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Stress induced biofilm formation in Propionibacterium acidipropionici and use in propionic acid production
Victor Hugo Cavero-Olguin, Rajni Hatti-Kaul, Oscar Victor Cardenas-Alegria, et al. World Journal of Microbiology and Biotechnology 35(7) (2019) https://doi.org/10.1007/s11274-019-2679-9
Propionibacterium freudenreichii CIRM-BIA 129 Osmoadaptation Coupled to Acid-Adaptation Increases Its Viability During Freeze-Drying
Floriane Gaucher, Koffigan Kponouglo, Houem Rabah, Sylvie Bonnassie, Jordane Ossemond, Sandrine Pottier, Julien Jardin, Valérie Briard-Bion, Pierre Marchand, Philippe Blanc, Romain Jeantet and Gwénaël Jan Frontiers in Microbiology 10 (2019) https://doi.org/10.3389/fmicb.2019.02324
Taking Advantage of Bacterial Adaptation in Order to Optimize Industrial Production of Dry Propionibacterium freudenreichii
Floriane Gaucher, Valérie Gagnaire, Houem Rabah, Marie-Bernadette Maillard, Sylvie Bonnassie, Sandrine Pottier, Pierre Marchand, Gwénaël Jan, Philippe Blanc and Romain Jeantet Microorganisms 7(10) 477 (2019) https://doi.org/10.3390/microorganisms7100477
The effect of NaCl and metabolic profile of propionibacteria on eye formation in experimental Swiss-type cheese
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
Fast 2D NMR Spectroscopy for In vivo Monitoring of Bacterial Metabolism in Complex Mixtures
Hyperconcentrated Sweet Whey, a New Culture Medium That Enhances Propionibacterium freudenreichii Stress Tolerance
Song Huang, Houem Rabah, Julien Jardin, Valérie Briard-Bion, Sandrine Parayre, Marie-Bernadette Maillard, Yves Le Loir, Xiao Dong Chen, Pierre Schuck, Romain Jeantet, Gwénaël Jan and D. W. Schaffner Applied and Environmental Microbiology 82(15) 4641 (2016) https://doi.org/10.1128/AEM.00748-16
Possibility of using apple pomaces in the process of propionic-acetic fermentation
Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses
Survival and metabolic activity of selected strains of Propionibacterium freudenreichii in the gastrointestinal tract of human microbiota-associated rats
Changes in protein synthesis during thermal adaptation of Propionibacterium freudenreichii subsp. shermanii
Rania Anastasiou, Pauline Leverrier, Ioannis Krestas, Annette Rouault, George Kalantzopoulos, Patrick Boyaval, Effie Tsakalidou and Gwénaël Jan International Journal of Food Microbiology 108(3) 301 (2006) https://doi.org/10.1016/j.ijfoodmicro.2005.11.015
The Addition of Propionibacterium freudenreichii to Raclette Cheese Induces Biochemical Changes and Enhances Flavor Development
