Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese
Lait, 85 1-2 (2005) 57-74
Articles citing this article
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).
Cited article:
This article has been cited by the following article(s):
From Raw to Fermented: Uncovering the Microbial Wealth of Dairy
Yusuf Biçer, Arife Ezgi Telli, Gamze Turkal, Nihat Telli and Gürkan UçarFermentation 11 (10) 552 (2025)
https://doi.org/10.3390/fermentation11100552
301 (2025)
https://doi.org/10.1016/B978-0-443-15956-5.00044-0
465 (2025)
https://doi.org/10.1016/B978-0-443-15956-5.00041-5
(2024)
https://doi.org/10.1101/2024.04.30.591863
Aerobic adaptation and metabolic dynamics of Propionibacterium freudenreichii DSM 20271: insights from comparative transcriptomics and surfaceome analysis
Iida Loivamaa, Annika Sillanpää, Paulina Deptula, Bhawani Chamlagain, Minnamari Edelmann, Petri Auvinen, Tuula A. Nyman, Kirsi Savijoki, Vieno Piironen, Pekka Varmanen and Suleyman YildirimmSystems 9 (10) (2024)
https://doi.org/10.1128/msystems.00615-24
Expanded metabolic diversity of Propionibacterium freudenreichii potentiates novel applications in food biotechnology
Alexander Dank, Tjakko Abee and Eddy J SmidCurrent Opinion in Food Science 52 101048 (2023)
https://doi.org/10.1016/j.cofs.2023.101048
Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii
Yanyu Zhang, Pafe Momoisea, Qixin Lin, Jiaqi Liang, Keegan Burrow and Luca ServentiSustainability 15 (10) 8157 (2023)
https://doi.org/10.3390/su15108157
Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography–Ion Mobility Spectrometry
Hongfan Chen, Xin Nie, Tao Peng, Lu Xiang, Dayu Liu, Huailiang Luo and Zhiping ZhaoFermentation 9 (2) 146 (2023)
https://doi.org/10.3390/fermentation9020146
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 MannazzuFrontiers in Microbiology 14 (2023)
https://doi.org/10.3389/fmicb.2023.1223741
Untargeted Metabolomics Sensitively Differentiates Gut Bacterial Species in Single Culture and Co-Culture Systems
Shiqi Zhang and Jiangjiang ZhuACS Omega 7 (17) 14643 (2022)
https://doi.org/10.1021/acsomega.1c07114
High Cell Density Culture of Dairy Propionibacterium sp. and Acidipropionibacterium sp.: A Review for Food Industry Applications
Dener Acosta de Assis, Camille Machado, Carla Matte and Marco Antônio Záchia AyubFood and Bioprocess Technology 15 (4) 734 (2022)
https://doi.org/10.1007/s11947-021-02748-2
Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis
Fabrizio Cincotta, Concetta Condurso, Gianluca Tripodi, Maria Merlino, Ottavia Prestia, Catherine Stanton and Antonella VerzeraLWT 140 110845 (2021)
https://doi.org/10.1016/j.lwt.2020.110845
Fine-Tuning of Process Parameters Modulates Specific Metabolic Bacterial Activities and Aroma Compound Production in Semi-Hard Cheese
Wenfan Cao, Julie Aubert, Marie-Bernadette Maillard, Françoise Boissel, Arlette Leduc, Jean-Luc Thomas, Stéphanie-Marie Deutsch, Bénédicte Camier, Ali Kerjouh, Sandrine Parayre, Marielle Harel-Oger, Gilles Garric, Anne Thierry and Hélène FalentinJournal of Agricultural and Food Chemistry 69 (30) 8511 (2021)
https://doi.org/10.1021/acs.jafc.1c01634
Microbial Versatility in Varied Environments
Atul K. Srivastava, Arvind Saroj, Ashish Nayak, Indrajeet Nishad and Karmveer GautamMicrobial Versatility in Varied Environments 181 (2020)
https://doi.org/10.1007/978-981-15-3028-9_11
Identification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS
Göksel TIRPANCI SİVRİ and Ömer ÖKSÜZTekirdağ Ziraat Fakültesi Dergisi 16 (2) 244 (2019)
https://doi.org/10.33462/jotaf.526431
Influence of herd diet on the metabolome of Maasdam cheeses
Ram R. Panthi, Ulrik K. Sundekilde, Alan L. Kelly, et al.Food Research International 123 722 (2019)
https://doi.org/10.1016/j.foodres.2019.05.026
Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes
