Propionic acid
During the past years, there has been a growing interest in the bioproduction of propionic acid by Propionibacterium. One of the major limitations of the existing models lies in their low productivity yield. Hence, many strategies have been proposed in order to circumvent this obstacle. This article...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001116153/Details |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 58 (2020), 2 ; str. 115-127 |
| Glavni autori: | Ranaei, Vahid (Author), Pilevar, Zahra, Khaneghah, Amin Mousavi, Hosseini, Hedayat |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.58.02.20.6356 Food technology and biotechnology (Online) Hrčak |
| LEADER | 04705naa a22003974i 4500 | ||
|---|---|---|---|
| 001 | NSK01001116153 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20211130095636.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 211022s2020 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17113/ftb.58.02.20.6356 | |
| 035 | |a (HR-ZaNSK)001116153 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b hrv |b eng | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 663 |2 2011 | |
| 100 | 1 | |a Ranaei, Vahid |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 0 | |a Propionic acid |h [Elektronička građa] : |b method of production, current state and perspectives / |c Vahid Ranaei, Zahra Pilevar, Amin Mousavi Khaneghah, Hedayat Hosseini. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 129 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a During the past years, there has been a growing interest in the bioproduction of propionic acid by Propionibacterium. One of the major limitations of the existing models lies in their low productivity yield. Hence, many strategies have been proposed in order to circumvent this obstacle. This article provides a comprehensive synthesis and review of important biotechnological aspects of propionic acid production as a common ingredient in food and biotechnology industries. We first discuss some of the most important production processes, mainly focusing on biological production. Then, we provide a summary of important propionic acid producers, including Propionibacterium freudenreichii and Propionibacterium acidipropionici, as well as a wide range of reported growth/production media. Furthermore, we describe bioprocess variables that can have impact on the production yield. Finally, we propose methods for the extraction and analysis of propionic acid and put forward strategies for overcoming the limitations of competitive microbial production from the economical point of view. Several factors influence the propionic acid concentration and productivity such as culture conditions, type and bioreactor scale; however, the pH value and temperature are the most important ones. Given that there are many reports about propionic acid production from glucose, whey permeate, glycerol, lactic acid, hemicelluloses, hydrolyzed corn meal, lactose, sugarcane molasses and enzymatically hydrolyzed whole wheat flour, only few review articles evaluate biotechnological aspects, i.e. bioprocess variables. | ||
| 520 | |a U posljednje je vrijeme porastao interes za biološku proizvodnju propionske kiseline s pomoću bakterije Propionibacterium. Glavni nedostatak postojećih modela je slab prinos, zbog čega su predložene različite strategije rješavanja tog problema. U ovom su radu opsežno prikazana bitna biotehnološka obilježja postupaka dobivanja propionske kiseline, jednog od uobičajenih sastojaka u prehrambenoj i biotehnološkoj proizvodnji. U prvom dijelu opisujemo najznačajnije proizvodne procese, s naglaskom na biološku proizvodnju, a zatim navodimo bakterije koje proizvode propionsku kiselinu, kao što su Propionibacterium freudenreichii i Propionibacterium acidipropionici, te različite podloge za rast ili proizvodnju. Osim toga, opisujemo varijable procesa koje mogu utjecati na prinos. Naposljetku, predlažemo metode ekstrakcije i analize dobivene propionske kiseline, te ističemo strategije pomoću kojih se mogu zaobići ekonomska ograničenja procesa uzrokovana kompeticijom mikroorganizama tijekom proizvodnje. Na koncentraciju propionske kiseline i produktivnost procesa utječe više čimbenika, kao što su: sastav podloge, tip i veličina bioreaktora te pH-vrijednost i temperatura kao najvažniji čimbenici. Objavljen je velik broj radova o proizvodnji propionske kiseline iz glukoze, permeata sirutke, glicerola, mliječne kiseline, hemiceluloze, hidrolizirane sačme kukuruznih klica, laktoze, melase šećerne trske, te brašna od cjelovitog zrna pšenice hidroliziranog pomoću enzima, ali vrlo mali broj revijalnih prikaza procjenjuje biotehnološke aspekte proizodnje, odnosno varijable bioprocesa. | ||
| 653 | 0 | |a Propionska kiselina |a Propionibacterium |a Glicerol |a Fermentacija | |
| 700 | 1 | |a Pilevar, Zahra |4 aut | |
| 700 | 1 | |a Khaneghah, Amin Mousavi |4 aut | |
| 700 | 1 | |a Hosseini, Hedayat |4 aut | |
| 773 | 0 | |t Food technology and biotechnology (Online) |x 1334-2606 |g 58 (2020), 2 ; str. 115-127 |w nsk.(HR-ZaNSK)000484955 | |
| 981 | |b Be2020 |b B04/20 | ||
| 998 | |b dalo2111 | ||
| 856 | 4 | 0 | |u https://doi.org/10.17113/ftb.58.02.20.6356 |
| 856 | 4 | 0 | |u https://www.ftb.com.hr/images/pdfarticles/2020/April-June/FTB-58-2-115.pdf |y Food technology and biotechnology (Online) |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/242214 |y Hrčak |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |