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The use of propionic and lactic acid bacteria to produce cobalamin and folate in injera, an Ethiopian cereal-based fermented food
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A single-nucleotide variant conditions the ability vs. inability of
Propionibacterium freudenreichii
to utilize L-lactate
Riccardo Cocuzzi, Meral Turgay, Remo S. Schmidt, Ueli von Ah, Hans-Peter Bachmann, Laure Weisskopf, Marie-Therese Fröhlich-Wyder and Danilo Ercolini Applied and Environmental Microbiology (2025) https://doi.org/10.1128/aem.00599-25
Food by-product valorisation in nutrients through spent brewer's yeast bioprocessing with Propionibacterium freudenreichii
Marcin Kruk, Pekka Varmanen, Minnamari Edelmann, Bhawani Chamlagain and Monika Trząskowska Journal of Cleaner Production 434 140102 (2024) https://doi.org/10.1016/j.jclepro.2023.140102
Perspective and quality aspects of fermentation in rice milk: effects of bacterial strains and rice variety
Valerii A Shiriaev, Filipp V Lavrentev, Olga V Morozova, Mariia S Ashikhmina, Liudmila M Goltsman, Sofiia A Kondrateva, Uliana I Kazantceva, Roman A Utkin, Tamara P Arseneva and Natalia V Iakovchenko International Journal of Food Science and Technology 59(11) 8150 (2024) https://doi.org/10.1111/ijfs.17445
Kinetics of fermentative production of propionic acid on a range of carbon and nitrogen sources using Acidipropionibacterium acidipropionici
Propionibacteria as promising tools for the production of pro-bioactive scotta: a proof-of-concept study
Roberta Coronas, Giacomo Zara, Antonio Gallo, Gabriele Rocchetti, Marco Lapris, Giacomo Luigi Petretto, Severino Zara, Francesco Fancello and Ilaria Mannazzu Frontiers in Microbiology 14 (2023) https://doi.org/10.3389/fmicb.2023.1223741
Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration
Liangqiang Chen, Guozheng Wang, Mengjing Teng, Li Wang, Fan Yang, Guangyuan Jin, Hai Du and Yan Xu Comprehensive Reviews in Food Science and Food Safety 22(3) 1902 (2023) https://doi.org/10.1111/1541-4337.13135
Testing a cost‐affordable microfiltration method to prevent eye formation in cheeses
Fermentation of cereal, pseudo-cereal and legume materials with Propionibacterium freudenreichii and Levilactobacillus brevis for vitamin B12 fortification
Chong Xie, Rossana Coda, Bhawani Chamlagain, Minnamari Edelmann, Pekka Varmanen, Vieno Piironen and Kati Katina LWT 137 110431 (2021) https://doi.org/10.1016/j.lwt.2020.110431
Propionic acid bacteria in the food industry: An update on essential traits and detection methods
Carola Bücher, Johanna Burtscher and Konrad J. Domig Comprehensive Reviews in Food Science and Food Safety 20(5) 4299 (2021) https://doi.org/10.1111/1541-4337.12804
Investigation of opening eye defects and effects of different ripening profiles on eye structure in semi-hard cheese using X-ray micro-computed tomography
A Pan-Genome Guided Metabolic Network Reconstruction of Five Propionibacterium Species Reveals Extensive Metabolic Diversity
Tim McCubbin, R. Axayacatl Gonzalez-Garcia, Robin W. Palfreyman, Chris Stowers, Lars K. Nielsen and Esteban Marcellin Genes 11(10) 1115 (2020) https://doi.org/10.3390/genes11101115
Steering acidogenesis towards selective propionic acid production using co-factors and evaluating environmental sustainability
Propionibacterium spp.—source of propionic acid, vitamin B12, and other metabolites important for the industry
Kamil Piwowarek, Edyta Lipińska, Elżbieta Hać-Szymańczuk, Marek Kieliszek and Iwona Ścibisz Applied Microbiology and Biotechnology 102(2) 515 (2018) https://doi.org/10.1007/s00253-017-8616-7
Feeding DigestaWell Buffer to Horses Alters the Effects of Starch Intake on Blood pH, Lipopolysaccharide, and Interleukin-1β
Variable regions of the glyS, infB and rplB genes usable as novel genetic markers for identification and phylogenetic purposes of genera belonging to the family Propionibacteriaceae
C. Mekadim, J. Killer, R. Pechar and J. Mrázek International Journal of Systematic and Evolutionary Microbiology 68(8) 2697 (2018) https://doi.org/10.1099/ijsem.0.002873
Food-Like Growth Conditions Support Production of Active Vitamin B12 by Propionibacterium freudenreichii 2067 without DMBI, the Lower Ligand Base, or Cobalt Supplementation
In vitro investigation of the effect of dairy propionibacteria on rumen pH, lactic acid and volatile fatty acids
Jianbiao Luo, Chaminda Senaka Ranadheera, Stuart King, Craig Evans and Surinder Baines Journal of Integrative Agriculture 16(7) 1566 (2017) https://doi.org/10.1016/S2095-3119(16)61556-3
Enhanced poly(γ‐glutamic acid) production by H2O2‐induced reactive oxygen species in the fermentation of Bacillus subtilis NX‐2
Bao Tang, Dan Zhang, Sha Li, Zongqi Xu, Xiaohai Feng and Hong Xu Biotechnology and Applied Biochemistry 63(5) 625 (2016) https://doi.org/10.1002/bab.1416