Ilaria De Pasquale, Raffaella Di Cagno, Solange Buchin, Maria De Angelis and Marco GobbettiFood Research International 116 1344 (2019)
https://doi.org/10.1016/j.foodres.2018.10.024
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 ŚcibiszApplied Microbiology and Biotechnology 102 (2) 515 (2018)
https://doi.org/10.1007/s00253-017-8616-7
Effect of milk centrifugation and incorporation of high heat-treated centrifugate on the microbial composition and levels of volatile organic compounds of Maasdam cheese
Prabin Lamichhane, Anna Pietrzyk, Conor Feehily, et al.Journal of Dairy Science 101 (7) 5738 (2018)
https://doi.org/10.3168/jds.2017-14180
64 (2017)
https://doi.org/10.1002/9781118933794.ch4
Cheese
Marie-Therese Fröhlich-Wyder, Walter Bisig, Dominik Guggisberg, et al.Cheese 889 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00035-1
Dynamic interactions between prophages induce lysis in Propionibacterium acnes
Teagan L. Brown, Joseph Tucci, Zoe A. Dyson, Peter Lock, Christopher G. Adda and Steve PetrovskiResearch in Microbiology 168 (2) 103 (2017)
https://doi.org/10.1016/j.resmic.2016.09.004
High-throughput metataxonomic characterization of the raw milk microbiota identifies changes reflecting lactation stage and storage conditions
Conor J. Doyle, David Gleeson, Paul W. O'Toole and Paul D. CotterInternational Journal of Food Microbiology 255 1 (2017)
https://doi.org/10.1016/j.ijfoodmicro.2017.05.019
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 AuvinenInternational Journal of Food Microbiology 241 39 (2017)
https://doi.org/10.1016/j.ijfoodmicro.2016.09.022
Cheese
Anne Thierry, Yvonne F. Collins, M.C. Abeijón Mukdsi, et al.Cheese 423 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00017-X
Cheese
Françoise Irlinger, Sandra Helinck and Jean Luc JanyCheese 273 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00011-9
Lactobacillus delbrueckii subsp. lactis as a starter culture significantly affects the dynamics of volatile compound profiles of hard cooked cheeses
Solange Buchin, Gabriel Duboz and Jean-Christophe SalmonEuropean Food Research and Technology 243 (11) 1943 (2017)
https://doi.org/10.1007/s00217-017-2899-x
Suppression of propanoic acid, acetic acid and 3-methylbutanoic acid production by other volatiles in a Swiss cheese curd slurry system
Hardy Z. Castada, Clifford Park, W. James Harper and Sheryl Ann BarringerInternational Dairy Journal 54 29 (2016)
https://doi.org/10.1016/j.idairyj.2015.10.007
The role of propionibacteria in the volatile profile of Pategrás cheeses
I. Verónica Wolf, G. Hugo Peralta, Mario Candioti and M. Cristina PerottiDairy Science & Technology 96 (4) 551 (2016)
https://doi.org/10.1007/s13594-016-0289-y
Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review
Anne Thierry, Florence Valence, Stéphanie-Marie Deutsch, et al.Dairy Science & Technology 95 (6) 895 (2015)
https://doi.org/10.1007/s13594-015-0267-9
Identification of physical properties and volatile and non-volatile compounds for discrimination between different Emmental-type cheeses: a preliminary study
K. I. Hartmann, A. Dunkel, H. Hillmann, et al.Dairy Science & Technology 95 (5) 701 (2015)
https://doi.org/10.1007/s13594-015-0255-0
Metabolite induction via microorganism co-culture: A potential way to enhance chemical diversity for drug discovery
Samuel Bertrand, Nadine Bohni, Sylvain Schnee, et al.Biotechnology Advances 32 (6) 1180 (2014)
https://doi.org/10.1016/j.biotechadv.2014.03.001
The Secreted Esterase of Propionibacterium freudenreichii Has a Major Role in Cheese Lipolysis
María Claudia Abeijón Mukdsi, Hélène Falentin, Marie-Bernadette Maillard, Victoria Chuat, Roxana Beatriz Medina, Sandrine Parayre and Anne ThierryApplied and Environmental Microbiology 80 (2) 751 (2014)
https://doi.org/10.1128/AEM.03640-13
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 ThierryInternational Journal of Food Microbiology 191 60 (2014)
