Robert D. Schwartz

Propionic acid fermentation of ultra-high-temperature sterilized whey using mono-and mixed-cultures

SummaryUnlike sterilization by autoclave (Anderson et al. 1986) high concentrations of cheese whey sterilized by ultra high temperature (UHT) resulted in a medium conducive to microbial growth and propionic acid production. Propionibacterium freudenreichii ss. shermanii, grown with pH control in 12% whey solids and 1% yeast extract sterilized by UHT, produced about 1.9% propionic acid within 70 h; more than 50% of the lactose was not used. Under similar conditions, mixed cultures of P. shermanii and Lactobacillus casei produced more than 3.0% propionic acid. Acclimating the mixed culture to the whey medium resulted in 4.5% propionic acid. The amount of propionic acid produced was further increased to about 6.5% by raising the concentration of whey solids to about 18%. Using the mixed culture, all the lactose was consumed and lactic acid did not accumulate.

Microbial and enzymatic production of 4,4′-dihydroxybiphenyl via phenol coupling

Abstract Phenol was coupled to produce 4,4′-dihydroxybiphenyl in an in vitro system containing phosphate buffer, H 2 O 2 , phenol, and horseradish peroxidase (EC 1.11.1.7). Other products were also detected. Preliminary experiments with an in vivo fungal fermentation system containing phenol as a substrate also resulted in the production of 4,4′-dihydroxybiphenyl. The results suggest that the biphenols are themselves substrates for the enzymes .

A novel reaction: meta hydroxylation of biphenyl by an actinomycete

Several yeasts and actinomycetes were examined for their ability to produce 4,4′-dihydroxybiphenyl via biphenyl hydroxylation. Although none was found capable of producing the desired product, one of the actinomycetes produced the meta hydroxylation product, 3-hydroxybiphenyl, exclusively.

Production of propionic acid by mixed cultures ofPropionibacterium shermanii andLactobacillus casei in autoclave-sterilized whey

SummaryPure cultures ofPropionibacterium freudenreichii ss.shermanii did not grow in autoclave-sterilized cheese whey (121°C, 15 psi, 20 min) at whey concentrations greater than 2% (w/v) spray-dried sweet dairy whey. Propionic acid was produced from autoclave-sterilized whey by growingP. shermanii in mixed culture withLactobacillus casei. In medium containing 5–12% autoclaved whey solids and 1% yeast extract, the mixed culture produced 1.3–3.0% propionic acid, 0.5–1.0% acetic acid, and 0.05–0.80% lactic acid. All the lactose was consumed. Using pH-controlled fermentors (pH=7.0), mixed cultures produced at least 30% more propionic acid than cultures in which pH was not controlled.

Introduction of subdivisions

For all future original article submissions authors will be asked to choose the subsection they wish their article to appear as part of the submission process. Also available are Reviews, Mini-Reviews (new!), and Short Communications. As Reviews will not be separated into subdivisions it is ensured that they appear at the beginning of each issue. For all manuscripts currently in production our publisher, Springer, has arranged that their corrections team adds a query in proof to these articles that the authors shall assign one of the nine new categories to their original articles and mark this as correction. Reviews and MiniReviews are excepted, of course. This enhancement to JIMB will make our journal more useful to our scientific community.

RDS appointed new Editor-in-Chief of JIMB

I am honored to have been appointed Editor-in-Chief for JIMB. I thank Allen Laskin, my fellow Senior Editors and the SIM Board of Directors for the conWdence they have shown in me. When Allen became Editor-in-Chief 3 years ago he had the big shoes of Joe Cooney to Wll. Not surprisingly, he has done an exemplary job of growing our journal, in both quality and quantity, to the internationally recognized venue that it is today. I have known Allen since the early 1970s when I reported to him at the Exxon Research and Engineering Company Corporate Research Laboratories. Since then, Allen has been a mentor, colleague and friend. I have learned much from him, especially about how industrial science is conducted, technology invented, and scientiWc writing and editing done. Allen, I personally thank you for this, and we all thank you for your dedication to JIMB and the results achieved under your leadership. With continued help from the JIMB Senior Editors, I intend to continue the quality growth of our journal. JIMB Wlls a unique role in the scientiWc world serving as a Wrst class venue for research-based novel “industrial microbiology and biotechnology”. We have a manuscript rejection rate of about 65%. We have all had manuscripts rejected and know that it doesn’t feel good. However, a journal cannot long survive if it does not accept manuscripts. Our goal is to accept manuscripts. If your manuscript is rejected, I encourage you to seriously look at the reviewer comments. They are there to help you improve your presentation. Together we will continue the publication of quality, relevant science and technology as we continue the exploration of our fascinating microbial-based world. So that all become more familiar with me, I conclude with a brief bio: Dr. Robert D. Schwartz recently retired as a Senior Development Scientist in the Fermentation Development Department at Abbott Laboratories. He received his PhD in microbiology from the Waksman Institute of Microbiology, Rutgers University in 1969 and subsequently had an extensive and highly productive career in industry as an industrial microbiologist. He has a number of publications and holds 10 US patents. He has been very active in several scientiWc organizations. For SIM Bob has served in many capacities, including President in 1991–1992. He received the Charles Porter Award in 1989 and was elected an SIM Fellow in 1994. Bob was a long time Senior Editor for JIMB before being appointed Editor-in-Chief in 2010.