Propionibacterium freudenreichii is a bacterial species belonging to Actinobacteria philum, known for its survival in long periods under adverse environmental conditions. The selection of starters propionic is a major economic challenge. This bacterium is widely used in dairy industry for the ripening process of Swiss-Type cheeses, such as Emmental, which production exceeds 250,000 tonnes/year in France. This bacteria also presents potent strain-specific probiotic effects and produces biomolecules of industrial interest. The survivability of P. freudenreichii is essential to its role during ripening (several months) despite strong environmental change, such as pH, nutrient shortage, temperature. Survival is also an advantage for its probiotic applications for resistance to gastric pH and bile salts.