https://doi.org/10.1016/j.ijfoodmicro.2014.09.001
Analysis of Selected Volatile Organic Compounds in Split and Nonsplit Swiss Cheese Samples Using Selected‐Ion Flow Tube Mass Spectrometry (SIFT‐MS)
Hardy Z. Castada, Cheryl Wick, Kaitlyn Taylor and W. James HarperJournal of Food Science 79 (4) (2014)
https://doi.org/10.1111/1750-3841.12418
Handbook of cheese in health
M.C. Perotti, M.A. Vélez and I.V. WolfHuman Health Handbooks, Handbook of cheese in health 6 585 (2013)
https://doi.org/10.3920/978-90-8686-766-0_38
Biochemistry of Foods
Arthur R. Hill and Prashanti KethireddipalliBiochemistry of Foods 319 (2013)
https://doi.org/10.1016/B978-0-08-091809-9.00008-X
Impact of physiological state of starter culture on ripening and flavour development of Swiss–Dutch‐type cheese
Marta Mikš‐Krajnik, Andrzej Babuchowski and Ireneusz BiałobrzewskiInternational Journal of Dairy Technology 66 (4) 562 (2013)
https://doi.org/10.1111/1471-0307.12079
Handbook of cheese in health
M.C. Perotti, M.A. Vélez and I.V. WolfHandbook of cheese in health 585 (2013)
https://doi.org/10.3920/978-90-8686-766-0.038
Liquid chromatography–mass spectrometry for metabolic footprinting of co-cultures of lactic and propionic acid bacteria
Anders H. Honoré, Michael Thorsen and Thomas SkovAnalytical and Bioanalytical Chemistry 405 (25) 8151 (2013)
https://doi.org/10.1007/s00216-013-7269-3
A Temporal -omic Study of Propionibacterium freudenreichii CIRM-BIA1T Adaptation Strategies in Conditions Mimicking Cheese Ripening in the Cold
Marion Dalmasso, Julie Aubert, Valérie Briard-Bion, et al.PLoS ONE 7 (1) e29083 (2012)
https://doi.org/10.1371/journal.pone.0029083
Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
Shao LiuHandbook of Plant-Based Fermented Food and Beverage Technology, Second Edition 23 (2012)
https://doi.org/10.1201/b12055-4
Determination of aspartase activity in dairy Propionibacterium strains
Lucia Blasco, Minna Kahala, Tuomo Tupasela and Vesa JoutsjokiFEMS Microbiology Letters 321 (1) 10 (2011)
https://doi.org/10.1111/j.1574-6968.2011.02299.x
Encyclopedia of Dairy Sciences
H.-P. Bachmann, U. Bütikofer, M.-T. Fröhlich-Wyder, D. Isolini and E. JakobEncyclopedia of Dairy Sciences 712 (2011)
https://doi.org/10.1016/B978-0-12-374407-4.00085-6
Influence of microflora on texture and contents of amino acids, organic acids, and volatiles in semi-hard cheese made with DL-starter and propionibacteria
U. Rehn, F.K. Vogensen, S.-E. Persson, et al.Journal of Dairy Science 94 (3) 1098 (2011)
https://doi.org/10.3168/jds.2010-3146
New insights into physiology and metabolism of Propionibacterium freudenreichii
Anne Thierry, Stéphanie-Marie Deutsch, Hélène Falentin, Marion Dalmasso, Fabien J. Cousin and Gwenaël JanInternational Journal of Food Microbiology 149 (1) 19 (2011)
https://doi.org/10.1016/j.ijfoodmicro.2011.04.026
Multilocus sequence typing of Propionibacterium freudenreichii
Marion Dalmasso, Pierre Nicolas, Hélène Falentin, Florence Valence, Jarna Tanskanen, Hanna Jatila, Tuomas Salusjärvi and Anne ThierryInternational Journal of Food Microbiology 145 (1) 113 (2011)
https://doi.org/10.1016/j.ijfoodmicro.2010.11.037
Time Course and Specificity of Lipolysis in Swiss Cheese
Julien Dherbécourt, Claire Bourlieu, Marie-Bernadette Maillard, Lydie Aubert-Frogerais, Romain Richoux and Anne ThierryJournal of Agricultural and Food Chemistry 58 (22) 11732 (2010)
https://doi.org/10.1021/jf102572z
Identification of a Secreted Lipolytic Esterase in Propionibacterium freudenreichii , a Ripening Process Bacterium Involved in Emmental Cheese Lipolysis
J. Dherbécourt, H. Falentin, J. Jardin, M.-B. Maillard, F. Baglinière, F. Barloy-Hubler and A. ThierryApplied and Environmental Microbiology 76 (4) 1181 (2010)
https://doi.org/10.1128/AEM.02453-09
