Abstract
Propionic acid and its salts are widely used as food and feed preservative. Currently, these compounds are chemically produced, which is more profitable compared to biotechnological production using bacteria of the Propionibacterium genus. Appropriate steps can enable reducing the production costs; for example, cheap industrial byproducts can be used as culture media. One such cost-effective raw material is apple pomace, a low-value byproduct from the food industry. It contains sugars such as glucose and fructose which can serve as potential carbon sources for microorganisms. This paper discusses the possibility of using apple pomace in the production of propionic acid and presents an economic analysis of the production process. The tested strain produced 8.01 g/L of propionic acid (yield 0.40 g/g) and 2.29 g/L of acetic acid (yield 0.11 g/g) from apple pomace extract. The economic analysis showed that the production of 1 kg of propionic acid (considering only waste) from 1000 kg of apple pomace would cost approximately 1.25 USD. The manufacturing cost (consumables, including feedstock, labor, and utilities) would be approximately 2.35 USD/kg, and the total cost including taxes would be approximately 3.05 USD/kg. From the economic point of view, it is necessary to improve the production of propionic acid from apple pomace, to increase the yield of fermentation and thus decrease the total production costs. This can be achieved, for example, using industrial byproducts as nitrogen and vitamin sources, instead of high-cost substrates such as yeast extract or peptone.
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KP—designed study, performed research, analyzed data, wrote the paper (60%). EL—designed study (20%). EH-S: performed research (10%). KP—performed research (10%). My co-authors confirm the contribution mentioned above.
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Piwowarek, K., Lipińska, E., Hać-Szymańczuk, E. et al. Propionic acid production from apple pomace in bioreactor using Propionibacterium freudenreichii: an economic analysis of the process. 3 Biotech 11, 60 (2021). https://doi.org/10.1007/s13205-020-02582-x
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DOI: https://doi.org/10.1007/s13205-020-02582-x