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Whey fermentation by immobilized cells of Propionibacterium shermanii
Author(s) -
CHAMPAGNE C.P.,
BAILLARGEONCÔTÉ C.,
GOULET J.
Publication year - 1989
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1989.tb02467.x
Subject(s) - propionibacterium , fermentation , propionate , propionibacterium freudenreichii , chemistry , food science , acetic acid , incubation , sodium propionate , lactic acid , lactobacillus helveticus , mixed acid fermentation , lactose , bacteria , biochemistry , lactobacillus , lactic acid fermentation , biology , genetics
Growth of Propionibacterium shermanii B‐123 was faster on media containing lactate than on that containing lactose. Cheese whey was therefore fermented with Lactobacillus helveticus and neutralized with NaOH or Ca(OH) 2 , before inoculation with B‐123. Fermentation rate by immobilized propionibacteria was best in Ca(OH) 2 ‐neutralized whey, and at lactate concentrations between 1 and 2%. Calcium propionate concentrations of 1 and 3% reduced fermentation rates by 40% and 55% respectively. Optimum temperature for propionate fermentation by immobilized cells was 37°C. Ratios of propionic acid to acetic acid increased as incubation temperature was increased. Agitation increased propionic acid fermentation rates but lowered the ratio of propionic acid to acetic acid. Beads containing immobilized propionibacteria were re‐utilized for ten consecutive fermentations. Fermentation rates increased upon re‐utilization. Escherichia coli and Staphylococcus aureus were inhibited by the propionic fermentation but did not die; they kept growing at a reduced rate.