Propionate fermentation
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Propionate is an organic acid that is fermented by microbes in the genus Propionibacterium and Veillonella.[1] The formation of propionic acid is a result of the metabolism of glycerol and results mainly in its formation along with other acids like acetic acid, formic acid, and succinic acid.[1] Propionibacterium break down carbohydrates to produce propionic acid, carbon dioxide, and acetic acid. This process is commonly found in the production of Swiss cheese contributing to its flavor and characteristic holes.
References
[edit]- ^ a b Pilevar, Zahra; Mousavi Khaneghah, Amin; Hosseini, Hedayat; Ranaei, Vahid (2020-07-31). "Propionic Acid: Method of Production, Current State and Perspectives". Food technology and biotechnology. 58 (2): 115–127. doi:10.17113/ftb.58.02.20.6356.
Other sources
[edit]Pilevar, Zahra; Mousavi Khaneghah, Amin; Hosseini, Hedayat; Ranaei, Vahid (2020-07-31). "Propionic Acid: Method of Production, Current State and Perspectives". Food technology and biotechnology. 58 (2): 115–127. doi:10.17113/ftb.58.02.20.6356.