propionibacterium freudenreichii

Propionibacterium freudenreichii is a species of Gram-positive bacterium traditionally used as a starter culture in the production of Swiss-type cheeses like Emmental, where its fermentation of lactic acid into propionic acid, acetic acid, and carbon dioxide creates the characteristic nutty flavor and "eyes" (holes). [2, 7, 18] Beyond its role in food production, it is recognized as a probiotic and is being investigated as a live biotherapeutic product. [6, 15] This bacterium is noted for its ability to survive the harsh conditions of the gastrointestinal tract. [9, 15] Its proposed mechanisms of action include modulating the gut microbiota, producing beneficial metabolites such as short-chain fatty acids (SCFAs) and vitamin B12, and exerting anti-inflammatory and immunomodulatory effects. [5, 6, 9] The production of SCFAs like propionate and acetate is linked to its ability to induce apoptosis in colon cancer cells. [2, 12, 13] Due to these properties, P. freudenreichii is under investigation for various therapeutic applications, including inflammatory bowel disease, colorectal cancer prevention, muscle atrophy, and managing symptoms of autism spectrum disorder. [2, 6, 8]

Other names

Propionibacterium freudenreichii subsp. shermaniiP. freudenreichiiPropionibacterium shermaniiPropionibacterium freudenreichii W200Propionibacterium freudenreichii J117Propionibacterium freudenreichii MJ2Propionibacterium freudenreichii DSM 20271Propionibacterium freudenreichii ATCC 13673Propionibacterium freudenreichii LMGT 2951Propionibacterium freudenreichii KM-186