Perspective of using propionic acid bacteria to produce functional foods based on milk whey

2021 ◽  
Author(s):  
T. N. Orlova ◽  
E. F. Ott ◽  
O. N. Musina
Keyword(s):  
Propionic Acid ◽  
Functional Foods ◽  
Milk Whey ◽  
Propionic Acid Bacteria

scholarly journals Effects of Inoculants Containing Propionic Acid Bacteria on Fermentation and Aerobic Stability of Corn Silage

1998 ◽  
Vol 81 (8) ◽  
pp. 2185-2192 ◽  
Author(s):  
G.E. Higginbotham ◽  
S.C. Mueller ◽  
K.K. Bolsen ◽  
E.J. DePeters
Keyword(s):  
Propionic Acid ◽  
Corn Silage ◽  
Propionic Acid Bacteria ◽  
Aerobic Stability

The Production of Fatty Acids in the Alimentary Tract of the Dog

1947 ◽  
Vol 23 (3-4) ◽  
pp. 346-349
Author(s):  
A. T. PHILLIPSON
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Propionic Acid ◽  
Large Intestine ◽  
Alimentary Tract ◽  
Energy Requirements ◽  
Propionic Acid Bacteria ◽  
The Individual

The significance of fermentation in the large gut of the dog has been investigated. According to the quantities of volatile acids and their relation to body weight, the lower fatty acids do not appear to contribute more than a small portion of the energy requirements of the animal. Evidence is presented to show that the individual acids produced in the large intestine consist largely of acetic and propionic acids and that the amount of butyric present is small. This is the same mixture of acids found where fermentation occurs in the alimentary tract of ruminants, horses, pigs, rabbits and rats. The higher proportion of propionic acid is interesting and suggests that the propionic acid bacteria are normal inhabitants of the large intestine of the dog and possibly of a wide variety of animals.

scholarly journals Effects of free fatty acids on propionic acid bacteria

1995 ◽  
Vol 75 (1) ◽  
pp. 17-29 ◽  
Author(s):  
P. Boyaval ◽  
C. Corre ◽  
C. Dupuis ◽  
E. Roussel
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Propionic Acid ◽  
Propionic Acid Bacteria

Characterisation of the microflora during ripening of a Norwegian semi-hard cheese with adjunct culture of propionic acid bacteria

2016 ◽  
Vol 54 ◽  
pp. 43-49 ◽  
Author(s):  
Hilde Marit Østlie ◽  
Hilde Kraggerud ◽  
Anne Britt Longva ◽  
Roger K. Abrahamsen
Keyword(s):  
Propionic Acid ◽  
Propionic Acid Bacteria ◽  
Adjunct Culture ◽  
Hard Cheese
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