350 IMPORTANT VARIETIES OF FISSION-FUNGI. 



On the other hand, in the case of cheeses of the charac- 

 ter of Emmenthaler cheese especially, von Freudenreich 

 (for the similar Cheddar cheese, Russel and Weinzierl, 

 C. B. L. Ill, 456) has reached the conclusion that here 

 the "producers of lactic acid " — i. e., those related to the 

 Bact. acid lactici, etc. — are essentially concerned in the 

 ripening, and that aerobic and anaerobic varieties do not 

 necessarily participate, because they were found in ripe 

 Emmenthaler cheese in very limited numbers, together 

 with abundant generators of lactic acid. The addition of 

 various spores cultivated from milk scarcely influenced 

 the ripening process (v. Freudenreich, C. B. L. i, 168; 

 V, 241). _ 



According to Orla Jensen, the normal cavities in 

 Emmenthaler cheese are due to the activity of the lactic 

 acid bacteria, and contain COj, which is obtained from 

 albuminous bodies and does not originate from carbo- 

 hydrates (C. B. L. IV, 217). According to v. Freuden- 

 reich, a number of acid-forming varieties gradually attack 

 the casein if allowed to operate for a longer time, and 

 alter the character of the ripening. 



Further, Gorini found that several organisms of the 

 subtilis group change sugar into lactic acid only at higher 

 temperatures, and regularly peptonize only when oxygen 

 is admitted (C. B. L. v, 44). Also Burri (see p. 320) 

 has described the Bacillus bernensis, a facultative aerobic, 

 sporulating organism from Emmenthaler cheese, which 

 has a pronounced cheesy odor. 



The question is still being actively discussed. Those 

 interested will constantly find articles upon it in the 

 second part of the Centralblatt fiir Bacteriologie. (Com- 

 pare also, V. Klecki, C. B. L. ii, 21.) 



Olav Johann-Olsen says that in the Norwegian "gam- 

 melost" — a fine cheese with a flavor of "apple, lemon, 

 and Camembert cheese" — there must be a cooperation of 

 lactic acid bacteria, Chlamydomucor casei, and Penicillium 

 aromaticum casei; often also the process is aided by 

 Dematium and a tyrothrix (C. B. L. iv, 161). 



