Natural Propionibacterium Freudenreichii

Description

Natural Propionibacterium freudenreichii subsp. Shermanii is a gram-positive, non-motile bacterium that plays an important role in the creation of Emmental cheese, and to some extent, Jarlsberg cheese, Leerdammer and Maasdam cheese. Its concentration in Swiss-type cheeses is higher than in any other cheese.

Product Description

Application

1. Propionibacterium metabolites as food preservatives and their application in food fermentation industry.

2. The bacteriostatic effect of fermentation metabolites, the main substances that play a bacteriostatic effect in the metabolites of Propionibacterium are bacteriocins. Bacteriocins are proteins or polypeptides that are produced by bacterial metabolism and have specific inhibitory bactericidal effects on the same species or closely related species. Various bacteriocins produced by lactic acid bacteria have been isolated and characterized, among which Nisin has been approved for use in several countries. Propionibacterium bacteriocin is a protein or polypeptide synthesized by Propionibacterium. Propionibacterium bacteriocin PLG-1 has been found to have a wide range of bacteriostatic effects, which can inhibit gram-negative bacteria, some gram-positive bacteria, mold and yeast.

3. France has developed natural food preservatives containing food propionibactin into products and sold them in large quantities in the US and European markets.

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