Effect of Aeration on Organic Acid Production by Propionibacterium shermanii

Quesada-Chanto, A.; Schmid-Meyer, A. C.; Schroeder, A. G.; Silveira, Maurício Moura da; Carvalho-Jonas, Maria F.; Artolozaga, M. J.; Jonas, Rainer

doi:10.1515/znc-1997-9-1021

Cited by 3 publications

(3 citation statements)

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“…In general, the oxygen supply to P. shermanii cultures will have more pronounced effect on biomass than on vitamin B12 formation. For instance, maintaining the volumetric oxygen transfer coefficient (k l a) of 10/hr, which is a low value, in batch cultures of P. freudenreichii CDB10015 growing in synthetic medium containing 80 g/L of glucose and 100 g/L of corn step liquor as major components, at 35°C for 72 hr, produced similar amounts of biomass (12.5 g/L), propionic acid (7.0 g/L), acetic acid (13.5 g/L), and vitamin B12 specific yields (0.2 mg/g) as obtained in our work 40 …”

Section: Resultssupporting

confidence: 82%

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Biosynthesis of vitamin B12 by Propionibacterium freudenreichii subsp. shermanii ATCC 13673 using liquid acid protein residue of soybean as culture medium

Assis

Matte

Aschidamini

et al. 2020

Biotechnology Progress

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Vitamin B12 deficiency still persists, mainly caused by low intake of animal food products affecting vegetarians, vegans, and populations of underdeveloped countries. In this study, we investigate the biosynthesis of vitamin B12 by potential probiotic bacterium using an agroindustry residue, the liquid acid protein residue of soybean (LAPRS), as a low-cost, animal derivate-free alternative culture medium. Cultures of Propionibacterium freudenreichii subsp. shermanii ATCC 13673 growing in LAPRS for vitamin B12 biosynthesis were studied using the Plackett-Burman experimental approach, followed by a central composite design 2 2 to optimize the concentration of significant variables. We also performed a proteolytic treatment of LAPRS and evaluated the optimized-hydrolyzed medium influence on the microbial growth and metabolism in shaker flask and bioreactor experiments. In this all-plant source medium, P. freudenreichii subsp. shermanii produced high concentrations of cells and high amounts of vitamin B12 (0.6 mg/g cells) after process optimization. These results suggest the possibility of producing vitamin B12 by a potential probiotic bacterium in a very cheap, animal derivate-free medium to address the needs of specific population groups, at the same time reducing the production costs of this essential vitamin.

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Section: Resultssupporting

confidence: 82%

“…This bacterium has some components on its electron transport system, such as heme enzymes and cytochromes b and c , which are present in the respiratory system of aerobe microorganisms. Because of these components, P. shermanii can use low concentrations of oxygen present in the medium to obtain energy and produce biomass 40,41 …”

Section: Resultsmentioning

confidence: 99%

Biosynthesis of vitamin B12 by Propionibacterium freudenreichii subsp. shermanii ATCC 13673 using liquid acid protein residue of soybean as culture medium

Assis

Matte

Aschidamini

et al. 2020

Biotechnology Progress

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“…Flavor may also be directly or indirectly affected by transport of gaseous components (CO 2 , NH 3 , and O 2 ), leading to quality changes, even after maturation and during storage ( [6,7]). These gaseous components, once dissolved in the cheese paste, diffuse and affect cheese flavor mainly by affecting the cheese pH (NH 3 ), by affecting bacterial metabolism (CO 2 ) [8][9][10] and by inducing oxidative reactions (O 2 ). In addition to product texture and flavor, gas production and transfer occurring in the cheese/packaging system during storage could affect visual aspect of the package leading to package ballooning or collapsing.…”

