Optimization of a Propionibacterium acidipropionici continuous culture utilizing sucrose

Quesada-Chanto, A.; Afschar, A. S.; Wagner, Fritz

doi:10.1007/bf00170217

Cited by 23 publications

(4 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In addition, YE strongly influenced organic acid production, particularly propionic acid. The same result was obtained by Quesada‐Chanto et al . (1994).…”

Section: Discussionsupporting

confidence: 90%

Study of the effects of temperature, pH and yeast extract on growth and exopolysaccharides production by Propionibacterium acidi-propionici on milk microfiltrate using a response surface methodology

Gorret

Maubois

Engasser³

et al. 2001

J Appl Microbiol

View full text Add to dashboard Cite

Aims: To study the effects of temperature, pH and yeast extract (YE) concentration on growth and exopolysaccharide (EPS) production by Propionibacterium acidi-propionici DSM 4900 cultivated on milk micro®ltrate. Methods and Results: A multifactorial approach using a Response Surface Methodology (RSM) was followed. The results indicated that both growth, and EPS and organic acids production, were in¯uenced by pH, temperature and YE concentration. Biomass and organic acids production occurred in all the tested domains, whereas EPS production was only possible in a narrow pH range (5á3±6á5). The results clearly showed that the optimal conditions for EPS production were different to those for optimal growth. The effect of YE on EPS production was not only due to an increase in growth but also to a direct effect on the production of EPS. The temperature played a major role. A decrease of temperature induced a slowing down of both growth and organic acids production, making the essential factors of the medium and the precursors of EPS biosynthesis more available and hence, leading to an increase in EPS production. Conclusions: The effects of pH, temperature and YE were determined, allowing the de®nition of favourable, though non-optimal, conditions for EPS production: 23°C, pH 6 and 3 g l ±1 YE concentration. Signi®cance and Impact of the Study: The use of a multifactorial approach for investigating the effect of fermentation conditions on EPS production has been demonstrated.

show abstract

“…In addition, YE strongly influenced organic acid production, particularly propionic acid. The same result was obtained by Quesada‐Chanto et al . (1994).…”

Section: Discussionsupporting

confidence: 90%

Study of the effects of temperature, pH and yeast extract on growth and exopolysaccharides production by Propionibacterium acidi-propionici on milk microfiltrate using a response surface methodology

Gorret

Maubois

Engasser³

et al. 2001

J Appl Microbiol

View full text Add to dashboard Cite

show abstract

“…Many studies attempted to increase the production of PA and VB 12 in Propionibacterium (Belgrano et al, 2018; Suwannakham & Yang, 2005). Several studies had attempted to increase VB 12 production by adding some precursors such as cobalt ions (Quesada‐Chanto et al, 1994; Seidametova et al, 2004; Yongsmith et al, 1982) and DMBI (Marwaha & Sethi, 1984). In addition to these two factors, other media components also a play significant role in VB 12 production, including the carbon source, yeast extract, casein hydrolysate, calcium pantothenate, NaH 2 PO 4 , and so on.…”

Section: Introductionmentioning

confidence: 99%

Metabolic profiling analysis of the vitamin B₁₂ producer Propionibacterium freudenreichii

Liu

et al. 2021

MicrobiologyOpen

View full text Add to dashboard Cite

Vitamin B 12 (VB 12 ) is an indispensable cofactor of metabolic enzymes and has been widely used in the food and pharmaceutical industries. In this study, the effects of medium composition on VB 12 production by Propionibacterium freudenreichii were evaluated and optimized based on statistical experiments. The results showed that glucose, yeast extract, KH 2 PO 4 , and glycine have significant effects on VB 12 production. The final titer of VB 12 reached 8.32 ± 0.02 mg/L, representing a 120% increase over the non‐optimized culture medium. We employed a metabolomics approach to analyze the differences of metabolite concentrations in P . freudenreichii cells cultivated in the original medium and optimized fermentation medium. Using multivariate data analysis, we identified a range of correlated metabolites, illustrating how metabolomics can be used to explain VB 12 production changes by corresponding differences in the overall cellular metabolism. The concentrations of many metabolic intermediates of glycolysis, the Wood–Werkman cycle, the TCA cycle, and amino acid metabolism were increased, which contributed to the synthesis of propionic acid and VB 12 due to an improved supply of energy and precursors.

