Apple Juice Production Research Articles

Assessment of different antimicrobials to inhibit the growth of Zygosaccharomyces rouxii cocktail in concentrated apple juice

Zygosaccharomyces rouxii represents the main spoilage cause of concentrated apple juice, leading to waste of products or recalls. Essential oils components derived from plants have been found to present antimicrobial activities against various microbes. However, few work has been reported about their antimicrobial activities against Z. rouxii in concentrated apple juice. In this work, reparameterized Gompertz equation was used to evaluate the antimicrobial activities of different antimicrobials to inhibit the growth of a Z. rouxii cocktail (6.3 lg colony forming units/mL) composed of six strains isolated from concentrated apple juice and two strains from honey and grape must. The obtained mathematical models presented that thymol, carvacrol and trans-cinnamaldehyde were the promising options to inhibit Z. rouxii in 30 oBrix apple juice, reaching a maximal decrease on yeast growth of around 99.65 ± 0.61%. Whereas other antimicrobials showed lower antimicrobial activities with a maximal growth decrease of ranging from 67.13 ± 3.62% to 13.38 ± 1.16%. Additionally, the sensorial characteristics were not affected when the antimicrobials assayed were applied at the effective concentrations in commercial apple juice product. This work provided a theoretical feasibility that thymol, carvacrol and trans-cinnamaldehyde could be applied as natural preservatives for the control of Z. rouxii-related spoilage in fruit juice industry.

Innovative technological aspects of secondary raw materials processing in juices production

The agricultural sector of the economy is a waste-intensive industry. Production of the basic agricultural product involves a big amount of waste. The output of the target product, as a rule, makes up 15–30% of the full amount of the initial resources. The other part that contains a significant number of valuable compounds is not used in this process and turns into the so-called production wastes, which can become secondary raw materials for an extra product manufacturing. The vast amount of secondary raw materials is created in food and processing industries of agricultural Complex (AC). At the same time, only 50% is used efficiently. This fact proves the relevance of the secondary resources processing problem. The production of apple juice creates 20–30% of wastes that are the industrial source of pectin. As a rule, pectin is extracted from the runoff of late ripening period apples. The objects of this research are the industrial apples cultivars grown in Krasnodar region. The article provides the comparative research results of fractional content of pectin substances in apples with different ripening periods. It defines analytical characteristics of apple pectin extracted from different raw materials. The study states the innovation evaluation criteria for developed technologies. It shows the reasonability of summer period apples processing for production of pectin-containing products and their competitiveness.

A causal loop analysis for sustainable supply of apple juice product

Continuity of apple juice supply in Kota Batu in the future is not easy to predict. This research develops a conceptual framework of dynamic system as a strategic tool to ensure sustainability of apple juice supply. It comprises of two steps. First, related triggers are identified. This generates apple juice supply chain into three subsystems, there are supply, demand, and production sub-systems. Second, identifying the interactions between variables of integrated system and eventually supplying feedback. Data and information were collected by interview to related stakeholders. System was designed by conceptualization using cause and effect diagrams (CLD) based on apple juice supply chain configurations that have been obtained. CLD was used to for transformation of obtained interview results. Result shown supply chain of apple juice in Kota Batu consist of 4 tiers. The relationship of feedback between variables then divided into 3 sub-systems. The proposed framework could be used to model the operation of the supply chain network under study and obtain a true reflection of its behaviour in future research.

Life Cycle Analysis in the Framework of Agricultural Strategic Development Planning in the Balkan Region

Agricultural sector should be considered, as one of the main economic development sectors in the entire world, while at the same time is responsible for important pollution. The life cycle assessment (LCA) procedure was involved in the agricultural strategic development planning for Balkan region, as a useful tool to identify and quantify potential environmental impacts from the production of apple juice, wine and pepper pesto in three selected sites in Greece, North Macedonia and Bulgaria. These three products were chosen, as are considered as the main economic activities at the areas. The LCA approach covered the entire production line of each product. Based on the LCA results, which comprise the size of six impact categories characterization factors, suggestions were made in order to minimize the footprint of the apples orchard, vineyard and pepper cultivation plots as well as of the production processes of apple juice, wine and pepper pesto as final distribution products. The results indicate that changes in the cultivation and the production must be considered in order to optimize the environmental footprint. Moreover, the whole approach could be useful for agricultural stakeholders, policy makers and producers, in order to improve their products ecological performance, reduce food loss and food waste and increase the productivity of the agricultural sector, while at the same time can improve the three pillars of sustainability through strategy development.

