PROPIONIBACTERIUM ACNES
Written by
Ebru Erdogan
Alper Buberci
Helin Alagoz
Abstract
The purpose of this paper is to explain propionibacterium acne’s structural properties, to make its microbiological analysis, to mention where it can be found, especially on human body, its photosensitivity and to describe the diseases and some infections it can lead to under specific conditions.
Introduction
Propionibacterium acnes (P. acnes) is a bacteria that grows deep inside of pores, which is relatively slow-growing, typically aerotolerant anaerobic and gram positive type, It feeds on the sebum that is made by the sebaceous glands which surround the base of hair shaft. One of the most prominent properties of these bacterias is that it’s partially …show more content…
JS614. The entire genome sequence of P. acnes includes 2333 putative genes and reveals numerous gene products involved in degrading host molecules, including sialidases, neuraminidases, endo glycosidases, lipases, and pore-forming factors. [1] One species of Propionibacterium, P. freudenreichii which is used in Swiss cheese manufacturing, is observed to be dependent on free amino acids and peptides made in the cheese by casein degradation of Lactobacillus proteolytic enzymes. It produces carbon dioxide, which is the substance that makes the holes in swiss cheese. The propionic acid produced from breaking down glucose is what gives Swiss cheese its characteristic …show more content…
paracasei in a mixed culture have been shown that to inhibit yeasts and other microbes that cause food spoilage in dairy products like daily products (cheese , yoghurt etc..). In fact, they inhibit these microbes up to 5 orders of magnitude at refrigerator temperatures (6oC) without changing the quality of the food. The bacterial mixture is effective against some yeasts, molds, and gram-negative bacteria, but not other gram-positive bacteria. During the tests on the inhibition activities of Propionibacterium sp., cell-free supernatants containing the organic acid molecules that are products of fermentation were not as effective in inhibiting the yeasts and molds as the cells were. Therefore, it was thought that something about the on-going processes of the cells and the P. jenseniiand L. paracasei subsp. paracasei interaction inhibited other microbe growth in addition to the inhibition abilities of the acids they
Written by
Ebru Erdogan
Alper Buberci
Helin Alagoz
Abstract
The purpose of this paper is to explain propionibacterium acne’s structural properties, to make its microbiological analysis, to mention where it can be found, especially on human body, its photosensitivity and to describe the diseases and some infections it can lead to under specific conditions.
Introduction
Propionibacterium acnes (P. acnes) is a bacteria that grows deep inside of pores, which is relatively slow-growing, typically aerotolerant anaerobic and gram positive type, It feeds on the sebum that is made by the sebaceous glands which surround the base of hair shaft. One of the most prominent properties of these bacterias is that it’s partially …show more content…
JS614. The entire genome sequence of P. acnes includes 2333 putative genes and reveals numerous gene products involved in degrading host molecules, including sialidases, neuraminidases, endo glycosidases, lipases, and pore-forming factors. [1] One species of Propionibacterium, P. freudenreichii which is used in Swiss cheese manufacturing, is observed to be dependent on free amino acids and peptides made in the cheese by casein degradation of Lactobacillus proteolytic enzymes. It produces carbon dioxide, which is the substance that makes the holes in swiss cheese. The propionic acid produced from breaking down glucose is what gives Swiss cheese its characteristic …show more content…
paracasei in a mixed culture have been shown that to inhibit yeasts and other microbes that cause food spoilage in dairy products like daily products (cheese , yoghurt etc..). In fact, they inhibit these microbes up to 5 orders of magnitude at refrigerator temperatures (6oC) without changing the quality of the food. The bacterial mixture is effective against some yeasts, molds, and gram-negative bacteria, but not other gram-positive bacteria. During the tests on the inhibition activities of Propionibacterium sp., cell-free supernatants containing the organic acid molecules that are products of fermentation were not as effective in inhibiting the yeasts and molds as the cells were. Therefore, it was thought that something about the on-going processes of the cells and the P. jenseniiand L. paracasei subsp. paracasei interaction inhibited other microbe growth in addition to the inhibition abilities of the acids they