World Journal of Microbiology and Biotechnology

, Volume 28, Issue 11, pp 3081–3095 | Cite as

Multifaceted attributes of dairy propionibacteria: a review

  • Poonam
  • Sarang Dilip Pophaly
  • Sudhir Kumar Tomar
  • Sachinandan De
  • Rameshwar Singh
Review

Abstract

Dairy propionibacteria are Generally Recognized as Safe (GRAS) status microorganisms which have been traditionally used for the manufacture of Swiss type cheeses. In the last two decades various added features and functionalities have been discovered and developed from these bacteria. Propionibacteria are robust organisms with remarkable adaptability to technological and physiological stress conditions. Besides, they also display a multitude of health promoting properties like modulation of gut microbiota, improved gut physiology and immunomodulation suggesting their promising probiotic potential. Propionibacteria produce an interestingly wide range of functional biomolecules like B group vitamins, trehalose, conjugated linoleic acid, propionic acid, bacteriocins, bifidogenic factors etc. These bacteria are thus now being explored for designing novel functional foods as well as for industrial production of nutraceuticals. Growing interest in these bacteria is fueled by the first whole genome sequencing of a Propionibacterium freudenreichii strain providing a platform for better understanding of various pathways and further improvement in related process technologies.

Keywords

Propionibacteria Probiotics Vitamins CLA Trehalose Propionic acid 

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Copyright information

© Springer Science+Business Media B.V. 2012

Authors and Affiliations

  • Poonam
    • 1
  • Sarang Dilip Pophaly
    • 1
  • Sudhir Kumar Tomar
    • 1
  • Sachinandan De
    • 2
  • Rameshwar Singh
    • 1
  1. 1.Dairy Microbiology DivisionNational Dairy Research InstituteKarnalIndia
  2. 2.Animal Biotechnology CentreNational Dairy Research InstituteKarnalIndia

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