Description
Propionibacterium acidipropionici is used in the manufacture of cheeses with propionic acid fermentation to achieve the characteristic eyes and nutty flavor.
Propionic acid is produced by Propionibacteria in the dicarboxylic acid pathway, with acetate, succinate, and carbon dioxide as byproducts.
Product Description
Product Name | Propionibacterium acidipropionici |
Specification | 100 Billion cfu/g |
Appearance | White Powder |
Grade | Food grade |
MOQ | 10KG |
Storage conditions | -18°C for longtime, 2~8°C for short turn. |
Sample | Available |
Packing | 1kg/ Aluminum foil bag |
Shelf life | 24 months. |
Applications
1. P. Acidipropionici can be used to produce Propionic acid.
2.The method of step-by-step passaging was adopted to gradually increase the selection pressure (propionic acid concentration) to improve the acid resistance of propionic acid bacteria. Acid feedback inhibition. On the one hand, it is conducive to the accumulation of organic acids and improves the fermentation level of the strain, and on the other hand, it also reduces the cost of microbial fermentation to produce propionic acid, which is beneficial to the industrial production and application of the strain, and is of great significance for the subsequent coupling of fermentation and separation.
3. The P. acidipropionici was very effective in protecting the wheat, sorghum and maize silages exposed to air under laboratory conditions, probably because the acidic environment under ensiling conditions is favourable for this micro-organism.
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