The Taxonomic Position of
            <i>Corynebacterium acnes</i>

Douglas, H. C.; Gunter, Shirley E.

doi:10.1128/jb.52.1.15-23.1946

Cited by 100 publications

(48 citation statements)

References 9 publications

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“…With strain P26 ( Table 4) the molar ratios of acetic acid producedglucose utilized with 2.5 and 3.0% glucose were notably higher than the values of 0.55 and n TABLE 3. 0.73 derived, respectively, from equations given by van Niel(l928) and Douglas and Gunter (1946). With 3.5 and 4.0% glucose, this ratio approached the value of 0.73 (Table 4) derived from the equation given by Douglas and Gunter (1946).…”

Section: Propionic Acid Fermentation With Varying Glucose Concentrationssupporting

confidence: 53%

“…2a, b, c, and d; Table 4). The molar ratio of propionic acid produced/glucose utilized with strain ATCC 4875 was notably higher than the values of 1.36 and 1.23 derived, respectively, from equations given by van Niel (1x8) and Douglas and Gunter (1946) with the addition of 2.5,3.0, and 4.0% glucose to hydrolysate ( Table 3). With 3.5% glucose the calculated ratio (1.19) was lower than the values of 1.36 and 1.23.…”

Section: Propionic Acid Fermentation With Varying Glucose Concentrationsmentioning

confidence: 57%

“…With 3.5% glucose the calculated ratio (1.19) was lower than the values of 1.36 and 1.23. The molar ratio of acetic acid produced/glucose utilized with strain ATCC 4875 was notably higher with 2.5,3.0, and 4.0% glucose than the values of 0.55 and 0.73 derived, respectively, from equations given by van Niel(l928) and Douglas and Gunter (1946). With 3.5% glucose the resulting ratio was 0.57 (Table 3).…”

Section: Propionic Acid Fermentation With Varying Glucose Concentrationsmentioning

confidence: 76%

“…Members of the bacterial genus Propionibucterium convert glucose to propionic acid and acetic acid according to the following approximate equation (van Niel 1928) Douglas and Gunter (1946) presented the following equation for Corynebacterium acne: All fermentations with both cultures required at least 84 h to achieve a pH of 4.5 ( Fig. 1 and 2).…”

Section: Discussionmentioning

confidence: 99%

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Fermentative Production of Propionic Acid in Hydrolyzed Cod (Gadus Morhus) Gurry

Mahmoud

Levin

1993

J Food Biochemistry

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The fermentative production of propionic acid in cod gurry hydrolysate containing from 2.5 to 4.0% glucose by strains of Propionibacterium was studied. Yields of 1.3 to 1.7% propionic acid plus 0.52 to 0.71% acetic acid with resulting pH values of 4.2 to 4.0 were achieved with steam sterilized hydrolysates after 192 h of incubation. Concentrations of 1.0% propionic acid or more at a pH value at or near 4.0 are considered sufficient to achieve permanent preservation. The rates of the fermentations and resulting rates of reduction of pH were notably slow due to generation times of 6 h or longer. This slow rate of fermentation can be expected to allow the growth of contaminating spoilage organisms during the first 24 to 48 h before inhibitory levels of propionic and acetic acids are produced. The preservation of hydrolyzed gurry by direct propionic acid fermentation is therefore not feasible at this time unless the rate of fermentation is significantly increased.

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Section: Propionic Acid Fermentation With Varying Glucose Concentrationssupporting

confidence: 53%

Section: Propionic Acid Fermentation With Varying Glucose Concentrationsmentioning

confidence: 57%

Section: Propionic Acid Fermentation With Varying Glucose Concentrationsmentioning

confidence: 76%

Section: Discussionmentioning

confidence: 99%

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Fermentative Production of Propionic Acid in Hydrolyzed Cod (Gadus Morhus) Gurry

Mahmoud

Levin

1993

J Food Biochemistry

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“…acnes (Unna 1896;Sabouraud 1897;Gilchrist 1900;Fleming 1909;Lovejoy & Hastings 191 1; Eberson 1918). Douglas & Gunter (1946) were the first to suggest the change of the generic name to Propionibacterium because the bacteria fermented glucose to produce propionic acid and acetic acid. Over the years argument has continued about the generic name and the number of species.…”

Section: Pvopionibacterium Speciesmentioning

confidence: 99%

A Review The Microbiology of Acne

Holland

Ingham

Cunliffe

1981

Journal of Applied Bacteriology

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Propionibacterium

Patrick¹,

McDowell²

2015

Bergey's Manual of Systematics of Archaea and Bacteria

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Pro.pio.ni.bac.te'ri.um. N.L. n. acidum propionicum propionic aid; L. neut. n. bacterium a small rod; N.L. neut. n. Propionibacterium propionic (acid) bacterium. Actinobacteria / Actinobacteria / Propionibacteriales / Propionibacteriaceae / Propionibacterium Pleomorphic rods , 0.2–1.5 µm ×, 1–5 µm, often diphtheroid or club‐shaped with one end rounded and the other tapered or pointed; however, cells may be coccoid, bifid, branched, or filamentous with lengths up to 20 μm . Cells may occur singly, in pairs or short chains, in V or Y configurations, or in clumps with “Chinese character” arrangement. Swollen spherical cells resembling sphaeroplasts, up to 5–20 µm in diameter, are formed by some strains. Highly filamentous microcolonies of long, branched, septate or non‐septate filaments may be formed. Gram‐stain‐positive, nonmotile , non‐acid‐fast, non‐sporeforming. Anaerobic‐to‐aerotolerant‐to‐microaerophilic, although some strains can grow aerobically, most grow better anaerobically. Chemo‐organotrophic mostly with complex nutritional requirements, grow in standard complex media : fermentation of sugars, polyhydroxy alcohols , or lactate produced by the fermentative activities of other bacteria (secondary fermentation) and produce large amounts of propionic and acetic acids which is a distinguishing feature of the genus. Lesser amounts of iso‐valeric, formic, succinic, or lactic acids and carbon dioxide are also formed. Generally catalase‐positive. Optimum growth temperature 30–37°C . Colonies on solid media are smooth, convex, or rough. Floccular or granular masses of variable size may be observed in liquid media. White, gray, pink, red, yellow, or orange in color. Cell‐wall peptidoglycan contains either meso ‐ or LL ‐diaminopimelic acid (DAP) as the dibasic amino acid. Tetrahydrogenated menaquinones with nine isoprene units [ MK‐9(H 4 )] are the major respiratory quinones. The long‐chain cellular fatty acids are of the straight‐chain saturated, iso‐ and anteiso‐methyl branched types, principally 12‐ and 13‐methyltetradecanoic acids (C 15:0 iso; C 15:0 anteiso); monounsaturated acids may also be present in small amounts. DNA G + C content ( mol %): 57–70. Type species : Propionibacterium freudenreichii van Niel 1928, 162 AL .

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The Taxonomic Position of Corynebacterium acnes

Cited by 100 publications

References 9 publications

Fermentative Production of Propionic Acid in Hydrolyzed Cod (Gadus Morhus) Gurry

Fermentative Production of Propionic Acid in Hydrolyzed Cod (Gadus Morhus) Gurry

A Review The Microbiology of Acne

Propionibacterium

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