Propionic Bacteria Testing
Propionic acid bacteria (PAB) are a group of Gram-positive, anaerobic to aerotolerant microorganisms primarily known for their role in cheese fermentation and probiotic development. Testing for these bacteria helps evaluate product integrity, fermentation performance, and microbial balance—especially in Swiss-type cheeses and synbiotic supplements.
Purpose & Applications
- Fermentation Monitoring: Ensures optimal growth of Propionibacterium freudenreichii and related strains, which contribute to flavor and texture development via propionic acid and CO₂ production.
- Gas Formation Assessment: Evaluates eye-formation (holes) in cheese and rules out undesirable gas-producing contaminants.
- Probiotic Enumeration: Measures viable counts in supplements claiming functional benefits such as P. freudenreichii, P. acidipropionici.
- Contaminant Screening: Distinguishes beneficial species from spoilage organisms, especially in plant-based or dairy analog products.
Sample Types
- Swiss-type and Emmental cheeses
- Ripened dairy products and semi-hard cheeses
- Probiotic formulations and capsules
- Fermented plant-based beverages and blends
Testing Methods
- Selective Culture Techniques:
Uses sodium lactate agar or Yeast Extract Lactate Agar (YELA) incubated under anaerobic conditions (30°C, 5–7 days) for colony enumeration. - Gas Production Monitoring:
Detects and quantifies CO₂ release during fermentation to assess metabolic activity and eye-formation potential. - Species Identification:
Morphological traits supported by 16S rRNA sequencing or species-specific qPCR to differentiate closely related strains. - Viability Testing in Probiotics:
Assesses live counts post-processing or after storage via resuscitation methods and CFU calculations.
Accreditation & Reporting
- Standards Referenced: ISO, IDF (International Dairy Federation), AOAC
- Result Format: Digital COA with CFU data, morphological notes, and optional genetic confirmation
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