Metadata
Author: ParaCrawl Corpus
Data
English[en]
The cause is related to the presence of different gas producing bacteria, Bacillus, coliforms and yeasts. The microorganisms present in the milk used, in cheeses making can produce fermentations that cause defects in the cheese which, due to their similarities, are difficult to classify and identify their cause.
Spanish[es]
La causa se relaciona con la presencia de diferentes bacterias productoras de gas, principalmente bacterias lácticas (BAL) heterofermentantes pertenecientes a los géneros Lactobacillus y el queso que, debido a sus similitudes, son difíciles de clasificar e identificar su causa.