scholarly journals First Evidence of Lysogeny inPropionibacterium freudenreichii subsp.shermanii

2001 ◽  
Vol 67 (1) ◽  
pp. 231-238 ◽  
Author(s):  
C. Hervé ◽  
A. Coste ◽  
A. Rouault ◽  
J. M. Fraslin ◽  
M. Gautier
Keyword(s):  
Mitomycin C ◽  
Propionic Acid ◽  
Uv Irradiation ◽  
Genomic Dna ◽  
Propionibacterium Freudenreichii ◽  
Type Analysis ◽  
Propionic Acid Bacteria ◽  
Low Concentrations ◽  
Filamentous Bacteriophages ◽  
Strong Hybridization

ABSTRACT Dairy propionic acid bacteria, particularly the speciesPropionibacterium freudenreichii, play a major role in the ripening of Swiss type cheese. Isometric and filamentous bacteriophages infecting P. freudenreichii have previously been isolated from cheese. In order to determine the origin of these bacteriophages, lysogeny of P. freudenreichii was determined by isometric bacteriophage type analysis. The genomic DNA of 76 strains were hybridized with the DNA of nine bacteriophages isolated from Swiss type cheeses, and the DNA of 25 strains exhibited strong hybridization. Three of these strains released bacteriophage particules following UV irradiation (254 nm) or treatment with low concentrations of mitomycin C. A prophage-cured derivative of P. freudenreichii was readily isolated and subsequently relysogenized. Lysogeny was therefore formally demonstrated in P. freudenreichii.

scholarly journals Use of Propionibacterium freudenreichii T82 Strain for Effective Biosynthesis of Propionic Acid and Trehalose in a Medium with Apple Pomace Extract and Potato Wastewater

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3965
Author(s):  
Kamil Piwowarek ◽  
Edyta Lipińska ◽  
Elżbieta Hać-Szymańczuk ◽  
Anna Maria Kot ◽  
Marek Kieliszek ◽  
...  
Keyword(s):  
Propionic Acid ◽  
Yeast Extract ◽  
Metabolic Activity ◽  
Acid Synthesis ◽  
Apple Pomace ◽  
Propionibacterium Freudenreichii ◽  
Production Parameters ◽  
Propionic Acid Bacteria ◽  
By Products ◽  
High Metabolic Activity

Propionic acid bacteria are the source of many metabolites, e.g., propionic acid and trehalose. Compared to microbiological synthesis, the production of these metabolites by petrochemical means or enzymatic conversion is more profitable. The components of microbiological media account for a large part of the costs associated with propionic fermentation, due to the high nutritional requirements of Propionibacterium. This problem can be overcome by formulating a medium based on the by-products of technological processes, which can act as nutritional sources and at the same time replace expensive laboratory preparations (e.g., peptone and yeast extract). The metabolic activity of P. freudenreichii was investigated in two different breeding environments: in a medium containing peptone, yeast extract, and biotin, and in a waste-based medium consisting of only apple pomace and potato wastewater. The highest production of propionic acid amounting to 14.54 g/L was obtained in the medium containing apple pomace and pure laboratory supplements with a yield of 0.44 g/g. Importantly, the acid production parameters in the waste medium reached almost the same level (12.71 g/L, 0.42 g/g) as the medium containing pure supplements. Acetic acid synthesis was more efficient in the waste medium; it was also characterized by a higher level of accumulated trehalose (59.8 mg/g d.s.). Thus, the obtained results show that P. freudenreichii bacteria exhibited relatively high metabolic activity in an environment with apple pomace used as a carbon source and potato wastewater used as a nitrogen source. This method of propioniate production could be cheaper and more sustainable than the chemical manner.

scholarly journals Effects of Inoculants Containing Propionic Acid Bacteria on Fermentation and Aerobic Stability of Corn Silage

1998 ◽  
Vol 81 (8) ◽  
pp. 2185-2192 ◽  
Author(s):  
G.E. Higginbotham ◽  
S.C. Mueller ◽  
K.K. Bolsen ◽  
E.J. DePeters
Keyword(s):  
Propionic Acid ◽  
Corn Silage ◽  
Propionic Acid Bacteria ◽  
Aerobic Stability

The Production of Fatty Acids in the Alimentary Tract of the Dog

1947 ◽  
Vol 23 (3-4) ◽  
pp. 346-349
Author(s):  
A. T. PHILLIPSON
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Propionic Acid ◽  
Large Intestine ◽  
Alimentary Tract ◽  
Energy Requirements ◽  
Propionic Acid Bacteria ◽  
The Individual

The significance of fermentation in the large gut of the dog has been investigated. According to the quantities of volatile acids and their relation to body weight, the lower fatty acids do not appear to contribute more than a small portion of the energy requirements of the animal. Evidence is presented to show that the individual acids produced in the large intestine consist largely of acetic and propionic acids and that the amount of butyric present is small. This is the same mixture of acids found where fermentation occurs in the alimentary tract of ruminants, horses, pigs, rabbits and rats. The higher proportion of propionic acid is interesting and suggests that the propionic acid bacteria are normal inhabitants of the large intestine of the dog and possibly of a wide variety of animals.

scholarly journals Effects of free fatty acids on propionic acid bacteria

1995 ◽  
Vol 75 (1) ◽  
pp. 17-29 ◽  
Author(s):  
P. Boyaval ◽  
C. Corre ◽  
C. Dupuis ◽  
E. Roussel
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Propionic Acid ◽  
Propionic Acid Bacteria

Characterisation of the microflora during ripening of a Norwegian semi-hard cheese with adjunct culture of propionic acid bacteria

2016 ◽  
Vol 54 ◽  
pp. 43-49 ◽  
Author(s):  
Hilde Marit Østlie ◽  
Hilde Kraggerud ◽  
Anne Britt Longva ◽  
Roger K. Abrahamsen
Keyword(s):  
Propionic Acid ◽  
Propionic Acid Bacteria ◽  
Adjunct Culture ◽  
Hard Cheese
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