Fermentation of aspartate by propionibacteria increases the risk of second fermentation in Swiss type cheese

The statistical evaluation of datas collected from 30 commercial Emmental cheeses showed, that the deamination of aspartate to succinate by propionibacteria (aspartate metabolism) increases the risk of late fermentation in Swiss-type cheeses. It is not only the additional carbondioxide which is released during aspartate metabolism which reduces the potential time of storage, but it is also the carbondioxide from the classical propionic acid fermentation, which is intensified by aspartate metabolism. The consequences for the cheese quality are: higher loaves, oval eyes and splits.