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:	Piwowarek,Kamil, Lipińska,Edyta, Hać-Szymańczuk,Elżbieta
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Valparaíso 2016
Materias:	Acetic acid By-products Carbon sources Propionibacterium Propionic acid Waste materials
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000500001
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spelling	oai:scielo:S0717-345820160005000012016-10-26Possibility of using apple pomaces in the process of propionic-acetic fermentationPiwowarek,KamilLipińska,EdytaHać-Szymańczuk,Elżbieta Acetic acid By-products Carbon sources Propionibacterium Propionic acid Waste materials 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.info:eu-repo/semantics/openAccessPontificia Universidad Católica de ValparaísoElectronic Journal of Biotechnology v.19 n.5 20162016-09-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000500001en10.1016/j.ejbt.2016.07.004
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Acetic acid By-products Carbon sources Propionibacterium Propionic acid Waste materials
spellingShingle	Acetic acid By-products Carbon sources Propionibacterium Propionic acid Waste materials Piwowarek,Kamil Lipińska,Edyta Hać-Szymańczuk,Elżbieta Possibility of using apple pomaces in the process of propionic-acetic fermentation
description	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.
author	Piwowarek,Kamil Lipińska,Edyta Hać-Szymańczuk,Elżbieta
author_facet	Piwowarek,Kamil Lipińska,Edyta Hać-Szymańczuk,Elżbieta
author_sort	Piwowarek,Kamil
title	Possibility of using apple pomaces in the process of propionic-acetic fermentation
title_short	Possibility of using apple pomaces in the process of propionic-acetic fermentation
title_full	Possibility of using apple pomaces in the process of propionic-acetic fermentation
title_fullStr	Possibility of using apple pomaces in the process of propionic-acetic fermentation
title_full_unstemmed	Possibility of using apple pomaces in the process of propionic-acetic fermentation
title_sort	possibility of using apple pomaces in the process of propionic-acetic fermentation
publisher	Pontificia Universidad Católica de Valparaíso
publishDate	2016
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000500001
work_keys_str_mv	AT piwowarekkamil possibilityofusingapplepomacesintheprocessofpropionicaceticfermentation AT lipi324skaedyta possibilityofusingapplepomacesintheprocessofpropionicaceticfermentation AT ha263szyma324czukel380bieta possibilityofusingapplepomacesintheprocessofpropionicaceticfermentation
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Possibility of using apple pomaces in the process of propionic-acetic fermentation

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