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CONTINUOUS PROPIONIC ACID FERMENTATION OF HYDROLYZED COD (GADUS MORHUA) GURRY
Author(s) -
CAO H.,
GIURCA R.,
LEVIN R.E.
Publication year - 1997
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1997.tb00204.x
Subject(s) - fermentation , incubation , gadus , chemistry , food science , hydrolysis , incubation period , chromatography , biochemistry , biology , fishery , fish <actinopterygii>
Hydrolyzed cod gurry to which 4.0% glucose was added yielded a final pH of 4.5 after 96 h of incubation at 32C following inoculation with a 1.0% (v/v) inoculum (∼10 8 cells/mL) of a propionic acid producing bacterial culture. The use of a 90% (v/v) inoculum still resulted in a prolonged incubation time of 72 h to reach a pH of 4.5. A continuous propionic acid fermentation was successfully achieved for a period of 18 days with the addition of 2.5% to 4.0% glucose and a nutrient feed rate of 30 mL/h using a 500 mL fermentation vessel. A constant pH of 4.5 with an accompanying propionic acid concentration of 1.4% was maintained. Extrapolation of experimental data indicated that a glucose concentration of 2.2% is optimum .