Degradation of patulin in fruit juice by a lactic acid bacteria strain Lactobacillus casei YZU01

Patulin, a secondary metabolite produced by fungi, such as Aspergillus, Penicillium, and Byssochlamys, is highly toxic to bacteria and plants and exerts serious threat to human and animal health. The use of beneficial microbes shows good effect and application prospects in removing mycotoxins. As a widely used biological control agent, lactic acid bacteria (LAB) can remove mycotoxins from foodstuff. In this research, a LAB strain that can degrade patulin, namely, Lactobacillus casei YZU01, was screened. The physiological mechanism of patulin degradation by L. casei YZU01 was investigated. L. casei YZU01 mainly degraded patulin by secreting extracellular metabolites, and its cell wall also absorbed patulin. Furthermore, L. casei YZU01 was applied for the removal of patulin in raw apple juice (RAJ) or raw pear juice (RPJ). Patulin (10 μg/mL) in RAJ or RPJ was completely degraded by L. casei YZU01 after 36 h of incubation, and patulin in commercialized apple or pear juice products was degraded after 48 h of incubation after treatment with L. casei YZU01. Results indicated the potential of L. casei YZU01 in dealing with patulin contamination in food industries.

Study of thermal stability of ascospores Aspergillus (Neosartorya) fischeri depending on the concentration of soluble solids in apple juice

Kinetic studies of the thermal inactivation of test crop spores are necessary to develop optimal heat treatment regimes for fruit juices. The purpose of the work is to study the dynamics of changes in the thermal stability parameters DT and z depending on changes in the soluble solids content in canned fruit products using the example of certain types of apple juice products with a pH of 3.80. The regularity of thermal inactivation of ascospores of the mesophilic mold Aspergillus fischeri in concentrated apple juice (JAC) with a soluble dry matter (RSV) content of 70%, in restored apple juice with RSV – 11.2%, and in restored apple juice with pulp with RSV – 16% was studied. The parameters of thermal stability were determined by the capillary method at temperatures of 80, 85, 90, and 95 °C. It was experimentally established that the heat resistance of A. fischeri spores in clarified apple juice was DT 95 °С = 0.16 min, and the parameter value z = 6.76 °C, in apple juice with pulp parameters: DT 95 °C = 0.24 min, z – 7.12 °C, in YaKS – DT 95 °C = 0.39 min, and z – 7.8 °C. The dynamics of thermal stability parameters D and z of A. fischeri mold fungus spores (test cultures) versus RSV concentration of juice products was established. The research results showed that with an increase in the concentration of RSV, the thermal stability of spores increases exponentially. The rate of increase in thermal stability decreases with increasing concentration of RSV. Since the concentration of RSV affects the rheological properties of the product (viscosity), this leads to a change in the kinetics of heating in products with convection heat transfer. Therefore, an increase in the concentration of RSV should inevitably lead not only to an increase in the thermal stability of spores of microorganisms, but also to a shift in the region of optimal modes of heat treatment of products toward an increase in the thermal load to ensure regulatory requirements for microbiological safety.

Energy flow modeling and life cycle assessment of apple juice production: Recommendations for renewable energies implementation and climate change mitigation

Abstract Due to the growing population and the subsequent need for more food, food production systems have moved towards industrialization. Accordingly, a large amount of energy, particularly fossil fuels, should be supplied annually to this important sector of the industry, thereby increasing environmental hazards for human health and ecosystems. Therefore, the hotspots of energy consumption and environmental impacts of food production systems should be accurately identified in order to improve their efficiency and sustainability. To this end, energy consumption and environmental impacts of apple juice production in West Azarbaijan province of Iran was analyzed in the present study from farm gate to end of packaging of bottled juice using energy flow and life cycle assessment (LCA) approaches. According to the results of energy analysis, the specific energy consumption of apple juice production was found to be 28.33 MJ/bottle. More specifically, diesel fuel, natural gas, and polyethylene terephthalate bottles had the greatest contributions to the specific energy consumption of apple juice production. Based on the outcomes of the LCA approach, the corresponding life-cycle greenhouse gas emissions of the resources consumed in apple juice production were 1.83 kg CO2 eq, mainly caused by the combustion of diesel and natural gas. The damages to ecosystem quality due to acidification and eutrophication were respectively found to be 1.69 × 10−2 kg SO2 eq and 4.54 × 10−3 kg PO4−3 eq, mainly because of resources utilization in the agricultural production step. The emissions released due to the consumption of chemical fertilizers and farmyard manure in the agricultural production step had the highest impacts in acidification and eutrophication impact categories. The emissions arisen from the production and consumption of pesticides were the hotspots in abiotic depletion, ozone layer depletion, human toxicity, freshwater aquatic ecotoxicity, and terrestrial ecotoxicity. Overall, it could be concluded that using bio-fertilizers and biological control approaches in the agricultural production step as well as implementing renewable energy technologies in the juicing step could potentially mitigate the environmental burdens of apple juice production.

