Propionibacterium freudenreichii

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Propionibacterium freudenreichii
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Bacteria
Phylum: Actinomycetota
Class: Actinomycetia
Order: Propionibacteriales
Family: Propionibacteriaceae
Genus: Propionibacterium
Species:
P. freudenreichii
Binomial name
Propionibacterium freudenreichii
van Niel 1928 (Approved Lists 1980) [1]
Type strain
ATCC 6207
CCUG 7433
CIP 103026
DSM 20271
HAMBI 274
IFO 12424
LMG 16412
NBRC 12424
NCTC 10470
NRRL B-3523
Synonyms
  • Propionibacterium freudenreichii subsp. shermanii(van Niel 1928) Holdeman and Moore 1970 (Approved Lists 1980)
  • "Propionibacterium shermanii" van Niel 1928

Propionibacterium freudenreichii is a gram-positive, non-motile bacterium that plays an important role in the creation of Emmental cheese, and to some extent, Jarlsberg cheese, Leerdammer and Maasdam cheese. Its concentration in Swiss-type cheeses is higher than in any other cheese. Propionibacteria are commonly found in milk and dairy products, though they have also been extracted from soil. P. freudenreichii has a circular chromosome about 2.5 Mb long. When Emmental cheese is being produced, P. freudenreichii ferments lactate to form acetate, propionate, and carbon dioxide

Contents

(3 C3H6O3 → 2 C2H5CO2 + C2H3O2 + CO2). [2]

The products of this fermentation contribute to the nutty and sweet flavors of the cheese, and the carbon dioxide byproduct is responsible for forming the holes, or "eyes" in the cheese. Cheesemakers control the size of the holes by changing the acidity, temperature, and curing time of the mixture. An estimated one billion living cells of P. freudenreichii are present in one gram of Emmental. In contrast to most lactic acid bacteria, this bacterium mainly breaks down lipids, forming free fatty acids. Recent research has focused on possible benefits incurred from consuming P. freudenreichii, which are thought to cleanse the gastrointestinal tract. [3] P. freudenreichii has also been suggested to possibly lower the incidence of colon cancer. [4] [5] This mutualistic relationship is unusual in propionibacteria, which are largely commensal.

The performance and growth of P. freudenreichii is highly dependent on the presence of Lactobacillus helveticus , which provides essential amino acids. The degradation of L. helvecticus releases a variety of amino acids and peptides. While P. freudenreichii has been found to grow even in the absence of L. helvecticus, some strains of the bacteria were observed lysing in the absence of glutamine, lysine, or tyrosine. [6] The autolysis of P. freudenreichii has been suggested to contribute further to the flavor of the Emmental cheese. The conditions leading to the autolysis of this bacterium are not well known. [7]

History

Propionibacterium freudenreichii was first discovered and isolated in the early 20th century by Eduard von Freudenreich and Sigurd Orla-Jensen. They discovered the bacterium while studying propionic acid fermentation in Emmental cheese. Its genus is named after propionic acid, which this bacterium produces. The species freudenreichii is named after von Freudenreich. [8]

Features of the bacterium

The cells themselves most commonly take the shape of pleomorphic (able to assume different forms) rods (0.2–1.5 micrometers *, 1–5 micrometers) but they can also be coccoid, bifid, branched, or filamentous. The length of the cell can be as long as 20 micrometers. [9] When grown on solid media the colonies formed can appear smooth, convex, or rough. When grown in liquid media the colonies may be observed, appearing granular and varying in size. The colonies can vary quite a bit in color: they have been observed as being red, pink, orange, yellow, gray, and white. P. freudenreichii is gram-positive and non-motile. [10] One discernible feature of this bacterium is that it produces large quantities of propionic and acetic acids. It can ferment sugars and polyhydroxy alcohols, and lactate provided that there are bacteria nearby are producing it by their own fermentative activities (this is known as secondary fermentation). It can also produce iso-valeric, formic, succinic, or lactic acids as well as carbon dioxide (although these are all secreted in lesser amounts than the other substances it produces). [10] Certain strains of the bacterial cells have surface proteins: these act as a starter for cheese ripening. Depending on the strain there are varying cellular appendages that can be present, pili have been found on certain strains. [11]

The value of P. freudenreichii's DNA coding is 2,321,778 bp (87.64% of the genome). The genome itself is circular in shape. Its genome has one finalized chromosome with no plasmids. The genome is 2,649,166 nucleotides in size. The G/C content of the genome is 67.34%. [12]

Cheesemaking

Emmentaler, a type of Swiss cheese, requires Propionibacterium freudenreichii. Emmentaler Premier Cru.jpg
Emmentaler, a type of Swiss cheese, requires Propionibacterium freudenreichii.

