Cutibacterium (ex.Propionibacterium) species

Cutibacterium (ex.Propionibacterium) species is a topic covered in the Johns Hopkins ABX Guide.

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MICROBIOLOGY

  • Previously termed Propionibacterium
    • Major human pathogens: many species; generally the two below represent the majority of isolates. Member of Proprionibacteriaeceae.
      • Cutibacterium acnes
      • Cutibacterium avidum
  • A Gram-positive pleomorphic rod that grows best anaerobically [Fig].
  • Usually inhabits human skin, sebaceous glands, nasopharynx, GI/GU tracts.
  • Generally sensitive to beta-lactams and resistant to aminoglycosides.
  • Slow growth, often >5-6d.
  • Reclassification of Propionibacterium species as originally described due to the bacteria producing propionic acid as a fermentation product. Bacteria are seen in a wide range of conditions: including cheeses (Swiss), ruminants stomachs, human skin. Based on 16s ribosomal analysis, this is now divided into the following:
    • Acidipropionibacterium gen. nov.
    • Cutibacterium gen. nov.
    • Pseudopropionibacterium gen. nov.
    • Propionibacterium (amended description of the genus)
    • Fun Fact: related P. freudenreichii is responsible for both flavor and the characteristic holes during Swiss cheese manufacture.
  • C. acnes antimicrobial resistance:
    • Information mainly gleaned from isolates in refractory cases of acne vulgaris, so correlation with the much less common systemic or deep infections are unclear.

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MICROBIOLOGY

  • Previously termed Propionibacterium
    • Major human pathogens: many species; generally the two below represent the majority of isolates. Member of Proprionibacteriaeceae.
      • Cutibacterium acnes
      • Cutibacterium avidum
  • A Gram-positive pleomorphic rod that grows best anaerobically [Fig].
  • Usually inhabits human skin, sebaceous glands, nasopharynx, GI/GU tracts.
  • Generally sensitive to beta-lactams and resistant to aminoglycosides.
  • Slow growth, often >5-6d.
  • Reclassification of Propionibacterium species as originally described due to the bacteria producing propionic acid as a fermentation product. Bacteria are seen in a wide range of conditions: including cheeses (Swiss), ruminants stomachs, human skin. Based on 16s ribosomal analysis, this is now divided into the following:
    • Acidipropionibacterium gen. nov.
    • Cutibacterium gen. nov.
    • Pseudopropionibacterium gen. nov.
    • Propionibacterium (amended description of the genus)
    • Fun Fact: related P. freudenreichii is responsible for both flavor and the characteristic holes during Swiss cheese manufacture.
  • C. acnes antimicrobial resistance:
    • Information mainly gleaned from isolates in refractory cases of acne vulgaris, so correlation with the much less common systemic or deep infections are unclear.

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Last updated: April 3, 2021