ArticleFoods (Basel, Switzerland)2025
Co-Fermentation and Genomic Insights into Lactic Acid Bacteria for Enhanced Propionic Acid Production Using a Non-GMO Approach.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Untargeted metabolomics reveals the impact of lactic acid bacteria fermentation on 'Munage' grape juice.Food chemistry: X · 2026Article
- Application of Probiotics in Foods: A Comprehensive Review of Benefits, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
5 authors.
Funding
Abstract
Propionic acid (PA) is an important organic acid with applications in food preservation, feed additives, and bio-based chemical production. While industrial PA is mostly derived from petrochemical processes, sustainable microbial alternatives are gaining attention. In this study, we explored a co-fermentation strategy using lactic acid bacteria (LAB) with complementary metabolic capabilities to enhance PA biosynthesis via the 1,2-propanediol (PDO) pathway. Genome-based screening identified a metabolic division between strains capable of producing PDO (e.g.,
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Registered trials
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