Work

Inhibitory Effect of Autoclaving Whey-Based Medium on Propionic Acid Production by Propionibacterium shermanii

Year: 1986

Type: article

Abstract: Propionic acid production by Propionibacterium shermanii was compared in pasteurized and autoclaved whey-based media. Propionic acid production decreased with increasing whey concentration in autoclaved media but not in pasteurized media. Increasing the yeast extract concentration from 5 to 10 g/liter greatly reduced the inhibitory effect of autoclaving.

Source: Applied and Environmental Microbiology

DOI: 10.1128/aem.51.2.427-428.1986

Authors: Thomas M. Anderson, Elizabeth A. Bodie, Nelson Goodman, Robert D. Schwartz

Language: English

Topic: Microbial Metabolic Engineering and Bioproduction

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: bronze

OpenAlex ID: W1517290667

FWCI: 1.008

Cites: 9

Cited by: 32

Related to: 10