Browse > Article

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

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)
Publication Information
Applied Biological Chemistry / v.50, no.1, 2007 , pp. 6-11 More about this Journal
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.
Keywords
Propionibacterium freudenreichii KCCM 31227; whey broth; growth characteristics; TTA; propionic acid;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Thayanithy, K., Harding, G. and Wase, D. A. J. (1982) Rearrangement of lactose on sterilization. Biotechnol. Lett. 4, 423-424   DOI
2 Huhtanen, C. N., Parrish, F. W. and Hicks, K. B. (1980) Inhibition of bacterial growth by lactulose preparations. Appl. Environ. Microbiol. 40, 171-173
3 Wood, H. G. and Werkman, C. H. (1936) Mechanism of glucose dissimilation by the propionic acid bacteria. Biochem J. 30, 618-623   DOI
4 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
5 Champagne, C. P., Baillargeon-Cotet. and Goulet, J. (1989) Whey fermentation by immobilized cells of Propionibacterium shermanii. J. Appl. Bacteriol. 66, 175-184   DOI
6 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
7 Inn, I. H., Fredrickson, A. G. and Tsuchiya, H. M. (1974) Diauxic growth of Propionibacterium shermanii. Appl. Microbiol. 28, 831-835
8 Hettinga, D. H. and Reinbold, G. W. (1972) The propionic acid bacteria. I. Growth. J. Milk Food Technol. 35, 295-301   DOI
9 Supaporn, S. B. E. (2005) Metabolic engineering for enhanced propionic acid fermentation by Propionibacterium acidipropionici. Ph D dissertation, The Ohio State Univ
10 Vaughan, L. C. (1998) Polysaccharide production by propionibacteria during lactose fermentation. Appl. Environ. Microbiol. 54, 1892-1895
11 American Association of Cereal Chemists. (1985) Approved methods of AACC. 02-31
12 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   DOI
13 Jennifer, A. P. L. and Nancy, J. M. (1982) Commensalistic interaction between L. acidophilus and P. shermanii. Appl. Environ. Microbiol. 44, 715-722
14 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   과학기술학회마을
15 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
16 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
17 Wood, H. C. (1981) Metabolic cycles in the fermentation by propionic acid bacteria. Cutt. Top. Cell Regul. 18, 255-287
18 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   DOI   ScienceOn
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