Effect of Aeration on Organic Acid Production by Propionibacterium shermanii

Propionibacteria have been reported as being oxygen sensitive bacteria. Nevertheless, in this work, we intend to show that Propionibacterium shermanii CDB 10014 is able to grow even at high volumetric oxygen transfer coefficients (KLa). Similar final cell concentrations were achieved in experiments at different KLa values, with increasing cell yield from 0.08 g/g cells in anaerobic conditions to 0.22 g/g at KLa 61 h-1. The organic acid production pattern changes depending on the KLa. At KLa higher than 36 h-1, propionic acid was not produced and acetic acid was the main product. At KLa higher than 20h-1, lactic acid began to be produced. In further studies, no important differences in the growth yield were observed in the pH range 5.5-7.0, while the cell production was enhanced by tem peratures in the range 30-35 °C

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Effect of the oxygen supply on pattern of growth and corrinoid and organic acid production of Propionibacterium shermanii

Applied Microbiology and Biotechnology ◽

10.1007/s002530051239 ◽

1998 ◽

Vol 49 (6) ◽

pp. 732-736 ◽

Cited By ~ 5

Author(s):

A. Quesada-Chanto ◽

M. M. Silveira ◽

A. C. Schmid-Meyer ◽

A. G. Schroeder ◽

J. P. C. L. da Costa ◽

...

Keyword(s):

Organic Acid ◽

Acid Production ◽

Oxygen Supply ◽

Organic Acid Production ◽

Propionibacterium Shermanii

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Evaluación de la producción de ácidos orgánicos por Streptomyces spp. y solubilización de tres fuentes de fósforo por la cepa T3A

Revista Colombiana de Biotecnología ◽

10.15446/rev.colomb.biote.v17n1.41667 ◽

2015 ◽

Vol 17 (1) ◽

pp. 111-121 ◽

Cited By ~ 1

Author(s):

Gloria Carolina Prieto Correal ◽

Luis Daniel Prada Salcedo ◽

Claudia Liliana Cuervo Patiño ◽

Marcela Franco Correa

Keyword(s):

Organic Acids ◽

Organic Acid ◽

Acid Production ◽

Growth Promotion ◽

Morphological Characteristics ◽

Organic Acid Production ◽

Streptomyces Spp ◽

Colombian Andes ◽

Palabras Clave ◽

Ph Range

Título en ingles: Evaluation of organic acid production by Streptomyces spp. and solubilization of three phosphorus sources by strain T3A Título corto: Producción de ácidos orgánicos por Streptomyces spp. y solubilización de fosfatos por la cepa T3A. Título corto en ingles: Organic acid production by Streptomyces spp. and solubilization by strain T3AResumen: Quince aislamientos de actinobacterias solubilizadoras de fósforo obtenidas a partir de suelos de los andes orientales colombianos fueron identificadas por sus características morfológicas y por la secuenciación del gen 16S ADNr. El análisis BLASTN de las 15 secuencias obtenidas mostró que los aislamientos pertenecían al género Streptomyces. Paralelamente, los aislamientos fueron sometidos a la detección de ácidos orgánicos, durante el proceso de solubilización de fósforo con la presencia mayoritaria de los ácidos oxálico, cítrico y glucónico. Dentro de las cepas evaluadas Streptomyces sp. T3A fue seleccionada para ser evaluada bajo diferentes fuentes de fósforo inorgánico debido a los resultados de evaluaciones cualitativas y cuantitativas realizadas previamente, en las cuales mostró una actividad solubilizadora de fósforo significativamente alta. Los resultados evidenciaron la capacidad de ésta actinobacteria para solubilizar diferentes fuentes de fosfatos insolubles con valores de 122 mgP·L-1 paraCa3(PO4)2, 14 mgP·L-1 para AlPO4 y 19,6 mgP·L-1 para roca fosfórica. También los ensayos revelaron que la actividad se mantiene en un rango de pH de 5 a 8 con las mismas fuentes de fosfatos evaluadas. Los resultados presentados contribuyen al avance en la caracterización de estas bacterias como promotoras de crecimiento vegetal con el fin de presentarlos como un recurso clave a nivel de biotecnología agrícola. Palabras clave: Streptomyces, Solubilización de fósforo, ácidos orgánicos, actinobacteria, HPLC. Abstrac: Fifteen isolates of Eastern Cordillera of the Colombian Andes were identified by morphological characteristics and 16S rDNA gene sequence. The BLAST analysis of 15 sequences shows that isolates belong to Streptomyes. Also we detected the organic acids in the solubilization process mainly oxalic acid, citric acid and gluconic acid. Streptomyces sp. (T3A) was selected in preliminary qualitative and quantitative assays by the high phosphorus solubilizing activity; in this work we evaluate this strain with different forms of inorganic phosphate. The results evidenced the capacity of this actinobacteria to solubilize phosphorous showed 122 mgP•L-1 Ca3(PO4)2, 14 mgP•L-1 AlPO4 and 19,6 mgP•L-1 for rock phosphate. Also the assays revealed that the activity was maintained between a pH range of 5 to 8 with the same sources of insoluble phosphates evaluated. These results contribute to characterize these strains as plant growth promotion bacteria and as key source in agricultural biotech. Key words: Streptomyces, phosphate solubilization, organic acids, actinobacteria, HPLC. Recibido: octubre 10 de 2014 Aprobado: abril 28 de 2015