Enteric methane emissions in response to ruminal inoculation of Propionibacterium strains in beef cattle fed a mixed diet
Screening of bacterial direct-fed microbials for their antimethanogenic potential in vitro and assessment of their effect on ruminal fermentation and microbial profiles in sheep1
Assessment of IgE and IgG4 binding capacities of cow’s milk proteins selectively altered by proteases
Alexandre Charcosset, Karine Adel-Patient, Christophe Dupont and Hervé Bernard Journal of Agricultural and Food Chemistry (2016) https://doi.org/10.1021/acs.jafc.5b01782
Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese
Daniel J. O’Sullivan, Paul L.H. McSweeney, Paul D. Cotter, Linda Giblin and Jeremiah J. Sheehan Journal of Dairy Science 99(4) 2625 (2016) https://doi.org/10.3168/jds.2015-10503
Comparative metabolomics analysis of the key metabolic nodes in propionic acid synthesis in Propionibacterium acidipropionici
Effect of Propionibacterium spp. on ruminal fermentation, nutrient digestibility, and methane emissions in beef heifers fed a high-forage diet1
D. Vyas, E. J. McGeough, S. M. McGinn, T. A. McAllister and K. A. Beauchemin Journal of Animal Science 92(5) 2192 (2014) https://doi.org/10.2527/jas.2013-7492
Effects of Propionibacterium strains on ruminal fermentation, nutrient digestibility and methane emissions in beef cattle fed a corn grain finishing diet
Effect of Propionibacterium acidipropionici P169 on growth performance and rumen metabolism of beef cattle fed a corn- and corn dried distillers’ grains with solubles-based finishing diet
N. Narvaez, A. Y. Alazzeh, Y. Wang and T. A. McAllister Canadian Journal of Animal Science 94(2) 363 (2014) https://doi.org/10.4141/cjas2013-130
Analysis of Selected Volatile Organic Compounds in Split and Nonsplit Swiss Cheese Samples Using Selected‐Ion Flow Tube Mass Spectrometry (SIFT‐MS)
An oxidoreduction potential shift control strategy for high purity propionic acid production by Propionibacterium freudenreichii CCTCC M207015 with glycerol as sole carbon source
Fei Chen, Xiao-Hai Feng, Jin-Feng Liang, Hong Xu and Ping-Kai Ouyang Bioprocess and Biosystems Engineering 36(9) 1165 (2013) https://doi.org/10.1007/s00449-012-0843-9
Impact of physiological state of starter culture on ripening and flavour development of Swiss–Dutch‐type cheese
Alexander Steinbüchel, Fred Bernd Oppermann-Sanio, Christian Ewering and Markus Pötter Springer-Lehrbuch, Mikrobiologisches Praktikum 25 (2013) https://doi.org/10.1007/978-3-642-40440-5_3
Research on Some Factors Influencing Acid and Exopolysaccharide Produced by Dairy Propionibacterium Strains Isolated from Traditional Homemade Turkish Cheeses
Concurrent high production of natural folate and vitamin B12 using a co-culture process with Lactobacillus plantarum SM39 and Propionibacterium freudenreichii DF13
Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation
S. Miescher Schwenninger, L. Meile and C. Lacroix Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation 27 (2011) https://doi.org/10.1533/9780857090522.1.27
The unconventional antimicrobial peptides of the classical propionibacteria
Therese Faye, Helge Holo, Thor Langsrud, Ingolf F. Nes and Dag A. Brede Applied Microbiology and Biotechnology 89(3) 549 (2011) https://doi.org/10.1007/s00253-010-2967-7
New insights into physiology and metabolism of Propionibacterium freudenreichii
The role of copper in the manufacture of Finnish Emmental cheese
L. Mato Rodriguez, T. Ritvanen, V. Joutsjoki, J. Rekonen and T. Alatossava Journal of Dairy Science 94(10) 4831 (2011) https://doi.org/10.3168/jds.2011-4536
Split defect and secondary fermentation in Swiss-type cheeses – A review
Preliminary screening of Bifidobacteria spp. and Pediococcus acidilactici in a Swiss cheese curd slurry model system: Impact on microbial viability and flavor characteristics
Production of extracellular bifidogenic growth stimulator (BGS) from Propionibacterium shermanii using a bioreactor system with a microfiltration module and an on-line controller for lactic acid concentration
Tomoaki Kouya, Kazuhiro Tobita, Masahito Horiuchi, et al. Journal of Bioscience and Bioengineering 105(3) 184 (2008) https://doi.org/10.1263/jbb.105.184
Electrochemical regulation of the end‐product profile in Propionibacterium freudenreichii ET‐3 with an endogenous mediator
Yung‐Fu Wang, Masaki Masuda, Seiya Tsujimura and Kenji Kano Biotechnology and Bioengineering 101(3) 579 (2008) https://doi.org/10.1002/bit.21914
Production of Bifidogenic Growth Stimulator by Co-cultivation of Propionibacterium shermanii and Lactobacillus Strain Using Lactose as a Carbon Source
Tomoaki Kouya, Masahiro Horiuchi, Kazuhiro Tobita, et al. JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 41(6) 492 (2008) https://doi.org/10.1252/jcej.07we309
Characterization of Low-Molecular-Weight Antiyeast Metabolites Produced by a Food-Protective Lactobacillus-Propionibacterium Coculture
