Proline Production by Propionibacterium shermanii P59
نویسندگان
چکیده
منابع مشابه
Effect of Aeration on Organic Acid Production by Propionibacterium shermanii
Propionibacteria have been reported as being oxygen sensitive bacteria. Nevertheless, in this work, we intend to show that Propionibacterium shermanii CDB 10014 is able to grow even at high volumetric oxygen transfer coefficients (KLa). Similar final cell concentrations were achieved in experiments at different KLa values, with increasing cell yield from 0.08 g/g cells in anaerobic con ditions...
متن کاملPropionic acid production in glycerol/glucose co-fermentation by Propionibacterium freudenreichii subsp. shermanii.
Propionibacterium freudenreichii subsp. shermanii can ferment glucose and glycerol to propionic acid with acetic and succinic acids as two by-products. Propionic acid production from glucose was relatively fast (0.19 g/Lh) but gave low product yield (~0.39 g/g) and selectivity (P/A: ~2.6; P/S: ~4.8). In contrast, glycerol with a more reduced state gave a high propionic acid yield (~0.65 g/g) an...
متن کاملOrganic Acid Production by Propionibacterium shermanii: Effect of pH, Temperature and Vitamin-Nitrogen Source
Production of propionic acid by Propionibacterium shermanii CDB 10014 was enhanced by a pH value of 6.5 and by temperatures in the range 35-37 °C. Depending on the type of yeast extract, succinic acid can be produced in higher proportions, with decreasing propionic acid yields. With respect to propionic acid production, Difco yeast extract has shown the best results when yeast extract preparati...
متن کاملCloning, expression, and chromosomal stabilization of the Propionibacterium shermanii proline iminopeptidase gene (pip) for food-grade application in Lactococcus lactis.
Proline iminopeptidase produced by Propionibacterium shermanii plays an essential role in the flavor development of Swiss-type cheeses. The enzyme (Pip) was purified and characterized, and the gene (pip) was cloned and expressed in Escherichia coli and Lactococcus lactis, the latter species being an extensively studied, primary cheese starter culture that is less fastidious in its growth condit...
متن کاملSubunit interactions in Propionibacterium shermanii methylmalonyl-CoA mutase studied by analytical ultracentrifugation.
The effect of increasing ionic strength on adenosylcobalamin-dependent methylmalonyl-CoA mutase from Propionibacterium shermanii was studied by using analytical ultracentrifugation. Both sedimentation-velocity and low-speed sedimentation-equilibration measurements show that the enzyme dissociates progressively into its two dissimilar subunits with increasing ionic strength. Equilibrium between ...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1977
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(77)83822-8