Other numbers: BÚ 269, NCDO 852, NCIMB 5961. History: < BÚ ÈSAV (Propionibacterium pentosaceum) < NCIB < NCTC < J.M. Sherman. Isolated from: Emmenthal cheese. Additional information: Taxonomy (7502). Cultivation conditions: Medium 16, 30°C, anaerobic.