Janicka I, Maliszewska M, Pedziwilk F
Acta Microbiol Pol. 1976;25(3):205-10.
Comparative studies were carried out with 23 strains (14 species) of propionibacteria in two media-cheese-whey and casein. The degree of lactose fementation and the efficiency of the corrinoids synthesis were studied. Lactose fermentation showed great differences even within one species (e.g. 13.3% and 66.1% for various strains of P. shermanii). The differences were particularly sharp in casein medium (0% or 100%). The highest capacity for utilizing cheese-whey lactose (70--80%) was found in two strains of P. shermanii and P. petersonii and P. arabinosum. No definite correlation, however, was found either in the cheese-whey or in the casein medium, between the capability of lactose fermentation and the efficiency of the corrinoids. As the most technologically effective strains have been recognized P. shermanii 1, P. shermanii 566 and P. petersonii J.
用23株（14个种）丙酸杆菌在两种培养基——酪乳清和酪蛋白中进行了比较研究。研究了乳糖发酵程度和类咕啉合成效率。即使在一个种内，乳糖发酵也显示出很大差异（例如，谢氏丙酸杆菌的不同菌株分别为13.3%和66.1%）。在酪蛋白培养基中差异尤为明显（0%或100%）。在两株谢氏丙酸杆菌、彼得森丙酸杆菌和阿拉伯糖丙酸杆菌中发现利用酪乳清乳糖的能力最高（70%-80%）。然而，在酪乳清或酪蛋白培养基中，乳糖发酵能力与类咕啉效率之间均未发现明确的相关性。作为技术上最有效的菌株，已认定为谢氏丙酸杆菌1、谢氏丙酸杆菌566和彼得森丙酸杆菌J。
