Paracrystalline surface layers of dairy propionibacteria

Article Abstract:

Dairy propionibacteria showed a crystalline surface layer (S-layer) in 2 organisms, by freeze-etching and sodium dodecyl sulfate-polyacrylamide electrophoresis (SDS-page). These layers reveal oblique symmetry and completely cover the cell surface. The isolation of the S-layer protein of strain CNRZ 87 was possible by treatment with 5M guanidine hydrochloride at 100 degree centigrade for 15 minutes, while the same treatment at ambient temperature separated the S-layer protein from intact cells of strain NRZ 722.

Analysis, Bacterial cell walls

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First evidence of lysogeny in Propionibacterium freudenreichii subsp. shermanii

Article Abstract:

The isolation and successful relysogenization of a prophage-cured Propionibacterium freudenreichii derivative confirmed lysogeny in P. freudenreichii, a dairy bacteria used in Swiss cheese ripening. The process involved treating strains with ultraviolet irradiation or low mitomycin C concentrations.

France, Statistical Data Included, Production management, Environmental aspects, Cheese, Identification and classification, Dairy bacteriology, Lysogeny, Swiss cheese, Propionic acid

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Enhancement of 1,4-dihydroxy-2-naphthoic acid production by Propionibacterium freudenreichii ET-3 fed-batch culture

Article Abstract:

A fed-batch culture of Propionibacterium freudenreichii ET-3 was used for examining the production of 1,4-dihydroxy-2-naphthoic acid (DHNA).The maintenance of lactose concentration by ET-3 at approximately zero led to an increased DHNA production in an anaerobic fed-batch culture.

Science & research, Physiological aspects, Gram-positive bacteria, Cell culture, Lactose, Structure

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