Applied Biochemistry and Biotechnology

, Volume 166, Issue 4, pp 974–986 | Cite as

Microbial Production of Propionic Acid with Propionibacterium freudenreichii Using an Anion Exchanger-Based In Situ Product Recovery (ISPR) Process with Direct and Indirect Contact of Cells

  • Peng Wang
  • Yunshan WangEmail author
  • Zhiguo Su


The recovery of an inhibiting product from a bioreactor soon after its formation is an important issue in industrial bioprocess development. In the present study, the potential of the anion exchanger-based in situ product recovery (ISPR) technique for the biocatalytic production of propionic acid was discussed. The focus of the current work was the selection of a suitable configuration of metabolically active cells for application in propionic acid production. Accumulation of propionic acid in fermentation broth caused feedback inhibition of the growth and biotransformation activity of Propionibacterium freudenreichii CICC 10019. Relevant product inhibition kinetics was discussed, and the results showed that keeping the aqueous propionic acid concentration below 10.02 g L−1 was an essential prerequisite for ISPR process. A batch study, in which three ISPR configuration mode designs were compared, was conducted. The comparison indicated that employing an external direct mode had significant advantages over other modes in terms of increased productivity and product yield, with a corresponding decrease in the number of downstream processing steps, as well as in substrate consumption. The fed-batch culture using an external direct mode for the continuous accumulation of propionic acid resulted in a cumulative propionic acid concentration of 62.5 g L−1, with a corresponding product yield of 0.78 g propionic acid/g glucose.


Propionibacterium freudenreichii Propionic acid ISPR External direct mode Fed-batch fermentation 



The present work was supported by the Knowledge Innovation Program of the Chinese Academy of Sciences, Grant NO.KSCX2-YW-G-021.


  1. 1.
    Lueck, E. (1980). Propionic acid. In E. Lueck (Ed.), Antimicrobial food additives. Characteristics, uses, effects (pp. 175–182). Berlin: Springer.Google Scholar
  2. 2.
    Huitson, J. J. (1968). Process Biochemistry, 3, 31–32.Google Scholar
  3. 3.
    Draughon, F. A., Mobley, D. C., Safley, L. M., & Backus, W. R. (1982). Journal of Food Science, 44, 1018–1019.CrossRefGoogle Scholar
  4. 4.
    Playne, M. J. (1985). Propionic and butyric acids. In M. Moo-Young (Ed.), Comprehensive biotechnology (pp. 731–755). New York: Pergamon.Google Scholar
  5. 5.
    Gu, Z., Glatz, B., & Glatz, C. (1998). Enzyme and Microbial Technology, 22, 13–18.CrossRefGoogle Scholar
  6. 6.
    Suwannakham, S., & Yang, S. T. (2005). Biotechnology and Bioengineering, 91, 325–337.CrossRefGoogle Scholar
  7. 7.
    Goswami, V., & Srivastava, A. K. (2001). Applied Microbiology and Biotechnology, 56, 676–680.CrossRefGoogle Scholar
  8. 8.
    Lewis, V., & Yang, S. T. (1992). Biotechnology Progress, 8, 104–110.CrossRefGoogle Scholar
  9. 9.
    Ozadali, F., Glatz, B., & Glatz, C. (1996). Applied Microbiology and Biotechnology, 44, 710–716.Google Scholar
  10. 10.
    Wang, K., Chang, Z. D., Ma, Y. C., Lei, C., Wang, J., Zhu, T. Y., Liu, H. Z., Zuo, Y. J., & Li, X. (2008). Journal of Bioscience and Bioengineering, 100, 2878–2882.Google Scholar
  11. 11.
    Woskow, S. A., & Glatz, B. A. (1991). Applied and Environmental Microbiology, 57, 2821–2828.Google Scholar
  12. 12.
    Suwannakham, S., Huang, Y., & Yang, S. T. (2006). Biotechnology and Bioengineering, 94, 383–395.CrossRefGoogle Scholar
  13. 13.
    Stark, D., & von Stockar, U. (2003). Advances in Biochemical Engineering/Biotechnology, 80, 149–175.CrossRefGoogle Scholar
  14. 14.
    Matsumoto, M., Takagi, T., & Kondo, K. (1998). Journal of Fermentation and Bioengineering, 85, 483–487.CrossRefGoogle Scholar
  15. 15.
    Siebold, M., Frieling, P. V., Joppien, R., Rindfleisch, D., Schügerl, K., & Röper, H. (1995). Process Biochemistry, 30, 81–95.Google Scholar
  16. 16.
    Mehaia, M. A., & Cheryan, M. (1987). Process Biochemistry, 22, 185–188.Google Scholar
  17. 17.
    Hjörleifsdottir, S., Seevaratnam, S., Holst, O., & Mattiasson, B. (1990). Current Microbiology, 20, 287–292.CrossRefGoogle Scholar
  18. 18.
    Gupta, A., & Srivastava, A. K. (2001). Biotechnology and Bioprocess Engineering, 6, 1–5.CrossRefGoogle Scholar
  19. 19.
    Boyaval, P., Corre, C., & Madec, M. N. (1994). Enzyme and Microbial Technology, 16, 883–886.CrossRefGoogle Scholar
  20. 20.
    Mirata, M. A., Wust, M., Mosandl, A., & Schrader, J. (2008). Journal of Agricultural and Food Chemistry, 56, 3287–3296.CrossRefGoogle Scholar
  21. 21.
    Luong, J. H. T. (1985). Biotechnology and Bioengineering, 27, 280–285.CrossRefGoogle Scholar
  22. 22.
    Alphand, V., Carrea, G., Wohlgemuth, R., Furstoss, R., & Woodley, J. M. (2003). Trends in Biotechnology, 21, 318–323.CrossRefGoogle Scholar
  23. 23.
    León, R., Fernandes, P., Pinheiro, H. M., & Cabral, J. M. S. (1998). Enzyme and Microbial Technology, 23, 483–500.CrossRefGoogle Scholar
  24. 24.
    Coral, J., Karp, S. G., Vandenberghe, L. P. S., Parada, J. L., Pandey, A., & Soccol, C. R. (2008). Applied Biochemistry and Biotechnology, 151, 333–341.CrossRefGoogle Scholar
  25. 25.
    Zhang, A., & Yang, S. T. (2009). Process Biochemistry, 44, 1346–1351.CrossRefGoogle Scholar
  26. 26.
    Zhu, Y. F., Li, J. H., Tan, M., Liu, L., Jiang, L. L., Sun, J., Lee, P. S., Du, G. C., & Chen, J. (2010). Bioresource Technology, 101, 2845–2852.CrossRefGoogle Scholar
  27. 27.
    Freeman, A., Woodley, J. M., & Lilly, M. D. (1993). Biotechnology, 11, 1007–1012.CrossRefGoogle Scholar
  28. 28.
    Lye, G. J., & Woodley, J. M. (1999). Trends in Biotechnology, 17, 395–402.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  1. 1.National Key Laboratory of Biochemical Engineering, Institute of Process EngineeringChinese Academy of SciencesBeijingPeople’s Republic of China
  2. 2.Graduate University of the Chinese Academy of SciencesBeijingChina

Personalised recommendations