Growth characterization of Propionibacterium and propionic acid production capabilities at different temperatures and pH levels

• Published in: Food science and biotechnology Vol. 31; no. 3; pp. 357 - 364
• Main Authors: Chae, Jung Kyu, Han, Sangha, Kim, Duk Hyun, Park, Si Hong, Ha, Sang-Do
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.03.2022; Springer Nature B.V; 한국식품과학회
• Subjects: Acid production; Acids; Chemical products; Chemistry; Chemistry and Materials Science; Flame ionization detectors; Food Science; Gas chromatography; Ionization; Nutrition; pH effects; Propionibacterium; Propionic acid; Research Article; 식품과학; Cocktail; Gas chromatograph with flame ionization detector (GC-FID); Logarithmic phase; Propionic acid; Propionibacterium
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-022-01038-7

Bacteria from the Propionibacterium genus were cocktailed to investigate growth and production of propionic acid at different temperatures and pH levels. A gas chromatograph with a flame ionization detector was also used for instrumental analysis. The Propionibacterium cocktails did not produce propionic acid at 10 and 20 °C for 10 days, but produced propionic acid at concentrations of 3265.32, 3670.76, and 1926.04 μg/mL at 25, 30, and 40 °C for 18 days, respectively. In pH tests, the cocktails did not produce propionic acid at pH 3 and 9 for 14 and 7 days, respectively. However, they produced propionic acid at concentrations of 2596.66, 2952.66, 3321.35, and 3586.95 μg/mL at pH 4, 5, 6, and 7 for 18 days, respectively. Growth characteristics of Propionibacterium cocktails by temperature and pH were set so that they reached the extinction stage after four days in the logarithmic phase.