TABLE 1.
Origins of the wild Propionibacterium freudenreichii strains used in this studya
| Strainb | Environmental source (yr of isolation) |
|---|---|
| CIRM-BIA1 | Unknown |
| CIRM-BIA9 | Emmental cheese (1989) |
| CIRM-BIA118 | Gruyère cheese (1973) |
| CIRM-BIA119 | Gruyère cheese (1973) |
| CIRM-BIA121 | Swiss cheese (1937) |
| CIRM-BIA122 | Unknown (1992) |
| CIRM-BIA123 | Morbier cheese (1992) |
| CIRM-BIA134 | Unknown |
| CIRM-BIA135 | Ewe raw milk (1994) |
| CIRM-BIA456 | Raw milk (1992) |
| CIRM-BIA508 | Gruyère cheese (1973) |
| CIRM-BIA512 | Raw milk (1994) |
| CIRM-BIA513 | Ras cheese (1995) |
| CIRM-BIA514 | Hay (1994) |
| CIRM-BIA516 | Yak cheese (2000) |
| CIRM-BIA527 | Fribourg cheese (1992) |
| ITG P9 | Actalia (origin not given) |
| ITG P18 | Actalia (origin not given) |
| ITG P20 | Actalia (origin not given) |
| ITG P23 | Actalia (origin not given) |
| LSP108 | Laboratoires Standa (origin not given) |
a
Strains were identified by PCR using species-specific primers according to Tilsala-Timisjarvi and Alatossava (19).
b
CIRM-BIA, collection of the Centre International de Ressources Microbiennes—Bactéries d'Intérêt Alimentaire, INRA, Rennes, France; ITG, Actalia collection, Rennes, France; LSP, Laboratoires Standa, Caen, France. (Strain LSP108 is known for its weak lipolytic activity in Emmental cheese.)