An evaluation of the taxonomy of Propionibacterium

Abstract

The object of this study was to reevaluate speciation of Propionibacterium by using numerical taxonomy. Fifty-six cultures representing eight species were studied. Thirty-eight morphological and physiological features were employed in the calculation of matching coefficients which were used to sort the cultures into groups. The results suggest a need for species consolidation; for example, Propionibacterium shermanii could appropriately become P. freudenreichii var. shermanii. Close resemblances were found between P. rubrum, P. peterssonii, and P. jensenii. Propionibacterium arabinosum and P. pentosaceum formed another mutually similar group. Further studies using additional cultural, physiological, serological, genetic, and phage host-range characteristics should be instituted to establish an improved classification of propionibacteria.

Identification and clustering of dairy propionibacteria by RAPD-PCR and CGE-REA methods

“…These results show that in strictly associated substrates like cheese and acid whey, the colonization by different PAB species is a consequence of their distinct properties. Moreover, the fact that most strains isolated from cheese belong to P. fieudenrerchiz could be related to the higher resistance of this species to heat treatment compared with other dairy PAD (hialik et al 1968;Gautier et al 1997).…”

“…Journal of Applied Microbiology 85,956-964 11 old PAB species (Malik et al 1968;Moore and Holdeman 1974;Britz and Steyn 1980), and with some genotypic aspects. Based on ribotype profiles, Riedel and Britz (1996) found P. jensenri and P. thoenii to be the most heterogeneous among PAB species, and they could group strains according to pigment production and source of isolation.…”

Purification and characterization of an intracellular esterase from Propionibacterium freudenreichii ssp. freudenreichii ITG 14

“…freudenreichii ITG 14 was obtained from the ITG collection (Institut Technique Français du Fromage, France) and stored at -70 °C in sterile YEL agar [17]. It was subcultured twice in YEL broth.…”

Effects of free fatty acids on propionic acid bacteria

“…Moreover, one strain frequently used in cheese factories, Propionibacterium freudenreichii subsp shermanii LRTL 30 (INRA, Rennes, France), was also used throughout this study. Strains were propagated in a lactate-yeast extract based medium (YEL) (Malik et al, 1968) at 30°C without shaking. Viability was evaluated by plating 1 ml of cell suspension on YEL agar and incubated at 30°C for 4 days.…”