The Complete Genome of Propionibacterium freudenreichii CIRM-BIA1T, a Hardy Actinobacterium with Food and Probiotic Applications
Hélène Falentin, Stéphanie-Marie Deutsch, Gwenaël Jan, et al.PLoS ONE 5 (7) e11748 (2010)
https://doi.org/10.1371/journal.pone.0011748
360 (2010)
https://doi.org/10.1002/9781444323740.ch10
The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation
Isabelle De Freitas, Nicolas Pinon, Jean-Louis Maubois, Sylvie Lortal and Anne ThierryInternational Journal of Food Microbiology 129 (1) 37 (2009)
https://doi.org/10.1016/j.ijfoodmicro.2008.10.026
Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese
Yvette Bouton, Solange Buchin, Gabriel Duboz, Sylvie Pochet and Eric BeuvierFood Microbiology 26 (2) 183 (2009)
https://doi.org/10.1016/j.fm.2008.09.002
Production of branched-chain aroma compounds byPropionibacterium freudenreichii: links with the biosynthesis of membrane fatty acids
J. Dherbécourt, M.-B. Maillard, D. Catheline and A. ThierryJournal of Applied Microbiology 105 (4) 977 (2008)
https://doi.org/10.1111/j.1365-2672.2008.03830.x
Enhancement of ethyl ester and flavour formation in Swiss cheese by ethanol addition
Romain Richoux, Marie-Bernadette Maillard, Jean-René Kerjean, Sylvie Lortal and Anne ThierryInternational Dairy Journal 18 (12) 1140 (2008)
https://doi.org/10.1016/j.idairyj.2008.05.011
Safety assessment of dairy microorganisms: Propionibacterium and Bifidobacterium
Leo Meile, Gwenaelle Le Blay and Anne ThierryInternational Journal of Food Microbiology 126 (3) 316 (2008)
https://doi.org/10.1016/j.ijfoodmicro.2007.08.019
Kluyveromyces lactis but Not Pichia fermentans Used as Adjunct Culture Modifies the Olfactory Profiles of Cantalet Cheese
I. De Freitas, N. Pinon, J.-L. Berdagué, et al.Journal of Dairy Science 91 (2) 531 (2008)
https://doi.org/10.3168/jds.2007-0136
Modifying Flavour in Food
R.G. BergerModifying Flavour in Food 64 (2007)
https://doi.org/10.1533/9781845693367.64
Quantitative Measurement of Tetrahydromenaquinone-9 in Cheese Fermented by Propionibacteria
K. Hojo, R. Watanabe, T. Mori and N. TaketomoJournal of Dairy Science 90 (9) 4078 (2007)
https://doi.org/10.3168/jds.2006-892
Cheese Problems Solved
Cheese Problems Solved 246 (2007)https://doi.org/10.1533/9781845693534.246
Functional Dairy Products
G. Jan, A. Lan and P. LeverrierFunctional Dairy Products 165 (2007)
https://doi.org/10.1533/9781845693107.2.165
A Genetic Insight Into Peptide and Amino-Acid Utilization by Propionibacterium freudenreichii LMG 16415
Franca Rossi, Veronica Gatto, Marta Marzotto and Sandra TorrianiCurrent Microbiology 52 (6) 464 (2006)
https://doi.org/10.1007/s00284-005-0353-y
Ethyl Ester Formation Is Enhanced by Ethanol Addition in Mini Swiss Cheese with and without Added Propionibacteria
Anne Thierry, Marie-Bernadette Maillard, Romain Richoux and Sylvie LortalJournal of Agricultural and Food Chemistry 54 (18) 6819 (2006)
https://doi.org/10.1021/jf060673m
Comparison of amplified ribosomal DNA restriction analysis, peptidoglycan hydrolase and biochemical profiles for rapid dairy propionibacteria species identification
Julien Dherbécourt, Anne Thierry, Marie-Noëlle Madec and Sylvie LortalResearch in Microbiology 157 (10) 905 (2006)
https://doi.org/10.1016/j.resmic.2006.09.002
Lipolysis during Ripening of Emmental Cheese Considering Organization of Fat and Preferential Localization of Bacteria
Christelle Lopez, Marie-Bernadette Maillard, Valerie Briard-Bion, Benedicte Camier and John A. HannonJournal of Agricultural and Food Chemistry 54 (16) 5855 (2006)
https://doi.org/10.1021/jf060214l
The Addition of Propionibacterium freudenreichii to Raclette Cheese Induces Biochemical Changes and Enhances Flavor Development
Anne Thierry, Marie-Bernadette Maillard, Pascal Bonnarme and Edmond RousselJournal of Agricultural and Food Chemistry 53 (10) 4157 (2005)
https://doi.org/10.1021/jf0481195