Propionibacterium freudenreichii

Propionibacterium freudenreichii is a Gram-positive, anaerobic, non-motile bacterium of the dairy propionibacteria group, long used as a ripening culture in Swiss-type cheeses such as Emmental, where its fermentation produces propionic acid, acetic acid and carbon dioxide. Nustras supplies it as a freeze-dried culture powder, made by our represented factory, for use as a food culture and probiotic ingredient.

Propionibacterium freudenreichii is formulated into probiotic capsules, tablets, sachets and multi-strain blends, into fermented dairy products and cheese cultures, and into functional foods, beverages and premixes where a propionibacteria strain is specified.

The material is a free-flowing powder, standardised to specification for viable count, with the count determined by plate enumeration (CFU per gram) and identity confirmed by microscopy and biochemical or molecular methods. Heavy-metal, contaminant-microbe and absence-of-pathogen limits are supplied to specification and confirmed on each lot's certificate of analysis.

Nustras supplies Propionibacterium freudenreichii in bulk commercial quantities, in sealed moisture-barrier packaging and fibre drums with cold-chain storage recommendations, to manufacturers and formulators internationally, with a certificate of analysis, specification sheet and country-of-origin documentation on every lot. Propionibacterium freudenreichii is an accepted food culture and supplement ingredient in major markets; buyers confirm the strain listing, permitted level and claim for their application. Contact us for grade, pricing per kilogram and lead time.