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Cited article:

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)

Production of propionic acid in a fermented dairy beverage

Shahla Farhadi, Kianoush Khosravi‐Darani, Mortaza Mashayekh, Amir M Mortazavian, Abdorreza Mohammadi and Farzaneh Shahraz
International Journal of Dairy Technology 66 (1) 127 (2013)

The first dairy product exclusively fermented by Propionibacterium freudenreichii: A new vector to study probiotic potentialities in vivo

Fabien J. Cousin, Séverine Louesdon, Marie-Bernadette Maillard, et al.
Food Microbiology 32 (1) 135 (2012)

Split defect and secondary fermentation in Swiss-type cheeses – A review

David F.M. Daly, Paul L.H. McSweeney and Jeremiah J. Sheehan
Dairy Science & Technology 90 (1) 3 (2010)

Use of DNA Quantification To Measure Growth and Autolysis of Lactococcus and Propionibacterium spp. in Mixed Populations

Janneke Treimo, Gerd Vegarud, Thor Langsrud and Knut Rudi
Applied and Environmental Microbiology 72 (9) 6174 (2006)

Efficient Transformation System for Propionibacterium freudenreichii Based on a Novel Vector

J. P. M. Jore, N. van Luijk, R. G. M. Luiten, M. J. van der Werf and P. H. Pouwels
Applied and Environmental Microbiology 67 (2) 499 (2001)

Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides

Joëlle Léonil, Valérie Gagnaire, Daniel Mollé, Stéphane Pezennec and Saı̈d Bouhallab
Journal of Chromatography A 881 (1-2) 1 (2000)

Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria

Jean-René Kerjean, Seamus Condon, Roberta Lodi, et al.
Food Research International 33 (3-4) 281 (2000)

Proteolysis in Cheese Curd as Affected by Subcellular Fractions from Lactococcus, Lactobacillus and Propionibacterium

A.H. Pripp, L. Stepaniak and T. Sørhaug
Journal of Food Science 64 (2) 353 (1999)

Purification and characterization of a 33kDa subunit oligopeptidase from Propionibacterium freudenreichii ATCC 9614

L Stepaniak, R.O Tobiassen, I Chukwu, A.H Pripp and T Sørhaug
International Dairy Journal 8 (1) 33 (1998)