Growth characterization of Propionibacterium and propionic acid production capabilities at different temperatures and pH levels
- Authors
- Chae, J.K.; Han, S.; Kim, D.H.; Park, S.H.; Ha, Sang-Do
- Issue Date
- Mar-2022
- Publisher
- The Korean Society of Food Science and Technology
- Keywords
- Cocktail; Gas chromatograph with flame ionization detector (GC-FID); Logarithmic phase; Propionibacterium; Propionic acid
- Citation
- Food Science and Biotechnology, v.31, no.3, pp 357 - 364
- Pages
- 8
- Journal Title
- Food Science and Biotechnology
- Volume
- 31
- Number
- 3
- Start Page
- 357
- End Page
- 364
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/55348
- DOI
- 10.1007/s10068-022-01038-7
- ISSN
- 1226-7708
2092-6456
- Abstract
- Bacteria from the Propionibacterium genus were cocktailed to investigate growth and production of propionic acid at different temperatures and pH levels. A gas chromatograph with a flame ionization detector was also used for instrumental analysis. The Propionibacterium cocktails did not produce propionic acid at 10 and 20 °C for 10 days, but produced propionic acid at concentrations of 3265.32, 3670.76, and 1926.04 μg/mL at 25, 30, and 40 °C for 18 days, respectively. In pH tests, the cocktails did not produce propionic acid at pH 3 and 9 for 14 and 7 days, respectively. However, they produced propionic acid at concentrations of 2596.66, 2952.66, 3321.35, and 3586.95 μg/mL at pH 4, 5, 6, and 7 for 18 days, respectively. Growth characteristics of Propionibacterium cocktails by temperature and pH were set so that they reached the extinction stage after four days in the logarithmic phase. © 2022, The Korean Society of Food Science and Technology.
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