New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies

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New insights about phenotypic heterogeneity within Propionibacterium freudenreichii argue against its division into subspecies

Propionibacterium freudenreichii is widely used in Swiss-type cheese manufacture, where it contributes to flavour and eye development. It is currently divided into two subspecies, according to the phenotype for lactose fermentation and nitrate reduction (lac+/nit- and lac-/nit+ for P. freudenreichii subsp. shermanii and subsp. freudenreichii, respectively). However, the existence of unclassifia...

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Lipase and Esterase Activities of Propionibacterium freudenreichii subsp. freudenreichii.

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Aminopeptidase activities of Propionibacterium freudenreichii dairy isolates

This study was undertaken to achieve more information on the aminopeptidase activities expressed in Propionibacterium freudenreichii strains naturally occurring in milk and dairy products. Fifty four strains belonging to both subspecies freudenreichii and shermanii were analyzed for activity towards different amino acyl β-naphthylamide (βNA) derivatives. The ability to efficiently hydrolyze ami...

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ژورنال

عنوان ژورنال: Dairy Science & Technology

سال: 2015

ISSN: 1958-5586,1958-5594

DOI: 10.1007/s13594-015-0229-2