| Description | Chryseobacterium bovis DSM 19482 is a Gram-negative, non-sporulating bacillus that thrives in mesophilic conditions, with an optimal growth temperature of 30.5°C. This bacterium is known for its proteolytic and lipolytic metabolism, functioning as a facultative anaerobe and obtaining energy through chemoheterotrophic pathways. Primarily isolated from dairy environments, C. bovis plays a significant role in the breakdown of complex organic compounds, contributing to nutrient cycling in these habitats.The presence of this microorganism in dairy products suggests its potential influence on the flavor and texture profiles of fermented dairy products, given its enzymatic capabilities. Its facultative anaerobic nature allows it to adapt to varying oxygen levels, facilitating its survival in diverse environmental conditions, which is particularly advantageous in dairy fermentations where oxygen availability may fluctuate.Moreover, the proteolytic activity of C. bovis can impact the microbial community dynamics within dairy ecosystems. By degrading proteins, this microbe can release amino acids and peptides that not only serve as substrates for other microorganisms but may also enhance the nutritional value of dairy products. The interaction between C. bovis and other dairy-associated microbes underscores the complexity of microbial ecosystems and their implications for food quality and safety. As such, Chryseobacterium bovis serves as a pivotal agent in dairy microbiology, illustrating the intricate links between microbial metabolism and product characteristics. |
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