• Title, Summary, Keyword: organic acid

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Characteristics of Organic Acid of Makgeolli by Yeast Strains Type (효모의 종류에 따른 막걸리의 유기산 특성 연구)

  • Bang, Chan Mi;Moon, Joon-Kwan;Kong, Hong Sik
    • Korean journal of food and cookery science
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    • v.32 no.1
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    • pp.44-49
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    • 2016
  • Organic acid fermentation by yeast an important in the flavor and aroma. June 19th brewing each by each of the kinds of yeast (Instaferm, Instaferm red, La parisienne, La parisienne red, Fermivin, Safbrew wb-06, Safele s-04, Song chun) were analyzed organic acid during storage life. All yeast with reduced organic acid on 4 days. On 10 days, Instaferm, Instaferm red, La parisienne, La parisienne red, Fermivin yeast with the increased organic acid but on 19 days these reduced organic acid and maintain to 28 days. However use of Safbrew wb-06, Safele s-04, Song chun yeast the organic acid at storage and maintain organic acid content to 28 days. The variation of each organic acid during storage life characteristic of the yeast.

Characteristics of Organic Acid Contents and Fermentation Solution of Prunus mume in South Korea

  • Kang, Hee-Kyoung;Kang, Hye-Rin;Lee, Young-Sang;Song, Hong-Seon
    • Korean Journal of Plant Resources
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    • v.33 no.3
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    • pp.194-199
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    • 2020
  • This study was carried out to get the information of Plum tree (192 germplasm) collected in Korea, and to evaluate the organic acid contents and fermentation solution. The organic acid content of fruit was 50.9 ± 6.0 mg/g, and which was composed of 55.5% of citric acid, 43.4% of malic acid and 1.1% of oxalic acid, and showed large difference among germplasms. Oxalic acid and malic acid made no differences in organic acid content according to flesh color, whereas citric acid and total organic acid contents were highest in orange color and lowest in whitish green. Malic acid, citric acid and total organic acid contents did not show differences among fruit weight groups, but oxalic acid content was highest at fruit weight of 5.1 ~ 10.0 g and lowest at more than 20.1 g. The sugar content of fermentation solution of fruit was 55.7 ± 1.6 °Brix and the harvest rate was 116.7 ± 8.7%. The correlation coefficients among fruit weight, the sugar content (°Brix) and harvest rate of fermentation solution were very low, and there were correlations of r=-0.551⁎⁎ between fruit weight and oxalic acid, r=-0.767⁎⁎ between malic acid and citric acid, and r=0.834⁎⁎ between citric acid and total organic acid content.

Modeling for the Recovery of Organic Acid by Bipolar Membrane Electrodialysis (바이폴라막 전기투석에 의한 유기산 회수에 관한 모델링)

  • Kim, Sang-Hun;Lee, Byung-Chul
    • Korean Chemical Engineering Research
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    • v.44 no.5
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    • pp.476-482
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    • 2006
  • This paper studied the recovery of organic acid from organic acid salt by using bipolar membrane electrodialysis. Acetic acid and lactic acid was used as for organic acid. Organic acid concentration, sodium hydroxide concentration and pH values were measured at various current density. Organic acid salt was effectively converted to organic acid and sodium hydroxide. Based on the experimental results, mathematical models were developed, in which time changes in ion balance were considered. Model predictions of organic acid concentration, sodium hydroxide concentration and pH values were in good agreement with the experimental data.

Studies on the Components of Vegetables - 2. The free amino acid and organic acid contents in A. altissima leaves - (야채류(野菜類)의 성분(成分)에 관(關)한 연구(硏究) - 2. A. altissima엽(葉)의 free amino acid및 organic acid함량(含量) -)

  • Kim, Seuk-Hwan;Cho, Soo-Yeul;Kim, Duck-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.6 no.1
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    • pp.17-20
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    • 1977
  • Contents of free amino acids and organic acids in the leaves of Ailanthus altissima were surveyed through the course of this study. The results were as follows; 1. Lysine, histidine, arginine, tryptophan, aspartic acid, glutamic acid, threonine, serine, proline, glycine, alanine, valine, leucine, isoleucine, methionine, tyrosine and phenylalanine were presented in the leaves of A. altissima, and glutamic acid showed the highest amount and was more than about 48% of total free amino acids. 2. Fumaric acid was the major organic acid in the leaves of A. altissima, and also formic acid, acetic acid, maleic acid, succinic acid, oxalic acid, citric acid, tartaric acid and sorbic acid were determined, and two unknown were found.

