Literature DB >> 16346998

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

T M Anderson1, E A Bodie, N Goodman, R D Schwartz.   

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.

Entities:  

Year:  1986        PMID： 16346998      PMCID： PMC238886          DOI： 10.1128/aem.51.2.427-428.1986

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  2 in total

1.  Inhibition of bacteria by lactulose preparations.

Authors:  C N Huhtanen; F W Parrish; K B Hicks
Journal:  Appl Environ Microbiol       Date:  1980-07       Impact factor: 4.792

2.  Use of cheese whey for vitamin B12 production. I. Whey solids and yeast extract levels.

Authors:  L B Bullerman; E C Berry
Journal:  Appl Microbiol       Date:  1966-05
  2 in total
  1 in total

1.  Polysaccharide Production by Propionibacteria during Lactose Fermentation.

Authors:  V L Crow
Journal:  Appl Environ Microbiol       Date:  1988-07       Impact factor: 4.792
  1 in total

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