ReviewMicroorganisms2017
Dairy Propionibacteria: Versatile Probiotics.
Review in Microorganisms, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 49 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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
49 citing papers in PubMed.
- Lactic acid bacteria fermentation drives metabolic remodeling to enhance anti-hyperuricemic potential and flavor quality ofFood chemistry: X · 2026Article
- Biochemistry of Human Gut Microbiota: Related Diseases and Dietary Interactions.Molecules (Basel, Switzerland) · 2026Review
- From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems.Foods (Basel, Switzerland) · 2025Review
- Characterization of tumor-associated microbiome in multifocal small intestinal neuroendocrine tumors (SI-NETs).ESMO gastrointestinal oncology · 2025Article
- Isolation and assessment of probiotic potential of Acidipropionibacterium acidipropionici C03B-STR from goat milk with cholesterol-lowering capability.Folia microbiologica · 2025Article
- A single-nucleotide variant conditions the ability vs. inability ofApplied and environmental microbiology · 2025Article
- Effects of different environmental stresses on cell surface hydrophobicity of lactobacilli, bifidobacteria and propionibacteria.BMC microbiology · 2025Article
- Dairy Propionibacteria: Probiotic Properties and Their Molecular Bases.Biomolecules · 2025Review
- The Oral-Gut Microbiome-Brain Axis in Cognition.Microorganisms · 2025Review
- Application ofInternational journal of food science · 2025Article
- Non-lactic acid bacteria probiotics isolated from intestine or various circumstances.Food science and biotechnology · 2024Review
- Quorum sensing-related activities of beneficial and pathogenic bacteria have important implications for plant and human health.FEMS microbiology ecology · 2024Review
- Microbial community-based protein from soybean-processing wastewater as a sustainable alternative fish feed ingredient.Scientific reports · 2024Article
- Snapshot of the Probiotic Potential ofFoods (Basel, Switzerland) · 2023Article
- Understanding the Probiotic Bacterial Responses Against Various Stresses in Food Matrix and Gastrointestinal Tract: A Review.Probiotics and antimicrobial proteins · 2023Review
- Investigation into the Potential Role ofInternational journal of molecular sciences · 2023Article
- Developing a single-stage continuous process strategy for vitamin BMicrobial cell factories · 2023Article
- Understanding the role of the gut microbiome in gastrointestinal cancer: A review.Frontiers in pharmacology · 2023Review
- Propionibacteria as promising tools for the production of pro-bioactive scotta: a proof-of-concept study.Frontiers in microbiology · 2023Article
- Food-Grade Bacteria Combat Pathogens by Blocking AHL-Mediated Quorum Sensing and Biofilm Formation.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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Registered trials
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.