Results 91 to 100 of about 9,405 (146)

Fermentation of Peanut Slurry with <i>Lactococcus lactis</i> Species, <i>Leuconostoc</i> and <i>Propionibacterium freudenreichii</i> subsp. <i>globosum</i> Enhanced Protein Digestibility. [PDF]

Foods, 2023
Saizen A, Stipkovits L, Muto Y, Serventi L.   +3 more
europepmc   +1 more source

Propionibacterium freudenreichii thrives in microaerobic conditions by complete oxidation of lactate to CO₂. [PDF]

Environ Microbiol, 2021
Dank A, van Mastrigt O, Boeren S, Lillevang SK, Abee T, Smid EJ.   +5 more
europepmc   +1 more source

New insights into physiology and metabolism of Propionibacterium freudenreichii

, 2011
 Dairy propionibacteria are Actinobacteria, mainly isolated from dairy environments. Propionibacterium freudenreichii has been used for a long time as a ripening culture in Swiss-type cheese manufacture, and is more and more considered for its potent ...
Falentin, Hélène, Anne Thierry, Stéphanie-Marie Deutsch, Cousin, Fabien,, Jan, Gwénaël, Hélène Falentin, Marion Dalmasso, Cousin, Fabien, Gwenaël Jan, Dalmasso, Marion, Fabien J. Cousin, Thierry, Anne, Deutsch, Stéphanie-Marie   +12 more
core   +1 more source

Efficacy of Lactobacillus animalis and Propionibacterium freudenreichii-Based Feed Additives in Reducing Salmonella-Associated Health and Performance Effects in Commercial Beef Calves. [PDF]

Antibiotics (Basel), 2022
Cull C, Singu VK, Cull BJ, Lechtenberg KF, Amachawadi RG, Schutz JS, Bryan KA.   +6 more
europepmc   +1 more source

Propionibacterium Freudenreichii and Its Role in Propionic Acid Production

Propionibacterium freudenreichii is an important bacterium for numerous commercial production applications. P.freudenreichii is found in various Swiss-style cheeses and other dairy products, as it aids in the fermentation process.
Bracht, Blake J.G.
core   +1 more source

ISEV2025 Abstract Book

Journal of Extracellular Vesicles, Volume 14, Issue S1, October 2025.
wiley   +1 more source

Lipolysis by Propionibacterium freudenreichii: Identification of two lipolytic esterases

, 2012
Free fatty acids are important flavor compounds in cheese, where they contribute to pungent, rancid, cheese, and fruitynotes. They mainly result from the lipolytic activity of cheese micro-organisms.
Lortal, Sylvie, Parayre-Breton, Sandrine, Falentin, Hélène, Abeijon Muksdi, Maria Claudia, Maillard, Marie-Bernadette, Thierry, Anne, Medina, R.B., Deutsch, Stéphanie-Marie   +7 more
core   +1 more source

Lineages with broad dairy biotope ranges and phenotypic variability in Propionibacterium freudenreichii revealed by multilocus sequence typing

, 2010
Propionibacterium freudenreichii is used as a ripening culture in Swiss cheese and studied for its probiotic potentialities. Despite the reported variety of biotopes and phenotypes in the species, little is known about the P.
Falentin, Hélène, Nicolas, Pierre, Dalmasso, Marion, Tanskanen, Jarna, Valence, Florence, Valence-Bertel, Florence, Thierry, Anne   +6 more
core   +1 more source

Oncom from Surplus Bread Enriched in Vitamin B12 via In Situ Production by Propionibacterium freudenreichii

Applied Sciences
Bread is a frequently wasted food product. Surplus or stale bread can be successfully processed by solid-state fermentation and used as the only fermentation substrate.
Bożena Stodolak, Anna Starzyńska-Janiszewska, Dagmara Poniewska   +2 more
doaj   +1 more source

Co-cultures of Propionibacterium freudenreichii and Bacillus amyloliquefaciens cooperatively upgrade sunflower seed milk to high levels of vitamin B₁₂ and multiple co-benefits. [PDF]

Microb Cell Fact, 2022
Tangyu M, Fritz M, Ye L, Aragão Börner R, Morin-Rivron D, Campos-Giménez E, Bolten CJ, Bogicevic B, Wittmann C.   +8 more
europepmc   +1 more source