リネンス菌 rinensu k
| 03:46 Jun 30, 2000 |
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| na | Brevibacterium linens or Bacterium linens. |
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Answers
1 hr
Brevibacterium linens or Bacterium linens. Explanation: Streptoccus Lactis is the most general name for bacteria that is used to curdle milk to make UK cheeses. See preserve.nal.usda.gov:8300/jag/v22/v22i2/220093/220093.htm And there is a list of bacteria here - http://www.science-projects.com/dairybacteria.htm I thought that the rinensu or linensu might be German but I could find no corresponding German. The German for lactobacillus is Milchschrebazillus and for Streptococcus lactis, Streptokokke Lactis. Then I found the second of the two pages below the first of which mentions the Brevibacterium linens as the crucial bacteria for the creationg of Beaufort Cheese (a washed rind cheese). And Bacterium linens is mentioned as the bacteria for Munster, another famous washed rind cheese at the following URL http://www.lowell.edu/users/grundy/cheese.html -------------------------------------------------- Note added at 2002-02-10 03:29:37 (GMT) -------------------------------------------------- This took ages! Reference: http://www.lowell.edu/users/grundy/cheese.html Reference: http://www.dairy01.co.uk/torpage.htm |
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