Identification of propionibacteria isolated from brown spots of Swiss hard and semi-hard cheeses

Fessler, Denise; Casey, Michael G.; Puhan, Z.

doi:10.1051/lait:1999217

Cited by 11 publications

(13 citation statements)

References 8 publications

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“…P. freudenreichii strains were more numerous because this species is the most frequently encountered species in Swiss type cheeses and is the principal dairy PAB species used as a cheese starter. Moreover, of the four dairy species, P. freudenreichii is the most resistant to heat during the manufacture of these cheeses (10). Only six strains of P. acidipropionici were used because our collection and other national and industrial collections do not contain many strains of this species.…”

Section: Resultsmentioning

confidence: 99%

First Evidence of Lysogeny in Propionibacterium freudenreichii subsp. shermanii

Hervé

Coste

Rouault

et al. 2001

Appl Environ Microbiol

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Dairy propionic acid bacteria, particularly the species Propionibacterium freudenreichii, play a major role in the ripening of Swiss type cheese. Isometric and filamentous bacteriophages infecting P. freudenreichii have previously been isolated from cheese. In order to determine the origin of these bacteriophages, lysogeny of P. freudenreichii was determined by isometric bacteriophage type analysis. The genomic DNA of 76 strains were hybridized with the DNA of nine bacteriophages isolated from Swiss type cheeses, and the DNA of 25 strains exhibited strong hybridization. Three of these strains released bacteriophage particules following UV irradiation (254 nm) or treatment with low concentrations of mitomycin C. A prophage-cured derivative of P. freudenreichii was readily isolated and subsequently relysogenized. Lysogeny was therefore formally demonstrated in P. freudenreichii.Based on habitat, the genus Propionibacterium can be divided into two groups: cutaneous and dairy (or classic) propionic acid bacteria (dairy PAB). Dairy PAB are gram-positive, non-spore-forming, catalase-positive, nonmotile, facultatively anaerobic organisms (18). They are used in the manufacture of Swiss type cheeses to ensure eye formation and the development of a typical flavor (19).Like members of many other bacterial genera, dairy PAB are infected by viruses (14). Two types of bacteriophages which can infect dairy PAB have been isolated in Swiss type cheeses. One type belongs to group B1 of Bradley's classification, and the other is, to our knowledge, the first infective filamentous virus found in gram-positive bacteria (16). The existence of bacteriophage DNA able to replicate and express itself in the genus Propionibacterium enabled us to determine the efficiency of electrotransfection for developing a cloning vector (13).The isometric type of bacteriophages that infect dairy PAB have frequently been shown to be present in Swiss type cheeses; the levels of contamination range from 14 to 7 ϫ 10 5 PFU/g of cheese, depending on the cheese and the indicator strain used for detection. These bacteriophages are produced during multiplication of dairy PAB during cheese ripening and may multiply on either endogenous or starter strains (15). In order to understand and control the multiplication of bacteriophages during cheese production, it is important to determine their source in the manufacturing plant. We have shown that raw milk can be a source of free bacteriophages (15), although lysogenic strains may also produce them.Lysogeny is widespread in nature, but in the context of the genus Propionibacterium, only lysogeny of Propionibacterium acnes has been studied previously (33,35).The purpose of this work was to demonstrate lysogeny of dairy PAB. Studies of putative lysogeny are hindered by problems with finding the lysogen and sensitive strains. It is also difficult to determine the optimum amount of mutagenic agent and the optimum bacterial growth stage for massive prophage induction. There is some homology between the virulent and temp...

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Section: Resultsmentioning

confidence: 99%

First Evidence of Lysogeny in Propionibacterium freudenreichii subsp. shermanii

Hervé

Coste

Rouault

et al. 2001

Appl Environ Microbiol

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“…Consequently they do not withstand heating regimes during pasteurization, but P. freudenreichii may endure temperatures of up to 55 • C for approximately 30 min, as applied during the cooking or scalding of Emmental cheeses (Fröhlich-Wyder et al, 2017;Turgay et al, 2020). Acidipropionibacteria are more heat sensitive but, depending on the cooking or scalding scheme of the manufactured cheese, may survive the process as well (Fessler et al, 1999a). Cheese milk therefore risks contamination by wild-type dairy PAB even after heating procedures (Blasco et al, 2011).…”

