Propionibacterium freudenreichii subsp. shermanii CIRM-BIA1

Propionibacterium_freudenreichii
Names Propionibacterium freudenreichii subsp. shermanii CIRM-BIA1
Accession numbers NC_014215
Background All members of the genus Propionibacterium produce propionic acid as a major metabolic end-product; however they are divided into 2 groups, a cutaneous group (which can cause acne) and a dairy group used in cheese production. P.freudenreichii has been long used in Emmental-type cheese ripening, where it drives fermentation of lactate into propionate, acetate and CO(2), resulting in holes. It also plays a role in flavor development of these cheeses. P.freudenreichii are also used in the production of vitamin B12, and strains that overproduce this vitamin have been developed. Additionally as a producer of bifidogenic compounds it stimulates growth of bifidobacteria, which are beneficial to humans. The genome sequence of strain CIRM-BIA1 (other synonyms DSM 4902 / NCIB 8099 / VPI 0405) has 22 insertion sequences, 72 different transposases and a few prophages. No pathogenicity factors from the related acne-causing P.acnes were detected in P.freundenreichii. It is able to synthesize all amino acids and nucleotides, and all vitamins except pantothenate and biotin; while the thiamine pathway seems complete this bacteria requires thiamine for growth. This bacteria grows only poorly in milk, and grows in cheese mainly due to its ability to ferment lactic acid anaerobically. It can survive the cheese cooking step (heating to 54 degrees Celsius for about 30 minutes) in a strain dependent fashion (adapted from PMID 20668525). (HAMAP: PROFC)
Taxonomy
Kingdom:Bacteria
Phylum:Actinobacteria
Class:Actinobacteria
Order:Actinomycetales
Family:Propionibacteriaceae
Genus:Propionibacterium
Species:freudenreichii
Strain CIRM-BIA1
Complete Yes
Sequencing centre (02-JUN-2010) National Center for Biotechnology Information, NIH, Bethesda, MD 20894, USA
(06-APR-2010) Loux V., I.N.R.A, Unite MIG, Domaine de Vilvert, 78352 Jouy en Josas Cedex, FRANCE
Sequencing quality Level 6: Finished
Sequencing depth NA
Sequencing method Sanger
Isolation site NA
Isolation country NA
Number of replicons 1
Gram staining properties Positive
Shape Bacilli
Mobility No
Flagellar presence No
Number of membranes 1
Oxygen requirements Facultative
Optimal temperature NA
Temperature range Mesophilic
Habitat Multiple
Biotic relationship Free living
Host name NA
Cell arrangement NA
Sporulation Nonsporulating
Metabolism NA
Energy source NA
Diseases NA
Pathogenicity No