Butyric acid bacteria

Butyric acid bacteria, albeit anaerobes, they are very widespread in nature. They form spores, which makes it easier for them to survive unfavorable living conditions and maintain the species.
They are of great importance in cheese making. Some of them contribute to the maturation of cheeses (szabcygier), others are again great pests that cause flatulence of cheeses.
They break down carbohydrates and lactic acid salts, that is, lactates to butyric acid, carbonic anhydride and hydrogen. They also produce lactic acid, acetic and others. Caseins are not affected. They are shaped like hazelnuts and are similar to potato bacteria. Some are mobile, others are still. They create spores in citron-swollen cells. They breed at 16 do 40°C. They get into milk mainly from the ground, dung, flakes, uncleanly kept nurseries, mainly from silage. The dairy's surroundings, where milk and whey are spilled, it is always rich in butyric acid bacteria. Therefore, dairy products should not be spilled outside the dairy and the formation of mud must be prevented, taking care that the dairy dishes are placed on dry ground.
These bacteria especially thrive in boiled milk, stored in closed vessels (anaerobes) or in the high layer at about 37 ° C. They produce a lot of gases. For this reason, this type of bacteria is very harmful to cheese making, being able to destroy all cheese production in view of this, that he does not reveal his activity until a later period of adolescence, after 2 do 4 weeks from the product, so when it is too late to investigate the source of the defect and apply remedial measures. They most often haunt heated hard cheeses, like emental, Edam, etc.. Science has for a long time taken the view in silence, that all types of butyric acid gums produce gas in cheeses. Only the Dutch researchers van Beynum and Pette proved on the basis of the physiological distinction, that the flatulence of the cheeses is caused by those butyric acid candies, which process the lactates contained in the cheeses, however, they do not affect the milk sugar with the exception of certain strains. They named this variety Clostridium tyrobutyricum (tyros = ser), strictly distinguishing them from Clostridium saccha-butyricum (sacchar), which breaks down milk sugar, but it does not process lactate. Clostridium activity, saccharobutyricum in cheeses is irrelevant, because various lactic acid bacteria immediately have the advantage over them, so that when the cheese is fermented at a sufficiently high temperature, the milk sugar disappears in the cheese throughout 24 hours, before this type of bacilli can reproduce in greater numbers. Contrary, Clostridium tyrobutyricum type has several weeks of development time not inhibited by lactic acid bacteria, most of which have been lost by then. Anyway, it withstands the presence above 3% lactic acid. Both types of Clostridium thin the gelatin.
Fighting these microbes is difficult, and even impossible then, when the cattle are fed silage, in which they are always located. Silage prevents the production of durable hard cheeses.
Butyric acid bacteria are found in the ground, especially drenched in milk and whey, like for example. near dairies and milk tanks, Therefore, you should avoid staining the dairy dishes with mud and spilling milk and whey near the cheese dairy.
In only one case butyric acid candies are needed, namely, in the production of short-cut lemons' cheeses.
It follows from the above, that the Weinzirl test (sporogenes test) for spore-producing anaerobes requires replenishment (addition of lactate). .