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Characteristics of Organic Acid Degradation by Yeast (고농도 유기산폐수의 효모에 의한 분해연구)

  • 김석원;허병기;김은기
    • KSBB Journal
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    • v.14 no.2
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    • pp.136-140
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    • 1999
  • Characteristics of organic acid degradation by isolated yeast strain was investigated. Optimum initial pH was 5. Increase in cell mass was proportional to the decrease in organic acid degradation. Also no accumulation of byproduct was observed during degradation. Acetic acid degraded fast, followed by butyric acid and propionic acid in order. No significant substrate inhibition was observed up to 12 g/L of acetic acid 7 g/L of propionic acid, respectively. However, inhibition of butyric acid was significant above 4 g/L. Cell mass yield was 0.2-0.4 g cell/g acids and decreased at high decreased at high organic acid concentration. 95% of organic acid (7.5 g/L), corresponding to 13,000 ppm, was degraded in 30-40 hours.

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Changes of ORganic Acid Contents on Heating Conditions of Fishes (어류의 가열조건에 따른 유기산 함유율의 변화)

  • 심기환;이종호;하영래;최상도;서권일;주옥수
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.23 no.6
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    • pp.939-944
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    • 1994
  • The change of major organic acid contents were examined in mackerel, pacific yellow croaker and brown sole on heating conditions. The organic acid contents of mackerel were the higher that the others. The content of lactic acid was the highest in all samples commonly and that of succinic acid was second level and these organic acids were over 95% of total organic acid. The content of ${\alpha}-ketoglutaric$ acid was higher acid content was greater with higher heating temperature. Decreasing of organic acid content was higher at steamed and first heating than warmed and rewarmed.

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Effects of two different organic acid blands in olive flounder

  • Park, Gun-Hyun;Lee, Jun-Ho;Yun, Hyeon-Ho;Browdy, Craig L.;Bharadwaj, Anant S.;Bai, Sung-Chul C.
    • Korean Journal of Organic Agriculture
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    • v.19 no.spc
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    • pp.39-42
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    • 2011
  • This experiment was conducted to evaluate the effect of two different organic acid products as antibiotic replacement in olive flounder paralichthys olivaceus. Fish averaging $3.5{\pm}0.05$ g($mean{\pm}SD$) were fed one of the ten semi-purified diets : Diet 1 ; Control, Diet 2 ; add antibiotics - 50mg OTC/kg body weight/day(OTC), Diet 3 ; Add organic acid bland A(OABA) - 4g/kg diet, Diet 4 ; add organic acid bland B(OABB) - 4g/kg diet for 10 weeks. Total gut microflora counts were significantly higher in the control group compared to the OTC and organic acid groups(P<0.05). Fish fed OABA, OABB and OTC had lower gut Vibrio counts compared to the control, but were not significantly different. Results from the challenge study indicate that mortality in the different treatment groups (50%) was significantly lower than those observed for the control group (100%). There were no differences in mortality between the OTC and organic acid groups. Overall findings from this study indicate that the organic acid blends A and B were as effective as oxytetracycline, an antibiotic, in regulating total gut bacterial numbers, Vibrio counts and providing protection against a pathogen such as Edwardsiella tarda.

The Effect of Phytase and Organic Acid on Growth Performance, Carcass Yield and Tibia Ash in Quails Fed Diets with Low Levels of Non-phytate Phosphorus

  • Sacakli, P.;Sehu, A.;Ergun, A.;Genc, B.;Selcuk, Z.
    • Asian-Australasian Journal of Animal Sciences
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    • v.19 no.2
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    • pp.198-202
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    • 2006
  • An experiment was conducted to investigate the effect of phytase, organic acids and their interaction on body weight gain, feed consumption, feed conversion ratio, carcass yield and tibia ash. A total of 680 three-day old Japanese quail chicks (Coturnix coturnix japonica) were assigned to 20 battery brooders, 34 chicks in each. The experimental period lasted 35 days. The treatment groups employed were: 1) a positive control which included 3.5 g available phosphorus (AP)/kg diet and 10 g Ca/kg diet; 2) a negative control which included 2 g AP/kg diet and 8 g Ca/kg diet, 3) negative control diet supplemented with either 300 FTU phytase/kg diet (phytase) or 4) 2.5 g organic acid (lactic acid+formic acid)/kg diet (organic acid); or 5) 300 FTU phytase/kg diet+2.5 g organic acid/kg diet (phytase+organic acid). All birds were fed with the positive control diet for a week and then transferred to the dietary treatments. At the end of the study, there were no differences (p>0.005) among the groups in body weight, weight gain, feed consumption, feed conversion ratio and carcass yield. Tibia ash, however, was reduced (p<0.001) for quails fed the negative control diet containing a low-level of AP compared to the positive control diet containing adequate AP. The addition of phytase, organic acid or phytase+organic acid to the diets containing the low-level of AP improved (p<0.001) tibia ash. On the other hand, an extra synergistic effect of phytase and organic acid on tibia ash was not determined. This study demonstrated that it may be possible to reduce supplemental level of inorganic P with phytase and/or organic acid supplementation for quail diets without adverse effect on performance and tibia ash.

