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Microorganisms 2017, 5(2), 24;

Dairy Propionibacteria: Versatile Probiotics

UMR 1253 Science et Technologie du Lait et de l’Œuf (STLO), Agrocampus Ouest, INRA, F-35042 Rennes, France
Pôle Agronomique Ouest, Régions Bretagne et Pays de la Loire, F-35042 Rennes, France
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
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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

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

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