Propionic Acid Method of Production, Current State and Perspectives

• Published in: Food technology and biotechnology Vol. 58; no. 2; pp. 115 - 127
• Main Authors: Pilevar, Zahra, Mousavi Khaneghah, Amin, Hosseini, Hedayat, Ranaei, Vahid
• Format: Journal Article
• Language: English
• Published: Zagreb Sveuciliste U Zagrebu 01.04.2020; Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: Acid production; Aminolevulinic acid; Analysis; Biological activity; Biomass; Bioreactors; Biotechnology; Business competition; By products; Carbohydrates; Carbon dioxide; Cell adhesion & migration; Cellulose acetate; Fatty acids; Fermentation; Food industry; Glucose; Glycerol; glycerol fermentation; Hemicellulose; Lactic acid; Lactose; Membrane reactors; Microbiota; Microorganisms; Molasses; Production methods; Production processes; Productivity; Propionibacterium acidipropionici; Propionibacterium freudenreichii; Propionic acid; Review; Sugarcane; Syrups & sweeteners; Whey; Iran; United States > US

During the past years, there has been a growing interest in the bioproduction of propionic acid by Propionibacterium . One of the major limitations of the existing models lies in their low productivity yield. Hence, many strategies have been proposed in order to circumvent this obstacle. This articl...