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February 1, 1986Applied and Environmental MicrobiologyOpen Access

Inhibitory Effect of Autoclaving Whey-Based Medium on Propionic Acid Production by Propionibacterium shermanii

Thomas M. Anderson Elizabeth A. Bodie Nelson Goodman Robert D. Schwartz

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Abstract

Propionic acid production by Propionibacterium shermanii was compared in pasteurized and autoclaved whey-based media. Propionic acid production decreased with increasing whey concentration in autoclaved media but not in pasteurized media. Increasing the yeast extract concentration from 5 to 10 g/liter greatly reduced the inhibitory effect of autoclaving.

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Anderson et al. (1986) studied this question.

synapsesocial.com/papers/6a75cbaaef3d015f2ddd8c6e https://doi.org/10.1128/aem.51.2.427-428.1986

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