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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 ...
Members of the genus Propionibacterium are widely used in the production of vitamin B 12, tetrapyrrole compounds, and propionic acid, as well as in the probiotics and cheese industries. [7] The strain Propionibacterium freudenreichii subsp. shermanii is used in cheesemaking to create CO 2 bubbles that become "eyes"—round holes in the cheese. [8]
Three-dimensional structures of two biotin domains. The structures of the biotin domains from the biotin carboxyl carrier protein (BCCP) of (left) Escherichia coli acetyl CoA carboxylase and (right) the 1.3S subunit of Propionibacterium freudenreichii subsp. shermanii transcarboxylase (TC).
In Swiss-type cheeses, the eyes form as a result of the activity of propionic acid bacteria (propionibacteria), notably Propionibacterium freudenreichii subsp. shermanii. [3] [4] These bacteria transform lactic acid into propionic acid and carbon dioxide, according to the formula: 3 lactate → 2 propionate + acetate + CO 2 + H 2 O [5]
Aerobic pathway that requires oxygen and in which cobalt is inserted late in the pathway; [6] [7] found in Pseudomonas denitrificans and Rhodobacter capsulatus.; Anaerobic pathway in which cobalt insertion is the first committed step towards cobalamin synthesis; [8] [9] [10] found in Salmonella typhimurium, Bacillus megaterium, and Propionibacterium freudenreichii subsp. shermanii.
Propionibacterium acidipropionici: bacterium: cheese [2] Propionibacterium freudenreichii ssp. freudenreichii: bacterium: dairy [2] [6] Propionibacterium freudenreichii ssp. shermanii: bacterium: cheese [2] [5] [6] Propionibacterium jensenii: bacterium: cheese [2] Propionibacterium thoenii: bacterium: cheese [2] Proteus vulgaris: bacterium ...
This enzyme catalyses both methylation at C-15 and decarboxylation of the C-12 acetate side chain of cobalt-precorrin-7 in the anaerobic pathway [3] of adenosylcobalamin biosynthesis in bacteria such as Salmonella typhimurium, Bacillus megaterium, and Propionibacterium freudenreichii subsp. shermanii.
In Swiss-type cheeses, the eyes form as a result of the activity of propionic acid bacteria (propionibacteria), notably Propionibacterium freudenreichii subsp. shermanii. [14] [15] In Dutch-type cheeses, the CO 2 that forms the eyes results from the metabolisation of citrate by citrate-positive ("Cit+") strains of lactococci. [16]