Next Article in Journal
Microbial Diversity in Extreme Marine Habitats and Their Biomolecules
Next Article in Special Issue
Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages
Previous Article in Journal / Special Issue
Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas
Article Menu

Export Article

Open AccessReview
Microorganisms 2017, 5(2), 24; doi:10.3390/microorganisms5020024

Dairy Propionibacteria: Versatile Probiotics

1
UMR 1253 Science et Technologie du Lait et de l’Œuf (STLO), Agrocampus Ouest, INRA, F-35042 Rennes, France
2
Pôle Agronomique Ouest, Régions Bretagne et Pays de la Loire, F-35042 Rennes, France
3
Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (ICB/UFMG), 31270-901 Belo Horizonte, Brazil
*
Author to whom correspondence should be addressed.
Academic Editors: Régine Talon and Monique Zagorec
Received: 29 March 2017 / Revised: 1 May 2017 / Accepted: 6 May 2017 / Published: 13 May 2017
View Full-Text   |   Download PDF [771 KB, uploaded 23 June 2017]   |  

Abstract

Dairy propionibacteria are used as cheese ripening starters, as biopreservative and as beneficial additives, in the food industry. The main species, Propionibacterium freudenreichii, is known as GRAS (Generally Recognized As Safe, USA, FDA). In addition to another dairy species, Propionibacterium acidipropionici, they are included in QPS (Qualified Presumption of Safety) list. Additional to their well-known technological application, dairy propionibacteria increasingly attract attention for their promising probiotic properties. The purpose of this review is to summarize the probiotic characteristics of dairy propionibacteria reported by the updated literature. Indeed, they meet the selection criteria for probiotic bacteria, such as the ability to endure digestive stressing conditions and to adhere to intestinal epithelial cells. This is a prerequisite to bacterial persistence within the gut. The reported beneficial effects are ranked according to property’s type: microbiota modulation, immunomodulation, and cancer modulation. The proposed molecular mechanisms are discussed. Dairy propionibacteria are described as producers of nutraceuticals and beneficial metabolites that are responsible for their versatile probiotic attributes include short chain fatty acids (SCFAs), conjugated fatty acids, surface proteins, and 1,4-dihydroxy-2-naphtoic acid (DHNA). These metabolites possess beneficial properties and their production depends on the strain and on the growth medium. The choice of the fermented food matrix may thus determine the probiotic properties of the ingested product. This review approaches dairy propionibacteria, with an interest in both technological abilities and probiotic attributes. View Full-Text
Keywords: dairy propionibacteria; probiotic; metabolites; inflammation; gut microbiota; delivery vehicle; functional food; fermented food dairy propionibacteria; probiotic; metabolites; inflammation; gut microbiota; delivery vehicle; functional food; fermented food
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Rabah, H.; Rosa do Carmo, F.L.; Jan, G. Dairy Propionibacteria: Versatile Probiotics. Microorganisms 2017, 5, 24.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Microorganisms EISSN 2076-2607 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top