scholarly journals Dairy Propionibacteria: Versatile Probiotics

2017 ◽  
Vol 5 (2) ◽  
pp. 24 ◽  
Author(s):  
Houem Rabah ◽  
Fillipe Rosa do Carmo ◽  
Gwénaël Jan
Keyword(s):  
Dairy Propionibacteria

scholarly journals Glycerol Enhances the Antifungal Activity of Dairy Propionibacteria

2010 ◽  
Vol 2010 ◽  
pp. 1-9 ◽  
Author(s):  
Helena Lind ◽  
Anders Broberg ◽  
Karin Jacobsson ◽  
Hans Jonsson ◽  
Johan Schnürer
Keyword(s):  
Propionic Acid ◽  
Starter Cultures ◽  
Dual Culture ◽  
Penicillium Roqueforti ◽  
Glycerol Conversion ◽  
Antifungal Effect ◽  
Dual Culture Assay ◽  
Penicillium Commune ◽  
Dairy Propionibacteria ◽  
Type Strains

Dairy propionibacteria are widely used in starter cultures for Swiss type cheese. These bacteria can ferment glucose, lactic acid, and glycerol into propionic acid, acetic acid, and carbon dioxide. This research examined the antifungal effect of dairy propionibacteria when glycerol was used as carbon source for bacterial growth. Five type strains of propionibacteria were tested against the yeastRhodotorula mucilaginosaand the moldsPenicillium communeandPenicillium roqueforti. The conversion of13C glycerol byPropionibacterium jenseniiwas followed with nuclear magnetic resonance. In a dual culture assay, the degree of inhibition of the molds was strongly enhanced by an increase in glycerol concentrations, while the yeast was less affected. In broth cultures, decreased pH in glycerol medium was probably responsible for the complete inhibition of the indicator fungi. NMR spectra of the glycerol conversion confirmed that propionic acid was the dominant metabolite. Based on the results obtained, the increased antifungal effect seen by glycerol addition to cultures of propionibacteria is due to the production of propionic acid and pH reduction of the medium.

Using of Dairy Propionibacteria as Bio-preservative in Kareish Cheese

2016 ◽  
Vol 11 (3) ◽  
pp. 114-123 ◽  
Author(s):  
Ibrahim A.A. Abou Ayana ◽  
Amany M. El-Deeb ◽  
Amal Elsady Ibrahim
Keyword(s):  
Dairy Propionibacteria

Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds

2014 ◽  
Vol 191 ◽  
pp. 60-68 ◽  
Author(s):  
Alyson L. Yee ◽  
Marie-Bernadette Maillard ◽  
Nathalie Roland ◽  
Victoria Chuat ◽  
Aurélie Leclerc ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Intraspecies Diversity ◽  
Cheese Aroma ◽  
Dairy Propionibacteria

scholarly journals Promising Immunomodulatory Effects of Selected Strains of Dairy Propionibacteria as Evidenced In Vitro and In Vivo

2010 ◽  
Vol 76 (24) ◽  
pp. 8259-8264 ◽  
Author(s):  
Benoît Foligné ◽  
Stéphanie-Marie Deutsch ◽  
Jérôme Breton ◽  
Fabien J. Cousin ◽  
Joëlle Dewulf ◽  
...  
Keyword(s):  
Mononuclear Cells ◽  
Human Peripheral Blood ◽  
Interleukin 10 ◽  
Peripheral Blood Mononuclear ◽  
Probiotic Potential ◽  
Dairy Propionibacteria ◽  
Strain Dependent ◽  
Anti Inflammatory Cytokine

ABSTRACT Immunomodulatory properties of 10 dairy propionibacteria, analyzed on human peripheral blood mononuclear cells (PBMCs), revealed a highly strain-dependent induction of anti-inflammatory cytokine interleukin 10 (IL-10). Two selected strains of Propionibacterium freudenreichii showed a protective effect against two models of colitis in mice, suggesting a probiotic potential predicted by immune-based selection criteria for these cheese starter bacteria.

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