ArticlePloS one2015
Emmental Cheese Environment Enhances Propionibacterium freudenreichii Stress Tolerance.
Article in PloS one, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
18 citing papers in PubMed, 33 citations in OpenAlex.
- Metabolic Design Patterns for a Regenerative Architecture.Microbial biotechnology · 2026Review
- Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese.Pharmaceutics · 2025Review
- Article
- Environmental conditions modulate the protein content and immunomodulatory activity of extracellular vesicles produced by the probioticApplied and environmental microbiology · 2021Article
- Data from a proteomic analysis highlight different osmoadaptations in two strain ofData in brief · 2020Article
- Differential Adaptation ofFrontiers in microbiology · 2020Article
- Extracellular Vesicles Produced by the ProbioticFrontiers in microbiology · 2020Article
- Taking Advantage of Bacterial Adaptation in Order to Optimize Industrial Production of DryMicroorganisms · 2019Article
- Review: Adaptation of Beneficial Propionibacteria, Lactobacilli, and Bifidobacteria Improves Tolerance Toward Technological and Digestive Stresses.Frontiers in microbiology · 2019Review
- Complete genomic sequences of Propionibacterium freudenreichii phages from Swiss cheese reveal greater diversity than Cutibacterium (formerly Propionibacterium) acnes phages.BMC microbiology · 2018Article
- Growth in Hyper-Concentrated Sweet Whey Triggers Multi Stress Tolerance and Spray Drying Survival inFrontiers in microbiology · 2018Article
- Whey Protein Isolate-Supplemented Beverage, Fermented byFrontiers in microbiology · 2018Article
- Mutation of the Surface Layer Protein SlpB Has Pleiotropic Effects in the ProbioticFrontiers in microbiology · 2018Article
- The Cheese Matrix Modulates the Immunomodulatory Properties ofFrontiers in microbiology · 2018Article
- Dairy Propionibacteria: Versatile Probiotics.Microorganisms · 2017Review
- Adaptation of Propionibacterium freudenreichii to long-term survival under gradual nutritional shortage.BMC genomics · 2016Article
- Dairy propionibacteria as probiotics: recent evidences.World journal of microbiology & biotechnology · 2016Review
- Hyperconcentrated Sweet Whey, a New Culture Medium That Enhances Propionibacterium freudenreichii Stress Tolerance.Applied and environmental microbiology · 2016Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Dairy propionibacteria are actinomycetales found in various fermented food products. The main species, Propionibacterium freudenreichii, is generally recognized as safe and used both as probiotic and as cheese starter. Its probiotic efficacy tightly depends on its tolerance towards digestive stresses, which can be largely modulated by the ingested delivery vehicle. Indeed, tolerance of this bacterium is enhanced when it is consumed within a fermented dairy product, compared to a dried probiotic preparation. We investigated both stress tolerance and protein neosynthesis upon growth in i) chemically defined or ii) aqueous phase of Emmental cheeses. Although the same final population level was reached in both media, a slower growth and an enhanced survival of CIRM BIA 1 strain of P. freudenreichii subsp. shermanii was observed in Emmental juice, compared to chemically defined medium. This was accompanied by differences in substrates used and products released as well as overexpression of various early stress adaptation proteins in Emmental juice, compared to chemically defined medium, implied in protein folding, in aspartate catabolism, in biosynthesis of valine, leucine and isoleucine, in pyruvate metabolism in citrate cycle, in the propionate metabolism, as well as in oxidoreductases. All these changes led to a higher digestive stress tolerance after growth in Emmental juice. Mechanisms of stress adaptation were induced in this environment, in accordance with enhanced survival. This opens perspectives for the use of hard and semi-hard cheeses as delivery vehicle for probiotics with enhanced efficacy.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.