Survey of Propionibacteria for Ability to Produce Propionic and Acetic Acids

Andrzej Babuchowski; Earl G Hammond; Bonita A Glatz

doi:10.4315/0362-028X-56.6.493

Survey of Propionibacteria for Ability to Produce Propionic and Acetic Acids

J Food Prot. 1993 Jun;56(6):493-496. doi: 10.4315/0362-028X-56.6.493.

Authors

Andrzej Babuchowski¹, Earl G Hammond², Bonita A Glatz²

Affiliations

¹ Institute of Food Engineering and Biotechnology, University of Agriculture, Olsztyn, Poland.
² Department of Food Science and Human Nutrition, Food Sciences Building, Iowa State University, Ames, Iowa 50011.

PMID: 31084178
DOI: 10.4315/0362-028X-56.6.493

Abstract

Ninety strains of Propionibacterium were screened for their ability to lower the pH of maltose broths. Strains attaining a pH <5 in enriched maltose broth consisted of 12 strains of Propionibacterium acidipropionici , 2 of Propionibacterium jensenii , and 3 of Propionibacterium thoenii . These 17 strains were further tested for their ability to produce propionic acid on maltose, lactose, lactate, and starch and their ability to produce propionic acid on various concentrations of maltose and lactate between 0.5 and 5.0%. On the basis of these tests, strains were selected to be tested in a batch fermentor for their ability to produce propionic acid on a substrate of partially hydrolyzed corn. P. acidipropionici P9 proved to be one of the most productive strains and achieved concentrations of 3.25% propionic acid and 14 g/L biomass in 140 h.