Bio-synthesis of silver nanoparticles with antibacterial activity

Silver nanoparticles (Ag-NPs) have potential applications in life science, food chemistry, biomedicine, photocatalysis and cosmetics fields due to its unique optical, electrical and catalytic properties besides the strong antibacterial property. Apple pomace, a by-product of apple juice production, is ample and easily available. In the present study, this green raw material was used to biosynthesize Ag-NPs for the first time. The obtained silver nanoparticles were investigated by UV–vis, TEM, XRD, and FTIR, respectively. The results showed that the concentration of AgNO3 and the volume ratio of AgNO3 solution to apple pomace extract were the important factors affecting the synthesis of silver nanoparticles. When the concentration of AgNO3 was 10 mmol/L, the volume ratio of AgNO3 solution to the apple pomace extract of 4:1(ν/ν), Ag-NPs were quickly formed. They were stable with high degree of crystallinity. The particle sizes ranged between 10 and 20 nm and the conversation of silver ions was up to 99%. The bacteriostatic circle tests revealed that the biosynthesized Ag-NPs had a strong antibacterial activity against gram positive bacteria and gram negative bacteria. FTIR analysis demonstrated that some bio-molecules with groups of -NH2, -COOH and -OH were distributed on the surface of the newly synthesized Ag-NPs. During the synthesis of silver nanoparticles, there were not any poisonous reducers and stabilizers introduced.

Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses

Abstract The impact of low-oxygen spiral-filter press technology combined with thermal pasteurization (TP), pulsed electric field (PEF) and high pressure processing (HPP) on cloudy apple juice quality was investigated immediately after the treatments and after 3 weeks of storage at 4 °C. Based on equivalent levels of microbial safety and desired shelf-life, low and high processing intensities were selected: TP (72 °C/15 s; 85 °C/30 s), PEF (12.5 kV/cm, 76.4 kJ/L; 12.3 kV/cm, 132.5 kJ/L), and HPP (400 MPa/3 min; 600 MPa/3 min). High intensity thermal treatment resulted in a bright, yellowish color which was maintained during storage. PPO and POD activities were largely reduced by high intensity PEF and TP yet showed high resistance to HPP. The highest vitamin C content was provided by fresh juice followed by PEF-treated juices. Due to oxidative degradation reactions, vitamin C of all treated samples significantly decreased during storage. Immediately after processing, high cloud stability values were obtained in all samples; however, cloud stability decreased during storage particularly for HPP juices with high residual PME. No significant changes were observed in pH, titratable acidity, organic acid and sugar content which also corresponded to sweet and sour taste. Results from untargeted volatile profiles showed that esters increased after PEF and were better retained after HPP. Contrary to TP treatment where ester degradation reactions occurred together with the formation of off-flavors. Most of the volatiles decreased during storage which could be linked to oxidation and ester hydrolysis reactions. Industrial relevance Being one of the most popular fruit juices consumed worldwide, cloudy apple juice can still undergo quality changes such as color degradation, cloud loss (fast sedimentation) and flavor changes during processing and storage. This study evaluates the potential of low-oxygen spiral-filter press in combination with different preservation technologies to obtain a maximal quality of cloudy apple juice. Results showed that high intensity thermal pasteurization can effectively inactivate quality-degrading enzymes, therefore it is useful to obtain an optimal cloudy apple juice product in terms of color and cloud stability. Although HPP has minimal impact on aroma of the juice, shelf-life of the juice may be limited due to incomplete enzyme inactivation. In the case of PEF treatment, thermal effects may contribute to maintain apple juice quality.

Improving the qualitative indicators of apple juice by Chitosan and ultrasound.