Protected Organic Acid Blends as an Alternative to Antibiotics in Finishing Pigs

  • Upadhaya, S.D.;Lee, K.Y.;Kim, In Ho
    • Asian-Australasian Journal of Animal Sciences
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    • v.27 no.11
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    • pp.1600-1607
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    • 2014
  • A total of 120 finishing pigs ([Yorkshire${\times}$Landrace]${\times}$Duroc) with an average body weight (BW) of $49.72{\pm}1.72kg$ were used in 12-wk trial to evaluate the effects of protected organic acids on growth performance, nutrient digestibility, fecal micro flora, meat quality and fecal gas emission. Pigs were randomly allotted to one of three dietary treatments (10 replication pens with 4 pigs per pen) in a randomly complete block design based on their initial BW. Each dietary treatment consisted of: Control (CON/basal diet), OA1 (basal diet+0.1% organic acids) and OA2 (basal diet+0.2% organic acids). Dietary treatment with protected organic acid blends linearly improved (p<0.001) average daily gain during 0 to 6 week, 6 to 12 week as well as overall with the increase in their inclusion level in the diet. The dry matter, N, and energy digestibility was higher (linear effect, p<0.001) with the increase in the dose of protected organic acid blends during 12 week. During week 6, a decrease (linear effect, p = 0.01) in fecal ammonia contents was observed with the increase in the level of protected organic acid blends on d 3 and d 5 of fermentation. Moreover, acetic acid emission decreased linearly (p = 0.02) on d7 of fermentation with the increase in the level of protected organic acid blends. During 12 weeks, linear decrease (p<0.001) in fecal ammonia on d 3 and d 5 and acetic acid content on d 5 of fermentation was observed with the increase in the level of protected organic acid blends. Supplementation of protected organic acid blends linearly increased the longissimus muscle area with the increasing concentration of organic acids. Moreover, color of meat increased (linear effect, quadratic effect, p<0.001, p<0.002 respectively) and firmness of meat showed quadratic effect (p = 0.003) with the inclusion of increasing level of protected organic acid in the diet. During the 6 week, increment in the level of protected organic acid blends decreased (linear effect, p = 0.01) Escherichia coli (E. coli) counts and increased (linear effect, p = 0.004) Lactobacillus counts. During 12-wk of experimental trial, feces from pigs fed diet supplemented with organic acid blends showed linear reduction (p<0.001) of E. coli counts and the tendency of linear increase (p = 0.06) in Lactobacillus count with the increase in the level of organic acid blends. In conclusion, 0.2% protected organic acids blends positively affected growth performance, nutrient digestibility, fecal gas emission and meat quality in finishing pigs without any adverse effects on blood parameters.

Cultural Conditions for the Production of Organic Acid During (Aspergillus awamori var. kawachii에 의한 쌀 Koji 제조시 유기산의 생산조건)

  • 소경환
    • The Korean Journal of Food And Nutrition
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    • v.6 no.4
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    • pp.287-293
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    • 1993
  • This study was carried out to investigate the influences of cultural conditions of koji on the production of organic acid during rice-koji making by Aspergillus awamori var. kawachii which is now widely used as koji-mold in brewing Takju and Yakju in Korea. The optimum temperature for the germination of the conidia of the mold was 35'8, and the time required for germination at this temperature was 8 hours. Rapid germination occurred when the water content of steamed rice was above 40%, but germination retardation occurred markedly below 35%. The optimum cultural temperature for the production of organic acid was 32$^{\circ}C$, and the production of organic acid was markedly restricted at 36$^{\circ}C$ and 4$0^{\circ}C$. It was effective for the high production of both saccharogenic amylase and organic acid to shift the cultural temperature from initial 36$^{\circ}C$ to 32$^{\circ}C$ after 20~25 hours of cultivation. Initial water content suitable to the production of organic acid was 40% in steamed rice, but its production was markedly restricted below 30% of water content. When the quantity of conidial inoculation was too small, the production of organic acid was low in initial phase, but it was retrived at later period. Acid production was markedly restricted together with the increase in koji thickness.

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