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

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dc.contributor.authorAntone, Unigunde
dc.contributor.authorCiprovica, Inga
dc.contributor.authorZolovs, Maksims
dc.contributor.authorScerbaka, Rita
dc.contributor.authorLiepins, Janis
dc.contributor.institutionStatistics Unit
dc.date.accessioned2023-01-10T09:30:02Z
dc.date.available2023-01-10T09:30:02Z
dc.date.issued2023-01
dc.descriptionFunding Information: This research was funded by the European Regional Development Fund (ERDF) Post-doctoral Research Support Program (project Nr.1.1.1.2/16/I/001) Research application ‘Processing of Whey into Value-Added Products for Food Industry and Agriculture’ (Nr.1.1.1.2./VIAA/2/18/307). The contribution of Janis Liepins was supported by the ERDF, the project ‘Sustainable Microbial Valorisation of Waste Lipids into Biosurfactants’ (project No. 1.1.1.1/19/A/047). Publisher Copyright: © 2022 by the authors.
dc.description.abstractSince milk whey is an abundant dairy by-product and a significant threat to the environment, its utilization is of great interest. The study compares valorization of lactose and lactates—the main carbon sources of whey—by fermentation—an environmentally friendly process. Antimicrobials released during fermentation by food-grade bacteria can help increase the microbiological safety of food. Propionic acid—a strong antimicrobial—is obtained mainly by the petrochemical route, yet there is increasing interest in its synthesis in biotechnological pathway. Five strains of propionic acid bacteria (Acidipropionibacterium acidipropionici, Propionibacterium cyclohexanicum, Propionibacterium freudenreichii, Acidipropionibacterium jensenii and Acidipropionibacterium thoenii) were investigated for their ability to produce organic acids and biomass using Na lactate or lactose as carbon sources. Selected fermentates were investigated for their antimicrobial efficacy during in vitro studies with foodborne pathogens: Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus. Results confirm that the production of acids and biomass is considerably influenced by the added carbon source. The tested fermentates have strong and specific antimicrobial activity against Pseudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus. In addition, inhibition of Staphylococcus aureus and Klebsiella pneumonia depends on the activity of produced bacteriocins. The article also discusses the possibility of increasing the antimicrobial activity of fermentates by acidificationen
dc.description.statusPeer reviewed
dc.format.extent22
dc.format.extent1018641
dc.identifier.citationAntone, U, Ciprovica, I, Zolovs, M, Scerbaka, R & Liepins, J 2023, 'Propionic Acid Fermentation—Study of Substrates, Strains, and Antimicrobial Properties', Fermentation, vol. 9, no. 1, 26. https://doi.org/10.3390/fermentation9010026
dc.identifier.doi10.3390/fermentation9010026
dc.identifier.issn2311-5637
dc.identifier.urihttps://dspace.rsu.lv/jspui/handle/123456789/10056
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=85146778555&partnerID=8YFLogxK
dc.language.isoeng
dc.relation.ispartofFermentation
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectfermentative processes
dc.subjectvalorization of whey
dc.subjectadded-value bioproducts
dc.subjectbioprotection
dc.subjectbiomass
dc.subjectorganic acids
dc.subjectbacteriocins
dc.subject1.6 Biological sciences
dc.subject1.1. Scientific article indexed in Web of Science and/or Scopus database
dc.titlePropionic Acid Fermentation—Study of Substrates, Strains, and Antimicrobial Propertiesen
dc.type/dk/atira/pure/researchoutput/researchoutputtypes/contributiontojournal/article

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