Bushra Griffith
The scent of a garden can transport you to another place, but what happens when that scent is cheese? The smell of cheese in a garden can be attributed to bacteria and fungi in the soil or mulch. Lactobacillus, a type of bacteria, can evoke scents ranging from sweet, warm yogurt to savory beef sandwiches, highlighting the multifaceted nature of microbial smells. In the realm of cheese-making, bacteria and fungi interact with their environment, producing volatile organic compounds (VOCs) that contribute to the signature smells of different cheeses. While the idea of a garden smelling like cheese may seem unusual, it showcases the intricate biological interrelationships that exist in nature and provides insight into the complex world of microbial fragrances.
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What You'll Learn
Lacto souring and funky cheese
Lactobacillus Casei is a common method for souring. It is added to wort and kept at a temperature of 110 degrees for 3-4 days. The temperature is then brought down to 75 degrees and yeast is pitched. This process can result in a funky cheese smell, which is not necessarily a bad thing. The funky cheese smell is caused by oxygen ingress, which will be metabolized into nasty lacto byproducts that are more likely to remain in the final beer. This can be avoided by filling the headspace of the kettle with CO2, as oxygen can encourage off-flavours.
Lacto souring is a process used in brewing to produce a sour taste in beer, wine, mead, or cider. The process involves adding Lactobacillus bacteria to the wort before fermentation. Lactobacillus is a genus of bacteria that is commonly found in the human mouth and digestive system. These bacteria are also used in the production of yogurt and cheese.
The Lacto souring process can take several days, and the temperature and pH of the wort must be carefully controlled to produce the desired sour flavour. While some funky smells during the Lacto souring process are normal, a persistent funky cheese smell may indicate the presence of unwanted bacteria.
It is important to note that the Lacto souring process should be performed by experienced brewers, as it requires careful control of temperature and pH to produce a safe, sour-tasting beverage. Home brewers should follow established recipes and procedures to avoid potential health risks associated with improper souring techniques.
In conclusion, the Lacto souring process can sometimes result in a funky cheese smell, which is caused by oxygen ingress and the metabolism of Lactobacillus bacteria. While this smell is not harmful, it can be avoided by ensuring that the headspace of the kettle is filled with CO2. Experienced brewers can use the Lacto souring process to produce safe, sour-tasting beverages with desirable flavour profiles.
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Human bacteria and cheese-making
Cheese is a food that contains extraordinarily high numbers of living, metabolizing microbes. The creation of blue cheese, for example, requires human intervention during the aging process. The activity of the starter culture is particularly important as the rate and level of acid production contribute to a large extent to defining the final composition of the cheese.
Lactic acid bacteria are often called "starter cultures" as they play the main role in converting the basic milk sugar, lactose, into lactic acid, a step that lowers the cheese's pH and makes the cheese inhospitable to many spoilage organisms. There are two main families of lactic acid bacteria: lactococci (sphere-shaped, lactic-acid-producing bacteria) and lactobacilli (rod-shaped, lactic-acid-producing bacteria). Streptococci can also play an important role in initial cheese ripening and are very important in yogurt-making. Although many of these bacteria die off after the initial step of cheesemaking, some survive and continue to contribute to the cheese's flavor, especially in alpine (Emmental, Gruyere, etc.) and Italian hard (Grana Padana, Pecorino Romano, etc.) cheeses.
Christina Agapakis, a UCLA postdoctoral fellow, produced cheese using bacteria from stinky feet, belly buttons, and tongues as a starter culture for the fermentation process. She noted that many of the stinkiest cheeses are hosts to species of bacteria closely related to the bacteria responsible for the characteristic smells of human armpits or feet. For example, Propionibacteria, which inhabit human skin and help produce "unwashed" odors, are able to digest acetic acid and convert it to sharp, sweaty-smelling propionic acid and carbon dioxide. The carbon dioxide is what gives Emmental and other Swiss cheeses their characteristic "holes", and the propionic acid contributes to their complex, especially sharp bouquet.
In addition to the use of human bacteria in cheese-making, the production process, storage conditions, and physicochemical characteristics can also influence microbial behavior in cheese. The shift from pathogen growth to survival may be observed if the aw and pH values are reduced to values lower than the minimum requirements for pathogen growth. Therefore, it is important to know beforehand the pH and aw combinations that allow bacterial growth.
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Garden mulch and fungi
While mulch is a valuable addition to any garden, it can sometimes host various types of fungi. Fungi are living organisms that develop as part of the natural decomposition process. Most types of fungi are beneficial, breaking down woody tissues or consuming bacteria in the mulch, and speeding up decomposition, thereby improving soil fertility. However, some types of fungi can be a nuisance and may be harmful to plants, pets, or people.
Some common types of fungi that are found in mulch include slime molds, bird's nest fungi, artillery fungus, and stinkhorns. Slime molds, also known as "dog vomit", are usually confined to small areas in damp mulch or old, rotting logs. They are easily recognizable by their bright pink, orange, or yellow color. Bird's nest fungi, as the name suggests, look like tiny bird nests with eggs in the center. They are harmless and non-toxic, but they can become a nuisance when the eggs stick to homes, cars, and other objects as they are difficult to remove. Artillery fungus, on the other hand, shoots sticky, dark-colored spores that can travel a considerable height and distance and create tar-like spots on light-colored surfaces, including cars or houses. These spots can be challenging to remove. Stinkhorns, as the name implies, have a strong, objectionable odor. They usually appear during cool, wet periods in late summer and early fall, and their putrid smell attracts flies and other insects, which then disseminate the spores.
