Possibility of using apple pomaces in the process of propionic-acetic fermentation
Background: In 2014, apple production in EU countries amounted to 11.8 million tonnes. A constant increase in the production of these fruits will lead to the accumulation of thousands of tonnes of apple pomace (production waste). The amount of industrial apples is the highest - their proportiononthe...
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| Autores principales: | , , |
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| Lenguaje: | English |
| Publicado: |
Pontificia Universidad Católica de Valparaíso
2016
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| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000500001 |
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| Sumario: | Background: In 2014, apple production in EU countries amounted to 11.8 million tonnes. A constant increase in the production of these fruits will lead to the accumulation of thousands of tonnes of apple pomace (production waste). The amount of industrial apples is the highest - their proportiononthe market is estimated at 50-60%, of which over 95% is processed into juice. The proportion of pomace in the traditional pressing method accounts for 20% offruits used. Results: Analysis of the growth dynamics of wild strain Propionibacterium freudenreichii T82 in micro-cultures using different carbon sources showed that the highest bacterial growth occurs in an environment with fructose and the most intense biosynthesis of metabolites was found in medium containing only saccharose. It has been found that P. freudenreichii T82 used apple pomaces as a source of carbon. Propionic acid biosynthesis reached its maximum value in the 120th hour of cultivation (1.771 g/L). At this time, the content of the acetic acid produced reached the level of 7.049 g/L. Conclusions: Utilization of by-products is a significant challenge for manufacturing sites and the natural environment. The solution to this problem may involve the use of pomace as a medium component for microorganism cultivation, which is a source of industrially useful metabolites. This study examined the possibility of using apple pomace as a carbon source in the process of propionic-acetic fermentation via wild strain Propionibacterium freudenreichii T82 bacteria. |
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