Streptococcus thermophilus
bacteria
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cheese production
- In bacteria: Bacteria in food
the mixture of Lactobacillus casei, Streptococcus thermophilus, and Propionibacterium shermanii is responsible for the ripening of Swiss cheese and the production of its characteristic taste and large gas bubbles. In addition, Brevibacterium linens is responsible for the flavor of Limburger cheese, and molds (Penicillium
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