The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
This article has been cited by the following article(s):
Functional attributes of Propionibacterium freudenreichii and phenotypic shift during fermentation in a faba bean-based model medium
Yaqin Wang, Chiara Viretto, Gabriela Samaniego, Ali Zein Alabiden Tlais, Ali Sharifi, Pekka Varmanen, Stefan Weckx, Marco Gobbetti and Rossana Coda International Journal of Food Microbiology 458 111850 (2026) https://doi.org/10.1016/j.ijfoodmicro.2026.111850
Kirsi Savijoki, Bhawani Chamlagain, Minnamari Edelmann, Kaisa Hiippala, Paulina Deptula, Susanna Kariluoto, Tuula A. Nyman, Vieno Piironen and Pekka Varmanen (2026) https://doi.org/10.64898/2026.06.08.730882
Propionibacterium freudenreichii co-inoculation enhances Bifidobacterium longum subsp. longum BB536 growth and metabolite content in soy whey
The use of propionic and lactic acid bacteria to produce cobalamin and folate in injera, an Ethiopian cereal-based fermented food
Henok Ashagrie, Kaleab Baye, Benjamin Guibert, Isabelle Rochette, Pierre Tisseyre and Christèle Humblot International Journal of Food Microbiology 426 110909 (2025) https://doi.org/10.1016/j.ijfoodmicro.2024.110909
Impact of fermented foods consumption on gastrointestinal wellbeing in healthy adults: a systematic review and meta-analysis
Arghya Mukherjee, Dominic N. Farsi, Enriqueta Garcia-Gutierrez, Ecem Akan, Jose Angel Salas Millan, Ljupco Angelovski, Thomas Bintsis, Amaury Gérard, Ziba Güley, Sümeyye Kabakcı, Minna Kahala, Ryma Merabti, Foteini Pavli, Elisa Salvetti, Cem Karagözlü, Nurcan Bağlam, Bahtir Hyseni, Simona Bavaro, Konstantinos Papadimitriou, Eun-Hee Doo, Christophe Chassard, Smilja Praćer, Guy Vergères, Paul D. Cotter and Sandra Mojsova Frontiers in Nutrition 12 (2025) https://doi.org/10.3389/fnut.2025.1668889
M.C. Perotti, E.R. Hynes and C.V. Bergamini 449 (2025) https://doi.org/10.1016/B978-0-443-15956-5.00028-2
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 91(7) (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
Ramesh C. Ray, Spiros Paramithiotis, Aswani Thekkangil, V. Nethravathy, Amit Kumar Rai and José Guilherme Prado Martin 1 (2024) https://doi.org/10.1007/978-3-031-72000-0_1
Kinetics of fermentative production of propionic acid on a range of carbon and nitrogen sources using Acidipropionibacterium acidipropionici
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
Expanded metabolic diversity of Propionibacterium freudenreichii potentiates novel applications in food biotechnology
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
Upgrading steam pretreatment by converting water-soluble carbohydrates into lactic acid prior to pretreatment
Fermentation of brewer's spent grain liquids to increase shelf life and give an organic acid enhanced ingredient.
