430:(this is known as secondary fermentation). It can also produce iso-valeric, formic, succinic, or lactic acids as well as carbon dioxide (although these are all secreted in lesser amounts than the other substances it produces). Certain strains of the bacterial cells have surface proteins: these act as a starter for cheese ripening. Depending on the strain there are varying cellular appendages that can be present, pili have been found on certain strains.
37:
446:
429:
is gram-positive and non-motile. One discernible feature of this bacterium is that it produces large quantities of propionic and acetic acids. It can ferment sugars and polyhydroxy alcohols, and lactate provided that there are bacteria nearby are producing it by their own fermentative activities
424:
The cells themselves most commonly take the shape of pleomorphic (able to assume different forms) rods (0.2–1.5 micrometers *, 1–5 micrometers) but they can also be coccoid, bifid, branched, or filamentous. The length of the cell can be as long as 20 micrometers. When grown on solid media the
411:
was first discovered and isolated in the early 20th century by Eduard von
Freudenreich and Sigurd Orla-Jensen. They discovered the bacterium while studying propionic acid fermentation in Emmental cheese. Its genus is named after propionic acid, which this bacterium produces. The species
425:
colonies formed can appear smooth, convex, or rough. When grown in liquid media the colonies may be observed, appearing granular and varying in size. The colonies can vary quite a bit in color: they have been observed as being red, pink, orange, yellow, gray, and white.
437:'s DNA coding is 2,321,778 bp (87.64% of the genome). The genome itself is circular in shape. Its genome has one finalized chromosome with no plasmids. The genome is 2,649,166 nucleotides in size. The G/C content of the genome is 67.34%.
950:
Falentin H, Deutsch SM, Jan G, Loux V, Thierry A, Parayre S, Maillard MB, Dherbécourt J, Cousin FJ, Jardin J, Siguier P, Couloux A, Barbe V, Vacherie B, Wincker P, Gibrat JF, Gaillardin C, Lortal S (July 2010).
1192:
723:
Turgay, Meral; Bachmann, Hans-Peter; Irmler, Stefan; von Ah, Ueli; Fröhlich-Wyder, Marie-Therese; Falentin, Hélène; Deutsch, Stéphanie-Marie; Jan, Gwénaël; Thierry, Anne (2022),
625:"Increased induction of apoptosis by Propionibacterium freudenreichii TL133 in colonic mucosal crypts of human microbiota-associated rats treated with 1,2-dimethylhydrazine"
319:" in the cheese. Cheesemakers control the size of the holes by changing the acidity, temperature, and curing time of the mixture. An estimated one billion living cells of
891:
Koskinen, Patrik; Deptula, Paulina; Smolander, Olli-Pekka; Tamene, Fitsum; Kammonen, Juhana; Savijoki, Kirsi; Paulin, Lars; Piironen, Vieno; Auvinen, Petri (2015-10-24).
834:
Frohnmeyer, Esther; Deptula, Paulina; Nyman, Tuula A.; Laine, Pia K. S.; Vihinen, Helena; Paulin, Lars; Auvinen, Petri; Jokitalo, Eija; Piironen, Vieno (2018-05-01).
1205:
483:
adhere to human intestinal cells. This binding of surface proteins is what allows for certain functions to then take place, such as modulating the release of
400:
has been suggested to contribute further to the flavor of the
Emmental cheese. The conditions leading to the autolysis of this bacterium are not well known.
518:
1271:
1166:
1179:
327:, this bacterium mainly breaks down lipids, forming free fatty acids. Recent research has focused on possible benefits incurred from consuming
744:
665:
818:
782:
315:
contribute to the nutty and sweet flavors of the cheese, and the carbon dioxide byproduct is responsible for forming the holes, or "
836:"Secretome profiling of Propionibacterium freudenreichii reveals highly variable responses even among the closely related strains"
953:"The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications"
1276:
36:
1184:
541:
1256:
239:
1010:
do Carmo FL, Rabah H, Huang S, Gaucher F, Deplanche M, Dutertre S, Jardin J, Le Loir Y, Azevedo V, Jan G (2017-06-08).
584:"Propionibacteria induce apoptosis of colorectal carcinoma cells via short-chain fatty acids acting on mitochondria"
1210:
360:
526:
1082:
1012:"Propionibacterium freudenreichii Surface Protein SlpB Is Involved in Adhesion to Intestinal HT-29 Cells"
121:
1220:
1140:
964:
324:
88:
724:
1266:
692:"Autolysis of Dairy Propionibacteria: Growth Studies, Peptidase Activities, and Proline Production"
312:
78:
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564:
173:
31:
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is perhaps best known for its usages in the production of cheeses, most notably Swiss cheese.
