• Title, Summary, Keyword: organic acid

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Effect of Organic Acids on Growth and Heat Resistance of Listeria monocytogenes Scott A (Listeria monocytogenes Scott A 의 성장과 열저항성에 미치는 유기산의 영향)

  • 이신호;조현순;김순희
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.23 no.2
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    • pp.293-297
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    • 1994
  • The effect of organic acids on growth and heat resistance of Listeria monocytogenes Scott A were investigated. The growth of L. monocytogenes was inhibited in Tryptic Soy Broth(TSB) with 0.1 or 0.2% of acetic , tartic , propionic , citric and lactic acid at 35$^{\circ}C$, respectively. The growth of l. Monocytogenes did not occur in TSB with 0.2% of acetic acid or propionic acid during 48h of incubation. The heat resistance of L.monocytogenes was affected by kind of organic acid, ph and heating substrate. L.monocytogenes showed more heat resistant in TSB with various organic acids than in 0.1M sodium phosphate with the same organic acids. Heat resistance decreased as pH of heating substrate decreased . Surface-adherent microcolony was more heat resistant than planktonic cell of L. monocytogenes. Propionic and lactic acids more affected on heat resistance of L.monocytogenes than acetic , tartaric and citric acids.

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Studies on co-Operative Effect of Oil-Soluble Antioxidants and Organic Acid. (유용성산화방지제에 대한 유기산의 협력효과에 대한 연구)

  • 유세홍;김선덕;윤오섭
    • Journal of Environmental Health Sciences
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    • v.5 no.1
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    • pp.21-24
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    • 1978
  • This study was conducted to find out the co-operative effect of antioxidants (butyl hydroxy anisol, dibutyl hydroxy toluene, propyl gallate, dl-$\alpha$-tocopherol) and organic acid (citric acid, tartaric acid, succinic acid) on the stability of soybean oil by active oxygen method. The results obtained were summarized as follows: 1. When antioxidants and organic acid were used together, the antioxidants activity was more strong than antioxidants were used only. 2. The co-operative effect of citric acid for antioxydants was the strongest whereas succinic acid was the weakest. 3. The co-operative effect of phenolic antioxydants for organic acid was more strong than dl-$\alpha$-tocopherol.

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Determination of Organic acids of Kochuzang prepared from various Starch Sources (전분질원료(澱粉質原料)를 달리한 고추장의 유기산정량(有機酸定量))

  • Lee, Taik-Soo;Park, Sung-Oh;Lee, Myung-Whan
    • Applied Biological Chemistry
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    • v.24 no.2
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    • pp.120-125
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    • 1981
  • Organic acids of Kochuzang (red pepper paste) prepared from glutinous rice, polished barley, wheat flour and sweet potato were analyzed by a gas chromatography. Lactic, pyruvic, succinic, fumaric, malic, pyroglutamic and citric acid were identified. And trace amount of oxalic acid was found in the Kochuzang prepared from sweet potato. The dominant organic acid of all samples was pyroglutamic acid, followed by pyruvic and citric acid. The organic acids were lower in Kochuzang from wheat flour than in other samples. The contents of succinic and fumaric acid were highest in Kochuzang prepared from sweet potato and were lowest in polished barley Kochuzang.

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The Changes in Organic Acids and Fatty Acids in Kochujang Prepared with Different Mashing Methods (담금방법을 달리한 고추장의 유기산 및 지방산의 변화)

  • Chun, Myung-Sook;Lee, Taik-Soo;Noh, Bong-Soo
    • Korean Journal of Food Science and Technology
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    • v.27 no.1
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    • pp.25-29
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    • 1995
  • Organic acids and fatty acids of four different Kochujang prepared with different mashing methods were determined by HPLC and GC. Citrate, malate, lactate, succinate, formate, oxalate and acetate were identified. Citrate was found as a major organic acid ($450{\sim}565$ mg%) followed in decreasing order by lactate and malate. Total organic acid content of Meju Kochujang was the highest at the initial fermentation time, while that of koji Kochujang was higher than any other one after 90 days of fermentation. There was a little change of total acid among the treatments. Oleic acid was a major fatty acid ($68.59{\sim}75.38%$) during the fermentation of Kochujang. There was no significant change of fatty acids during the fermentation and among the treatments.

