abstract food preservatives are often added to food as preservation method. mostly one preservative alone cannot preserve a product effectively. so it is required to create a preservation system to overcome limitations derived from each preservative. using proper selection of different preservatives may lead to significant practical benefits. in this investigation, resistant strain of bacillus ...

The presence of acetate in the bacterial medium leads to a reduction in the growth rate of cells and recombinant protein production. In this study, three compounds including propionic acid, lithium chloride and butyric acid were added to the medium which decreased acetate levels and enhanced recombinant protein production (alpha-synuclein). In fact, propionic acid and lithium chloride are both ...

Two pathways have been postulated for the conversion of propionic acid to pyruvic acid by liver mitochondria. Mahler and Huennekens (1953) suggested that propionic acid was oxidized to acrylic acid which was converted to pyruvic acid through Land D-lactic acids. The alternative pathway involves a direct carboxylation of propionic acid to succinic acid (Lardy and Adler, 1956; Flavin et al., 1955...

This experiment investigated the effect of intraruminal infusion of propionic acid on the net flux of nitrogenous compounds across the mesenteric- (MDV) and portal-(PDV) drained viscera of seven Friesian steers, average BW 127 kg (SEM 4.6), fed a grass-pellet diet. Each received by random allocation 0 (control), .5, or 1.0 mol of propionic acid/d for 7 d. Blood flow in mesenteric and portal vei...

DEHORITY, B. A. (Ohio Agricultural Research and Development Center, Wooster). Characterization of several bovine rumen bacteria isolated with a xylan medium. J. Bacteriol. 91:1724-1729. 1966.-Studies were conducted to characterize eight strains of bacteria isolated from bovine rumen contents, by use of a medium containing xylan as the only added carbohydrate source. Based on morphology, biochem...

Dairy propionibacteria are widely used in starter cultures for Swiss type cheese. These bacteria can ferment glucose, lactic acid, and glycerol into propionic acid, acetic acid, and carbon dioxide. This research examined the antifungal effect of dairy propionibacteria when glycerol was used as carbon source for bacterial growth. Five type strains of propionibacteria were tested against the yeas...

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 ...