Radhakrishna Shetty, Frederik Riddersholm Petersen, Raju Podduturi, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, Sanne Kjærulf Madsen, Evangelia Zioga, Süleyman Øzmerih, Timothy John Hobley and Claus Heiner Bang-Berthelsen LWT 182 114911 (2023) https://doi.org/10.1016/j.lwt.2023.114911
Testing a cost‐affordable microfiltration method to prevent eye formation in cheeses
Paula Giménez, Carina Viviana Bergamini, Guillermo Hugo Peralta, Guillermo Andrés George, María Cristina Perotti and Erica Rut Hynes Journal of Food Process Engineering 46(4) (2023) https://doi.org/10.1111/jfpe.14280
Propionibacteria as promising tools for the production of pro-bioactive scotta: a proof-of-concept study
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
Cutibacterium avidum is phylogenetically diverse with a subpopulation being adapted to the infant gut
Vanesa Natalin Rocha Martin, Christophe Lacroix, Jiri Killer, Vera Bunesova, Evelyn Voney, Christian Braegger and Clarissa Schwab Systematic and Applied Microbiology 42(4) 506 (2019) https://doi.org/10.1016/j.syapm.2019.05.001
Feeding DigestaWell Buffer to Horses Alters the Effects of Starch Intake on Blood pH, Lipopolysaccharide, and Interleukin-1β
Enhancing vitamin B12 content in co-fermented soy-milk via a Lotka Volterra model
Lihua Shi, Yuanyuan Xu, Liangsheng Zhan, Shasha Xiang, Xuan Zhu, Xinmiao Wang and Shiyi Tian Turkish Journal of Biochemistry 43(6) 671 (2018) https://doi.org/10.1515/tjb-2017-0365
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
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
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
Effect of Propionibacterium acidipropionici P169 on the rumen and faecal microbiota of beef cattle fed a maize-based finishing diet
Regulation by gut bacteria of immune response, Bacillus thuringiensis susceptibility and hemolin expression in Plodia interpunctella
Alonso A. Orozco-Flores, Jose A. Valadez-Lira, Brenda Oppert, Ricardo Gomez-Flores, Reyes Tamez-Guerra, Cristina Rodríguez-Padilla and Patricia Tamez-Guerra Journal of Insect Physiology 98 275 (2017) https://doi.org/10.1016/j.jinsphys.2017.01.020
Functional genomics provides insights into the role of Propionibacterium freudenreichii ssp. shermanii JS in cheese ripening
Teija Ojala, Pia K.S. Laine, Terhi Ahlroos, Jarna Tanskanen, Saara Pitkänen, Tuomas Salusjärvi, Matti Kankainen, Soile Tynkkynen, Lars Paulin and Petri Auvinen International Journal of Food Microbiology 241 39 (2017) https://doi.org/10.1016/j.ijfoodmicro.2016.09.022
Food-Like Growth Conditions Support Production of Active Vitamin B12 by Propionibacterium freudenreichii 2067 without DMBI, the Lower Ligand Base, or Cobalt Supplementation
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
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
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
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
D. Vyas, A. Alazzeh, S. M. McGinn, T. A. McAllister, O. M. Harstad, H. Holo and K. A. Beauchemin Animal Production Science 56(7) 1035 (2016) https://doi.org/10.1071/AN14801
Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds
Alyson L. Yee, Marie-Bernadette Maillard, Nathalie Roland, Victoria Chuat, Aurélie Leclerc, Tomislav Pogačić, Florence Valence and Anne Thierry International Journal of Food Microbiology 191 60 (2014) https://doi.org/10.1016/j.ijfoodmicro.2014.09.001
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)
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
Impact of physiological state of starter culture on ripening and flavour development of Swiss–Dutch‐type cheese
Marta Mikš‐Krajnik, Andrzej Babuchowski and Ireneusz Białobrzewski International Journal of Dairy Technology 66(4) 562 (2013) https://doi.org/10.1111/1471-0307.12079
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
Propionic acid production in a plant fibrous-bed bioreactor with immobilized Propionibacterium freudenreichii CCTCC M207015
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
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
Anne Thierry, Stéphanie-Marie Deutsch, Hélène Falentin, Marion Dalmasso, Fabien J. Cousin and Gwenaël Jan International Journal of Food Microbiology 149(1) 19 (2011) https://doi.org/10.1016/j.ijfoodmicro.2011.04.026
Changes of Organic Acids and Free Fatty Acids During the Ripening of Emmental Cheese
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
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
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 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
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
Maximum Production of 1,4-Dihydroxy-2-Naphthoic Acid by Fed-Batch and Anaerobic/Aerobic Culture of Propionibacterium freudenreichii ET-3
