Journal of Industrial Microbiology

, Volume 1, Issue 6, pp 349–353 | Cite as

Production of propionic acid by mixed cultures ofPropionibacterium shermanii andLactobacillus casei in autoclave-sterilized whey

  • Elizabeth A. Bodie
  • Nelson Goodman
  • Robert D. Schwartz
Original Papers
Received:
Revised:
Accepted:

Summary

Pure cultures ofPropionibacterium freudenreichii ss.shermanii did not grow in autoclave-sterilized cheese whey (121°C, 15 psi, 20 min) at whey concentrations greater than 2% (w/v) spray-dried sweet dairy whey. Propionic acid was produced from autoclave-sterilized whey by growingP. shermanii in mixed culture withLactobacillus casei. In medium containing 5–12% autoclaved whey solids and 1% yeast extract, the mixed culture produced 1.3–3.0% propionic acid, 0.5–1.0% acetic acid, and 0.05–0.80% lactic acid. All the lactose was consumed. Using pH-controlled fermentors (pH=7.0), mixed cultures produced at least 30% more propionic acid than cultures in which pH was not controlled.

Key words

Propionic acid Fermentation 
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Copyright information

© Society for Industrial Microbiology 1987

Authors and Affiliations

  • Elizabeth A. Bodie
    • 1
  • Nelson Goodman
    • 1
  • Robert D. Schwartz
    • 1
  1. 1.Stauffer Chemical CompanyRichmondUSA

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