Today's consumers desire for tasty, nutritious, and safe food products, so researchers are looking for new ways in which little heat or no heat at all is used for processing. This study was to evaluate the effect of treatment using an ultrasonic bath (for 15, 30, and 60 min at 40 and 60°C) and ultrasonic probe (for 10, 15, and 20 min at 40 and 60°C), treatment with Chitosan, and combination of them on the quality of apple juice that includes physicochemical features (pH, acidity, total solid matter), total polyphenol, total antioxidant capacity, the cloud point, and color values of Hunter (L*, a*, b*) in the treated samples and comparing them with each other. The results showed that ultrasound has no effect on the pH and acidity, while the total solid of ultrasound treatment was higher than controls in combination with Chitosan (p < 0.05). Total polyphenols of apple juice samples treated by ultrasonic probe are higher than an ultrasonic bath (p < 0.05). The total antioxidant capacity has improved in treatments (p < 0.05). According to the results there is a significant difference between the cloud point of control samples and Chitosan (p < 0.05). The L* (brightness) increased in ultrasonic probe method and had a significant decline in Chitosantreatment (p < 0.05). Findings from this study suggest that the use of ultrasound treatment in the production of apple juice can improve quality factors, and in this regard, ultrasonic probe is more effective.

Analysis of the labor, capital and machine production factors on micro-scale apple juice production in Batu City

Production factor is a resource that used in process of creating or product adding value so it covers everything needed on production activities. The purpose of this study was to determine effect of production factors i.e. labor, capital and machine technology on micro scale of apple juice production in Batu City. Fuzzy Analytical Hierarchy Process (FAHP) method will be used to determine the most affect factors on apple juice production activities. FAHP method is used in this study because it is suitable with complex problems on production activities and reduces the subjectivity of experts in determining the relationship between the factors of production studied. This research was conducted at the micro scale apple juice business which is still operating in Batu City and uses 4 experts who are the apple juice owners. The results of the study shows that the most affect production factors are capital (0.46), labor (0.32) and machine technology (0.22), while the sub-criteria which affect production factors are quantity of capital needed (0.2254), financial management performed (0.1553), labor productivity (0.1040), machine capacity (0.1001), labor development activities (0.0816), sources of capital ( 0.0794), labor competency (0.0736), machine sophistication level (0.0605), quantity of machine (0.0594) and quantity of labor (0.0592).

Інжиніринговий бухгалтерський облік: практичний аспект

The article is devoted to the improvement of methodical approaches to the use of accounting engineering in the practical activities of Ukrainian enterprises. The background and causes of appearance of accounting engineering were disclosed. An example of the use of mechanisms and tools of accounting engineering in the process of forming accounting and analytical information for managing business processes of an enterprise was given. In particular, a Report on the implementation of budgets for the business processes, Register of financial and economic operations on hedging of risks by instruments of accounting engineering, Monitoring Derivative Balance Sheet were compiled. An assessment of the costs of the business processes of the basic and advanced versions of the apple juice production at a pilot plant was carry out. It was determined that the key information elements of accounting engineering are: 1) definition, identification and classification of business management processes as centers of accounting for financial situations; 2) work plan of aggregated mega-accounts, aggregated double-entry; 3) accounting engineering tools; 4) accounting registers; 5) the result of the accounting is the definition in the reports of indicators of net assets and net liabilities. The mechanism of accounting engineering covers four groups of operations: 1) operations to adjust the historical value of assets to market (fair) value; 2) hedging operations (protection) against the risks of adjusted balance; 3) operations with existing risks; 4) operations with possible expected, hypothetical realization and repayment of long-term and short-term liabilities - to determine the value of net assets and net liabilities as indicators of the risk-taking financial activity of the enterprise. As the results of the study shows, thanks to use of engineering tools, accounting from the fixer of economic and financial operations becomes a mechanism for managing the enterprise.

Assessment of yeasts for apple juice fermentation and production of cider volatile compounds

At present, yeasts suitable for apple juice fermentation to produce cider have received scarce attention with respect to wine yeasts. In this study, Saccharomyces and non-Saccharomyces strains were investigated for their capacity to ferment apple juice and to influence the volatile compound production in cider. In a first fermentation trial, seven out of 18 yeasts, belonging to Saccharomyces cerevisiae, S. uvarum, Torulaspora delbrueckii, Hanseniaspora osmophila, H. uvarum, Starmerella bacillaris and Zygosaccharomyces bailii, were selected according to their fermentative performance. The effects of these strains on the volatile composition of cider, produced in a second apple fermentation trial, were then evaluated. Significant differences on the production of alcohols, esters and fatty acids were observed. Large amounts of 2-phenylethanol were found in S. uvarum cider. Hanseniaspora uvarum was the greatest producer of hexyl and isoamyl acetate among non-Saccharomyces yeasts. Ciders were well discriminated by principal component analysis. This study provides insights into the actual capacity to produce volatile compounds that the different yeast species that could be used in single or mixed apple juice fermentation for cider production.

