Results 1 to 10 of about 1,505 (100)
Stress and osmoprotection in propionibacteria [PDF]
Le Lait, 1999 , ~ Abstract - Propionibacterium starters are subjected to many stresses during Swiss-type chee se manufacture. Among the phenomena which exert strong effects on Propionibacterium growth, osmotic stress influences the cell activity, the spatial cell distribution in the loaf and also drastically influences cheese ripening. In a chemically defined medium
Boyaval, Patrick +4 more
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Bacteriophages of dairy propionibacteria [PDF]
Le Lait, 1999 Deux types de bacteriophages (phages) infectant des bacteries propioniques laitieres (BPL) ont ete isoles a partir de fromages a pâte pressee cuite. L'un appartient au groupe B1 de la classification decrite par Bradley alors que l'autre est a notre connaissance le premier virus filamenteux infectieux decrit a ce jour cher une bacterie a Gram positif ...
Gautier, M. +8 more
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Dairy Propionibacteria: Versatile Probiotics [PDF]
Microorganisms, 2017 Dairy propionibacteria are used as cheese ripening starters, as biopreservative and as beneficial additives, in the food industry. The main species, Propionibacterium freudenreichii, is known as GRAS (Generally Recognized As Safe, USA, FDA). In addition to another dairy species, Propionibacterium acidipropionici, they are included in QPS (Qualified ...
Rabah, Houem +2 more
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Regional variations of cutaneous propionibacteria [PDF]
Applied and Environmental Microbiology, 1978 Propionibacterium acnes, P. avidum, and P. granulosum were quantitatively measured in 50 young adults. The scalp, forehead, external auditory canal, alae nasi, anterior nares, groin, rectum, and antecubital and popliteal fossa were sampled. These represent various cutaneous microenvironments, differing in moisture, density of sweat, sebaceous glands ...
K J, McGinley, G F, Webster, J J, Leyden
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Propionibacteria in Italian hard cheeses [PDF]
Le Lait, 1995 Economic losses for Parmigiano Reggiano and Grana Padano, for which production is about 200 000 tons per year, can result from "late blowing" caused by propionic acid bacteria (PAB). PAB contents of 306 milk samples for Grana cheese were analyzed. The mean value was 726 cfu/ml; however, when the 8 samples with the highest PAB content (>5 000 cfu/ml ...
Carcano M, Todesco R, Lodi R, Brasca M
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Propionibacteria in fermented vegetables [PDF]
Le Lait, 1999 This paper presents the results of the application of propionibacteria (PAB) to the pro- duction of fermented vegetables: sauerkraut, red beet juice and vegetable salads. The addition of PAB to the lactic acid bacteria (LAB) used in the fermentation led to increases in folacin, vitamin BI2, propionic and acetic acid contents, inhibition of harmful and ...
Babuchowski, Andrzej +2 more
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Nutraceutical production by propionibacteria [PDF]
Le Lait, 2002 Propionibacteria are able to produce a wide variety of food components that are benificial to the human health. First of all, because of its unique metabolism, Propionibacteriumcon- tains a wide variety of co-factors, mainly involved in transfer and rearrangement of C1-compounds. This microorganism has been known for decades as an efficient vitamin B12
Jeroen Hugenholtz +3 more
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Porphyrin Production and Regulation in Cutaneous Propionibacteria [PDF]
mSphere, 2020 Porphyrins are a group of metabolites essential to the biosynthesis of heme, cobalamin, and chlorophyll in living organisms. Bacterial porphyrins can be proinflammatory, with high levels linked to human inflammatory diseases, including the common skin condition acne vulgaris.
Emma Barnard +6 more
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The probiotic properties of propionibacteria [PDF]
Le Lait, 1999 The beneficial properties of lactic acid bacteria have been extensively studied and there is scientific evidence that support their use as food microbial supplements. Sorne potential probiotic properties have been clearly demonstrated for lactobacilli and other genera but not for propionibac- teria (PAB).
Pérez Chaia, Adriana +2 more
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Sulfonamide Resistance of Propionibacteria: Nutrition and Transport [PDF]
Antimicrobial Agents and Chemotherapy, 1973 Three variations of a synthetic growth medium were used to study the folic acid and p -aminobenzoic acid (PABA) requirements of Propionibacterium. P. shermanii, P. freudenreichii, P. thoenii , and P.
M S, Reddy, F D, Williams, G W, Reinbold
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