Inhibitory Effect of Autoclaving Whey-Based Medium on Propionic Acid Production by
            <i>Propionibacterium shermanii</i>

Anderson, Thomas M.; Bodie, Elizabeth A.; Goodman, Nelson; Schwartz, Robert D.

doi:10.1128/aem.51.2.427-428.1986

Cited by 29 publications

(3 citation statements)

References 6 publications

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“…However, bacterial presence was less than 5% of the total microbial population and was not found to be detrimental for yeast growth and lipid formation. In the case of microbial conversions, pasteurized grape must has been used for alcoholic fermentation , while the effect of pasteurized whey‐based medium on propionic acid production has also been evaluated . Additionally, the application of completely nonaseptic conditions has been tested for microbial solvent production such as ethanol and 1,3‐propanediol , as means of energy and operation cost reduction.…”

Section: Discussionmentioning

confidence: 99%

Rhodosporidium toruloides cultivated in NaCl‐enriched glucose‐based media: Adaptation dynamics and lipid production

Tchakouteu

Kopsahelis

Chatzifragkou

et al. 2016

Engineering in Life Sciences

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In the present report and for the first time in the international literature, the impact of the addition of NaCl upon growth and lipid production on the oleaginous yeast Rhodosporidium toruloides was studied. Moreover, equally for first time, lipid production by R. toruloides was performed under nonaseptic conditions. Therefore, the potentiality of R. toruloides DSM 4444 to produce lipid in media containing several initial concentrations of NaCl with glucose employed as carbon source was studied. Preliminary batch‐flask trials with increasing amounts of NaCl revealed the tolerance of the strain against NaCl content up to 6.0% w/v. However, 4.0% w/v of NaCl stimulated lipid accumulation for this strain, by enhancing lipid production up to 71.3% w/w per dry cell weight. The same amount of NaCl was employed in pasteurized batch‐flask cultures in order to investigate the role of the salt as bacterial inhibiting agent. The combination of NaCl and high glucose concentrations was found to satisfactorily suppress bacterial contamination of R. toruloides cultures under these conditions. Batch‐bioreactor trials of the yeast in the same media with high glucose content (up to 150 g/L) resulted in satisfactory substrate assimilation, with almost linear kinetic profile for lipid production, regardless of the initial glucose concentration imposed. Finally, fed‐batch bioreactor cultures led to the production of 37.2 g/L of biomass, accompanied by 64.5% w/w of lipid yield. Lipid yield per unit of glucose consumed received the very satisfactory value of 0.21 g/g, a value among the highest ones in the literature. The yeast lipid produced contained mainly oleic acid and to lesser extent palmitic and stearic acids, thus constituting a perfect starting material for “second generation” biodiesel.

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Section: Discussionmentioning

confidence: 99%

Rhodosporidium toruloides cultivated in NaCl‐enriched glucose‐based media: Adaptation dynamics and lipid production

Tchakouteu

Kopsahelis

Chatzifragkou

et al. 2016

Engineering in Life Sciences

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“…It may also produce toxic substances and metabolic inhibitors that were probably in lower concentrations in the control MRS. This treatment may have inhibited the growth of Propionibacterium compared to the native MRS. Anderson et al (1986) demonstrated that growth of Propionibacterium shermanii was inhibited in heatsterilized whey compared to pasteurized whey. To improve spent media efficiency, it may be useful to avoid a second autoclaving by filter-sterilization instead.…”

