Glycerol Enhances the Antifungal Activity of Dairy Propionibacteria
Table 1
pH and acid production by 5 type strains of propionibacteria after extraction from overlay assay plates. Data in the table show mean values with one standard deviation ().
Bacteria
Glycerol overlay
pH
Glycerol and acid content (mM)
Glycerol
Lactic acid
Acetic acid
Propionic acid
P. acidipropionici
−*
5.5 ± 0.0
0
99 ± 6
15 ± 1
27 ± 2
+†
5.2 ± 0.0
27 ± 2
102 ± 8
<10
24 ± 3
P. freudenreichii
−
6.0 ± 0.0
0
45 ± 6
28 ± 1
54 ± 2
subsp. shermanii
+
5.3 ± 0.0
12 ± 1
41 ± 4
28 ± 2
71 ± 2
P. freudenreichii
−
5.9 ± 0.0
0
38 ± 1
29 ± 4
50 ± 6
subsp. freudenreichii
+
5.2 ± 0.0
12 ± 1
36 ± 3
28 ± 3
61 ± 3
P. thoenii
−
6.1 ± 0.0
0
45 ± 2
29 ± 3
47 ± 3
+
5.1 ± 0.0
12 ± 1
62 ± 6‡
20 ± 1
55 ± 6
P. jensenii
−
6.0 ± 0.0
0
34 ± 2
26 ± 3
53 ± 2
+
5.2 ± 0.0
<10
56 ± 15
16 ± 3
62 ± 7
*The overlay agar contained no glycerol. †The overlay agar contained 100 mM glycerol. ‡Represents only two values.
