Q115: Which LAB strain is known for causing late gas formation... - Starter Cultures and Probiotics - Dairy Microbiology- ICAR JRF/SRF 2024 | Agrigyan

• Late Gas Defect in Cheddar Cheese by Paucilactobacillus wasatchensis:
• Etiology:
• Paucilactobacillus wasatchensis (formerly Lactobacillus wasatchensis) is an obligately heterofermentative non-starter lactic acid bacterium (NSLAB).
• Metabolizes residual galactose and ribose during prolonged Cheddar aging, releasing excess carbon dioxide gas ($\text{CO}_2$) that causes late gas blowing, slit defects, and packaging ballooning.
• Conclusion: Paucilactobacillus wasatchensis (Option 3).

Correct option: (3) Paucilactobacillus wasatchensis