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Exopolysaccharide production by Propionibacterium acidi-propionici on milk microfiltrate

N Gorret1, J L Maubois, M Ghoul

  • 1Laboratoire de Recherches de Technologie Laitière, Rennes, France. ngorret@mit.edu

Journal of Applied Microbiology
|May 12, 2001
PubMed
Abstract

Insights

Propionibacterium acidi-propionici DSM 4900 efficiently produces exopolysaccharides (EPS) on milk permeate when supplemented with yeast extract. The resulting EPS exhibit promising rheological properties for food applications.

Area of Science:

  • Food Microbiology
  • Biotechnology
  • Rheology

Background:

  • Milk permeate is a byproduct of the dairy industry.
  • Exopolysaccharides (EPS) have diverse applications in the food industry.
  • Propionibacterium acidi-propionici is a food-grade bacterium.

Purpose of the Study:

  • To assess the growth and exopolysaccharide (EPS) production of Propionibacterium acidi-propionici DSM 4900 using milk permeate.
  • To investigate the impact of yeast extract (YE) supplementation on bacterial growth and EPS yield.
  • To characterize the rheological properties of the produced EPS.

Main Methods:

  • Cultivation of P. acidi-propionici DSM 4900 anaerobically on milk permeate.
  • Optimization of yeast extract (YE) concentration for enhanced fermentation.
  • Analysis of lactose consumption, biomass production, organic acid formation, and EPS yield.
  • Rheological characterization of the EPS-containing medium.

Main Results:

  • Anaerobic growth on milk permeate required yeast extract (YE) supplementation.
  • Increased YE concentration significantly enhanced fermentation performance.
  • At 5 g/L YE, 45 g/L lactose yielded 9 g/L biomass, 34 g/L organic acids, and 0.65 g/L EPS.
  • EPS production was concurrent with bacterial growth, and the medium exhibited shear-thinning behavior with high apparent viscosity.

Conclusions:

  • P. acidi-propionici DSM 4900 demonstrates potential for EPS production on milk permeate.
  • The produced EPS possess favorable rheological characteristics, suggesting suitability for food applications.
  • This study provides kinetic insights into EPS production by a food-grade bacterium for potential in-situ use.

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