1. Wstęp. 2. Ogólna charakterystyka klasycznych bakterii propionowych. 2.1. Taksonomia. 2.2. Ekologia. 2.3. Morfologia i metabolizm. 2.4. Wymagania hodowlane. 3. Zastosowanie klasycznych bakterii propionowych. 3.1. Przemysłowe wykorzystanie i kierunki badań. 3.2. Kwas propionowy. 3.2. Witaminy z grupy B. 3.3. Trehaloza. 3.4. Sprzężone dieny kwasu linolowego. 3.5. Czynniki bifidogenne. 3.6. Kwas 5-aminolewulinowy. 3.7. Bakteriocyny. 3.8. Właściwości przeciwdrobnoustrojowe. 3.9. Właściwości probiotyczne. 4. Podsumowanie
Dairy propionibacteria – taxonomy, culture conditions and application
Abstract: The objective of this review paper was to present the current state of knowledge about dairy propionibacteria and demonstrate their potential application in industry. Propionibacteria are Gram-positive, non-spore-forming, non-motile, facultative anaerobic, pleomorphic rods – belonging to the genus Propionibacterium. Traditionally, they are used as starters in the manufacture of Swiss-type cheeses. These bacteria produce an interestingly wide range of bioactive compounds, like B group vitamins, trehalose, conjugated linoleic acid, propionic acid, bacteriocins, bifidogenic factors. Furthermore, they are able to improve the health of humans and animals by modulation of gut microbiota, regulation of the immune system, induction of colorectal carcinoma cells apoptosis or alleviation of lactose intolerance. Due to documented probiotic properties and the ability to synthesize functional biomolecules, a growing number of studies focuses on dairy propionibacteria and their utilization as a microbial bioresource.
1. Introduction. 2. General characteristics of dairy propionibacteria. 2.1. Taxonomy. 2.2. Ecology. 2.3. Morphology and metabolism. 2.4. Growth requirements. 3. Application of dairy propionibacteria. 3.1. Industrial applications and research directions. 3.2. Propionic acid. 3.2. B group vitamins. 3.3. Trehalose. 3.4. Conjugated linoleic acid. 3.5. Bifidogenic factors. 3.6. 5-aminolevulinic acid. 3.7. Bacteriocins. 3.8. Antimicrobial properties. 3.9. Probiotic properties. 4. Summary
