• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.55-61
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• 2007

This study was carried out to evaluate the growth characteristics of Lactobacillus acidophilus KCCM 32820 and Propionibacterium freudenreichii KCCM 31227 and the production of propionic and acetic acids in 5% and 10% whey broth by mixed culture of L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227. Exponential phase of L. acidophilus KCCM 32820 was in the range of $6\sim12$ hrs and P. freudenreichii KCCM 31227 was in the range of $36\sim108$ hrs. In the mixed culture, production of propionic acid was shown to be greater value in the 10% whey broth than in the 5% whey broth and to be greater value in the low temperature for a long time than in sterilization by autoclave. Maximum production of propionic acid was 8.88 mg/mL in the 10% whey broth fermented at 120hrs. Production of acetic acid was revealed to be greater value in the 10% whey broth than in the 5% whey broth. The production quantity ratio of propionic acid to acetic acid was shown between $2:1\sim3:1$ during the fermentation process.

• Journal of Environmental Science International
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• v.32 no.3
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• pp.191-195
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• 2023

This study aimed to investigate the effect of amino acid additives to weaned piglet diets on the pH and volatile fatty acids of pig slurries. A total of 135 weaned 22 -day-old piglets (Yorkshire x Landrace x Duroc) were used in this 56-d study. The three dietary treatments were as follows: (1) Control as a basal diet, (2) 1% amino acid additive and (3) 2% amino acid additive. Both pH and acetic acid values at 71 and 78 days were significantly different in all treatment groups (p<0.05). In addition, significant differences in propionic acid values were observed among treatment groups at 64 and 78 days (p<0.05). However, pH, acetic acid, and propionic acid values did not differ between 1% and 2% amino acid treatment groups. In conclusion, adding 1% and 2% amino acid to weaned piglet diets reduced the pH, acetic acid and propionic acid contents of pig slurries by acting as a probiotic. This may help formulate increase management strategies for improving the pig housing environment.

• KSBB Journal
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• v.13 no.5
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• pp.615-620
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• 1998

The readily fermentable carbon sources in swine were acetic acid, propionic acid and butyric acid at the average concentrations of 7.2 g/L, 2.2 g/L and 2.7 g/L, respectively. The swine waste also contained excess nitrogen and other mineral sources. In shake flask experiments, the optimal range of cell growth for Azotobacter vinelandii UWD were 1.0∼3.5 g/L of acetic acid, 0.7∼2.0 g/L of propionic acid and 0.5∼2.0 g/L of butyric acid. A mixture of these three acids simulating two times diluted swine waste supported the best cell growth but the amount of carbon sources was limited. In shake flask and fermentor experiments, an addition of 30 g/L of glucose increased the final cell dry weight 8 times while the final poly (3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) concentration increased 86 times compared with using acid mixture only. A. vinelandii UWD preferred organic acids in the sequence of acetic acid, propionic acid, butyric acid, and valeric acid.

• Applied Biological Chemistry
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• v.8
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• pp.1-9
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• 1967

Korean soy-sauces were orepared by the ordinary and impreved method and its analyses on the organic acid. The results obtained is as following: 1. In analysing general components of prepared soy-sauce, total acid, volatile acid and non-volatile acid were found more in improved soy-sauce than in ordinary soy-sauce. 2. Volatile organic acid were analysed by gas-chromatography method. As a result, the followings was attained: a) In the ordinary soy-sauce, formic acid, acetic acid, propionic acid, and butyric acid were detected. Butyric acid was in the highest amount and then propionic acid, acetic acid and formic acid are followed in the order. b) In the improved soy-sauce, formic acid, acetic acid, propionic acid and butyric acid were detected. Acetic acid was in the highest amount and then propionic acid, butyric acid and formic acid are followed in the nrder. 3. Non-volatile organic acid were analysed by paper partition chromatography method. As a result, the followings were attained: a) Lactic, glutaric, fumaric, malonic, malic, glycolic, oxalic, tartaric, and succinic acid and two unknown spots were detected in ordinary soysauce. Lactic acid was in the highest amount and then succinic, glycolic, oxalic, tartaric, glutaric, malic, fumaric and malonic acid are followed in the order. b) Lactic, glutaric, malonic, malic, glycolic, tartaric, succinic and tgalacturonic acid and two unknown spots were detected in the improved soy-sauce. Lactic acid was in the highest amount and then succinic, glycolic, malic, glutaric, tartaric, galacturonic and malonic acid are followed in the order. 4. ${\alpha}-keto$ acid were analysed by paper partition chromatography. As a result, the followings were attained: Pyruvic acid and ${\alpha}-keto$ glutaric acid and an unknown spot were detected in the ordinary and improved soy-sauce. Pyruvic acid was in the highest amount and then ${\alpha}-keto$ glutaric acid are ollowed in the order. 5. Stale flavor in the ordinary soy-sauces seems to be partly affected by butyric acid and propionic acid. 6. Substances influencing taste, such as lactic acid and succinic acid, were found more in improved soy-sauce than ordinary soy-sauce.

• Journal of Environmental Policy
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• v.2 no.2
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• pp.65-79
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• 2003

More than 145 million tons of liquid whey is produced world-wide as dairy processing waste per year, and half of it is discarded without proper treatment. Due to its high nutrient value, the environmental impact can be significant. Bioconversion of cheese whey can provide an effective way to reduce the waste and, at the same time, generate economically attractive value-added chemicals. In this study, cheese whey was fermented with P. acidipropionici to produce propionic acid which has a high market value for chemical and pharmaceutical industries. In order to specifically enhance propionic acid production, acetic acid production was suppressed using o-iodosobenzoic acid as an enzyme inhibitor. When grown in the presence of the inhibitor, propionic acid production rate increased by a factor of 2 while acetic acid production rate decreased by a factor of 3. Furthermore, when 0.3 mM of o-iodosobenzoic acid was used, the incipient stage(creeping growth period) was considerably reduced. Therefore, the inhibitor helps the cells begin to grow earlier and speed up the production of propionic acid. Although the production rate of propionic acid effectively increased, the final concentration(or production yield) remained unchanged due to product inhibition. Methods that can reduce product inhibition are being tested combined with o-iodosobenzoic acid to optimize both the production rate and yield. The results are expected to be informative for controlling the other byproducts for other applications.

