propionic fermentation

propionic fermentation

Etymology: Gk, pro + pion + L, fermentare, to cause to ferment
the production of propionic acid by the action of certain bacteria on sugars or lactic acid.
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One possibility is its use in the propionic fermentation, wherein lactose and lactate whey can be converted to propionic acid by propionic bacteria (Kosmider, Drozdzynska, Blaszka, Leja, & Czaczyk, 2010).
There are few reports on propionic fermentation using mixed cultures.