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Dairy propionibacteria contribute to proteolysis and lipolysis of the curd in Swiss-type cheese technology by the release of intracellular enzymes. Autolysis of 57 strains of dairy propionibacteria has been compared in 0.1 molli potassium phosphate buffer (pH 6.2 ) and the rate and extent of autoIysis appeared to be strain-dependent. Two distinct clusters were observed: cluster A containing 8 strains highly prone to Iysis and cluster B containing ail the other strains. Genomic fingerprinting of the 8 strains constituting c1uster A revealed 7 distinct profiles. Growth of 4 of these 7 strains showed a spontaneous autolysis in the growth medium just after the maximal growth, without any stationary phase.