Effect of crude and pure glycerol on biomass production and trehalose accumulation by Propionibacterium freudenreichii ssp. shermanii 1

  • Joanna Pawlicka-Kaczorowska Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences,
  • Katarzyna Czaczyk Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences,
Keywords: dairy propionibacteria, trehalose, biomass, crude glycerol


Dairy propionibacteria, which are traditionally used for the production of Swiss cheeses, are able to synthesize valuable biomolecules, e.g. B group vitamins, propionic acid, and trehalose with unique chemical and physical properties. Both dairy propionibacteria cells and trehalose have found many applications as attractive and effective components in food, beauty and health care products. This study confirmed the ability of several strains from the genus Propionibacterium to create trehalose from glycerol. The research aimed to investigate the effect of crude and pure glycerol on biomass production and trehalose accumulation by Propionibacterium freudenreichii ssp. shermanii 1. The results indicated that the capacity for trehalose accumulation by Propionibacterium spp. was strain dependent. Propionibacterium freudenreichii ssp. shermanii 1 was able to grow on crude glycerol. For both pure and crude glycerol the highest amount of dry biomass leveled at about 4 g/L. While the use of crude glycerol had no effect on the final concentration of biomass, it reduced the accumulation of trehalose in the cells. An increase in the concentration of carbon source (2% – 8%) resulted in more than a 5-fold rise in trehalose production. The highest trehalose concentration of 195.04 mg/L was obtained with cultures of the said strain supplemented 8% with pure glycerol.

Author Biographies

Joanna Pawlicka-Kaczorowska, Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences,
Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition
Katarzyna Czaczyk, Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences,
Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition


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