Effect of medium composition on the fermentation activity of selected cultures of propionibacteria
1999
Sanko, B. | Kujawski, M. | Podhajna, E. (Olsztyn Univ. of Agriculture and Technology (Poland). Inst. of Dairy Science and Technology Development) | Laniewska-Moroz, L.
The possibility of propionic acid fermentation by Propionibacterium is widely used in the dairy technology, mostly in the production of cooked hard cheeses. The metabolites produced during the fermentation carried out by propionic acid bacteria, added to milk in the form of a culture, give the cheeses proper organoleptic and physico-chemical properties. In the present work, four cultures of propionic acid bacteria were evaluated after being grown in synthetic SLB medium and whey medium. To determine the fermentation activity, the changes in pH, titratable acidity (SH), and the contents of volatile fatty acids and lactose were observed. It was found that the culture from Gist-Brocades was characterized by the highest fermentation activity in both media used.
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