Description
Species of bacterium
Technical
Propionibacterium freudenreichii is a gram-positive, non-motile bacterium that plays an important role in the creation of Emmental cheese, and to some extent, Jarlsberg cheese, Leerdammer and Maasdam cheese. Its concentration in Swiss-type cheeses is higher than in any other cheese. Propionibacteria are commonly found in milk and dairy products, though they have also been extracted from soil. P. freudenreichii has a circular chromosome about 2.5 Mb long. When Emmental cheese is being produced, P. freudenreichii ferments lactate to form acetate, propionate, and carbon dioxide: (3 C3H6O3 → 2 C2H5CO2 + C2H3O2 + CO2).
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
20°C optimal
10°C to 30°C range
Temperature range for optimal growth of Propionibacterium freudenreichii
Time
48 hours
24 hours – 72 hours
Equipment
Sensory Profile
Aroma ()
Compounds: Carbon dioxide, Acetic acid, Propionic acid
Taste
Texture
Wine Analogy
Similar to the nutty and slightly sweet aromas found in aged Chardonnay
Coffee Analogy
Resembles the buttery and slightly acidic notes of lightly roasted coffee
Perfume Analogy
Echoes the creamy, slightly animalic notes found in some musky perfumes
Origin & History
Civilization
Swiss
Era
19th century
Region
Europe
Spread Path
Dairy farming and cheesemaking traditions
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced