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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