Comparative Diminution of Patulin Content in Apple Juice With Food-Grade Additives Sodium Bicarbonate, Vinegar, Mixture of Sodium Bicarbonate and Vinegar, Citric Acid, Baking Powder, and Ultraviolet Irradiation.

This study aimed to determine an optimal method for patulin (PAT) reduction for application in apple juice production. PAT levels in spiked apple juice (100 μg/L) were measured after treatment with citric acid, sodium bicarbonate, vinegar, mixture of sodium bicarbonate and vinegar, baking powder, and ultraviolet (UV) irradiation. Treatments with sodium bicarbonate and UV irradiation were most effective in reducing PAT; however, UV irradiation reduced the yellowness (b∗) of apple juice. However, sodium bicarbonate treatment affected quality attributes including soluble solids, pH, and color of apple juice. The color and odor of apple juice treated with sodium bicarbonate could be recovered via addition of citric acid. The present results suggest that sodium bicarbonate could be considered an additive in apple juice for PAT reduction.

Optimization of ohmic heating parameters for polyphenoloxidase inactivation in not-from-concentrate elstar apple juice using RSM.

In this study, optimization of ohmic heating (OH) process parameters (temperature and voltage gradient) to inactivate polyphenoloxidase (PPO) of not-from-concentrate (NFC) apple juice was conducted. Response surface methodology was used for optimization of OH parameters, where the voltage gradient and temperature on the PPO activity in the NFC apple juice was evaluated. Then the optimized condition was used to produce the NFC apple juice and the quality parameters were evaluated and compared to NFC apple juice prepared by conventional heating (CH). The studied parameters were: PPO activity, total phenolic, total carotenoids, ascorbic acid, cloud value, color as well as physical properties (i.e., TSS, acidity, electric conductivity and viscosity). The reduction of PPO activities was 97 and 91% for OH (at 40V/cm and 80°C) and CH (at 90°C and 60s), respectively. The reduction of the ascorbic acid was 66.8% for OH significantly lower than the 80% for CH treated samples. The total extracted phenolic content was increased by 5.4 and 2.5% with OH and CH treatments, respectively. The decrease in the concentration of total carotenoids for OH (13.17%) was significantly lower than for CH (34.23%). The color values (L*, a*, b* and ΔE) were only significantly increased in the OH treatment. OH is a potential mild thermal treatment in the production of apple juice with improved functional properties instead of conventional methods.

Production of geese at using unconventional additions in mixed fodder

The article provides the results of the researches concerning the efficiency of using dry apple pomaces with adding chelate Cuprum and Zink while growing geese. Experimentally was determined the effective level of these additives and researched their influence. It was theoretically and practically grounded the expediency of the use in the mixed fodders for the geese of unconventional forage additions and found out their influence on the indexes of the productivity of geese, content of carotenoids in goose yolks and intensity of goslings growth. Nutrition indicates that dry apple pomaces contain a large number of biologically active substances, in particular carotenoids, phospholipids, and a number of mineral elements, especially Cobalt and Iodine. In addition, in this case, the term «waste» is rather arbitrary. Apple pomaces which contain high amounts of ingredients should be taken as secondary material resources and use for fodder purposes. However, an increase level of raw cellulose of dry apple pomaces (27.79%) something restrains their addition to the content of mixed fodder for poultry in high doses. However, geese are able to reach the corresponding level of the productivity after high containing of cellulose. However, in an order to promote the ability of poultry to use effectively the nutritives of this plant feed, there was a necessity of application of chelates, that increase catalytic functions of the body. It is found that the usage of non-traditional feed additives provides the rise in the process of eggs laying by 18.9%, promote the rise of vitality of goslings and content of carotenoids in yolks by 16.8%. The usage of dry apple pomace which is the waste substances of apple juice production after further drying, in small doses up to 7% is the optimal balance of nutrients. It is also obvious that the micro elements in the form of chelates have got a chemically protected shape, and in such a way they keep increasing the biological availability of the metal. It contributes to maintaining of the content of micro elements in organs and tissues, thus improving the intensity of goslings by 10.33%.

