Propionic acid fermentation

Definition

Propionic acid fermentation is a type of fermentation process carried out by certain bacteria that convert carbohydrates into propionic acid, acetic acid, and CO₂. This type of fermentation is commonly seen in the production of Swiss cheese.

5 Must Know Facts For Your Next Test

1. The primary microorganisms involved in propionic acid fermentation are Propionibacterium species.
2. During the process, carbohydrates like glucose are metabolized into propionic acid, acetic acid, and carbon dioxide.
3. Propionic acid fermentation contributes to the characteristic holes and nutty flavor of Swiss cheese.
4. This process is anaerobic, meaning it occurs in the absence of oxygen.
5. Propionic acid has antimicrobial properties and can be used as a food preservative.

Review Questions

• Which microorganisms are primarily responsible for propionic acid fermentation?
• What are the main products formed during propionic acid fermentation?
• How does propionic acid fermentation affect the characteristics of Swiss cheese?

Related terms

Fermentation: A metabolic process that converts sugar to acids, gases or alcohol in anaerobic conditions.

Anaerobic Respiration: A form of respiration using electron acceptors other than oxygen.

Lactic Acid Fermentation: A metabolic process by which glucose or other six-carbon sugars are converted into cellular energy and lactate.