Enhanced phenylpyruvic acid production with Proteus vulgaris by optimizing of the fermentation medium

H. B. Coban, A. Demirci, P. H. Patterson, R. J. Elias

Research output: Contribution to journalArticlepeer-review

4 Scopus citations


Alpha keto acids are important food additives, which commonly produced by microbial deamination of amino acids. In this study, production of phenylpyruvic acid (PPA), which is the alpha keto acid of phenylalanine was enhanced in 2-l bench scale bioreactors by optimizing of fermentation medium composition using the Box-Behnken Response Surface Methodology (RSM). Optimum glucose, yeast extract, and phenylalanine concentrations were determined to be 119.4 g 1-1, 3.7 g 1-1, and 14.8 g 1-1, respectively, for PPA production, and 163.8 g 1-1, 10.8 g 1-1, and 9.8 g 1-1, respectively, for biomass production. Under these optimum conditions, PPA concentration was enhanced to 1349 mg 1-1, which was 28% and 276% higher than the unoptimized bioreactor and shake-flask fermentations, respectively. Moreover, P. vulgaris biomass concentration was optimized at 4.36 g 1-1, which was 34% higher than under the unoptimized bioreactor condition. Overall, this study demonstrated that optimization of the fermentation media improved PPA concentration and biomass production in bench scale bioreactors compared to previous studies in the literature and sets the stage for scale up to industrial production.

Original languageEnglish (US)
Pages (from-to)1-10
Number of pages10
JournalActa Alimentaria
Issue number1
StatePublished - Mar 2016

All Science Journal Classification (ASJC) codes

  • Food Science


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