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KMID : 0380020040190060478
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Korean Journal of Biotechnology and Bioengineering
2004 Volume.19 No. 6 p.478 ~ p.483
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Production of Organic Acids from Food By-Products -Fermentation Characteristics of Propionibacterium acidipropionici-
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Jin Sun-Ja
Chu Yun-Sang
Hwang Pil-Ki
Choi Cheol-Ho
Lee Eui-Sang
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Abstract
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The optimum fermentation conditions of Propionibacterium acidipropionici were determined for the maximum production of organic acids. Three strains of P. acidipropionici, ATCC 25562, 4875, 4965 were selected to test the productivity of organic acids in the batch fermentation. Nutrients and environmental conditions on cell growth were defined by series of experiments, and the optimum amounts of peptone, yeast extract were determined to be (w/v), (w/v), respectively. The yields and productivity were highest at pH 6 among the ranges of , and ATCC 4965 was determined to be the best strain compared to the others by getting total productivity of 0.29 g total acids/L/h. Approximately moles of propionic acid and moles of acetic acid were produced from 1.5 moles of glucose.
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KEYWORD
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Propionibacterium acidipropionici, organic acids, growth condition, productivity
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