What is the name of the bacterium that causes the smell of the cheese, of which churul is said to resemble in taste?
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Tibetan cheese Tibetan cheese is a food staple in Tibetan cuisine. Tibetan cheeses include soft cheese curds resembling cottage cheese made from buttermilk called chura loenpa (or ser). Hard cheese is called chura kampo. Extra hard cheese, made from solidified yogurt, is called chhurpi, and is also found in Sikkim and Nepal. Another type of cheese called shosha or churul, with a flavor said to resemble Limburger, is made from cream and the skin of milk.
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Limburger Limburger is a cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided between Belgium, Germany, and the Netherlands. The cheese is especially known for its strong smell caused by the bacterium "Brevibacterium linens".
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Rumi cheese Rumi cheese, Roumy ("Egyptian Arabic: جبنة رومي‎ ‎ " "Gebna rūmi ") (also known as Toorkey cheese in the city of Alexandria Egypt), is one of the main types of cheese in Egypt. It has a distinctive smell, and different degrees of salty taste according to the stage of aging.
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Listeria ivanovii Listeria ivanovii is a species of bacteria in the genus "Listeria". The listeria are rod-shaped bacteria and become positively stained when subjected to Gram staining. Of the six bacteria species within the genus, "L. ivanovii" is one of the two pathogenic species (the other being "L. monocytogenes"). It behaves like "Listeria monocytogenes", but is found almost exclusively in ruminants (mainly sheep). The species is named in honor of Bulgarian microbiologist Ivan Ivanov.
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Spiroplasma Spiroplasma is a genus of Mollicutes, a group of small bacteria without cell walls. "Spiroplasma" shares the simple metabolism, parasitic lifestyle, fried-egg colony morphology and small genome of other "Mollicutes", but has a distinctive helical morphology, unlike "Mycoplasma". It has a spiral shape and moves in a corkscrew motion. Most spiroplasmas are found either in the gut or haemolymph of insects, or in the phloem of plants. Spiroplasmas are fastidious organisms, which require a rich culture medium. Typically they grow well at 30 °C, but not at 37 °C. A few species, notably "Spiroplasma mirum", grow well at 37 °C (human body temperature), and cause cataracts and neurological damage in suckling mice. The best studied species of spiroplasmas are "Spiroplasma citri", the causative agent of Citrus Stubborn Disease, and "Spiroplasma kunkelii", the causative agent of Corn Stunt Disease.
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Desulfotomaculum Desulfotomaculum is a genus of Gram-positive, obligately anaerobic soil bacteria. A type of sulfate-reducing bacteria, "Desulfotomaculum" can cause food spoilage in poorly processed canned foods. Their presence can be identified by the release of hydrogen sulfide gas with its rotten egg smell when the can is first opened. They are endospore-forming bacteria.
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Cylindrospermopsis raciborskii This bacterium is an aquatic photosynthetic bacteria belonging to the phylum Cyanobacteria. They are composed of chained filaments known as trichomes that can show variation in morphology, varying from about 50–300 micrometers in length. These bacteria can also produce a thick walled, cylindrical, spore like structure known as akinetes, which also demonstrate variation in morphology. Some strains of this species are able to produce several toxins which affect humans: cylindrospermopsin, anatoxin-a and saxitoxin. This first toxin, cylindrospermopsin, has the ability to affect the liver and kidneys in humans as well as cause mild skin reactions upon exposure. The last two toxins, anatoxin-a and saxitoxin, are thought to be shellfish neurotoxins. Research has shown that "C. raciborskii" can naturally produce butylated hydroxytoluene, an antioxidant, food additive, and industrial chemical.
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Zymomonas mobilis Zymomonas mobilis is a Gram negative, facultative anaerobic, non-sporulating, polarly-flagellated, rod-shaped bacterium. It is the only species found in the genus "Zymomonas". It has notable bioethanol-producing capabilities, which surpass yeast in some aspects. It was originally isolated from alcoholic beverages like the African palm wine, the Mexican pulque, and also as a contaminant of cider and beer (cider sickness and beer spoilage) in European countries.
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Kadchgall Kadchgall is a hard cylindrical cheese that originated from the Pashtuns of Pakistan and Afghanistan.The cheese generally tastes very sweet and is also a little bit salty. For better taste, the cheese is popularly made of sheep milk, although camel milk can also be used, which is then clotted with yogurt. The cheese is normally yellowish and white in colour, and kind of rubbery.
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Pseudomonas lundensis Pseudomonas lundensis is a Gram-negative, rod-shaped bacterium that often causes spoilage of milk, cheese, meat, and fish. Based on 16S rRNA analysis, "P. lundensis" has been placed in the "P. chlororaphis" group.
