Nutraceutical production by propionibacteria
نویسندگان
چکیده
منابع مشابه
Antifungal Properties of Dairy Propionibacteria
Today global agriculture is facing major challenges. The world’s population is growing rapidly and we need to meet the increasing need for food with new strategies, including environmentally sustainable practices. Production must be enhanced with optimised resource utilisation and improved storage and distribution techniques. In addition, consumer demands for a reduction in artificial preservat...
متن کاملDairy Propionibacteria: Versatile Probiotics
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 Presumption of Safety) list. Additional to the...
متن کاملBiosynthesis of cobalamins by cell suspensions of propionibacteria and streptomycetes.
The microbial synthesis of cobalamins first described by Rickes et al. (1948) as an attribute of Streptomyces griseus has been found to be a synthetic property of many microbial genera when grown in media containing cobalt salts (Darken, 1953). In all of the experiments described in the literature the microorganisms have been grown in cobalt-containing media, and no mention has been made of the...
متن کاملRegional variations of cutaneous propionibacteria.
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, and extent of anaerobiosis. These studies sh...
متن کاملThe B-Vitamin Requirements of the Propionibacteria.
The nutritional requirements of the Propionibacteria have long been regarded as complex. It has been shown that amino acids, although beneficial, are not essential (Fromageot and Loroux, 1936; Tatum, Wood and Peterson, 1936a; Wood, Anderson and Werkman, 1938). They may be replaced by (NH4)2SO4, but growth of many species is seriously impaired upon such a medium. Thiamin has been reported by Tat...
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ژورنال
عنوان ژورنال: Le Lait
سال: 2002
ISSN: 0023-7302,1297-9694
DOI: 10.1051/lait:2001009