Kalkulacja kosztów produkcji wyrobów wytwarzanych z pozostałości poprodukcyjnych na przykładzie przetwórstwa owocowo-warzywnego

Goal – The article presents results of studies conducted through the authors regarding determination of costing procedures of production pectin, as the result of reusing functional waste, resulting from apple juice production. Research methodology – In the course of the study, the method of analysis of sources was applied, including those concerning processes of bio-products production and the calculation of production costs. In the course of the research, methods of observation, deduction and induction were also applied. Score – The study presents the result of an analysis of organizational solutions for the production of apple pomace pectins, which are post – production waste from the food industry. The stages and processes of production of this type of bio-products, inputs and cost of their production were discussed, which enabled the formulation of proposals for the calculation of the costs of production of pectins. Originality/value – The considerations presented in the study may provide ground for evaluation of business costs and financial results of fruit and vegetable sector companies which produce consumer goods on the basis of post-production residues.

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

ABSTRACTThe effects of unit operations on the quality of not from concentrate (NFC) apple juice were investigated in this study. After the main processing steps (juicing, pre-pasteurization, homogenization and pasteurization), juice samples were collected and characterized by total soluble solid (TSS), titratable acidity (TA), pH, turbidity, non-enzymatic browning index (NEBI), color quality, aromas and phenolic constituents. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied for analyzing juice aromas and polyphenols. The results showed that homogenization only affected (increased) the juice turbidity, and only the TSS content was not affected by the unit operations. The TA, pH, aroma component and polyphenol content of the NFC apple juice were significantly decreased, while the turbidity, NEBI and color values were significantly increased by pre-pasteurization. Pasteurization had less effect on these properties than pre-pasteurization. Therefore, those were the thermal treatments that mainly affected the juice quality during NFC apple juice production.

Pectinase Production and Clarification Treatments of Apple (Malus Domestica) Juice

Pectinases are a group of an enzyme that break down pectin, a polysaccharide that is found in plant cell walls. Today, the application of pectinolytic enzymes plays an important role in food technology for the maceration of fruits and vegetables, including for the extraction and clarification of juice. This research aimed to produce pectinase enzyme for clarifying of apple juice. A microbial culture was selected from cocoa bean fermentation samples and identified as Bacillus sp.. The highest enzyme activity was investigated after 48 hours of incubation. Citrus pectin as the carbon source and peptone as the nitrogen source was found as the best component for pectinase production. The optimum condition of pectinase activity was observed at pH 5, temperature 40 °C and the crude enzyme had the higher activity at one hour storage. Apple juice was treated with the enzyme at different concentrations (0%, 0.5%, 1%, 2%, 4%). Apple juice clarification was evaluated for its percent clarity and viscosity. The result showed that enzyme treatment at 4% in apple juice promoted juice clarification and decreased pH and viscosity. In conclusion, the quality of apple juice can be improved by enzymatic treatment using pectinase.

Research on the ability of propionic acid and vitamin B12 biosynthesis by Propionibacterium freudenreichii strain T82

The purpose of this study was to determine the potential for biosynthesis of propionic acid and vitamin B12 by Propionibacterium freudenreichii T82 in a medium containing various sources of carbon (glucose, fructose, and saccharose). These sugars are present in apple pomaces, which are the waste from the production of apple juice. Using statistical analysis design of experiments (DoE), the results allowed us to determine which sugars (carbon sources) exert the most beneficial influence on the biosynthesis of propionic acid and cobalamin. The highest production of propionic acid by the tested bacterial strain was obtained in a medium in which glucose accounted for at least 50% of the available carbon sources. Depending on the culture medium, the concentration of this metabolite ranged from 23 to 40 g/L. P. freudenreichii T82 produced the smallest amount of acid in medium in which the dominant nutrient source was saccharose. The results obtained indicated an inverse relationship between the amount of acid produced by the bacteria and vitamin B12 biosynthesis. Because of the high efficiency of propionic acid biosynthesis by P. freudenreichii T82, the prospect of using this strain to obtain propionate with the simultaneous disposal of waste materials (such as apple pomaces) which contain glucose and/or fructose is very promising.