98:
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growth. On the molecular level, recent studies have indicated that the surface proteins of
1261:
708:
691:
582:
Jan G, Belzacq AS, Haouzi D, Rouault A, Métivier D, Kroemer G, Brenner C (February 2002).
476:
223:
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1038:
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987:
952:
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445:
263:
235:
58:
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623:
Lan A, Bruneau A, Bensaada M, Philippe C, Bellaud P, Rabot S, Jan G (December 2008).
316:
250:
has a circular chromosome about 2.5 Mb long. When
Emmental cheese is being produced,
215:
68:
1132:
810:
774:
568:
348:
340:
467:
One area of intrigue surrounding this bacterium has been its potential usage as a
977:
369:
143:
1105:
600:
583:
909:
725:"Bacteria, Beneficial: Propionibacterium spp. and Acidipropionibacterium spp."
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is higher than in any other cheese. Propionibacteria are commonly found in
560:
1099:
893:"Complete genome sequence of Propionibacterium freudenreichii DSM 20271T"
542:"Dairy propionibacteria as human probiotics: A review of recent evidence"
484:
393:
219:
48:
1171:
1119:
1114:
373:
255:
384:, some strains of the bacteria were observed lysing in the absence of
389:
1076:
246:
and dairy products, though they have also been extracted from soil.
1158:
444:
1145:
243:
1080:
190:(van Niel 1928) Holdeman and Moore 1970 (Approved Lists 1980)
666:"Amino acid requirements of dairy Propionibacterium strains"
475:
produces a bifidogenetic compound that aids in stimulating
364:, which provides essential amino acids. The degradation of
339:
has also been suggested to possibly lower the incidence of
222:
bacterium that plays an important role in the creation of
323:
are present in one gram of
Emmental. In contrast to most
507:. Haarlem, Holland: Uitgeverszaak and Boissevain and Co.
540:
Cousin FJ, Mater DD, Foligne B, Jan G (2 August 2010).
803:
767:
1089:
519:"A bacterium used in the production of Emmental"
380:has been found to grow even in the absence of
343:. This mutualistic relationship is unusual in
449:Emmentaler, a type of Swiss cheese, requires
8:
1077:
801:Patrick, Sheila; McDowell, Andrew (2015).
765:Patrick, Sheila; McDowell, Andrew (2015).
20:
1037:
1027:
986:
976:
926:
908:
867:
707:
640:
599:
1072:- the Bacterial Diversity Metadatabase
668:. Ohio State University. Archived from
495:
358:is highly dependent on the presence of
796:
794:
7:
1221:9acd35c5-69e9-4493-9d1a-03baeb6f7c6f
331:, which are thought to cleanse the
137:van Niel 1928 (Approved Lists 1980)
737:10.1016/b978-0-08-100596-5.23016-3
14:
709:10.3168/jds.S0022-0302(95)76742-X
525:. 16 January 2008. Archived from
451:Propionibacterium freudenreichii.
416:is named after von Freudenreich.
1198:propionibacterium-freudenreichii
1091:Propionibacterium freudenreichii
1066:Propionibacterium freudenreichii
629:The British Journal of Nutrition
457:Propionibacterium freudenreichii
409:Propionibacterium freudenreichii
211:Propionibacterium freudenreichii
183:Propionibacterium freudenreichii
131:Propionibacterium freudenreichii
35:
25:Propionibacterium freudenreichii
1272:Bacteria used in dairy products
811:10.1002/9781118960608.gbm00167
775:10.1002/9781118960608.gbm00167
729:Encyclopedia of Dairy Sciences
588:Cell Death and Differentiation
549:Dairy Science & Technology
354:The performance and growth of
1:
897:Standards in Genomic Sciences
978:10.1371/journal.pone.0011748
731:, Elsevier, pp. 34–45,
505:The propionic acid bacteria
487:by human intestinal cells.