Section: Dairy Pab In Cheese Productionmentioning

confidence: 99%

“…Species identification of PAB using biochemical methods has been regarded as challenging, as these methods have at times yielded reliable results or failed completely to this end (Fessler et al, 1999b). Fortunately, due to the abundance of PCR-based methods, which have been developed in the meantime, some of the difficulties have been overcome, especially the troubles regarding the distinction of A. jensenii and A. thoenii, which has been characterized as problematic with cultural detection methods (Fessler et al, 1999a;Turgay et al, 2016). A range of possible primer systems that target dairy PAB is shown in further divided into categories for use in sequencingbased approaches or genus-specific and species-specific PCR detection.…”

Section: Species Identificationmentioning

confidence: 99%

Propionic acid bacteria in the food industry: An update on essential traits and detection methods

Bücher¹,

Burtscher

Domig

2021

Comp Rev Food Sci Food Safe

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Propionic acid bacteria (PAB) is an umbrella term for a group of bacteria with the ability to produce propionic acid. In the past, due to this common feature and other phenotypic similarities, genetically heterogeneous bacteria were considered as a single genus, Propionibacterium. Members of this genus ranged from "dairy propionibacteria," which are widely known for their role in eye and flavor formation in cheese production, to "cutaneous propionibacteria," which are primarily associated with human skin. In 2016, the introduction of two new genera based on genotypic data facilitated a clear separation of cutaneous (Cutibacterium spp.) from dairy PAB (Propionibacterium spp., Acidipropionibacterium spp.). In light of these taxonomic changes, but with particular emphasis on dairy PAB, this review describes the current state of knowledge about metabolic pathways and other characteristics such as antibiotic resistance and virulence factors. In addition, the relevance of dairy PAB for the food industry and cheese production in particular is highlighted. Furthermore, methods for cultivation, detection, and enumeration are reviewed, incorporating the current taxonomy as well as the potential for routine applications.

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“…[18]. A few isolations of propionibacteria were cited in literature from sources of milk [10], olive mill wastewater [19], Swiss cheese [20] etc. Isolation of dairy propionibacteria is difficult due to their anaerobic to facultative anaerobic nature and on the non-selective medium as their population is low in different sources especially, milk [3]…”

Section: Dairymentioning

confidence: 99%

In –Vitro Assessment of Probiotic Attributes of Propionibacterium freudenreichii Isolated from Dairy Cheese

Kumar

Suvarna

Sarvani

et al. 2020

CJAST

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Dairy propionibacteria possess innumerable advantages as probiotics, in food preservation and vitamin production. Propionibacterium freudenreichii is one among them and is known to produce cyanocobalamine (Vitamin B12) in stable quantities. Deficiency of Vitamin B12 is a major health issue among vegetarians and vegans making it a global concern. Hence, an attempt has been made to isolate Propionibacterium from dairy products. Propionibacterium isolates were enumerated by employing standard dilution plate count technique using yeast extract lactone agar (YELA). Gram’s reaction, pigmentation, catalase test, endospore production, nitrate reduction, gas production, fermentation of sucrose and maltose were performed to eliminate non-propionibacteria during isolation. Isolates that tested Gram positive, pigmented, catalase positive, non-endospore formation and could ferment sucrose as well as maltose were further used for identification by 16S rRNA sequencing. One isolate was confirmed to be Propionibacterium freudenreichii (PF) as identified by 16s rRNA gene amplification and Sanger’s sequencing. The confirmed isolate was subjected to various tests to check for its probiotic attributes. Haemolysis activity was tested to ensure non-pathogenicity using blood agar medium and isolate was found to be non-pathogenic. Antibiotic susceptibility pattern of the isolate was studied using currently prescribed seven antibiotics representing activity against both Gram-positive and Gram-negative bacteria. The isolate was found sensitive for all the seven antibiotics tested. The isolate was able to tolerate the pH till 2 and sustain by exhibiting minimal growth at 2.0 g L-1 of bile salts. Results reveal that PF, isolated native culture from cheese, proved to possess attributes for probiotic agent under in -vitro conditions.

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Identification of propionibacteria isolated from brown spots of Swiss hard and semi-hard cheeses

Cited by 11 publications

References 8 publications

First Evidence of Lysogeny in Propionibacterium freudenreichii subsp. shermanii

First Evidence of Lysogeny in Propionibacterium freudenreichii subsp. shermanii

Propionic acid bacteria in the food industry: An update on essential traits and detection methods

In –Vitro Assessment of Probiotic Attributes of Propionibacterium freudenreichii Isolated from Dairy Cheese

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