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Farhadi S, Khosravi-Darani K, Mashayekh M, Mortazavian AM, Mohammadi A, Shahraz F. Production of propionic acid in a fermented dairy beverage. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/1471-0307.12004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Shahla Farhadi
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Medical University; P. O. Box: 19395-4741; Tehran; Iran
| | - Kianoush Khosravi-Darani
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Medical University; P. O. Box: 19395-4741; Tehran; Iran
| | - Mortaza Mashayekh
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Medical University; P. O. Box: 19395-4741; Tehran; Iran
| | - Amir M Mortazavian
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Medical University; P. O. Box: 19395-4741; Tehran; Iran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Medical University; P. O. Box: 19395-4741; Tehran; Iran
| | - Farzaneh Shahraz
- Department of Food Science and Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti Medical University; P. O. Box: 19395-4741; Tehran; Iran
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CHAMPAGNE C, BAILLARGEON-CÔTÉ C, GOULET J. Whey fermentation by immobilized cells ofPropionibacterium shermanii. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1365-2672.1989.tb02467.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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HADDADIN MS, AL-MUHIRAT SR, BATAYNEH N, ROBINSON RK. Production of acetic and propionic acids from labneh whey by fermentation with propionibacteria. INT J DAIRY TECHNOL 1996. [DOI: 10.1111/j.1471-0307.1996.tb02495.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Jain D, Tyagi R, Kluepfel D, Agbebavi T. Production of propionic acid from whey ultrafiltrate by immobilized cells of Propionibacterium shermanii in batch process. Process Biochem 1991. [DOI: 10.1016/0032-9592(91)85003-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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MARTIN ME, WAYMAN M, GRAF G. FERMENTATION OF SULPHITE WASTE LIQUOR TO PRODUCE ORGANIC ACIDS. Can J Microbiol 1961; 7:341-6. [PMID: 13767385 DOI: 10.1139/m61-041] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Continuous fermentation of sulphite waste liquor by Propionibacterium arabinosum was accomplished in a system with bacterial population maintained in suspension (3.0 × 108 cells per ml) in circulating liquor, and partially as visible colonies on lump limestone. The limestone served to maintain optimum pH in the fermenting waste liquor. When the population was established, no growth substances were necessary in waste liquor feed. Recycling a portion of the fermented liquor was beneficial in obtaining rapid adjustment of pH through reaction of calcium salts of organic acids with acidic components of fresh waste liquor. The calcium lactate present in recycle liquid stimulated rate of conversion of fermentable sugar to volatile acids and aided in pH control. Conversion of fermentable sugars to volatile acids was obtained at 83.0 to 86.5% efficiency in 55 hours retention time. The volatile acids were propionic and acetic acids in 2:1 mole ratio.
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Kurtz F, Hupfer J, Corbin E, Hargrove R, Walter H. Interrelationships between pH, Populations of Propionibacterium Shermanii, Levels of Free Fatty Acids, and the Flavor Ratings of Swiss Cheeses. J Dairy Sci 1959. [DOI: 10.3168/jds.s0022-0302(59)90684-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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El-Hagarawy I, Harper W, Slatter W. Organic Acid Production of Propionibacteria. II. Effect of Growth Accessory Substances on Propionic and Acetic Acid Production in Milk. J Dairy Sci 1957. [DOI: 10.3168/jds.s0022-0302(57)94543-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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