196:Propionibacterium shermanii
1293:
1016:Frontiers in Microbiology
910:10.1186/s40793-015-0082-1
642:10.1017/S0007114508978284
420:Features of the bacterium
254:ferments lactate to form
179:
172:
149:
142:
127:
120:
32:Scientific classification
30:
23:
1029:10.3389/fmicb.2017.01033
696:Journal of Dairy Science
361:Lactobacillus helveticus
852:10.1111/1751-7915.13254
840:Microbial Biotechnology
238:. Its concentration in
1277:Gram-positive bacteria
601:10.1038/sj/cdd/4400935
453:
368:releases a variety of
226:, and to some extent,
113:P. freudenreichii
448:
311:The products of this
347:, which are largely
325:lactic acid bacteria
89:Propionibacteriaceae
16:Species of bacterium
1257:Propionibacteriales
969:2010PLoSO...511748F
561:10.1051/dst/2010032
529:on 9 February 2008.
396:. The autolysis of
79:Propionibacteriales
454:
240:Swiss-type cheeses
1244:
1243:
1229:Open Tree of Life
1083:Taxon identifiers
805:. pp. 1–29.
769:. pp. 1–29.
746:978-0-12-818767-8
690:Ostlie H (1995).
481:P. freudenreichii
473:P. freudenreichii
435:P. freudenreichii
427:P. freudenreichii
398:P. freudenreichii
378:P. freudenreichii
356:P. freudenreichii
337:P. freudenreichii
329:P. freudenreichii
321:P. freudenreichii
252:P. freudenreichii
248:P. freudenreichii
207:
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100:Propionibacterium
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345:propionibacteria
333:gastrointestinal
228:Jarlsberg cheese
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1064:Type strain of
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503:Van N. (1928).
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477:bifidobacterial
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224:Emmental cheese
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1058:External links
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846:(3): 510–526.
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463:Probiotic uses
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414:freudenreichii
405:
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382:L. helvecticus
366:L. helvecticus
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264:carbon dioxide
236:Maasdam cheese
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59:Actinomycetota
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672:on 2009-02-15
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664:McCarthy RJ.
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122:Binomial name
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69:Actinomycetia
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750:, retrieved
728:
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674:. Retrieved
670:the original
659:
632:
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591:
587:
577:
552:
548:
535:
527:the original
522:
513:
504:
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441:Cheesemaking
434:
432:
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365:
359:
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341:colon cancer
336:
328:
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313:fermentation
310:
251:
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210:
209:
208:
195:
186:
182:
168:NRRL B-3523
130:
128:
112:
111:
99:
24:
18:
555:(1): 1–26.
370:amino acids
144:Type strain
1267:Probiotics
1251:Categories
752:2024-03-20
676:2008-11-11
491:References
260:propionate
232:Leerdammer
220:non-motile
166:NCTC 10470
164:NBRC 12424
154:CIP 103026
919:1944-3277
860:1751-7915
523:Genoscope
485:cytokines
469:probiotic
386:glutamine
349:commensal
187:shermanii
162:LMG 16412
160:IFO 12424
158:HAMBI 274
156:DSM 20271
152:CCUG 7433
150:ATCC 6207
107:Species:
1106:Q3008030
1100:Wikidata
1048:28642747
1022:: 1033.
997:20668525
957:PLOS ONE
937:26500719
878:29488359
651:18466653
610:11840168
394:tyrosine
376:. While
374:peptides
174:Synonyms
85:Family:
55:Phylum:
49:Bacteria
45:Domain:
1172:3225691
1146:6385419
1115:BacDive
1039:5462946
988:2909200
965:Bibcode
928:4619572
869:5902329
569:6044008
404:History
335:tract.
256:acetate
185:subsp.
95:Genus:
75:Order:
65:Class:
1262:Cheese
1234:360339
1218:NZOR:
1185:958611
1159:PRPBFR
1068:at Bac
1046:
1036:
995:
985:
935:
925:
917:
903:: 83.
876:
866:
858:
817:
781:
743:
649:
608:
567:
390:lysine
262:, and
1133:77Y44
1120:12642
565:S2CID
545:(PDF)
392:, or
280:→ 2 C
214:is a
1211:1744
1206:NCBI
1193:LPSN
1180:ITIS
1167:GBIF
1154:EPPO
1070:Dive
1044:PMID
993:PMID
933:PMID
915:ISSN
874:PMID
856:ISSN
815:ISBN
779:ISBN
741:ISBN
647:PMID
606:PMID
372:and
317:eyes
304:+ CO
268:(3 C
244:milk
234:and
1141:EoL
1128:CoL
1034:PMC
1024:doi
983:PMC
973:doi
923:PMC
905:doi
864:PMC
848:doi
807:doi
771:doi
733:doi
704:doi
637:doi
633:100
596:doi
557:doi
308:).
292:+ C
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296:H
294:2
290:2
286:5
284:H
282:2
278:3
276:O
274:6
272:H
270:3
194:"
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