Propionibacterium freudenreichii is perhaps best known for its usages in the production of cheeses, most notably Swiss cheese.[ citation needed ]

Probiotic uses

One area of intrigue surrounding this bacterium has been its potential usage as a probiotic. P. freudenreichii produces a bifidogenetic compound that aids in stimulating bifidobacterial growth. [13] On the molecular level, recent studies have indicated that the surface proteins of P. freudenreichii adhere to human intestinal cells. This binding of surface proteins is what allows for certain functions to then take place, such as modulating the release of cytokines by human intestinal cells. [14]

Related Research Articles

<span class="mw-page-title-main">Swiss cheese (North America)</span> Emmental or similar cheeses

The term "Swiss cheese" is one used of any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland. It is classified as a Swiss-type or Alpine cheese. The term is generic; it does not imply that the cheese is actually made in Switzerland. Some types of Swiss cheese have a distinctive appearance, as the blocks or rounds of the cheese are riddled with holes known as "eyes". Cheese without eyes is known as "blind".

<span class="mw-page-title-main">Lactobacillus delbrueckii subsp. bulgaricus</span> Subspecies of bacteria, used in yogurt

Lactobacillus Bulgaricus is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, as well as in other processes involving naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion. It is also considered a probiotic.

<span class="mw-page-title-main">Propionic acid</span> Carboxylic acid with chemical formula CH3CH2CO2H

Propionic acid is a naturally occurring carboxylic acid with chemical formula CH
3CH
2CO
2H. It is a liquid with a pungent and unpleasant smell somewhat resembling body odor. The anion CH
3CH
2CO−
2 as well as the salts and esters of propionic acid are known as propionates or propanoates.

<i>Lactococcus lactis</i> Species of bacterium

Lactococcus lactis is a gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. L. lactis cells are cocci that group in pairs and short chains, and, depending on growth conditions, appear ovoid with a typical length of 0.5 - 1.5 μm. L. lactis does not produce spores (nonsporulating) and are not motile (nonmotile). They have a homofermentative metabolism, meaning they produce lactic acid from sugars. They've also been reported to produce exclusive L-(+)-lactic acid. However, reported D-(−)-lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why L. lactis is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, L. lactis has generally recognized as safe (GRAS) status, with few case reports of it being an opportunistic pathogen.

<i>Propionibacterium</i> Genus of bacteria

Propionibacterium is a gram-positive, anaerobic, rod-shaped genus of bacteria named for their unique metabolism: They are able to synthesize propionic acid by using unusual transcarboxylase enzymes.

<i>Lactobacillus acidophilus</i> Species of bacterium

Lactobacillus acidophilus is a rod-shaped, Gram-positive, homofermentative, anaerobic microbe first isolated from infant feces in the year 1900. The species is commonly found in humans, specifically the gastrointestinal tract and oral cavity as well as some speciality fermented foods such as fermented milk or yogurt, though it is not the most common species for this. The species most readily grows at low pH levels, and has an optimum growth temperature of 37 °C. Certain strains of L. acidophilus show strong probiotic effects, and are commercially used in dairy production. The genome of L. acidophilus has been sequenced.

<i>Lacticaseibacillus casei</i> Species of bacterium

Lacticaseibacillus casei is an organism that belongs to the largest genus in the family Lactobacillaceae, a lactic acid bacteria (LAB), that was previously classified as Lactobacillus casei. This bacteria has been identified as facultatively anaerobic or microaerophilic, acid-tolerant, non-spore-forming bacteria.

<i>Lacticaseibacillus rhamnosus</i> Species of bacterium

Lacticaseibacillus rhamnosus is a bacterium that originally was considered to be a subspecies of L. casei, but genetic research found it to be a separate species in the L. casei clade, which also includes L. paracasei and L. zeae. It is a short Gram-positive homofermentative facultative anaerobic non-spore-forming rod that often appears in chains. Some strains of L. rhamnosus bacteria are being used as probiotics, and are particularly useful in treating infections of the female urogenital tract, most particularly very difficult to treat cases of bacterial vaginosis. The species Lacticaseibacillus rhamnosus and Limosilactobacillus reuteri are commonly found in the healthy female genito-urinary tract and are helpful to regain control of dysbiotic bacterial overgrowth during an active infection. L. rhamnosus sometimes is used in dairy products such as fermented milk and as non-starter-lactic acid bacterium (NSLAB) in long-ripened cheese. While frequently considered a beneficial organism, L. rhamnosus may not be as beneficial to certain subsets of the population; in rare circumstances, especially those primarily involving weakened immune system or infants, it may cause endocarditis. Despite the rare infections caused by L. rhamnosus, the species is included in the list of bacterial species with qualified presumed safety (QPS) status of the European Food Safety Agency.

