Propionic acid fermentation by Propionibacterium acidipropionici: effect of growth substrate

1992 ◽  
Vol 37 (4) ◽  
Author(s):  
VivianP. Lewis ◽  
Shang-Tian Yang
Keyword(s):  
Propionic Acid ◽  
Growth Substrate ◽  
Acid Fermentation ◽  
Propionibacterium Acidipropionici

scholarly journals Propionic acid production from corn stover hydrolysate by Propionibacterium acidipropionici

2017 ◽  
Vol 10 (1) ◽  
Author(s):  
Xiaoqing Wang ◽  
Davinia Salvachúa ◽  
Violeta Sànchez i Nogué ◽  
William E. Michener ◽  
Adam D. Bratis ◽  
...  
Keyword(s):  
Corn Stover ◽  
Propionic Acid ◽  
Acid Production ◽  
Propionibacterium Acidipropionici ◽  
Propionic Acid Production ◽  
Corn Stover Hydrolysate

scholarly journals Impact of Alkaline Pretreatment to Enhance Volatile Fatty Acids (VFAs) Production from Rice Husk

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Qian Fang ◽  
Sinmin Ji ◽  
Dingwu Huang ◽  
Zhouyue Huang ◽  
Zilong Huang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Propionic Acid ◽  
Butyric Acid ◽  
Rice Husk ◽  
Volatile Fatty Acids ◽  
Alkaline Pretreatment ◽  
Rice Husks ◽  
Acid Fermentation ◽  
Study Results

This study explores the use of alkaline pretreatments to improve the hydrolyzation of rice husks to produce volatile fatty acids (VFAs). The study investigated the effects of reagent concentration and pretreatment time on protein, carbohydrates, and dissolved chemical oxygen demand (SCOD) dissolution after the pretreatment. The optimum alkaline pretreatment conditions were 0.30 g NaOH (g VS)−1, with a reaction time of 48 h. The experimental results show that when comparing the total VFA (TVFA) yields from the alkaline-pretreated risk husk with those from the untreated rice husk, over 14 d and 2 d, the maximum value reached 1237.7 and 716.0 mg·L−1 with acetic acid and propionic acid and with acetic acid and butyric acid, respectively. After the alkaline pretreatment, TVFAs increased by 72.9%; VFA accumulation grew over time. The study found that alkaline pretreatment can improve VFA yields from rice husks and transform butyric acid fermentation into propionic acid fermentation. The study results can provide guidelines to support the comprehensive utilization of rice husk and waste treatment.

Spatial characterisation of eye-growing kinetics in semi-hard cheeses with propionic acid fermentation

2014 ◽  
Vol 39 (2) ◽  
pp. 259-269 ◽  
Author(s):  
D. Huc ◽  
S. Challois ◽  
M. Monziols ◽  
C. Michon ◽  
F. Mariette
Keyword(s):  
Propionic Acid ◽  
Acid Fermentation

scholarly journals Complex whey utilization: the propionic acid alternative

2017 ◽  
Vol 2 (1) ◽  
pp. 9-12 ◽  
Author(s):  
Aladár Vidra ◽  
András József Tóth ◽  
Áron Németh
Keyword(s):  
Lactic Acid ◽  
Propionic Acid ◽  
Cost Effective ◽  
Acid Fermentation ◽  
Isolation And Purification ◽  
Application Range ◽  
Lactic Acid Content ◽  
Lactose Utilization ◽  
Acid Producing Bacteria ◽  
The Cost

Abstract Whey is the complex waste of the dairy industry. Despite the fact, that it has numerous applications (like different form of food supplements), its major amount is still handled as waste. The carbohydrate, protein and lactic acid content, as well as the COD and BOD, are sufficiently high warranting disposal as waste resulting in high costs; however, their levels are insufficient for the cost-effective isolation and purification. Most of the numerous reports on whey utilisation focus on lactose utilization, while lactic acid removal is complex, but necessary, particularly in case of sour whey decontamination. According to our best knowledge among the microbial fermentation, the only lactic acid (as carbon source) utilization process is propionic acid fermentation. Propionic acid is an attractive product with a wide application range. In this study, two propionic acid producing microorganisms were investigated in terms of industrial applicability. The propionic acid producing bacteria are generally characterized by anaerobic metabolism (except the pathogenic P. acne); but, for application in a biorefinery, facultative anaerobe behavior is the most appropriate and cost-effective. In this study, the aero-tolerances of Propionibacterium freudenreichii subsp. shermanii and Propionibacterium acidipropionici were examined; their propionic acid-producing properties (yield, concentration, substrate preference, productivity) were compared.

A field study investigating the effectiveness of vat milk controls by qPCR for the prevention of undesired propionic acid fermentation in Sbrinz PDO cheese

2018 ◽  
Vol 77 ◽  
pp. 80-88 ◽  
Author(s):  
Meral Turgay ◽  
Walter Schaeren ◽  
Hans Ulrich Graber ◽  
Elvira Wagner ◽  
Rudolf Amrein ◽  
...  
Keyword(s):  
Field Study ◽  
Propionic Acid ◽  
Acid Fermentation

Engineering Escherichia coli with acrylate pathway genes for propionic acid synthesis and its impact on mixed-acid fermentation

2012 ◽  
Vol 97 (3) ◽  
pp. 1191-1200 ◽  
Author(s):  
Vijayalakshmi Kandasamy ◽  
Hema Vaidyanathan ◽  
Ivana Djurdjevic ◽  
Elamparithi Jayamani ◽  
K. B. Ramachandran ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Propionic Acid ◽  
Acid Synthesis ◽  
Acid Fermentation ◽  
Mixed Acid Fermentation ◽  
Mixed Acid ◽  
Acrylate Pathway
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