The propionibacteria are in the phylum Acti-nobacteria. They are high G+C (53 to 68 mol%), non-sporing, Gram positive, non-motile rods, often with a characteristic club-shaped appearance.They may also appear coccoidal or branched. Propionibacteria are catalase positive (or variable), anaerobic to aerotolerant mesophiles. They are neutraphilic and grow slowly at pH 5.0 to 5.2 (the pH that exists in Swiss-type cheese).

In general, the propionibacteria are associated with two quite different habitats, the human skin and dairy products. The former

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Brew Your Own Beer

Brew Your Own Beer

Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.

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