The Propionic-Acid Bacteria-a Reviewiii. Miscellaneous Metabolic Activities1

Hettinga, D. H.; Reinbold, G. W.

doi:10.4315/0022-2747-35.7.436

Cited by 38 publications

(15 citation statements)

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“…On the other hand, if propionic acid fermentation was carried out by using molasses in a two-step-process, a high propionic acid production should be accompanied with a high yield of biomass, which would be useful for an eventual extraction of vitamin B 12 [17,18]. Temperature [16] and pH control [18] are two factors that determine high yields.…”

Section: Discussionmentioning

confidence: 98%

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

Coral

Karp

Vandenberghe

et al. 2008

Appl Biochem Biotechnol

108

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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.

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Section: Discussionmentioning

confidence: 98%

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

Coral

Karp

Vandenberghe

et al. 2008

Appl Biochem Biotechnol

108

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“…They could be used for the industrial production of vitamin B12, and they could serve as alternate sources of natural food preservatives such as propionic and acetic acid. Moreover, propionic acid bacteria play an important role in the production of Swiss-type cheeses [9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Purification and characterization of an intracellular esterase from Propionibacterium freudenreichii ssp. freudenreichii ITG 14

Kakariari¹,

Georgalaki²,

Kalantzopoulos³

et al. 2000

Lait

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-An intracellular esterase from Propionibacterium freudenreichii ssp. freudenreichii ITG 14 was purified by anion exchange and gel filtration chromatography. The enzyme had a molecular weight of 47 400 g . mol -1 as determined by gel filtration chromatography, with an optimum activity on α-naphthyl-acetate at pH 6.0 and at 65 °C, with K M = 1.2 mmol . L -1 . The esterase hydrolyzed synthetic substrates of low molecular weight (C2-C4), and among triglycerides only triacetin. Sulfhydryl group reagents and metal chelators had limited or no effect on enzyme activity; highest inhibition was observed with phenylmethylsulfonylfluoride (PMSF). Propionibacterium freudenreichii

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“…Diacetyl and acetoin can be produced by Prop. shermanii from citrate, glucose or lactate (Hettinga and Reinbold, 1972). Also, Drinan et al (1976) reported that some strains of L. plantantm produced acetoin from glucose.…”

Section: Chemical Analysismentioning

confidence: 98%

Evaluation of Fermentative Bacteria in a Model Low Salt Cucumber Juice Brine

Chavasit¹,

Hudson²,

Torres³

et al. 1991

Journal of Food Science

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Bifdobacterium bifidum, Lactobacillus casei, Lacrobacillus plantarurn, Lactococcus diace@actis, Leuconosroc mesenteroides, Leuconostoc oenos, Pediococcus pentosaceus and a mixed culture of Propionibacterium shermanii and P. pentosaceus were used to ferment a model low salt (2.5% NaCI) cucumber juice brine at 22-26°C for 39 days. Pcrccnt sugar fermented ranged from 16.2 to 87.7. Substrates were citric acid, fructose, glucose and malic acid. Fermentation products quantitated were acetic acid, acetoin, ethanol, lactic acid, mannitol, and propionic acid with percent carbon recovery varying from 71.1 to 101.1. Final pH ranged 3.24 to 4.12. Each fermentation differed quantitatively in substrates and products formed suggesting use of these bacteria as cultures to ferment low salt brined cucumbers and generate a variety of unique organoleptic properties.

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The Propionic-Acid Bacteria-a Reviewiii. Miscellaneous Metabolic Activities1

Cited by 38 publications

References 0 publications

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

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

Purification and characterization of an intracellular esterase from Propionibacterium freudenreichii ssp. freudenreichii ITG 14

Evaluation of Fermentative Bacteria in a Model Low Salt Cucumber Juice Brine

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