Propionibacterium freudenreichii

Detalii aici: http://www.genoscope.cns.fr/spip/Propionibacterium-freudenreichii,467.html

From Wikipedia, the free encyclopedia

Propionibacterium
freudenreichii
Scientific classification
Kingdom: Bacteria
Phylum:

Actinobacteria

Order:

Actinomycetales

Family:

Propionibacteriaceae

Genus:

Propionibacterium

Species:

P. freudenreichii

Propionibacterium freudenreichii is a Gram-positive, non-motile bacterium that plays an important role in the
creation ofEmmental cheese, and to some extent, Jarlsberg cheese, Leerdammer and Maasdam cheese. Its
concentration in Swiss-type cheeses is higher than in any other cheese. Propionibacteria are commonly found
in milk and dairy products, though they have also been extracted from soil. P. freudenreichii has a circular
chromosome about 2.5 Mb long. When Emmental cheese is being produced, P. freudenreichii ferments lactate
to form acetate, propionate, and carbon dioxide (3 C3H6O3 2 C2H5CO2 + C2H3O2+ CO2).[1]
The products of this fermentation contribute to the nutty and sweet flavors of the cheese, and the carbon dioxide
byproduct is responsible for forming the holes, or "eyes" in the cheese. Cheesemakers control the size of the
holes by changing the acidity, temperature, and curing time of the mixture. An estimated one billion living cells
of P. freudenreichii are present in one gram of Emmental. In contrast to most lactic acid bacteria, this bacterium
mainly breaks down lipids, forming free fatty acids. Recent research has focused on possible benefits incurred
from consuming P. freudenreichii, which are thought to cleanse thegastrointestinal tract.[2] P. freudenreichii has
also been suggested to possibly lower the incidence of colon cancer.[3][4] This mutualistic relationship is unusual
in propionibacteria, which are largely commensal.
The performance and growth of P. freudenreichii is highly dependent on the presence of Lactobacillus
helveticus, which provides essential amino acids. The degradation of L. helvecticus releases a variety of amino
acids and peptides. While P. freudenreichii has been found to grow even in the absence of L. helvecticus, some
strains of the bacteria were observed lysing in the absence of glutamine, lysine, or tyrosine.[5] The autolysis of P.
freudenreichii has been suggested to contribute further to the flavor of the Emmental cheese. The conditions
leading to the autolysis of this bacterium are not well known. [6]

PROPIONIC ACID BACTERIA

These bacteria, and specifically Propionobacter shermanii, are able to digest acetic acid and convert it
to sharp, sweaty-smelling propionic acid and carbon dioxide. The carbon dioxide is what gives Emmental
and other Swiss cheeses their characteristic "holes", and the propionic acid contributes to their complex,
especially sharp bouquet. Interestingly, several species of propionibacteria inhabit human skin, and help
produce "unwashed" odors.
http://www.seriouseats.com/2010/02/what-microbes-make-cheese.html

Lactobacillus helveticus
From Wikipedia, the free encyclopedia

Lactobacillus helveticus
Scientific classification
Kingdom:

Bacteria

Division:

Firmicutes

Class:

Bacilli

Order:

Lactobacillales

Family:

Lactobacillaceae

Genus:

Lactobacillus

Species:

L. helveticus
Binomial name

Lactobacillus helveticus
(Orla-Jensen 1919)
Bergey et al. 1925

Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. It is most
commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used
in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The
primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese.
In Emmental cheese production, L. helveticus is used in conjunction with aPropionibacter culture, which is
responsible for developing the holes (known as "eyes") through production of carbon dioxide gas.

Ingestion of powdered milk fermented with L. helveticus was shown to decrease blood pressure due to the
presence of manufactured tripeptides that have ACE inhibitor activity.[1] However, results have been contradictory
in later studies.[2][3][4]
The bacterium's specific name is an adjective derived from "Helvetia", the Latin name for the region occupied by
the ancientHelvetii (and for modern Switzerland).

Articol important:
Emmental cheese: a complex microbial ecosystem. Consequences for selection
and use of starters
AUTEUR
Jean-Franois CHAMBA
RSUM
Dans l'emmental, deux fermentations se succdent habituellement : la fermentation lactique, puis
la fermentation propionique. Parfois, une fermentation indsirable se manifeste : la fermentation
butyrique. De multiples micro-organismes concourent ces fermentations et interagissent :
lactocoques, streptocoques et lactobacilles thermophiles, lactobacilles htrofermentaires et
pdiocoques, bactries propioniques. Il s'agit donc d'un cosystme microbien qui, avec les
bactriophages, possde ses parasites. Les proprits de chaque groupe microbien, leurs
interactions et leurs participations aux caractristiques finales de l'emmental sont dcrites. Elles
doivent tre prises en compte pour leur slection et leur emploi comme ferment.
ABSTRACT
Emmental cheese: a complex microbial ecosystem. Consequences on selection and use of
starters. Two fermentations usually take place in emmental cheese, lactic acid fermentation,
followed by propionic acid fermentation. Unfortunately, an undesirable fermentation sometimes
occurs during cheese ripening: the butyric acid fermentation. Numerous microorganisms
cooperate and interact in these fermentations: lactococci, thermophilic streptococci and
lactobacilli, heterofermentative lactobacilli and pediococci, propionic acid bacteria. Thus, the
cheese is a microbial ecosystem which, in addition to bacteriophages, has other parasites. The
properties and the role of each species, the effects of various strains (and the interactions
between them) on curd acidification, proteolysis during ripening, eye formation and sensorial
characteristics of emmental cheese is demonstrated using examples. Such properties should be
taken into account during the selection of lactic and propionic acid bacteria for use as starters.
Conference title: 9e Colloque du Club des Bactries Lactiques, Bourg-en-Bresse, France, 14-16
octobre 1998.
Authors
Chamba, J. F.
Journal
Sciences des Aliments 2000 Vol. 20 No. 1 pp. 37-54