Batch Fermentation Model of Propionic Acid Production by Propionibacterium acidipropionici in Different Carbon Sources

Abstract

Propionic acid (PA) is widely used as additive in animal feed and also in the manufacturing of cellulose-based plastics, herbicides, and perfumes. Salts of propionic acid are used as preservative in food. PA is mainly produced by chemical synthesis. Nowadays, PA production by fermentation of low-cost industrial wastes or renewable sources has been an interesting alternative. In the present investigation, PA production by Propionibacterium acidipropionici ATCC 4965 was studied using a basal medium with sugarcane molasses (BMSM), glycerol or lactate (BML) in small batch fermentation at 30 and 36 degrees C. Bacterial growth was carried out under low dissolved oxygen concentration and without pH control. Results indicated that P. acidipropionici produced more biomass in BMSM than in other media at 30 degrees C (7.55 g l(-1)) as well as at 36 degrees C (3.71 g l(-1)). PA and biomass production were higher at 30 degrees C than at 36 degrees C in all cases studied. The best productivity was obtained by using BML (0.113 g l(-1) h(-1)), although the yielding of this metabolite was higher when using glycerol as carbon source (0.724 g g(-1)) because there was no detection of acetic acid. By the way, when using the other two carbon sources, acetic acid emerged as an undesirable by-product for further PA purification.

Dairy Propionibacteria: Less Conventional Probiotics to Improve the Human and Animal Health

“…However, different attempts have been made to improve biological production of propionic acid for industrial applications [68]. In this sense, it has been determined that the most appropriated species for bioproduction of propionic acid from carbohydrate-based feedstock, including glucose and whey lactose, is P.acidipropionici [69,70]. Since the use of glycerol as the principal carbon source enables the production of propionic acid without acetic acid, recent investigations have focused on the optimization of this particular homopropionic fermentation by propionibacteria [71,72].…”

Avaliação Da Temperatura Na Produção Biotecnológica De Ácido Propiônico

“…A cultura estoque de Propionibacterium acidipropionici foi armazenada em tubos criogênicos contendo 25% de glicerol e conservada a -80º C. Nas etapas de pré-inóculo e do inóculo foi utilizado o meio sintético Reinforced Clostridial Broth (RCB) (CORAL, 2008), contendo por litro: 10 g de caseína enzimática hidrolisada e de extrato de carne bovina; 3 g de extrato de levedura e de acetato de sódio; 5 g de cloreto de sódio e de dextrose; 1 g de amido solúvel e 0,5 de cloreto de L-cisteína. No inóculo, no entanto, houve um incremento de 10g/L da fonte de carbono, a xilose e de 10% (v/v) do volume do pré-inóculo crescido pelo tempo determinado a partir da cinética realizada.…”

Do engenho à biorrefinaria: a usina de açúcar como empreendimento industrial para a geração de produtos bioquímicos e biocombustíveis

“…A fermentação de melaço de cana-de-açúcar ou de glicose mediada por Propionibacterium acidipropionici fornece como produtos principais os ácidos propiônico, succínico e láctico (Tabela 3, entrada 7). 64 Recentemente, a porcentagem do ácido propiônico, que é o produto majoritário, teve seu percentual aumentado atingindo 19,2 g L -1 , usando-se Propionibacterium freudenreichii CCTCC M207015, através do controle rigoroso do meio, iniciando-se com pH 6,5 e após 48 h diminuído para pH 6,0. 65 A desvantagem da produção destes ácidos por fermentação é que geram grande quantidade de sais, que não possuem uma aplicação econômica.…”