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Utilization Of Protective Cultures To Reduce Late Gas Formation By Paucilactobacillus Wasatchensis, Ireland R. Green

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Cheesemaking is a process susceptible to defects caused by microbes not purposefully added by the manufacturer. While these bacteria are not a health concern, they can cause problems such as producing carbon dioxide inside the cheese. This can cause slits and cracks in cheese making cheese unsuitable for slicing. One such bacteria identified by cheese researchers at Utah State University and Weber State University is Paucilactobacillus wasatchensis. When present in cheese, it can cause gas formation by using galactose to supply its energy. In doing so, it takes this six-carbon sugar and converts it into a five-carbon sugar and …