Section: Introductionmentioning

confidence: 99%

Origine et devenir des gaz dissous dans le fromage

Acerbi¹,

Guillard²,

McSweeney³

et al. 2020

STA

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La dissolution des gaz atmosphériques (oxygène, dioxyde de carbone) dans les fromages sont responsables des modifications physiques et biochimiques (par exemple, évolution de texture ou de couleur) se produisant au cours de l'affinage. Parmi les origines possibles des gaz dissous dans le fromage, on répertorie les gaz produits par des microorganismes volontairement ajoutés au lait ou bien la contamination par des gaz atmosphériques ou encore la production par des microorganismes non désirés. En dépit de l'intérêt de ces gaz dissous dans la conduite de l'affinage des fromages, leurs effets en technologie fromagère sur la qualité du produit ont été peu étudiés. Cette revue répertorie les différentes origines des gaz dissous dans les fromages et leur devenir, en insistant sur les conséquences des transferts de gaz sur les réactions biochimiques et physico-chimiques et la qualité du produit final. Dans cette revue, nous nous efforçons de démontrer que ces transferts impactent significativement la conduite de l'affinage et la durée de vie de nombreuses variétés de fromages. Une meilleure compréhension des mécanismes de transfert (diffusivité, solubilité) dans les pâtes fromagères s'avèrent donc nécessaire pour contrôler la qualité industrielle finale du produit. ABSTRACT. Contact between atmospheric gases (oxygen, carbon dioxide) and food products like cheese lead to relevant biochemical and physical changes (for example, evolution of texture and colour). Among possible origin of gases in cheese, it could be gases intentionally produced by microorganisms, or voluntarily introduced during cheese preparation or on the contrary unwanted contamination from atmospheric gases, spoilage microflora, etc. In spite of their interest in cheese ripening, the effects of gases during cheese making and storage has been so far under investigated. This review discusses the possible origin and fate of gas in cheese, highlighting the consequences of gas transfer on cheese biochemical and physical properties and quality. We attempt to demonstrate that gas transfer relevantly affects the ripening and shelf life of many cheese varieties. A better understanding of gas transfer properties (diffusivity, solubility) in cheese products during ripening may allow to better control the industrial quality of the final product. MOTS-CLÉS. Fromage, gaz atmosphériques, diffusivité, solubilité, loi de Henry, loi de Fick.

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High Cell Density Culture of Dairy Propionibacterium sp. and Acidipropionibacterium sp.: A Review for Food Industry Applications

Assis

Machado

Matte

et al. 2022

Food Bioprocess Technol

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The dairy bacteria Propionibacterium sp. and Acidipropionibacterium sp. are versatile and potentially probiotic microorganisms showing outstanding functionalities for the food industry, such as the production of propionic acid and vitamin B 12 biosynthesis. They are the only food grade microorganisms able to produce vitamin B 12 . However, the fermentation batch process using these bacteria present some bioprocess limitations due to strong end-product inhibition, cells slow-growing rates, low product titer, yields and productivities, which reduces the bioprocess prospects for industrial applications. The high cell density culture (HCDC) bioprocess system is known as an efficient approach to overcome most of those problems. The main techniques applied to achieve HCDC of dairy Propionibacterium are the fed-batch cultivation, cell recycling, perfusion, extractive fermentation, and immobilization. In this review, the techniques available and reported to achieve HCDC of Propionibacterium sp. and Acidipropionibacterium sp. are discussed, and the advantages and drawbacks of this system of cultivation in relation to biomass formation, vitamin B 12 biosynthesis, and propionic acid production are evaluated.

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Effect of Aeration on Organic Acid Production by Propionibacterium shermanii

Cited by 3 publications

References 0 publications

Biosynthesis of vitamin B12 by Propionibacterium freudenreichii subsp. shermanii ATCC 13673 using liquid acid protein residue of soybean as culture medium

Biosynthesis of vitamin B12 by Propionibacterium freudenreichii subsp. shermanii ATCC 13673 using liquid acid protein residue of soybean as culture medium

Origine et devenir des gaz dissous dans le fromage

High Cell Density Culture of Dairy Propionibacterium sp. and Acidipropionibacterium sp.: A Review for Food Industry Applications

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