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Studies on the Organic Acid in Some Species of Marine Alage (해조류의 유기산에 관한 연구)

  • 김영진
    • Journal of the Korean Home Economics Association
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    • v.9 no.2
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    • pp.30-33
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    • 1971
  • 1. The present paper deals with the composition of organic acid in Porphyra tenera, roasted Porphyra tenera and Undaria pinnatifida. 2. There are little differences in the composition of organic acids among three of them, Porphyra tenera, roasted Porphyra tenera and Ucdaria pinnatifida. Butyric, propionic, acetic, fumaric, succinic, lactic, oxalic, malic, citric and unknown two acids were identifled by silica gel colcumn chromatography. 3. All of volatile organic acid, namely butyric, propionic and acetic acid in Porphyra tenera were decreased during the raosting.

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Effect of Ethanol and/or Organic Acids on the Growth of Lactobacillus plantarum, Leuconostoc mesenteroides, Kluyveromyces marxianus Identified from Mul-kimchi (물김치 서식 미생물, Lactobacillus plantarum, Leuconostoc mesenteroides, Kluyveromyces marxianus 생육에 Ethanol과 유기산이 미치는 영향)

  • 한영숙
    • Journal of the East Asian Society of Dietary Life
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    • v.13 no.5
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    • pp.425-432
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    • 2003
  • Effects of ethanol and/or some organic acid on the growth of some microorganism grown in Kimchi, Lactobacillus plantarum, Leuconostoc mesenteroides. Kluyveromyces marxianus, were identified and the cell injury was observed by measuring optical density at 260nm. When 0.0∼5.0% ethanol was added in the growth medium, the cell growth was inhibited depending on the concentration. Organic acids involving acetic, adipic and citric acid inhibited the growth of L. plantarum and Leu. mesenteroides, but K. marxianus, the yeast, was not at 0.1% of organic acid. When 2.0% of ethanol and 0.1% of organic acid were used, adipic acid was more effective on the growth inhibition. This inhibition of microbial growth seemed to be caused by the leakage of internal contents from microbes which were observed by the optical density at 260nm in the buffer supernatant. 5.0% of ethanol accelerated the optical density increase at 260nm in L. plantarum, Leu. mesenteroides and K. marxianus, but 2.0% of ethanol did not. 0.1% organic acid increased the absorbance of the supernatant in lactic bacteria, but not in yeast, K. marxianus. The measurement of absorbance at 260nm revealed that the cell injury increased when 2.0% of ethanol and/or 0.1% of organic acid. especially adipic acid were added.

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Properties of Bamboo Vinegar Prepared from China-grown Bamboo (Phyllostachys pubescens) (중국산 죽순대로부터 제조한 죽초액의 특성)

  • 문성필;구창섭;박상범;권수덕
    • Journal of Korea Foresty Energy
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    • v.22 no.2
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    • pp.18-25
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    • 2003
  • Bamboo vinegar was prepared from China-grown bamboo (Phyllostachys pubescens) using simple kiln (400 - 500 $^{\circ}C$), and its physical properties and chemical components were investigated and compared to those of Korea-grown bamboo vinegar. The physical properties of China-grown bamboo vinegar were as follows: Baume specific gravity 4.5, organic acid 9.9%, pH 2.8, tar 3.1% and refractive index 13.1%, respectively. The main components of the bamboo vinegar were acetic acid, 1-hydroxyl-2-propanone, methanol, propionic acid, 1-hydroxyl-2- butanone. There was no significant difference between the components of Korea- and China-grown bamboo vinegars. Total organic materials in China-grown bamboo vinegar were 14.8%, and organic acids (acetic acid, formic acid, propionic acid, and butanoic acid) consisted of 9.0%. These acids corresponded to 61% of total organic materials. Neutral and phenolic compounds consisted of 4.5% and 0.8% of the bamboo vinegar, which were correspond to 6% and 31% of total organic materials, respectively. The physicochemical properties of traditional Chinese bamboo vinegar indicated that it was collected at low temperature and aged for a long time.

