Optimization of propionic acid production in apple pomace extract with Propionibacterium freudenreichii. Issue 10 (26th November 2019)

• Record Type: Journal Article
• Authors: Piwowarek, Kamil; Lipińska, Edyta; Hać-Szymańczuk, Elżbieta; Rudziak, Anna; Kieliszek, Marek
• Is Part Of: Preparative biochemistry & biotechnology. Volume 49:Issue 10(2019)
• Page Start: 974
• Page End: 986
• Publication Date: 2019-11-26
• Subjects: Apple pomace -- propionic acid -- acetic acid -- Propionibacterium -- biotin -- yield; Biochemistry -- Technique -- Periodicals; Biotechnology -- Technique -- Periodicals; Biochemistry -- methods -- Periodicals; Biotechnology -- methods -- Periodicals; 660.6
• DOI: 10.1080/10826068.2019.1650376
• Languages: English
• ISSNs: 1082-6068

Abstract

Abstract: Sequential 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).