<span class="mw-page-title-main">Lactic acid bacteria</span> Order of bacteria

Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB).

Leuconostoc mesenteroides is a species of lactic acid bacteria associated with fermentation, under conditions of salinity and low temperatures. In some cases of vegetable and food storage, it was associated with pathogenicity. L. mesenteroides is approximately 0.5-0.7 μm in diameter and has a length of 0.7-1.2 μm, producing small grayish colonies that are typically less than 1.0 mm in diameter. It is facultatively anaerobic, Gram-positive, non-motile, non-sporogenous, and spherical. It often forms lenticular coccoid cells in pairs and chains, however, it can occasionally form short rods with rounded ends in long chains, as its shape can differ depending on what media the species is grown on. L. mesenteroides grows best at 30 °C, but can survive in temperatures ranging from 10 °C to 30 °C. Its optimum pH is 5.5, but can still show growth in pH of 4.5-7.0.

<span class="mw-page-title-main">Food microbiology</span> Study of the microorganisms that inhibit, create, or contaminate food

Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; pathogens that may cause disease ; microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing probiotics.

<i>Streptococcus thermophilus</i> Species of bacterium

Streptococcus thermophilus formerly known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group. It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not form endospores. S. thermophilus is fimbriated.

Limosilactobacillus fermentum is a Gram-positive species in the heterofermentative genus Limosilactobacillus. It is associated with active dental caries lesions. It is also commonly found in fermenting animal and plant material including sourdough and cocoa fermentation. A few strains are considered probiotic or "friendly" bacteria in animals and at least one strain has been applied to treat urogenital infections in women. Some strains of lactobacilli formerly mistakenly classified as L. fermentum have since been reclassified as Limosilactobacillus reuteri. Commercialized strains of L. fermentum used as probiotics include PCC, ME-3 and CECT5716

Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Emmental cheese production, L. helveticus is used in conjunction with a Propionibacterium culture, which is responsible for developing the holes through production of carbon dioxide gas.

<span class="mw-page-title-main">Kefir</span> Fermented milk drink made from kefir grains

Kefir is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.

<span class="mw-page-title-main">Eyes (cheese)</span> Round holes in cheese

Eyes are the round holes that are a characteristic feature of Swiss-type cheese and some Dutch-type cheeses. The eyes are bubbles of carbon dioxide gas. The gas is produced by various species of bacteria in the cheese.

<span class="mw-page-title-main">Cheese ripening</span> Process in cheesemaking

Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of "ripening agents", determines the features that define many different varieties of cheeses, such as taste, texture, and body. The process is "characterized by a series of complex physical, chemical and microbiological changes" that incorporates the agents of "bacteria and enzymes of the milk, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants". The majority of cheese is ripened, except for fresh cheese.

Cultured dextrose is a food additive used to inhibit the growth of undesirable bacteria and mold in food. Often used in place of benzoates and sorbates, it is considered by some consumers to be a more "natural" ingredient, because it is prepared by the fermentation of milk or sugar powders by the probiotic bacteria Propionibacterium freudenreichii and Lactococcus lactis, both of which are extensively used in the production of cheese and other dairy products.

Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities. As of 1995, fermented food represented between one quarter and one third of food consumed in Central Europe. More than 260 different species of microbial food culture are identified and described for their beneficial use in fermented food products globally, showing the importance of their use.

<i>Lacticaseibacillus paracasei</i> Species of bacterium

Lacticaseibacillus paracasei (commonly abbreviated as Lc. paracasei) is a gram-positive, homofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and as probiotic cultures. Lc. paracasei is a bacterium that operates by commensalism. It is commonly found in many human habitats such as human intestinal tracts and mouths as well as sewages, silages, and previously mentioned dairy products. The name includes morphology, a rod-shaped bacterium with a width of 2.0 to 4.0μm and length of 0.8 to 1.0μm.

