Production of propionic acid by mixed bacterial fermentation

descriptionPublicationkeyboard_double_arrow_right Article 01 Dec 1987 English Publisher:Springer Science and Business Media LLCJournal:Biotechnology Letters, volume 9, pages 843-848 (issn: 0141-5492, eissn: 1573-6776,

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Authors: P M, Border; M P J, Kierstan; G S, Plastow;

doi: 10.1007/bf01026193

pmid: 28247134

Production of propionic acid by mixed bacterial fermentation

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Abstract

VariousPropionibacteria andLactobacilli have been grown in starch based media in pure and mixed cultures to ascertain the optimum conditions for propionic acid production. A system has been identified using.Propionibacterium freudenreichii ssshermanii grown in mixed culture withLactobacillus amylophilus that yields approximately 20g/l propionic acid from a medium consisting of wheat flour and corn steep liquor. Simple processing of fermentation broths results in a product containing approximately 30% (w/w) propionic acid that may be suitable for use as a food preservative.

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