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If Propionibacterium are obligate anaerobes (to wit, poisoned by oxygen), what makes 'Dairy' or classical propionibacteria (e.g. P. shermanii, P. jensenii, P. acidicpropionici, et al) viable in Fermentation starter cultures?

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  • $\begingroup$ Do you have a reference for the fact that they are obligate anaerobes? $\endgroup$
    – Alan Boyd
    Jul 31, 2014 at 16:12
  • $\begingroup$ they are not obligate anaerobes.. $\endgroup$
    – WYSIWYG
    Jul 31, 2014 at 17:43
  • $\begingroup$ @AlanBoyd Obligate anaerobe on wikipedia $\endgroup$
    – Wilhelm
    Jul 31, 2014 at 20:11
  • $\begingroup$ @WYSIWYG What are they? $\endgroup$
    – Wilhelm
    Jul 31, 2014 at 20:13
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    $\begingroup$ mic.sgmjournals.org/content/127/1/121.full.pdf - link to a paper in which P. shermanii is grown in flask culture. Although the conditions are clearly designed to achieve low oxygen concentrations in the culture, they also indicate that oxygen is not toxic for this organism. This is from the WP page you linked to: "Obligate anaerobes are microorganisms that are killed by normal atmospheric concentrations of oxygen (21% O2). Oxygen tolerance varies between species, some capable of surviving in up to 8% oxygen, others losing viability unless the oxygen concentration is less than 0.5%." $\endgroup$
    – Alan Boyd
    Aug 1, 2014 at 13:43

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Here (mic.sgmjournals.org/content/127/1/121.full.pdf) is a link to a paper in which P. shermanii is grown in flask culture. Although the conditions are clearly designed to achieve low oxygen concentrations in the culture (the flask is almost full and is only shaken occasionally), they also indicate that oxygen is not toxic for this organism.

Also, this is from the WP page you linked to:

Obligate anaerobes are microorganisms that are killed by normal atmospheric concentrations of oxygen (21% O2). Oxygen tolerance varies between species, some capable of surviving in up to 8% oxygen, others losing viability unless the oxygen concentration is less than 0.5%.

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