Growth characterization of Propionibacterium and propionic acid production capabilities at different temperatures and pH levels
DC Field | Value | Language |
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dc.contributor.author | Chae, J.K. | - |
dc.contributor.author | Han, S. | - |
dc.contributor.author | Kim, D.H. | - |
dc.contributor.author | Park, S.H. | - |
dc.contributor.author | Ha, Sang-Do | - |
dc.date.accessioned | 2022-02-28T00:40:58Z | - |
dc.date.available | 2022-02-28T00:40:58Z | - |
dc.date.issued | 2022-03 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/55348 | - |
dc.description.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. | - |
dc.format.extent | 8 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | The Korean Society of Food Science and Technology | - |
dc.title | Growth characterization of Propionibacterium and propionic acid production capabilities at different temperatures and pH levels | - |
dc.type | Article | - |
dc.identifier.doi | 10.1007/s10068-022-01038-7 | - |
dc.identifier.bibliographicCitation | Food Science and Biotechnology, v.31, no.3, pp 357 - 364 | - |
dc.identifier.kciid | ART002817490 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000756254400002 | - |
dc.identifier.scopusid | 2-s2.0-85124836989 | - |
dc.citation.endPage | 364 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 357 | - |
dc.citation.title | Food Science and Biotechnology | - |
dc.citation.volume | 31 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | Cocktail | - |
dc.subject.keywordAuthor | Gas chromatograph with flame ionization detector (GC-FID) | - |
dc.subject.keywordAuthor | Logarithmic phase | - |
dc.subject.keywordAuthor | Propionibacterium | - |
dc.subject.keywordAuthor | Propionic acid | - |
dc.subject.keywordPlus | BATCH FERMENTATION | - |
dc.subject.keywordPlus | ACIDIPROPIONICI | - |
dc.subject.keywordPlus | GLUCOSE | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
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