Production rate of propionic acid in fermentation of cheese whey with enzyme inhibitors

Abstract

Propionic acid is widely used in chemical, food, and pharmaceutical industries as an important intermedi

Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

“…Acetic acid is also used as a raw material (as substrate) for bioplastic (polyhydroxyalkanoates) production. Similarly, propionic acid is used as preservative, herbicides and chemical intermediates (Dias et al, 2006;El Aasar, 2006;Morales et al, 2006;Mostafa, 2001;Mukhopadhyay et al, 2005;Panesar et al, 2007;Wan et al, 2008). Hydrolyzed lactose from whey permeate is used as a substrate for the production of polysaccharides by fermentation such as xanthan gum (a heteropolysaccharide) produced by Xanthomonas campestris (Mesomo et al, 2009).…”

Green and economical production of propionic acid by Propionibacterium freudenreichii CCTCC M207015 in plant fibrous-bed bioreactor

“…Some of the most commonly used carbon sources in the production of propionic acid include glucose (Himmi et al, 2000;Suwannakham and Yang, 2005;Feng et al, 2010a), lactose (Jin and Yang, 1998), and glycerol (Barbirato et al, 1997;Himmi et al, 2000;Zhu et al, 2010). Cheap raw materials such as whey (Blanc and Goma, 1989;Morales et al, 2006), hemicelluloses (Ramsay et al, 1998), and hydrolyzed corn meal (Huang et al, 2002) are also used as carbon sources in propionic acid production. Cane molasses, a byproduct of sugar refineries, contains approximately 50% (w/w) total sugars (sucrose, glucose and fructose) and is a low-cost raw material used in producing several industrial chemicals, such as succinic acid (Liu et al, 2008), lactic acid (Shukla et al, 2004;Wee et al, 2004), and citric acid (Wang et al, 2000;Haq et al, 2004).…”

Engineering Propionibacterium acidipropionici for enhanced propionic acid tolerance and fermentation

“…The low productivity, yield, and final product concentration render conventional propionic acid fermentation processes difficult to compete with their petroleum counterparts. Although numerous attempts have been made to improve propionic acid fermentation (Bodie et al, 1987;Coronado et al, 2001;Goswami and Srivastava, 2001;Jin and Yang, 1998;Lewis and Yang, 1992a,b,c;Morales et al, 2006;Ozadali et al, 1996;Woskow and Glatz, 1991;Yang et al, 1994Yang et al, , 1995, more work are still needed to improve propionic acid fermentation in order to make bio-based propionic acid economically competitive.…”