Dairy and vegetable fermentations — Gassiness caused by carbon dioxide liberated by heterofermentative lactic acid bacteria is commonly termed:

Introduction / Context:In fermented foods, gas formation is a classic defect leading to swelling packages, spongy texture, and openness in cheese. Heterofermentative lactic acid bacteria (LAB) metabolize sugars to lactic acid, ethanol/acetic acid, and carbon dioxide, and this CO2 can produce visible gassiness when uncontrolled.

Given Data / Assumptions:

• We focus on defects terminology used in dairying and vegetable fermentations.
• Heterofermentative LAB (e.g., Leuconostoc, some Lactobacillus) produce CO2.

Concept / Approach:“Pousse” is a term used to describe gas-related swelling/growth in cheeses and fermented products. “Amertume” refers to bitterness defects, and “mannitic” refers to mannitol-related sweetness/texture changes arising from specific sugar conversions. Only “pousse” directly names the gassy defect caused by CO2 evolution from heterofermentative pathways.

Step-by-Step Solution:

Verification / Alternative check:Cheese technology texts list early/late blowing and related gassy defects, using terms like “pousse” for CO2-driven swelling linked to specific LAB profiles.

Why Other Options Are Wrong:

• Amertume: bitterness, not gas.
• Mannitic: mannitol fermentation defect; does not specifically denote CO2 gassing.
• None of these: incorrect because the correct term exists.

Common Pitfalls:Confusing “pousse” with general swelling from non-LAB gas producers (e.g., coliforms); the term here emphasizes heterofermentative LAB.

Final Answer:pousse