Inhibitory Effect of Autoclaving Whey-Based Medium on Propionic Acid Production by <i>Propionibacterium shermanii</i>

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.