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Sites of Organic Acid Production and Patterns of Digesta Movement in the Gastrointestinal Tract of Dogs

Journal of Nutrition ◽

10.1093/jn/109.9.1592 ◽

1979 ◽

Vol 109 (9) ◽

pp. 1592-1600 ◽

Cited By ~ 68

Author(s):

Charles A. Banta ◽

Edgar T. Clemens ◽

Mary M. Krinsky ◽

Ben E. Sheffy

Keyword(s):

Gastrointestinal Tract ◽

Organic Acid ◽

Acid Production ◽

Organic Acid Production

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Microbial Applications in Organic Acid Production

10.1002/9781119717317.ch6 ◽

2021 ◽

pp. 104-124

Author(s):

Jyoti Singh Jadaun ◽

Amit K. Rai ◽

Sudhir P. Singh

Keyword(s):

Organic Acid ◽

Acid Production ◽

Organic Acid Production

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Genes involved in lactose catabolism and organic acid production during growth of Lactobacillus delbrueckii UFV H2b20 in skimmed milk

Beneficial Microbes ◽

10.3920/bm2011.0037 ◽

2012 ◽

Vol 3 (1) ◽

pp. 23-32 ◽

Cited By ~ 4

Author(s):

A. Do Carmo ◽

M. De Oliveira ◽

D. Da Silva ◽

S. Castro ◽

A. Borges ◽

...

Keyword(s):

Lactic Acid ◽

Organic Acid ◽

Acid Production ◽

Food Preservation ◽

Starter Cultures ◽

Lactobacillus Delbrueckii ◽

Probiotic Properties ◽

Organic Acid Production ◽

Probiotic Lactobacillus ◽

Skimmed Milk

There are three main reasons for using lactic acid bacteria (LAB) as starter cultures in industrial food fermentation processes: food preservation due to lactic acid production; flavour formation due to a range of organic molecules derived from sugar, lipid and protein catabolism; and probiotic properties attributed to some strains of LAB, mainly of lactobacilli. The aim of this study was to identify some genes involved in lactose metabolism of the probiotic Lactobacillus delbrueckii UFV H2b20, and analyse its organic acid production during growth in skimmed milk. The following genes were identified, encoding the respective enzymes: ldh – lactate dehydrogenase, adhE – Ldb1707 acetaldehyde dehydrogenase, and ccpA-pepR1 – catabolite control protein A. It was observed that L. delbrueckii UFV H2b20 cultivated in different media has the unexpected ability to catabolyse galactose, and to produce high amounts of succinic acid, which was absent in the beginning, raising doubts about the subspecies in question. The phylogenetic analyses showed that this strain can be compared physiologically to L. delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis, which are able to degrade lactose and can grow in milk. L. delbrueckii UFV H2b20 sequences have grouped with L. delbrueckii subsp. bulgaricus ATCC 11842 and L. delbrueckii subsp. bulgaricus ATCC BAA-365, strengthening the classification of this probiotic strain in the NCFM group proposed by a previous study. Additionally, L. delbrueckii UFV H2b20 presented an evolutionary pattern closer to that of probiotic Lactobacillus acidophilus NCFM, corroborating the suggestion that this strain might be considered as a new and unusual subspecies among L. delbrueckii subspecies, the first one identified as a probiotic. In addition, its unusual ability to metabolise galactose, which was significantly consumed in the fermentation medium, might be exploited to produce low-browning probiotic Mozzarella cheeses, a desirable property for pizza cheeses.

