Optimization of propionic acid production in apple pomace extract with Propionibacterium freudenreichii |
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Authors: | Kamil Piwowarek Edyta Lipińska Elżbieta Hać-Szymańczuk Anna Rudziak Marek Kieliszek |
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Institution: | 1. Department of Biotechnology, Microbiology and Food Evaluation, Division of Biotechnology and Food Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences – SGGW (WULS-SGGW), Warsaw, Polandkaml_piwowarek@sggw.pl;3. Department of Biotechnology, Microbiology and Food Evaluation, Division of Biotechnology and Food Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences – SGGW (WULS-SGGW), Warsaw, Poland |
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Abstract: | AbstractSequential optimization of propionate production using apple pomace was studied. All experiments were performed in a static flask in anaerobic conditions. Effect of apple pomace as nitrogen source against conventional N sources (yeast extract, peptone) was studied. The double increase was observed in propionic acid production while using yeast extract and peptone (0.29?±?0.01?g/g), as against the use of only apple pomace extract (APE) (0.14?±?0.01?g/g). Intensification of propionic acid fermentation was also achieved by increasing the pH control frequency of the culture medium from 24-(0.29?±?0.01?g/g) to 12-hour intervals (30?°C) (0.30?±?0.02?g/g) and by increasing the temperature of the culture from 30 to 37?°C (12-hour intervals of pH control) (0.32?±?0.01?g/g). An important factor in improving the parameters of fermentation was the addition of biotin to the medium. The 0.2?mg/L dose of biotin allowed to attain 7.66?g/L propionate with a yield of 0.38?±?0.03?g/g (12-hour intervals of pH control, 37?°C). |
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Keywords: | Apple pomace propionic acid acetic acid Propionibacterium biotin yield |
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