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Related Experiment Videos

Polysaccharide Production by Propionibacteria during Lactose Fermentation.

V L Crow1

  • 1New Zealand Dairy Research Institute, Palmerston North, New Zealand.

Applied and Environmental Microbiology
|July 1, 1988
PubMed
Summary

Propionibacteria fermentation of lactose yielded unexpected polysaccharide byproducts. These compounds, rich in methylpentose, influenced the final propionate to acetate ratios in the fermentation products.

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Area of Science:

  • Microbiology
  • Biochemistry
  • Fermentation Science

Background:

  • Propionibacteria are known for their role in fermentation processes.
  • Lactose utilization by these bacteria typically results in specific organic acid profiles.

Purpose of the Study:

  • To investigate the complete carbon utilization pathways of propionibacteria during lactose fermentation.
  • To identify and characterize non-acidic fermentation products.
  • To understand the influence of these products on the propionate:acetate ratio.

Main Methods:

  • Cultivation of 10 propionibacteria strains on lactose.
  • Analysis of fermentation products using chromatographic techniques.
  • Characterization of polysaccharide components.

Main Results:

  • Lactose carbon was only 72% converted to expected fermentation products.
  • A significant portion of utilized carbon formed a polysaccharide.
  • This polysaccharide's major component was methylpentose, with glucose and galactose also present.
  • The methylpentose content correlated with lower propionate:acetate ratios (<2:1).

Conclusions:

  • Propionibacteria fermentation of lactose produces significant amounts of polysaccharide.
  • Methylpentose is a key component of this polysaccharide.
  • The formation of this polysaccharide impacts the characteristic propionate to acetate ratio, explaining lower than expected ratios.

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