show abstract

“…Interestingly, Acidipropionibacterium spp. has been reported to utilize sucrose due to it possessing an invertase coding gene (PACID_33010; Parizzi et al., 2012; Patrick & McDowell, 2015; Quesada et al., 1994), but this seemed not to be the case in Acidipropionibacterium spp. fermented soy whey.…”

Section: Resultsmentioning

confidence: 99%

Utilization of propionic acid bacteria in the biotransformation of soy (tofu) whey: Growth and metabolite changes

Tindjau,

Chua,

Liu

2023

Journal of Food Science

View full text Add to dashboard Cite

Soy whey, a by‐product from the tofu and soy protein isolate industry was evaluated as a substrate for a biofortified beverage using several propionic acid bacteria (PAB). PAB growth and changes in sugars, organic acids, amino acids and isoflavones were investigated. Vitamin B12 and short‐chain fatty acid (SCFA) production were measured over time. Acidipropionibacterium acidipropionici (DSM 20272) showed the highest growth, compared to the other three PABs (Propionibacterium freudenreichii [DSM 20271 and DSM 4902], A. jensenii [DSM 20535]). Acidipropionibacterium (DSM 20272 and DSM 20535) showed the best propionic acid and acetic acid production, while P. freudenreichii produced the most succinic acid. Propionibacterium freudenreichii exhibited significant vitamin B12 production at 4.06 ± 0.28 µg/L for DSM 20271, followed by 2.58 ± 0.22 µg/L for DSM 4902. Notably, all PAB displayed strong β‐glycosidase activities evidenced by the conversion of isoflavone glycosides to isoflavone aglycones. The stark differences between Acidipropionibacterium spp. and Propionibacterium spp. indicate that the former PAB is specialized in SCFA production, while the latter PAB is better at vitamin B12 bioenrichment. This study demonstrated the possibility of employing PAB fermentation to improve SCFA and vitamin B12 content. This can open avenues for a beverage or functional ingredient development.

show abstract

Optimization of a Propionibacterium acidipropionici continuous culture utilizing sucrose

Cited by 23 publications

References 8 publications

Study of the effects of temperature, pH and yeast extract on growth and exopolysaccharides production by Propionibacterium acidi-propionici on milk microfiltrate using a response surface methodology

Study of the effects of temperature, pH and yeast extract on growth and exopolysaccharides production by Propionibacterium acidi-propionici on milk microfiltrate using a response surface methodology

Metabolic profiling analysis of the vitamin B₁₂ producer Propionibacterium freudenreichii

Utilization of propionic acid bacteria in the biotransformation of soy (tofu) whey: Growth and metabolite changes

Contact Info

Product

Resources

About

Optimization of a Propionibacterium acidipropionici continuous culture utilizing sucrose

Cited by 23 publications

References 8 publications

Study of the effects of temperature, pH and yeast extract on growth and exopolysaccharides production by Propionibacterium acidi-propionici on milk microfiltrate using a response surface methodology

Study of the effects of temperature, pH and yeast extract on growth and exopolysaccharides production by Propionibacterium acidi-propionici on milk microfiltrate using a response surface methodology

Metabolic profiling analysis of the vitamin B12 producer Propionibacterium freudenreichii

Utilization of propionic acid bacteria in the biotransformation of soy (tofu) whey: Growth and metabolite changes

Contact Info

Product

Resources

About

Metabolic profiling analysis of the vitamin B₁₂ producer Propionibacterium freudenreichii