Propionibacterium freudenreichii subsp. shermanii (van Niel) Holdeman and Moore (ATCC® 13673)

Strain Designations: 33 [VPI 0409]  /  Type Strain: no  /  Biosafety Level: 1

Deposited As Propionibacterium shermanii van Niel
Strain Designations 33 [VPI 0409]
Degrades whey
Produces vitamin B12 cobalamin, cobalamins
Produces vitamins in the B12 group
Biosafety Level 1

Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.

Product Format freeze-dried
Preceptrol® no
Type Strain no
Utilization of cheese whey in the production of vitamin B12
Cell wall and DNA analyses
Medium ATCC® Medium 1053: Reinforced Clostridial medium (Oxoid CM149)
Growth Conditions
Temperature: 30°C
Atmosphere: Anaerobic
Name of Depositor Hoffmann-La Roche Ltd.

Birnbaum J, et al. Use of cheese whey for vitamin B12 production. I. Whey solids and yeast extract levels. Appl. Microbiol. 14: 353-355, 1966. PubMed: 5970817

Becher E, et al. Process for producing vitamins in the B12 group by means of propionic acid bacteria. US Patent 3,043,750 dated Jul 10 1962

Johnson JL, Cummins CS. Cell wall composition and deoxyribonucleic acid similarities among the anaerobic coryneforms, classical propionibacteria, and strains of Arachnia propionica. J. Bacteriol. 109: 1047-1066, 1972. PubMed: 5062339