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Production of propionic acid by microbiological way. Part 2. Effect of the pH value on cell growth and acid production

✍ Scribed by M. C. Obaya; J. Ramos; P. Villa; E. Valdés; F. Eng

Publisher
John Wiley and Sons
Year
1994
Tongue
English
Weight
354 KB
Volume
14
Category
Article
ISSN
0138-4988

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✦ Synopsis

Abstract

The batch propionic acid fermentation of sugar cane molasses by Propionibacterium acidi propionici PP‐1 was studied at various pH values ranging from 5 to 7. The optimum pH range for cell growth was between 6 and 7, whereas the specific growth rate decreased with the pH in the acidic range down to 0.197 h^−1^ at pH 5.

The propionic acid yield increased with decreasing pH; it changed from 22% (wt/wt) at pH 7 to 38% at pH 5. It has been obvious that this process is inhibited by the products of the fermentation and more severely in the acidic range where the acids are in an unionized state.

A generalized equation of the non‐competetive inhibition was adjusted for each pH value, and kinetic inhibition constants were estimated.

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