Propionibacterium freudenreichii is a traditional dairy bacterium and a producer of short chain fatty acids (propionic and acetic acids) as well as vitamin B12. In food applications, it is a promising organism for in situ fortification with B12 vitamin since it is generally recognized as safe (GRAS) and it is able to synthesize biologically active form of the vitamin. In the present study, vita...

BACKGROUND Propionibacterium freudenreichii is a food grade bacterium that has gained attention as a producer of appreciable amounts of cobalamin, a cobamide with activity of vitamin B12. Production of active form of vitamin is a prerequisite for attempts to naturally fortify foods with B12 by microbial fermentation. Active vitamin B12 is distinguished from the pseudovitamin by the presence of ...

Although the pathways by which propionibacteria ferment glucose have not been completely established, it has been noted by several investigators that relatively large numbers of bacterial cells are required for reasonable reaction rates. During studies on glucose fermentationi by intact cells of Propionibacterium freudenreichii we have found that the addition of the medium components described ...

We present the first description of a single-stranded DNA filamentous phage able to replicate in a gram-positive bacterium. Phage B5 infects Propionibacterium freudenreichii and has a genome consisting of 5,806 bases coding for 10 putative open reading frames. The organization of the genome is very similar to the organization of the genomes of filamentous phages active on gram-negative bacteria...

The sustainable production of vegan or vegetarian food rich in vitamin B12 is a challenge. Propionibacterium freudenreichii fermentation has been identified as an effective method for the enhancement content foods. However, limited studies have conducted on co-fermentation P. with other bacteria. This study investigated Lactic acid Bacteria (LAB) and its effects sensory characteristics whole-me...

Pink discoloration defects in cheese manifests as the appearance of pink patches within blocks and has recently been associated with Thermus thermophilus. Swiss-type cheeses were prepared at pilot scale using thermophilic starter cultures, Propionibacterium freudenreichii, one thermophilus HB27, scotoductus SE1 or DPC6866 a control without Thermus. Significantly, higher level redness was observ...

Fermentation balances and growth yields were determined with various bacteria fermenting lactate to acetate plus propionate either via methylmalonyl-CoA or via acrylyl-CoA. All strains fermented lactate to acetate plus propionate at approximately a 1:2 ratio. Growth yields of Propionibacterium freudenreichii were more than twice as high as those of Clostridium homopropionicum or Veillonella par...