Effect of crude and pure glycerol on biomass production and trehalose accumulation by Propionibacterium freudenreichii ssp. shermanii 1

• Authors: Joanna Pawlicka-Kaczorowska , Katarzyna Czaczyk
• Languages of publication: EN

Abstracts

EN

The dairy propionibacteria, which are traditionally used for the production of Swiss cheeses, are able to synthesize valuable biomolecules, e.g. B group vitamins, propionic acid, and trehalose with unique chemical and physical properties. Both, dairy propionibacteria cells and trehalose, have found many applications as attractive and effective components in food, beauty and health care products. This study confirmed the ability of several strains from the Propionibacterium genus to create trehalose from glycerol. The research aimed to investigate the effect of crude and pure glycerol on biomass production and on trehalose accumulation by Propionibacterium freudenreichii ssp. shermanii 1. The results indicated that the capacity for trehalose accumulation by Propionibacterium spp. was strain dependent. Propionibacterium freudenreichii ssp. shermanii 1 was able to grow on crude glycerol. For both, pure and crude glycerol, the highest amount of dry biomass leveled off at about 4 g/L. While the use of crude glycerol had no effect on the final concentration of biomass, it reduced the accumulation of trehalose in the cells. An increase in the concentration of carbon source (2-8%) resulted in more than a 5-fold rise in trehalose production. The highest trehalose concentration of 195.04 mg/L was obtained with cultures of the said strain supplemented to 8% with pure glycerol.

Keywords

EN

dairy propionibacteria; trehalose; biomass; crude glycerol

• Publisher: Polish Biochemical Society
• Journal: Acta Biochimica Polonica
• Year: 2017
• Volume: 64
• Issue: 4
• Pages: 621-629

Dates

published

2017

received

2017-03-20

revised

2017-08-02

accepted

2017-08-02

(unknown)

2017-11-02

Contributors

author

Joanna Pawlicka-Kaczorowska

• Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland

author

Katarzyna Czaczyk

• Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland

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Identifiers

DOI

10.18388/abp.2017_1570