Title |
The Complete Genome of Propionibacterium freudenreichii CIRM-BIA1T, a Hardy Actinobacterium with Food and Probiotic Applications
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Published in |
PLOS ONE, July 2010
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DOI | 10.1371/journal.pone.0011748 |
Pubmed ID | |
Authors |
Hélène Falentin, Stéphanie-Marie Deutsch, Gwenaël Jan, Valentin Loux, Anne Thierry, Sandrine Parayre, Marie-Bernadette Maillard, Julien Dherbécourt, Fabien J. Cousin, Julien Jardin, Patricia Siguier, Arnaud Couloux, Valérie Barbe, Benoit Vacherie, Patrick Wincker, Jean-François Gibrat, Claude Gaillardin, Sylvie Lortal |
Abstract |
Propionibacterium freudenreichii is essential as a ripening culture in Swiss-type cheeses and is also considered for its probiotic use. This species exhibits slow growth, low nutritional requirements, and hardiness in many habitats. It belongs to the taxonomic group of dairy propionibacteria, in contrast to the cutaneous species P. acnes. The genome of the type strain, P. freudenreichii subsp. shermanii CIRM-BIA1 (CIP 103027(T)), was sequenced with an 11-fold coverage. |
X Demographics
Geographical breakdown
Country | Count | As % |
---|---|---|
United States | 1 | 50% |
Unknown | 1 | 50% |
Demographic breakdown
Type | Count | As % |
---|---|---|
Members of the public | 1 | 50% |
Scientists | 1 | 50% |
Mendeley readers
Geographical breakdown
Country | Count | As % |
---|---|---|
Portugal | 3 | 1% |
France | 1 | <1% |
Australia | 1 | <1% |
Brazil | 1 | <1% |
United Kingdom | 1 | <1% |
Denmark | 1 | <1% |
Croatia | 1 | <1% |
Unknown | 215 | 96% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Researcher | 40 | 18% |
Student > Master | 34 | 15% |
Student > Ph. D. Student | 32 | 14% |
Student > Bachelor | 31 | 14% |
Student > Doctoral Student | 17 | 8% |
Other | 31 | 14% |
Unknown | 39 | 17% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 78 | 35% |
Biochemistry, Genetics and Molecular Biology | 37 | 17% |
Immunology and Microbiology | 12 | 5% |
Medicine and Dentistry | 8 | 4% |
Engineering | 7 | 3% |
Other | 33 | 15% |
Unknown | 49 | 22% |