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Antibacterial activity of different fractions from the culture of Propionibacterium acidipropionici

100%

Warminska-Radyko I., Laniewska-Moroz L.

Polish Journal of Food and Nutrition Sciences

1999

tom 08

nr 1

23-29

The effect of medium and time of culturing of Propionibacterium acidipropi- onici was studied on the biosynthesis of metabolites of antibacterial activity against selected gram-negative Enterobacteriaceae rods and Staphylococcus aureus. The strain was found to synthesise antibacterial metabolites other than volatile acids exclusively when cultured in natural media, i.e. milk and whey of pH being adjusted every 24 h to 6.8 at optimal temperature. The antibacterial activity of neutralised cultures was observed after 5 days of incubation. Heating of the culture at 55°C for 5 min caused that the antibacterial activity disappeared. Fractionation of the culture by separating the biomass by centrifugation and filtering the supernatant through bacteriological filter showed that biomass suspended in distilled water had strong antibacterial activity, whereas cell-free filtrate did not inhibit the growth of indicator strains.

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The effect of the content of lactose and nitrogen compounds in medium on the dynamics of propionic acid fermentation

67%

Kujawski M., Rymaszewski J., Cichosz G.

Polish Journal of Food and Nutrition Sciences

1995

tom 04

nr 1

70-81

The effect of the content of lactose, casein and whey protein in whey-based medium on the course and yield of propionic acid fermentation was studied. Neither the type of proteins nor the lactose content affected the time of propionic acid fermentation. Whey protein increased the yield of biomass more efficiently than casein. Independently on the proteins, the increase in the medium lactose content up to 60 g/L resulted in higher percentage of propionic acid in the volatile fatty acids produced. The highest yield of propionic acid (22.389 g/L) and biomass (7.2 g/L) was obtained upon cultivation in the medium with the addition of whey protein (3 g/L) and lactose (up to 60 g/L).

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

1 Cichosz G.

1 Kujawski M.

1 Laniewska-Moroz L.

1 Rymaszewski J.

1 Warminska-Radyko I.

1 1999

1 1995

Wyniki wyszukiwania

Antibacterial activity of different fractions from the culture of Propionibacterium acidipropionici

The effect of the content of lactose and nitrogen compounds in medium on the dynamics of propionic acid fermentation