| Customization: | Available |
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| CAS No.: | N |
| Formula: | N |
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Phylogenetic tree showing genomic similarity between health-promoting P. freudenreichii species, other probiotic or closely-related species.
The former Propionibacterium genus encompassed a group of microorganisms with importance in industry and health, due to the production of valuable metabolites, food, cosmetic and pharmacological products. Previously, this genus included classic dairy propionibacteria species and skin-associated pathogenic propionibacteria. However, a genome-based taxonomy reevaluation suggested the reclassification of cutaneous bacteria into the Cutibacterium genus, together with the inclusion of two other new genera for formerly classic propionibacteria, Acidipropionibacterium and Pseudopropionibacterium. P. freudenreichii, which is one of the most notable dairy propionibacteria species, kept its former taxonomic classification.
P. freudenreichii is a Gram-positive, high GC-content, mesophilic, aerotolerant, non-motile, non-spore forming bacterium, that shows low nutritional requirements and survives in harsh environments. Regarding morphology, it is a pleomorphic rod microorganism, with aggregation tendency, forming clusters that resemble Chinese characters. This bacterium, isolated from samples of Emmental cheese, was first described by Orla Jensen and von Freudenreich in 1906. Recently, P. freudenreichii strains have been identified in fecal samples from a discrete cohort of human preterm breast-fed infants, suggesting that it could be a component of the healthy human gut microbiota.Optical microscopy image showing the morphological aspect of a P. freudenreichii CIRM-BIA129 culture, with typical aggregates resembling Chinese characters.
P. freudenreichii is able to use several carbon sources (e.g., glycerol, erythriol, L-arabinose, adonitol, galactose, D-glucose, D-fructose, D-manose, inositol, arbutine, esculine, lactose, lactate and gluconate) in the fermentation process to produce propionate, together with acetate, succinate and carbon dioxide (CO2). Unlike other species, P. freudenreichii is able to reduce pyruvate into propionate via the transcarboxylase cycle (also referred to as Wood-Werkman cycle), which is a cyclic process coupled to oxidative phosphorylation, that allows a higher ATP yield than in other propionate-producing bacteria. In its turn, pyruvate is a metabolic node molecule, which may be used either for the NADH-generating synthesis of acetate, or for the NADH-consuming synthesis of propionate. In a strain-dependent manner, the bacterium modulates the proportions of pyruvate that are reduced into propionate or oxidized into acetate and CO2, thus maintaining the redox equilibrium. Therefore, this species encompasses biochemically versatile strains, that find different applications in several contexts.Emmental cheese produced using P. freudenreichii CIRM-BIA129, in conjunction with Streptococcus thermophilus and Lactobacillus delbrueckii.Schematic summary of P. freudenreichii probiotic traits at the molecular level.
Dosage
Follow your physician's guidance or instructions enclosed.
Storage
keep at 5-15DC and dry out of sunlight.
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