Propionibacterium freudenreichii belongs to the class Actinobacteria (Gram positive with a high GC content). This "Generally Recognized As Safe" (GRAS) species is traditionally used as (i) a starter for Swiss-type cheeses where it is responsible for holes and aroma production, (ii) a vitamin B12 and propionic acid producer in white biotechnologies, and (iii) a probiotic for use in humans and an...

The genus Propionibacterium includes cutaneous species typically found on human skin and the dairy or classical species (Propionibacterium freudenreichii, P. jensenii, P. thoenii, and P. acidipropionici) used industrially for the production of Swiss cheese and propionic acid. Grinstead (1989, M.S. thesis, Iowa State University, Ames) has previously observed that some dairy propionibacteria inhi...

The formation of cheese flavor mainly results from the production volatile compounds by microorganisms. We investigated how fine-tuning cheese-making process parameters changed volatilome in a semi-hard inoculated with Lactococcus (L.) lactis, Lactiplantibacillus plantarum, and Propionibacterium (P.) freudenreichii. A standard (Std) was compared three variants technological itineraries: shorter...

The economics of the inedible oilseed crop Brassica carinata as a source renewable fuels can be enhanced by converting its cellulosic biomass to value-added chemicals, such organic acids. We investigated biochemical conversion propionic acid first pretreating meal (CM), which is obtained after extraction oil from seeds, with concentrated phosphoric remove hemicellulose and gain access cellulose...

First cut red clover-grass mixture sward were ensiled in two pits with inoculant (Lactobacillus rhamnosus + Propionibacterium freudenreichii ssp. Shermanii) and without any additives. Fermentation quality, nutrient losses and aerobic stability of silages were determined. The inoculated silage had no butyric acid, nutrient losses were lowered by 19.4%. In inoculated silage organic matter digesti...