To manage fungi in garden mulch, gardeners can employ several techniques. Firstly, understanding the types of fungi and their preferred conditions can help gardeners select the appropriate type of mulch. For example, stone mulch will eliminate any growth of fungi, but it may not benefit plant health. Alternatively, gardeners can add nitrogen to the mulch and compost the mix for at least 6 weeks before use. This process can help reduce the presence of fungi. Additionally, maintaining dry and well-aerated mulch can create unfavorable conditions for fungi growth. Regularly raking the mulch can help achieve this. For slime molds and bird's nest fungi, raking the surface of the mulch can prevent their growth and allow them to dry out and turn into powdery masses that can be easily removed.
It is important to note that the presence of fungi in garden mulch is a natural occurrence, and most types of fungi are harmless. However, if the appearance, smell, or potential damage caused by the fungi is concerning, gardeners can employ the management techniques mentioned above or consult a gardening specialist for further advice.
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Microbial smells and human perception
Microbial smells can be delightful or repulsive, and they often capture the essence of the environments in which the microbes thrive. For instance, Streptomyces, a type of microbe, smells like garden soil in the spring. This particular scent can evoke joy and a sense of wonder, even when experienced in the confines of a laboratory.
Lactos bacilli, which is used in the process of lacto souring, is known to smell like sweet, warm yogurt. However, some people have also described it as smelling like beef sandwiches. This highlights the subjective nature of olfactory perception, as different individuals may perceive the same microbe in distinct ways.
The perception of smells as "good" or "bad" is highly subjective and can be influenced by cultural context and individual experiences. For example, in an experiment, researchers presented participants with a molecule commonly found in cheese. When told it smelled like cheese, some participants responded positively. However, when warned that the same molecule smelled like vomit, the responses changed to negative reactions.
In the context of a garden, a cheese-like smell may be noticed after a heavy rain. This is likely due to mold or fungi attached to the mulch, especially if it is cedar mulch, which has a peculiar smell. The cheese-like aroma could also be a result of anaerobic mulch, which occurs when the mulch doesn't have enough oxygen.
Additionally, in the process of lacto souring, a "funky cheese" smell may be produced. This smell is attributed to the presence of Butyric Acid and/or Isovaleric Acid, which are formed when oxygen is present and can encourage off-flavors.
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Cheese microbes and volatile organic compounds
Cheese is a food with roots in bacteria and sometimes, it smells like stinky feet. The human bacteria used in cheese-making are very closely related to cheese-making bacteria. The bacteria responsible for the characteristic smells of human armpits or feet are often found in the stinkiest of cheeses.
The process of cheese fermentation and flavour formation is a complex biochemical reaction driven by the activity of multiple microorganisms. The volatile organic compounds (VOCs) responsible for flavour in cheeses are important aspects to consider when selecting strains with optimal aromatic properties, resulting in the diversification of cheese products. The objective of this work is to determine the relationship between VOCs and microorganisms isolated from raw sheep milk cheeses.
The production of ketones, for example, is not necessarily dependent on LAB activities, as they are detected in skim milk control samples. Ketones are common contributors to the typical aroma of dairy products. Some of these compounds appear to derive from animal feed or proteolysis, while others such as methyl ketones are formed during cheese ripening from the metabolic activity of the dominant microbiota. Aldehydes, on the other hand, may derive from the catabolism of amino acids. The formation of primary and secondary alcohols in cheeses could be due to lactose fermentation or generated by dehydration.
The dietary treatments of dairy cows, such as crude protein (CP) shortage and conjugated linoleic acid (CLA) supplementation, can also influence the volatile organic compound profile of ripened cheese. The majority of VOC families and individual VOCs in ripened cheese are affected by these dietary treatments. For example, a CP shortage can decrease the concentrations of volatile aldehydes, while CLA supplementation can increase the concentration of total VOCs, particularly several acids and esters.
In summary, the complex biochemical reactions driven by the activity of multiple microorganisms result in the formation of volatile organic compounds that give cheese its distinct flavours and aromas. The identification of these VOCs and their sources, such as ketones, aldehydes, and alcohols, is important for optimizing the aromatic properties of cheese products.
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Frequently asked questions
The cheese-like smell in your garden could be due to the presence of mold or fungi on the mulch, especially if it is cedar mulch, which has a peculiar smell. It could also be due to anaerobic mulch, which occurs when mulch doesn't have enough oxygen.
Cheese gets its signature smell from the bacteria and fungi that grow on it during the ripening process. These microbes secrete enzymes that break down amino acids and fatty acids, producing various chemical compounds that contribute to the cheese's aroma.
Yes, the bacteria and fungi in cheese can communicate with each other and alter their biology to enhance their growth and survival. This knowledge can be applied to other fields, such as agriculture, to create natural fertilizers.
Lactobacilli, often associated with a sweet, warm yogurt smell, can be used in lacto souring. However, it may produce a funky cheese smell, which some people may find undesirable.
The perception of smells as "good" or "bad" is highly subjective. Neuroscientists studying human olfaction have found that context and expectations can influence whether a person perceives a smell as pleasant or unpleasant.
