Sorry for the complete randomness here, but an interesting fact!
""An important bacterium in Swiss starter cultures is Propionibacter shemanii, the hole-maker. The propionibacteria consumes the chees's lactic acid during ripening, and convert it into a combination of priopionic and acetic acids and carbon dioxide gas. The acids' aromatic sharpness, together with the buttery diacetyl, contributes to the distinctive flavor of Emmental, and the carbon dioxide forms bubbles, or the characteristic "holes." The propionibacteria grow slowly, and the cheesemaker must coddle them together along by ripening the cheese at an unsually high temperature - around 75*F - for several weeks. This need for warmth may reflect the chees propionibacteria's original home, which was probably animal skin. (At least three other species of propionibacteria inhabit moist or oily areas of human skin, an P. acnes takes advantage of plugged oil glands.)""
Translation: Swiss cheese and acne are caused by extremely similar bacteria
""An important bacterium in Swiss starter cultures is Propionibacter shemanii, the hole-maker. The propionibacteria consumes the chees's lactic acid during ripening, and convert it into a combination of priopionic and acetic acids and carbon dioxide gas. The acids' aromatic sharpness, together with the buttery diacetyl, contributes to the distinctive flavor of Emmental, and the carbon dioxide forms bubbles, or the characteristic "holes." The propionibacteria grow slowly, and the cheesemaker must coddle them together along by ripening the cheese at an unsually high temperature - around 75*F - for several weeks. This need for warmth may reflect the chees propionibacteria's original home, which was probably animal skin. (At least three other species of propionibacteria inhabit moist or oily areas of human skin, an P. acnes takes advantage of plugged oil glands.)""
Translation: Swiss cheese and acne are caused by extremely similar bacteria
Stock BKO (so far)



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