Applied Biochemistry and Biotechnology

, Volume 151, Issue 2–3, pp 333–341 | Cite as

Batch Fermentation Model of Propionic Acid Production by Propionibacterium acidipropionici in Different Carbon Sources

  • Jefferson Coral
  • Susan Grace Karp
  • Luciana Porto de Souza Vandenberghe
  • José Luis Parada
  • Ashok Pandey
  • Carlos Ricardo Soccol
Article

Abstract

Propionic acid (PA) is widely used as additive in animal feed and also in the manufacturing of cellulose-based plastics, herbicides, and perfumes. Salts of propionic acid are used as preservative in food. PA is mainly produced by chemical synthesis. Nowadays, PA production by fermentation of low-cost industrial wastes or renewable sources has been an interesting alternative. In the present investigation, PA production by Propionibacterium acidipropionici ATCC 4965 was studied using a basal medium with sugarcane molasses (BMSM), glycerol or lactate (BML) in small batch fermentation at 30 and 36 °C. Bacterial growth was carried out under low dissolved oxygen concentration and without pH control. Results indicated that P. acidipropionici produced more biomass in BMSM than in other media at 30 °C (7.55 g l−1) as well as at 36 °C (3.71 g l−1). PA and biomass production were higher at 30 °C than at 36 °C in all cases studied. The best productivity was obtained by using BML (0.113 g l−1 h−1), although the yielding of this metabolite was higher when using glycerol as carbon source (0.724 g g−1) because there was no detection of acetic acid. By the way, when using the other two carbon sources, acetic acid emerged as an undesirable by-product for further PA purification.

Keywords

Propionibacterium acidipropionici Propionic acid Batch fermentation Carbon sources Sugarcane molasses Glycerol Lactate 

References

  1. 1.
    Anastasiou, R., et al. (2006). International Journal of Food Microbiology, 108, 301–314.Google Scholar
  2. 2.
    Marshall, D. L., & Odame-Darkwah, J. K. (1995). Lebensmittel Wissenschaft Technologie, 28, 222–226.Google Scholar
  3. 3.
    Hettinga, D. H., & Reinbold, G. W. (1972). Journal of Milk and Food Technology, 35, 295–301.Google Scholar
  4. 4.
    Playne, M. J. (1985). IN Comprehensive biotechnology, vol 3: The Practice of Biotechnology - Current Commodity Products. Chapter 37: Propionic and butyric acids. pp. 731–759. Great Britain: Pergamon Press.Google Scholar
  5. 5.
    Johns, A. T. (1951). Journal of General Microbiology, 5, 337–345.Google Scholar
  6. 6.
    Gu, Z., Glatz, B. A., & Glatz, C. E. (1998). Enzyme and Microbial Technology, 22, 13–18.CrossRefGoogle Scholar
  7. 7.
    Hettinga, D. H., & Reinbold, G. W. (1972). Journal of Milk and Food Technology, 35, 358–372.Google Scholar
  8. 8.
    Lind, H., Jonsson, H., & Schnürer, J. (2005). International Journal of Food Microbiology, 98, 157–165.CrossRefGoogle Scholar
  9. 9.
    Goswami, V., & Srivastava, A. K. (2000). Biochemical Engineering Journal, 4, 121–128.CrossRefGoogle Scholar
  10. 10.
    Quesada-Chanto, A., Afschar, A., & Wagner, F. (1994). Applied Microbiology and Biotechnology, 41, 378–383.Google Scholar
  11. 11.
    Lewis, V. P., & Yang, S. (1992). Applied Microbiology and Biotechnology, 37, 437–442.CrossRefGoogle Scholar
  12. 12.
    Ozadali, F., Glatz, B. A., & Glatz, C. E. (1996). Applied Microbiology and Biotechnology, 44, 710–716.Google Scholar
  13. 13.
    Paik, H. D., & Glatz, B. A. (1994). Applied Microbiology and Biotechnology, 42, 22–27.CrossRefGoogle Scholar
  14. 14.
    Woskow, S. A., & Glatz, B. A. (1991). Applied and Environmental Microbiology, 57, 2821–2828.Google Scholar
  15. 15.
    Boyaval, P., Corre, C., & Madec, M. (1994). Enzyme and Microbial Technology, 16, 883–886.CrossRefGoogle Scholar
  16. 16.
    Seshadri, N., & Mukhopadhyay, S. N. (1993). Journal of Biotechnology, 29, 321–328.CrossRefGoogle Scholar
  17. 17.
    Hettinga, D. H., & Reinbold, G. W. (1972). Journal of Milk and Food Technology, 35, 436–447.Google Scholar
  18. 18.
    Ye, K., Shijo, M., Jin, S., & Shimizu, K. (1996). Journal of Fermentation and Bioengineering, 82, 484–491.CrossRefGoogle Scholar
  19. 19.
    Marcoux, V., et al. (1992). Journal of Fermentation and Bioengineering, 74, 95–99.CrossRefGoogle Scholar

Copyright information

© Humana Press 2008

Authors and Affiliations

  • Jefferson Coral
    • 1
  • Susan Grace Karp
    • 1
  • Luciana Porto de Souza Vandenberghe
    • 1
  • José Luis Parada
    • 1
  • Ashok Pandey
    • 2
  • Carlos Ricardo Soccol
    • 1
  1. 1.Biotechnology and Bioprocess Engineering DivisionFederal University of ParanaCuritibaBrazil
  2. 2.Biotechnology DivisionNational Institute for Interdisciplinary Science and Technology (NIST)TrivandrumIndia

Personalised recommendations