Propionic Acid Fermentation—Study of Substrates, Strains, and Antimicrobial Properties

Since milk whey is an abundant dairy by-product and a significant threat to the environment, its utilization of great interest. The study compares valorization lactose lactates—the main carbon sources whey—by fermentation—an environmentally friendly process. Antimicrobials released during fermentation by food-grade bacteria can help increase microbiological safety food. Propionic acid—a strong antimicrobial—is obtained mainly petrochemical route, yet there increasing interest in synthesis biotechnological pathway. Five strains propionic acid (Acidipropionibacterium acidipropionici, Propionibacterium cyclohexanicum, freudenreichii, Acidipropionibacterium jensenii thoenii) were investigated for their ability produce organic acids biomass using Na lactate or as sources. Selected fermentates antimicrobial efficacy vitro studies with foodborne pathogens: Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Bacillus subtilis Staphylococcus aureus. Results confirm that production considerably influenced added source. tested have specific activity against In addition, inhibition aureus pneumonia depends on produced bacteriocins. article also discusses possibility acidification.