acidipropionici (d), the causal factor in the production of eyes and the characteristic sweetish flavor of Swiss cheese, upon various substances which occur in cheese. Aside from its previously known action upon lactose and lactates, it has been found that this organism can produce carbon dioxid, propionic acid and acetic acid from succinates, glycerol, nitrogenous compounds (pepton), and perhaps to a slight degree, from butterfat. From pepton the proportion of acetic acid to propionic acid produced was greater than in the cases of the other substances acted upon. Aspartic acid was shown to be able to serve as a source of acetic acid and carbon dioxid. © 1923, American Dairy Science Association. All rights reserved.