What is it about?
optimal values of pH and temperature for growth and acid production by Propionibacterium shermanii. complete depletion of glucose was achieved, yielding a final propionic acid concentration o f over 35 g/1. These results are even better than those obtained with Difco yeast extract and suggest the possibility o f an economical process based on corn-steep liquor
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Why is it important?
Production of propionic acid by Propionibacterium shermanii CDB 10014 was enhanced by a pH value of 6.5 and by temperatures in the range 35-37 °C.
Perspectives
replacing yeast extract with corn liquor as a cheaper source of vitamin and nitrogen
Dr. Jorge A. López
Read the Original
This page is a summary of: Organic Acid Production by Propionibacterium shermanii: Effect of pH, Temperature and Vitamin-Nitrogen Source, Zeitschrift für Naturforschung C, April 1997, De Gruyter,
DOI: 10.1515/znc-1997-3-410.
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