Section: Discussionmentioning

confidence: 99%

Production of Propionibacterium shermanii biomass and vitamin B12 on spent media

Gardner

Champagne

2005

J Appl Microbiol

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Aims: The propionibacteria are commercially important due to their use in the cheese industry, and there is a growing interest for their probiotic effects. Stimulatory effects of lactic acid bacteria (LAB) on propionic acid bacteria have been observed. This study was designed to examine the possibility of using spent media previously used to grow LAB for the production of biomass and metabolites of Propionibacterium freudenreichii subsp. shermanii. Methods and Results: Seventeen MRS and vegetable juice media were prefermented by various LAB and evaluated for their ability to subsequently support the growth of Propionibacterium, using automated spectrophotometry (AS). Growth of Propionibacterium in spent media was strongly affected by the LAB strain used to produce the spent medium. The native MRS medium (not prefermented) yielded the highest optical density values followed by prefermented media by Lactobacillus acidophilus, Bifidobacterium longum and Lactococcus lactis. Prefermented cabbage juice enabled good growth of Propionibacterium. For the production of organic acids and vitamin B12, cells of Propionibacterium were concentrated and immobilized in alginate beads in the aim of accelerating the bioconversions. More propionic acid was obtained in spent media than in native MRS. The concentration of vitamin B12 was higher in media fermented with free cells than those with immobilized cultures; with the free cells, its concentration varied from 900 to 1800 ng ml )1 of media.Conclusions: It was demonstrated that spent media could be recycled for the production of Propionibacterium and metabolites, depending on the LAB strain that was previously grown. Media remediation is needed to improve the production of vitamin B12, especially with immobilized cells. Significance and Impact of the Study: This study presents an option for recycling of spent media generated by producers of LAB or producers of fermented vegetables. The propionic fermentation may result in three commercial products: biomass, vitamin B12 or organic acids, which may be used as starters, supplements or food preservatives. It is an attractive process from economical and environmental standpoints.

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“…In only the past 2 decades, the concept of whey as a valuable coproduct of dairy product manufacturing has arisen due as a result of environmental awareness and economic competitiveness. Generally, whey has been extensively studied as a low cost carbon source fermentation substrate for producing value‐added products such as lactose (6), single cell protein (7–9), whey protein concentrate (10–12), methane (13–16), alcohols (7), organic acids (10, 12, 17–23), biopolymers (24–27), human food (6, 28), whey beverages (6, 29), whey powder (30), animal feed (30–32), fertilizers (30, 33, 34), and de‐icers and anti‐icers (11, 20, 35). Using cheese whey in the production of these value‐added products has many advantages: (a) cheese whey is available all the year around, (b) it is considered a low cost carbon source for fermentation processes, which reduces the product production costs, (c) using cheese whey to produce value‐added products will eliminate the problems associated with its disposal, and (d) whey utilization will have a positive impact on the overall economics of the dairy industry.…”

Section: Introductionmentioning

confidence: 99%

On‐Line Sterilization of Cheese Whey Using Ultraviolet Radiation

Mahmoud

Ghaly

2004

Biotechnology Progress

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The effectiveness of ultraviolet radiation for on-line sterilization of cheese whey was investigated. The effects of flow rate and residence time on the performance of three UV reactors having different gap sizes (18, 13, and 6 mm) were studied. Six flow rates and six residence times were tested with the three UV reactors. The cheese whey used in this study had a very high turbidity (4317 NTU), very poor transmittance in the UV radiation germicidal range ( approximately 0%), and high percentage of large solid particles ( approximately 20% > 100 microm). Although the cheese whey physical characteristics showed low probability of sterilization using UV radiation, the study showed that UV radiation can be used on-line to sterilize cheese whey if the proper reactor gap size and the appropriate residence time are used. There were combined effects of the flow rate and gap size. The cell removal efficiency increased with increases in residence time and decreases in the UV reactor gap size. Removal efficiency of 100% was not achieved in this study with the first UV reactor (18-mm gap size), whereas 100% removal efficiency was achieved with the second (13-mm gap size) and third (6-mm gap size) UV reactors at residence times of 2.0 and 0.5 h, respectively. The microbial decay rates achieved in this study were 4.94, 7.62, and 20.9 h(-)(1) using the first, second, and third UV reactor, respectively. Residence times of 3.3, 2.1, and 0.8 h would be required to completely destruct a microbial population of 5.95 x 10(6) cells/mL using the first, second, and third UV reactors, respectively. Although cheese whey sterilization using UV radiation seems to be a good alternative to pasteurization, increases in cheese whey temperature resulted in lamp fouling. If online sterilization is to be used, the fouling problem should be investigated and a maintenance scheme for the UV reactor should be developed.

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Inhibitory Effect of Autoclaving Whey-Based Medium on Propionic Acid Production by Propionibacterium shermanii

Cited by 29 publications

References 6 publications

Rhodosporidium toruloides cultivated in NaCl‐enriched glucose‐based media: Adaptation dynamics and lipid production

Rhodosporidium toruloides cultivated in NaCl‐enriched glucose‐based media: Adaptation dynamics and lipid production

Production of Propionibacterium shermanii biomass and vitamin B12 on spent media

On‐Line Sterilization of Cheese Whey Using Ultraviolet Radiation

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