a Food and Drug Administration, Ministry of Health and Medical Education , Tehran , Iran.
b Division of Food Microbiology, Department of Pathobiology, School of Public Health , Tehran University of Medical Sciences , Tehran , Iran.
Crit Rev Food Sci Nutr. 2016 Jun 10;56(8):1290-312. doi: 10.1080/10408398.2013.766584.
Propionibacteria are mainly found in dairy products and fermented milks but are found in other foods as well. Dairy propionibacteria have recently shown to exert potential probiotic activities such as production of propionic acid, vitamins, bacteriocins, essential enzymes, and other vital metabolites. Furthermore, stimulating the immune system and lowering the blood cholesterol level are some of their favorable effects. They have a wide spectrum of antimicrobial activities, inhibiting the growth of gram-positive and some gram-negative bacteria, as well as some yeasts and molds. At industrial scale, they are used in cheese making, especially Swiss (hard) cheeses, as dominant starter cultures. There is a rising trend to use propionibacteria in fermented milks as probiotic. The current paper reviews the characteristics of propionibacteria related to their use in fermented milks either as starter culture or probiotic, methods for the enumeration of propionibacteria, and their functional (in vivo) efficiency.
丙酸杆菌主要存在于乳制品和发酵乳中，但也存在于其他食品中。最近发现，乳制品中的丙酸杆菌具有潜在的益生菌活性，如产生丙酸、维生素、细菌素、必需酶和其他重要代谢物。此外，刺激免疫系统和降低血液胆固醇水平是其一些有利的作用。它们具有广泛的抗菌活性，抑制革兰氏阳性和一些革兰氏阴性细菌以及一些酵母和霉菌的生长。在工业规模上，它们被用于奶酪制作，特别是瑞士（硬）奶酪，作为主要的起始培养物。使用丙酸杆菌作为益生菌发酵乳的趋势正在上升。本文综述了与丙酸杆菌在发酵乳中作为起始培养物或益生菌的用途相关的特性，包括丙酸杆菌的计数方法及其功能（体内）效率。
