Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지

Effect of Whey Broth's Sterilization Method and Yeast Extract on Growth Characteristics of Propionibacterium freudenreichii KCCM 31227

Whey 배지의 살균방법 및 yeast extract 첨가가 Propionibacterium freudenreichii KCCM 31227의 생육특성에 미치는 영향

  • Lee, Jeong-Hoon (Department of Applied Biology & Chemistry, KonKuk University) ;
  • Yun, Mi-Suk (Department of Applied Biology & Chemistry, KonKuk University) ;
  • Lee, Si-Kyung (Department of Applied Biology & Chemistry, KonKuk University)
  • 이정훈 (건국대학교 응용생물화학과) ;
  • 윤미숙 (건국대학교 응용생물화학과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Published : 2007.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to evaluate the growth characteristics of Propionbacterium freudenreichii KCCM 31227 and production of organic acids in whey broth. Bacterial growth and increase rate of TTA (Total Titratible Acidity) were analysed. Log numbers of Propionibacterium freudenreichii KCCM 31227 was at the highest peak at 7.5${\times}10^7$ cfu/ml in fementation of 72 hr in 12% whey broth treated with low temperature long time method (60$^{\circ}C$, 30min) containing 1% yeast extract. TTA value of 12% whey broth treated with low temperature long time method and containing 1% yeast extract showed the highest peak at 5.2 in fermentation of 72 hr. The increase rate of cells and TTA in whey broth revealed almost the same tendency. Production of propionic and acetic acids showed higher value in the whey broth treated with low temperature long time method.

P. freudenreichii KCCM 31227을 whey 배지에서 배양시 whey 배지의 살균방법 즉, 고압증기멸균(121$^{\circ}C$, 15분), 저온살균(60$^{\circ}C$, 30분) 방법과 배양액에 yeast extract를 0.5, 1% 첨가하였을 때 생균수와 총산도를 측정하여 P. freudenreichii KCCM 31227의 생육특성을 조사하였다. 6% whey 배지보다는 12% whey 배지에서, yeast extract 0.5% 보다는 1.0% 첨가 시 생균수가 높았고, 12% whey 배지에 yeast extract를 1.0% 첨가하고 저온살균하였을 때 배양 72시간에 7.5${\times}10^7$ cfu/ml로 가장 높은 생균수를 나타냈다. 총산도는 12% whey 배지에 yeast extract를 1.0% 첨가하여 저온살균하였을 때 5.2로 가장 높았다. 배양 72시간 동안 생균수와 총산도의 증가는 유사한 경향을 보여주었다. Propionic acid와 acetic acid의 생성은 고온살균보다 저온살균에서 높게 검출되었다.

Keywords

References

  1. Hettinga, D. H. and Reinbold, G. W. (1972) The propionic acid bacteria. I. Growth. J. Milk Food Technol. 35, 295-301 https://doi.org/10.4315/0022-2747-35.5.295
  2. Wood, H. G. and Werkman, C. H. (1936) Mechanism of glucose dissimilation by the propionic acid bacteria. Biochem J. 30, 618-623 https://doi.org/10.1042/bj0300618
  3. Hunter, J. E. and Frazier, W. C. (1961) Gas production by associated swiss cheese bacteria, Department of Bacteriology University of Wisconsin, Madison, p. 2176-2186
  4. Supaporn, S. B. E. (2005) Metabolic engineering for enhanced propionic acid fermentation by Propionibacterium acidipropionici. Ph D dissertation, The Ohio State Univ
  5. Huang, Y. L., Zhang, W. Z., Cheung, C. M. and Yang, S-T. (2002) Production of carboxylic acids from hydrolyzed corn meal by immobilized cell fermentation in a fibrous-bed bioreactor. Biores. Technol. 82, 51-59 https://doi.org/10.1016/S0960-8524(01)00151-1
  6. Yang, S-T., Tang, I. C. and Zhu, H. (1992) A novel fermentation process for calcium magnesium acetate (CMA) production from cheese whey. Appl. Biochem. Biotechnol. 34/ 35, 569-583 https://doi.org/10.1007/BF02920579
  7. Thomas, M. A., Elizabeth, A. B., Nelson, G. and Robert, D. S. (1986) Inhibitory effect of autoclaving whey-based medium on propionic acid production by Propionibacterium shermanii. Appl. Environ. Microbiol. 51, 427-428
  8. Thayanithy, K., Harding, G. and Wase, D. A. J. (1982) Rearrangement of lactose on sterilization. Biotechnol. Lett. 4, 423-424 https://doi.org/10.1007/BF01134589
  9. Huhtanen, C. N., Parrish, F. W. and Hicks, K. B. (1980) Inhibition of bacterial growth by lactulose preparations. Appl. Environ. Microbiol. 40, 171-173
  10. Min, K. C., Shim, U. M., Lee, J. U., Cho, S. G., Kim, Y. G., Son, G. M., Son, W. S. and Cho, N. C. (2000) Laboratory of food microbiology. KangMunKag, Korea pp. 199-202
  11. American Association of Cereal Chemists. (1985) Approved methods of AACC. 02-31
  12. Elizabeth, A. B., Thomas, M. A., Nelson, G. and Robert, D. S. (1987) Propionic acid fermentation of ultra-high-temperature sterilized whey using mono- and mixed cultures. Appl. Microbiol. Biotechnol. 25, 434-437
  13. Inn, I. H., Fredrickson, A. G. and Tsuchiya, H. M. (1974) Diauxic growth of Propionibacterium shermanii. Appl. Microbiol. 28, 831-835
  14. Jennifer, A. P. L. and Nancy, J. M. (1982) Commensalistic interaction between L. acidophilus and P. shermanii. Appl. Environ. Microbiol. 44, 715-722
  15. Wood, H. C. (1981) Metabolic cycles in the fermentation by propionic acid bacteria. Cutt. Top. Cell Regul. 18, 255-287
  16. Lee, J. H., Cha, W. J., Paik, H. D. and Lee, S. K. (2006) Growth characteristics of L. acidophillus KCCM 32820 and P. freudenreichii KCCM 31227 in whey broth. J. Korean Soc. Appl. Biol. Chem. 49, 1-6
  17. Champagne, C. P., Baillargeon-Cotet. and Goulet, J. (1989) Whey fermentation by immobilized cells of Propionibacterium shermanii. J. Appl. Bacteriol. 66, 175-184 https://doi.org/10.1111/j.1365-2672.1989.tb02467.x
  18. Vaughan, L. C. (1998) Polysaccharide production by propionibacteria during lactose fermentation. Appl. Environ. Microbiol. 54, 1892-1895
  19. EL-Hagarawy, I. S., Slatter, W. L. and Harper, W. J. (1956) Organic acid production by propionibacteria. I. Effect of strains, pH, carbon source and intermediate fermentation products. Department of Dairy Technology, The Ohio State Univ., Columbus, No. 10:56, p. 579-587