An on-line technique for monitoring propionic acid fermentation

An on-line technique, based on measuring the increase in pressure due to CO(2) release in a closed air-tight reactor, was used to evaluate the fermentation of lactate by propionibacteria. The method was applied to batch cultures of Propionibacterium shermanii grown in yeast extract/sodium lactate me...

Full description

Saved in:
Bibliographic Details
Published in:Applied microbiology and biotechnology 2005-08, Vol.68 (3), p.316-321
Main Authors: BENJELLOUN, Houda, ROCHEX, Alice, LECOUTURIER, Didier, DECHEMI, Siham, LEBEAULT, Jean-Michel
Format: Article
Language:English
Subjects:
Acetates - metabolism
Acidification
Acids
Analysis
Bacteria
Biological and medical sciences
Bioreactors
Biotechnology
Carbon Dioxide - metabolism
Carbon sources
Electrons
Fermentation
Fundamental and applied biological sciences. Psychology
Gram-positive bacteria
Hydrogen-Ion Concentration
Industrial Microbiology - methods
Lactic Acid - metabolism
Manometry - methods
Measurement
Metabolites
Methods. Procedures. Technologies
Microbial engineering. Fermentation and microbial culture technology
Online Systems
Oxygen - analysis
Oxygen - metabolism
Pressure
Propionates - metabolism
Propionibacterium - growth & development
Propionibacterium - metabolism
Propionibacterium shermanii
Propionic acid
Studies
Yeasts
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:An on-line technique, based on measuring the increase in pressure due to CO(2) release in a closed air-tight reactor, was used to evaluate the fermentation of lactate by propionibacteria. The method was applied to batch cultures of Propionibacterium shermanii grown in yeast extract/sodium lactate medium containing lactate as a carbon source under micro-aerophilic conditions. Gas pressure evolution was compared both with substrate consumption and metabolites production and with acidification and growth. Linear relationships were found between gas pressure variation, lactate consumption and propionate and acetate production. The technique also enabled the evaluation of total CO(2) produced, by taking account of pressure, oxygen and pH measurements. These results tend to show that this simple and rapid method could be useful to monitor propionic acid bacteria growth.
ISSN:0175-7598
1432-0614
DOI:10.1007/s00253-005-1888-3