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Part III. The Respiratory Regulation in Psychotic Subjects

Journal of Mental Science ◽

10.1192/bjp.74.306.443 ◽

1928 ◽

Vol 74 (306) ◽

pp. 443-453 ◽

Cited By ~ 18

Author(s):

F. Golla ◽

S. A. Mann ◽

F. Golla ◽

R. G. B. Marsh

Keyword(s):

Organic Acid ◽

Acid Production ◽

Normal Subjects ◽

Compensatory Mechanism ◽

Acid Base ◽

Organic Acid Production ◽

Respiratory Regulation ◽

Acid Base Equilibrium ◽

Buffering Power ◽

Respiratory Centre

The preceding studies on the acid-base equilibrium in psychotics have made it evident that the failure to adjust must be attributed in the first instance to an inadequacy of the respiratory compensatory mechanism, and can be in no sense attributable to either a deficiency in the buffering power of the blood itself or to an increased organic acid production (acidosis). We have endeavoured to determine the excitability of the respiratory centre to the stimulus created by CO2. For this purpose a number of psychotic patients were tested as to the excitability of the respiratory centre to air containing 2% CO2 and the reaction compared with that obtaining in a number of normal subjects.

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Qualitative and Quantitative Analysis of Organic Acid Production Influenced by Phosphate Sources under Submerged Culture of Aspergillus niger a Phosphate Solubilising Fungi

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2017.609.414 ◽

2017 ◽

Vol 6 (9) ◽

pp. 3358-3366

Author(s):

Hruda Ranjan Sahoo Nibha Gupta

Keyword(s):

Quantitative Analysis ◽

Aspergillus Niger ◽

Organic Acid ◽

Acid Production ◽

Submerged Culture ◽

Qualitative And Quantitative Analysis ◽

Organic Acid Production ◽

Qualitative And Quantitative

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Organic Acid Production by Propionibacterium shermanii: Effect of pH, Temperature and Vitamin-Nitrogen Source

Zeitschrift für Naturforschung C ◽

10.1515/znc-1997-3-410 ◽

1997 ◽

Vol 52 (3-4) ◽

pp. 193-196 ◽

Cited By ~ 4

Author(s):

A. Quesada-Chanto ◽

A . G. Schroeder ◽

A. C. Schmid-Meyer ◽

J. A. López ◽

M. M. Silveira ◽

...

Keyword(s):

Nitrogen Source ◽

Propionic Acid ◽

Yeast Extract ◽

Acid Production ◽

Ph Value ◽

Corn Steep Liquor ◽

Organic Acid Production ◽

Propionibacterium Shermanii ◽

Difco Yeast Extract ◽

Steep Liquor

Abstract Production of propionic acid by Propionibacterium shermanii CDB 10014 was enhanced by a pH value of 6.5 and by temperatures in the range 35-37 °C. Depending on the type of yeast extract, succinic acid can be produced in higher proportions, with decreasing propionic acid yields. With respect to propionic acid production, Difco yeast extract has shown the best results when yeast extract preparations from other different suppliers were compared. To replace yeast extract by a cheaper vitamin-nitrogen source, corn-steep liquor was tested. A complete depletion of glucose was achieved, yielding a final propionic acid concentration of over 35 g/l. These results are even better than those obtained with Difco yeast extract and suggest the possibility of an economical process based on corn-steep liquor.

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