Which bacterium is usually employed in themanufacture of Swiss cheese and can make use of the lactic acidproduced by another bacterium to convert it to pyruvic acid inpreparation for the Krebs cycle?

The bacterium that is usually employed in the manufacture of Swiss cheese and can make use of the lactic acid produced by another bacterium to convert it to pyruvic acid in preparation for the Krebs cycle is Propionibacterium freudenreichii.

Here are the steps of how it works:

1. The process begins with the introduction of lactic acid bacteria (LAB) and Propionibacterium freudenreichii into the milk used to make the cheese.

2. The LAB ferments lactose (the sugar in milk) to produce lactic acid. This process also contributes to the flavor and texture of the cheese.

3. Propionibacterium freudenreichii then consumes the lactic acid produced by the LAB and converts it into propionic acid, acetic acid, and carbon dioxide.

4. The carbon dioxide forms bubbles in the cheese, creating the characteristic holes or "eyes" found in Swiss cheese.

5. The propionic and acetic acids contribute to the nutty and sweet flavor of Swiss cheese.

6. The conversion of lactic acid to pyruvic acid by Propionibacterium freudenreichii is a preparation for the Krebs cycle, a series of chemical reactions used by all aerobic organisms to generate energy.

The bacterium that is usually employed in the manufacture of Swiss cheese and can make use of the lactic acid produced by another bacterium to convert it to pyruvic acid in preparation for the Krebs cycle is Propionibacterium freudenreichii.

Here are the steps of how it works:

1. The process begins with the introduction of lactic acid bacteria (LAB) and Propionibacterium freudenreichii into the milk used to make the cheese.

2. The LAB ferments lactose (the sugar in milk) to produce lactic acid. This process also contributes to the flavor and texture of the cheese.

3. Propionibacterium freudenreichii then consumes the lactic acid produced by the LAB and converts it into propionic acid, acetic acid, and carbon dioxide.

4. The carbon dioxide forms bubbles in the cheese, creating the characteristic holes or "eyes" found in Swiss cheese.

5. The propionic and acetic acids contribute to the nutty and sweet flavor of Swiss cheese.

6. The conversion of lactic acid to pyruvic acid by Propionibacterium freudenreichii is a preparation for the Krebs cycle, a series of chemical reactions used by all aerobic organisms to generate energy.