Tag: Propionibacterium

Havarti cheese is celebrated for its smooth, creamy texture. This desirable characteristic is the result of a precise cheesemaking process involving specific bacterial cultures, curd washing, and aging techniques. Understanding what makes Havarti cheese creamy provides insight into the science behind this beloved dairy product.

Vitamin B12 biosynthesis is exclusively performed by certain bacteria and archaea, as humans and plants cannot produce it. To meet the global demand for supplements and fortified foods, artificial B12 is produced on a massive scale using a blend of controlled microbial fermentation and precise chemical engineering.

While many assume propionic acid comes directly from a plant source, the reality is far more complex and involves a microbial process. This naturally occurring compound, often used as a preservative, is primarily a byproduct of bacterial fermentation that utilizes plant-derived materials and other organic matter. Therefore, the answer to what plant does propionic acid come from is not a single plant, but rather a complex ecosystem of microbes that feed on plant sugars and fibers.

An estimated one billion living cells of *Propionibacterium freudenreichii* can be found in a single gram of Emmental cheese. This remarkable bacterium is a key ingredient in many fermented foods, raising the question: what foods contain Propionibacterium and its related species?

Vitamin B12, a complex molecule that humans cannot produce, is exclusively synthesized by certain bacteria and archaea. This makes fermentation the primary industrial method for producing vitamin B12, which is then used to create supplements, fortified foods, and animal feed.