Production of propionic acid by mixed cultures ofPropionibacterium shermanii andLactobacillus casei in autoclave-sterilized whey |
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Authors: | Elizabeth A Bodie Nelson Goodman Dr Robert D Schwartz |
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Institution: | (1) Stauffer Chemical Company, Richmond, CA, USA;(2) Present address: Genencor, Inc., South San Francisco, CA, USA;(3) Present address: Fermentation Development Dept. 451, Abbott Laboratories, 60064 North Chicago, IL, USA |
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Abstract: | Summary Pure cultures ofPropionibacterium freudenreichii ss.shermanii did not grow in autoclave-sterilized cheese whey (121°C, 15 psi, 20 min) at whey concentrations greater than 2% (w/v) spray-dried sweet dairy whey. Propionic acid was produced from autoclave-sterilized whey by growingP. shermanii in mixed culture withLactobacillus casei. In medium containing 5–12% autoclaved whey solids and 1% yeast extract, the mixed culture produced 1.3–3.0% propionic acid, 0.5–1.0% acetic acid, and 0.05–0.80% lactic acid. All the lactose was consumed. Using pH-controlled fermentors (pH=7.0), mixed cultures produced at least 30% more propionic acid than cultures in which pH was not controlled. |
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Keywords: | Propionic acid Fermentation |
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