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a nonspore-forming, gram-positive, and nonmotile rod that measures 0.5–0.8 × 1.0–1.5 μ. In young cultures, the rods are twisted and slightly branched, while in older cultures they are coccoid.

Propionibacteria form yellow, orange, or red colonies and grow under both aerobic and anaerobic conditions. They are nonpathogenic and live in dairy products (except milk) and in the rumen and intestine of ruminants. Propionibacteria are the causative agents of propionic-acid fermentation. They ferment glucose, lactose, and other carbohydrates; they also ferment some alcohols, forming propionic and acetic acids and CO2 as a result. Enzymes that contain propionibacteria are used in cheese-making: the openings and the flavor and aroma of Swiss cheese are largely determined by propionic-acid fermentation. Propionibacteria are used in the microbiological synthesis of vitamin B12. Various nutrient media that contain cobalt are used to grow propionibacteria.


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Propionibacteria thrive in the oily areas on your body, such as the forehead, the scalp, and the sides of your nose.
The interactions between the propionibacteria and the lactic acid bacteria are particularly crucial for flavor, texture and appearance.
Jenseniin P is a bacteriocin that has been shown to kill the various cutaneous propionibacteria responsible for acne vulgaris, a skin condition that infects the sebaceous glands and hair follicles of the face, neck, back and chest of millions of teenagers and adults each year.
Coates P, Vyakrnam S, Eady EA, Jones CE, Vove JH, Cuncliff WJ: Prevalence of antibiotic-resistant propionibacteria on the skin of acne patients: 10year surveillance data and snapshot distribution study.
Quantitative measurement of tetrahydromenaquinone-9 in cheese fermented by propionibacteria.
The Gram-positive Corynebacteria and Propionibacteria are part of the physiological skin flora.
propionibacteria, P aeruginosa, saprophytic Candida spp.
Prevalence of the genes encoding propionicin T1 and protease-activated antimicrobial peptide and their expression in classical propionibacteria.
1) Bacteria involved are coagulase-negative staphylococci, corynebacteria, micrococci, diphtheroids and propionibacteria.
9] cfu/cow average DMI, yield of Propionibacteria 5x[10.