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Changes in Organic Acid Contents during Drying and Storage of Shellfish Meat (패육의 건조 및 저장중 유기산 함량의 변화)

  • 주옥수;이종원;김홍출;하영래;강군중;심기환
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.25 no.5
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    • pp.774-778
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    • 1996
  • The changes in organic acid contents of sea mussel and baby clam during drying at 40, 50 and $60^{\circ}C$ and storage at low $temperature(4^{\circ}C)$ and room $temperature(20^{\circ}C)$ were investigated. Organic acids of 8 varieties were determined and the content of succinic acid occupied over 90% of total organic acids in sea mussel(410.9mg%) and baby clam(96.5mg%). Malic acid was in order in sea mussel(41.2mg%) and lactic acid was in order in baby clam(61.9mg%). The content of organic acids was decreased during drying and rate of decreasing was higher at low drying temperature(40 and $50^{\circ}C)$ than that of high drying $temperature(60^{\circ}C).$ The decreasing rate was higher at room $temperature(20^{\circ}C)$ storage and long storage periods than that of low $temperature(4^{\circ}C)$ storage and short storage periods.

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Changes in Yeast Cell Number, Total Acid and Organic Acid during Production and Distribution Processes of Makgeolli, Traditional Alcohol of Korea (한국 전통주인 막걸리의 발효 및 유통과정에서의 효모 및 총산과 유기산의 변화)

  • Lee, Teug-Jae;Hwang, Dae-Youn;Lee, Chung-Yeol;Son, Hong-Joo
    • Korean Journal of Microbiology
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    • v.45 no.4
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    • pp.391-396
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    • 2009
  • This study was carried out to investigate the changes in yeast cell number, organic acid and total acid during the fermentation and distribution processes for enhancement of preservation of Makgeolli. Organic acids, including lactic acid, succinic acid, malic acid and citric acid, were increased with fermentation time, while oxalic acid, phosphoric acid and acetic acid were not detected, respectively. Production of organic acids leaded to pH reduction in Makgeolli. In case of Makgeolli kept at $4^{\circ}C$, there was no change in organic acids until 20 days. On the other hand, when observing the change in organic acid of Makgeolli kept at $25^{\circ}C$, concentration of lactic acid was decreased, while citric acid was not detected from the beginning of storage. However, acetic acid was detected from 10th day and rapidly increased at the 25th day. Therefore, it is suggested that the current expiration date (10 days in a cooler) could be extended.

Organic Acids and Volatile Flavor Compounds in Traditional Andong Sikhe (전통 안동식혜의 유기산 및 향기성분)

  • Woo, Hi-Seob;Choi, Cheong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.2
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    • pp.208-213
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    • 1995
  • Andong Sikhe in Korea was prepared and fermented at 5$^{\circ}C$ and the taste and flavor compounds were evaluated. Major flavor components were identified by gas chromatography-mass spectrometer as camphene, sabinene, 1-(1, 5-dimethyl-4-hexyl)-4-methyl-benzene, alpha-zingibirene, farnesene, 2, 6-bis(1, 1-dimethylethyl)-4-metethyl-phenol, beta-sesquiphellandrene, calalene, tetradecanoic acid, and 9, 12-octadecanoic acid. The concentration of nonvolatile organic acid such as lactic acid, oxalic acid and citric acid were 18.10mg/100g, 1.04mg/100g and 1.37mg/100g, respectively, and those of other nonvolatile organic acid were a little. The pH and acidity of Andong Sikhe were 4.06 and 0.32 during fermentation and storage.

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