References

  1. ↑ Van N. (1928). The propionic acid bacteria. Haarlem, Holland: Uitgeverszaak and Boissevain and Co.
  2. ↑ "A bacterium used in the production of Emmental". Genoscope. 16 January 2008. Archived from the original on 9 February 2008.
  3. ↑ Cousin FJ, Mater DD, Foligne B, Jan G (2 August 2010). "Dairy propionibacteria as human probiotics: A review of recent evidence" (PDF). Dairy Science & Technology. 91 (1): 1–26. doi:10.1051/dst/2010032. S2CID   6044008.
  4. ↑ Jan G, Belzacq AS, Haouzi D, Rouault A, Métivier D, Kroemer G, Brenner C (February 2002). "Propionibacteria induce apoptosis of colorectal carcinoma cells via short-chain fatty acids acting on mitochondria". Cell Death and Differentiation. 9 (2): 179–88. doi: 10.1038/sj/cdd/4400935 . PMID   11840168.
  5. ↑ Lan A, Bruneau A, Bensaada M, Philippe C, Bellaud P, Rabot S, Jan G (December 2008). "Increased induction of apoptosis by Propionibacterium freudenreichii TL133 in colonic mucosal crypts of human microbiota-associated rats treated with 1,2-dimethylhydrazine". The British Journal of Nutrition. 100 (6): 1251–9. doi: 10.1017/S0007114508978284 . PMID   18466653.
  6. ↑ McCarthy RJ. "Amino acid requirements of dairy Propionibacterium strains". Ohio State University. Archived from the original on 2009-02-15. Retrieved 2008-11-11.
  7. ↑ Ostlie H (1995). "Autolysis of Dairy Propionibacteria: Growth Studies, Peptidase Activities, and Proline Production". Journal of Dairy Science. 78 (6): 1224–1237. doi: 10.3168/jds.S0022-0302(95)76742-X .
  8. ↑ Turgay, Meral; Bachmann, Hans-Peter; Irmler, Stefan; von Ah, Ueli; Fröhlich-Wyder, Marie-Therese; Falentin, Hélène; Deutsch, Stéphanie-Marie; Jan, Gwénaël; Thierry, Anne (2022), "Bacteria, Beneficial: Propionibacterium spp. and Acidipropionibacterium spp.", Encyclopedia of Dairy Sciences, Elsevier, pp. 34–45, doi:10.1016/b978-0-08-100596-5.23016-3, ISBN   978-0-12-818767-8 , retrieved 2024-03-20
  9. ↑ Patrick, Sheila; McDowell, Andrew (2015). Bergey's Manual of Systematics of Archaea and Bacteria. pp. 1–29. doi:10.1002/9781118960608.gbm00167. ISBN   9781118960608.
  10. 1 2 Patrick, Sheila; McDowell, Andrew (2015). Bergey's Manual of Systematics of Archaea and Bacteria. pp. 1–29. doi:10.1002/9781118960608.gbm00167. ISBN   9781118960608.
  11. ↑ Frohnmeyer, Esther; Deptula, Paulina; Nyman, Tuula A.; Laine, Pia K. S.; Vihinen, Helena; Paulin, Lars; Auvinen, Petri; Jokitalo, Eija; Piironen, Vieno (2018-05-01). "Secretome profiling of Propionibacterium freudenreichii reveals highly variable responses even among the closely related strains". Microbial Biotechnology. 11 (3): 510–526. doi:10.1111/1751-7915.13254. ISSN   1751-7915. PMC   5902329 . PMID   29488359.
  12. ↑ Koskinen, Patrik; Deptula, Paulina; Smolander, Olli-Pekka; Tamene, Fitsum; Kammonen, Juhana; Savijoki, Kirsi; Paulin, Lars; Piironen, Vieno; Auvinen, Petri (2015-10-24). "Complete genome sequence of Propionibacterium freudenreichii DSM 20271T". Standards in Genomic Sciences. 10: 83. doi: 10.1186/s40793-015-0082-1 . ISSN   1944-3277. PMC   4619572 . PMID   26500719.
  13. ↑ Falentin H, Deutsch SM, Jan G, Loux V, Thierry A, Parayre S, Maillard MB, Dherbécourt J, Cousin FJ, Jardin J, Siguier P, Couloux A, Barbe V, Vacherie B, Wincker P, Gibrat JF, Gaillardin C, Lortal S (July 2010). "The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications". PLOS ONE. 5 (7): e11748. Bibcode:2010PLoSO...511748F. doi: 10.1371/journal.pone.0011748 . PMC   2909200 . PMID   20668525.
  14. ↑ do Carmo FL, Rabah H, Huang S, Gaucher F, Deplanche M, Dutertre S, Jardin J, Le Loir Y, Azevedo V, Jan G (2017-06-08). "Propionibacterium freudenreichii Surface Protein SlpB Is Involved in Adhesion to Intestinal HT-29 Cells". Frontiers in Microbiology. 8: 1033. doi: 10.3389/fmicb.2017.01033 . PMC   5462946 . PMID   28642747.
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