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Related Concept Videos

Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
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Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...

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Wheat flour based propionic acid fermentation: an economic approach.

Lalit D Kagliwal1, Shrikant A Survase, Rekha S Singhal

  • 1Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400 019, India.

Bioresource Technology
|January 30, 2013
PubMed
Summary
This summary is machine-generated.

This study presents a novel fermentative process for producing propionic acid from whole wheat flour, utilizing both starch and gluten components. The optimized method efficiently converts wheat flour into valuable organic acids, offering a sustainable approach for animal feed production.

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Area of Science:

  • Biotechnology
  • Industrial Microbiology
  • Organic Chemistry

Background:

  • Whole wheat flour presents a complex substrate for fermentation due to its starch and protein components.
  • Efficiently hydrolyzing wheat starch and utilizing gluten are key challenges in fermentative organic acid production.
  • Propionic acid and related organic acids have applications in animal feed preservation.

Purpose of the Study:

  • To develop an optimized fermentative process for propionic acid production from whole wheat flour.
  • To evaluate the utilization of both starch and gluten fractions of wheat flour as nutrients.
  • To assess the economic viability and potential applications of the developed process.

Main Methods:

  • Optimization of wheat flour starch hydrolysis using amylases.
  • Batch fermentation using Propionibacterium acidipropionici NRRL B 3569 with various nitrogen sources.
  • Analysis of organic acid yields (propionic, acetic, succinic acid) under different conditions.

Main Results:

  • Maximum propionic acid yield of 48.61 g/l achieved with wheat flour hydrolysate (90 g/l glucose equivalent) and yeast extract (15 g/l).
  • Successful utilization of wheat gluten hydrolysate as a nitrogen source, replacing yeast extract without compromising yields.
  • Demonstrated economic improvement by incorporating gluten hydrolysate into the fermentation medium.

Conclusions:

  • A cost-effective and efficient process for fermentative organic acid production from whole wheat flour has been established.
  • The process enables the co-production of preservatives for animal feed, utilizing readily available wheat components.
  • This method supports the valorization of sprouted or germinated wheat for organic acid synthesis.