title: Inhibitory Effect of Autoclaving Whey-Based Medium on Propionic Acid Production by Propionibacterium shermanii.
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.
authors.affiliation: Stauffer Chemical Company, Richmond, California 94804.
authors.forename: T M
authors.initials: TM
authors.lastname: Anderson
authors.forename: E A
authors.initials: EA
authors.lastname: Bodie
authors.forename: N
authors.initials: N
authors.lastname: Goodman
authors.forename: R D
authors.initials: RD
authors.lastname: Schwartz