Department of Biotechnology, Microbiology and Food Evaluation, Division of Biotechnology and Food Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW (WULS-SGGW) , Warsaw , Poland.
Prep Biochem Biotechnol. 2019;49(10):974-986. doi: 10.1080/10826068.2019.1650376. Epub 2019 Aug 12.
Sequential optimization of propionate production using apple pomace was studied. All experiments were performed in a static flask in anaerobic conditions. Effect of apple pomace as nitrogen source against conventional N sources (yeast extract, peptone) was studied. The double increase was observed in propionic acid production while using yeast extract and peptone (0.29 ± 0.01 g/g), as against the use of only apple pomace extract (APE) (0.14 ± 0.01 g/g). Intensification of propionic acid fermentation was also achieved by increasing the pH control frequency of the culture medium from 24-(0.29 ± 0.01 g/g) to 12-hour intervals (30 °C) (0.30 ± 0.02 g/g) and by increasing the temperature of the culture from 30 to 37 °C (12-hour intervals of pH control) (0.32 ± 0.01 g/g). An important factor in improving the parameters of fermentation was the addition of biotin to the medium. The 0.2 mg/L dose of biotin allowed to attain 7.66 g/L propionate with a yield of 0.38 ± 0.03 g/g (12-hour intervals of pH control, 37 °C).
研究了利用苹果渣连续优化丙酸生产。所有实验均在厌氧条件下的静态瓶中进行。研究了以苹果渣作为氮源替代传统氮源（酵母提取物、蛋白胨）的效果。与仅使用苹果渣提取物（APE）（0.14 ± 0.01 g/g）相比，使用酵母提取物和蛋白胨时丙酸产量增加了一倍（0.29 ± 0.01 g/g）。通过将培养基的 pH 控制频率从 24 小时（0.29 ± 0.01 g/g）增加到 12 小时（30°C），并将培养温度从 30°C 提高到 37°C（pH 控制间隔为 12 小时），也可以强化丙酸发酵（0.30 ± 0.02 g/g）。向培养基中添加生物素是改善发酵参数的一个重要因素。添加 0.2mg/L 的生物素可以使丙酸产量达到 7.66g/L，产率为 0.38 ± 0.03 g/g（pH 控制间隔 12 小时，37°C）。