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Corynebacterium ulcerans Corynebacterium ulcerans is a rod-shaped, aerobic, and gram-positive bacteria. Most "Corynebacterium" are harmless but some cause serious illness in humans, especially in immunocompromised humans. "C. ulcerans" has been known to cause diphtheria and diphtheria-like infections in patients. Previously thought to simply be contaminants recovered from diphtheria patients, “coryneform” or “diphtheroids” are now believed to be the "cause" of such infections.
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Brucellaceae The Brucellaceae are a family of the Gram-negative Rhizobiales. They are named after Sir David Bruce, a Scottish microbiologist. They are aerobic chemoorganotrophes. The family comprises pathogen and soil bacteria
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Bacillus clausii Bacillus clausii is a rod-shaped, Gram-positive, motile and spore-forming bacterium that lives in the soil. It is classified as probiotic; microorganisms that maintain a symbiotic relationship with the host organism. It is currently being studied in respiratory infections and some gastrointestinal disorders. "Bacillus clausii", has been found to produce antimicrobial substances that are active against gram positive bacteria including "Staphylococcus aureus", "Enterococcus faecium", and "Clostridium difficile".
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Brined cheese Brined cheese, also sometimes referred to as pickled cheese for some varieties, is cheese that is matured in a solution of brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in warmer climates. Brined cheeses may be soft or hard, varying in moisture content, and in colour and flavour, according to the type of milk used; though all will be rindless, and generally taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white.
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Dabeli Dabeli or Kutchi dabeli or Double Roti (Devnagari: दाबेली - कच्छी दाबेली) is a very popular snack food of India, originating in the Kutch or Kachchh region of Gujarat. It is a spicy snack made by mixing boiled potatoes with a special dabeli masala, and putting the mixture between the Ladi pav (burger bun) and served with chutneys made from tamarind, date, garlic, red chilies, etc. and garnished with pomegranate and roasted peanuts. On an average, every day 20 lakh dabelis are consumed in whole of kutch.
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Veillonella Veillonella are Gram-negative anaerobic cocci. This bacterium is well known for its lactate fermenting abilities. They are a normal bacterium in the intestines and oral mucosa of mammals. In humans they have been rarely implicated in cases of osteomyelitis and endocarditis, for example with the species "Veillonella parvula".
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List of blue cheeses This is a 'list of blue cheeses'. Blue cheese is a general classification of cheeses that have had cultures of the mold "Penicillium" added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over foods.
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Clitocybe odora Clitocybe odora, also known as the aniseed toadstool, is a blue-green mushroom that grows near deciduous and coniferous trees. They can be found growing in small groups along the side of tree roots. This mushroom is edible, but a few expert mushroom hunters insist that young specimens should be avoided as can be confused with "Stropharia aeruginosa". The anise odor is due to the presence of "p"-anisaldehyde and a small amount of benzaldehyde. This odor can give away the mushroom's presence before it is observed by eye.
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Lactobacillus helveticus Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus "Lactobacillus". It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of "L. helveticus" culture is to prevent bitterness and produce nutty flavors in the final cheese. In Emmental cheese production, "L. helveticus" is used in conjunction with a "Propionibacter" culture, which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas.
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Tirokafteri Ktipiti (Greek: χτυπητή ); (Ktee-pee-tee), also known as Tirokafteri in some regions (Greek: τυροκαυτερή ); (Teer-oh-kaaf-tehr-ee); is a cheese spread from Greece. The preparation of the dish may vary from region to region, but ingredients most commonly include feta cheese (sometimes combined with one or more other types of soft, white cheeses), hot peppers (such as red cherry pepper), roasted peppers, olive oil, lemon juice, garlic, yogurt, or oregano. It is commonly eaten as part of a "mezze" platter, or by itself, with slices of warm pita bread. The dish has a spicy, salty taste, with mellow undertones of olive oil.
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Curd Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to sit. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or "curds". Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 80 percent of the proteins are caseins.
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Clostridium Clostridium is a genus of Gram-positive bacteria, which includes several significant human pathogens, including the causative agent of botulism and an important cause of diarrhea, "Clostridium difficile". They are obligate anaerobes capable of producing endospores. The normal, reproducing cells of "Clostridium", called the vegetative form, are rod-shaped, which gives them their name, from the Greek κλωστήρ or spindle. "Clostridium" endospores have a distinct bowling pin or bottle shape, distinguishing them from other bacterial endospores, which are usually ovoid in shape. "Clostridium" species inhabit soils and the intestinal tract of animals, including humans. "Clostridium" is a normal inhabitant of the healthy lower reproductive tract of women.