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Production of propionic acid by mixed bacterial fermentation.

Authors
  • Border, P M1
  • Kierstan, M P J1
  • Plastow, G S1
  • 1 Dalgety PLC, Group Research Laboratory, CB1 2JN, Cambridge, England.
Type
Published Article
Journal
Biotechnology Letters
Publisher
Springer-Verlag
Publication Date
Dec 01, 1987
Volume
9
Issue
12
Pages
843–848
Identifiers
DOI: 10.1007/BF01026193
PMID: 28247134
Source
Medline
Language
English
License
Unknown

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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