Pouch Method for Isolating and Enumerating Propionibacteria

Hettinga, D. H.; Vedamuthu, E. R.; Reinbold, G. W.

doi:10.3168/jds.s0022-0302(68)87259-5

Cited by 39 publications

(12 citation statements)

References 5 publications

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“…The strains were maintained on yeast extract lactate (VEL) medium (Hettinga et al, 1968): sodium lactate 1% (Merck), K 2 HP0 4 0.025% (Prolabo), MgS0 4 0.005% (Prolabo), biotrypticase 1% (BioMérieux), yeast extract 1% (Biokar); pH was ajusted to 7.0 and medium autoclaved for 15 min at 121°C. Strains were transferred 3 times in 10-ml tubes.…”

Section: Growth Conditionsmentioning

confidence: 99%

Purification and characterization of a proline iminopeptidase from Propionibacterium shermanii 13673

Panon

1990

Lait

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Summary -A proline lminopepndase activity was round in P shermanii 13673. The enzyme activity was present in the intracellular fraction. The peptidase was purifisd approximately 80 times by ionexchange chromatography on Fractogel T8K DEAE 650 and gel filtration on 8ephacryl 8-100 HR. The purified enzyme appeared as a single band after sodium dodecyl sulfate-polyacrylamide gel electrophoresis. It had a molecular weight of 61 000. Optima for activity of the.purified enzyme were 40 oC and pH 8.0. The enzymatic activity was inhibited by phenylmethylsulfonylfluoride (1 mM). Divalent ions Zn, Co, Cu and Fe alsohad an inhibitor}t effect. The peptidase hydrolyzed specifically Pro p-NA amino acid, dipeptides Pro-Met, Pro-Phe, Pro-Le, Pro-lieu, Pro-G1yand 13-casomorphin des-Tyr fragment 7.

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Section: Growth Conditionsmentioning

confidence: 99%

Purification and characterization of a proline iminopeptidase from Propionibacterium shermanii 13673

Panon

1990

Lait

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“…Prior to use, they were subcultured twice (2% inoculum) in YEL broth for 48 h at 30°C. Colonies were grown anaerobically (anaerocult A; Merck-Eurolab, Nogent sur Marne, France) on YEL agar (YELA) (12 g of agar [Merck-Eurolab] per liter) for 1 week at 30°C (17).…”

Section: Methodsmentioning

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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“…The nutritional requirements for metabolism of propionibacteria and lactobacilli have been studied extensively and have been comprehensively reviewed by Hettinga et al (6). However, little information is available on the growth dynamics of mixed cultures of these two fastidious microorganisms.…”

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confidence: 99%

Commensalistic Interaction Between Lactobacillus acidophilus and Propionibacterium shermanii

Liu

Moon

1982

Appl Environ Microbiol

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Propionibacterium shermanii and Lactobacillus acidophilus were grown in batch mixed culture in a 5-liter fermenter under controlled conditions of pH 5.8 and 35°C on a semisynthetic medium with glucose as an energy source. Cellular efficiencies and fermentation balances were developed for this pair and compared with P. shermanii grown in pure culture on glucose, lactate, and a mixture of these substrates and with L. acidophilus grown on glucose. P. shermanii had ATP yield coefficient values of 17 for each substrate alone but had an average value of 30 for substrate mixtures. Growth rates were similar for P. shermanii on glucose or lactate but higher cell yields were observed for glucose. P. shermanii used both lactate and glucose in mixed substrate until lactate was exhausted, and growth rates slowed thereafter. L. acidophilus had a similar ATP yield coefficient of 15 but produced lower cell yields than did P. shermanii on glucose. Mixed culture of both microorganisms on glucose resulted in much faster and nearly equal growth rates for both and no lactate accumulation in the medium. Acetic acid production rates per generation were lower in mixed culture, suggesting use by the growing culture. The cause of the synergistic effect was not determined but may be due to the rapid production and removal of lactate or CO2 enhancement in mixed culture.

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Pouch Method for Isolating and Enumerating Propionibacteria

Cited by 39 publications

References 5 publications

Purification and characterization of a proline iminopeptidase from Propionibacterium shermanii 13673

Purification and characterization of a proline iminopeptidase from Propionibacterium shermanii 13673

First Evidence of Lysogeny in Propionibacterium freudenreichii subsp. shermanii

Commensalistic Interaction Between Lactobacillus acidophilus and Propionibacterium shermanii

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