• Journal of The Korean Society of Grassland and Forage Science
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• v.11 no.1
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• pp.53-59
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• 1991

This experiment was conducted to investigate the effects of propionic acid and wilting on fermentation quality of Italian ryegrass silage. Grass material was wilted for a day before ensiling and propionic acid(0. 0, 0. 2. 0. 5 and 0.8 7~ of fresh matter) was applicated at ensiling time. Chemical composition, fermentation acids, pH, microbial population and distribution of the nitrogen contents were evaluated. The results obtained are summarized as follows: 1. The contents of dry matter and water soluble carbohydrate in the silage were increased by wilting, and crude fibre, NDF and ADF were decreased with increasing propionic acid levels. 2. The pH values of the silage increased by increasing DM content, but decreased with increasing propionic acid levels. Lactic acid content lowed in wilted silage, and acetic acid and butyric acid formation were decreased with increasing propionic acid levels. 3. Total nitrogen content in the silage was i n ~ r e a s e d ( ~ < . 05) by addition of propionic acid and wilting, and was the highest in the prewilting-0.8 Q propionic acid applicated silage. The production of NHBN was decreased with propionic acid and was the lowest in the 0.8 % treated silage. 4. The number of total bacteria and yeasts were estimated $10^6~10^7$, $10^2~10^3$ respectively. Moulds number were decreased with increasing propionic acid levels.

• 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.

• Journal of Life Science
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• v.14 no.1
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• pp.91-97
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• 2004

As a part of our study on the improvement of anticonvulsant, here we report the synthesis of N-acyl-$\alpha$-aminosuc-cinimides 1 and N-acyl-$\alpha$-aminoglutarimides 2. (R)-Benzoic acid 4-benzyloxycarbonylamino-2-oxo-pyrrolidin-1-ylester 6a, (R)-4-nifro-benzoic acid 4-benzyloxycarbonylamino-2- oxo-pyrrolidin-1-yl ester 6b, (R) -4-nitro-benzoic acid 4-benzyloxycarbonylamino-2-oxo-pyrrolidin-1-yl ester 6c, and (R)-propionic acid 4-benzyloxycarbonylamino-2-oxo-pyrrolidin-1-yl ester 6d were synthesized from (R)-2-benzyloxy carbonylamino-succinic acid 3 as a starting meterial. (R)-(3- Benzyloxycarbonylamino-2,6-dioxo-piperidin-1-yloxy)-acetic acid methyl ester 10a, (R)-(3-benzyloxycarbonylamino-2,6-dioxo-piperidin-1-yloxy)-acetic acid ethy1 ester 10b, an d (R)-2-(3-benzyloxycarbonylamino-2,6- diox o-piperidin-1-yl oxy)-propionic acid methyl ester l0c were synthesized from (R)- 3-carbobenzyloxy-amino-glutarmic acid 7 as a starting meterial. The yield, mp, IR, $^1H-NMR,\; and^{13}C$- NMR spectra of the products 6a, 6b, 6c, 6d, 10a, l0b, l0c are summarized in footnote. The biological studies of these compounds are in progress and will be reported in future.

• The Korean Journal of Pharmacology
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• v.5 no.1
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• pp.17-22
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• 1969

Oxygen consumption by Clonorchis sinensis (C.S.) was observed in a medium of valuable pH of KRP, lack of certain electrolytes of KRP and of glucose, acetic acid or propionic acid was added to KRP. The results were as follows. 1. In a different solutions, KRP with or without $0.4%-glucose$, $0.9%-saline$ solution, the variation of oxygen consumption by C.S. was not significant. 2. Oxygen consumption by C.S. was inhibited by the solution of KCI, $CaCl_2$, or $MgSO_4$ in a 0.9% solution of saline. 3. Under the acidity, oxygen consumption was enhanced but under the alkality, it was inhibited. 4. Oxygen consumption by C.S. was inhibited by acetic acid or propionic acid in KRP solution. 5. C.S. keeping in KRP solution for a long duration, oxygen cosumption was reduced in the course of time.

• YAKHAK HOEJI
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• v.52 no.1
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• pp.12-19
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• 2008

The organic acids (formic acid, acetic acid and propionic acid), phenol and benzopyrene in wood vinegar were determine by HPLC. An $Atlantis^{TM}dC_{18}$ column with a acetonitrile: 0.1% phosphoric acid (5: 95, organic acids), acetonitrile: water (10 : 90, phenol), 100% acetonitrile (benzopyrene) as a mobile phase was used. Retention time of acetic acid, formic acid, propionic acid, phenol and benzopyrene was 4.77, 3.73, 9.08, 30.97 and 6.10 min, respectively. The calibration curves of organic acids, phenol, benzopyrene were linear over the concentration range of $30{\sim}500,\;60{\sim}1000$, and $3{\sim}50\;{\mu}g/ml$ with correlation coefficient of above 0.999. The limit of detection (LOD) and limit of quantitation (LOQ) of acetic acid, formic acid, propionic acid, phenol, and benzopyrene was 1.71 and 5.19, 1.11 and 3.35, 4.87 and 14.74, 6.45 and 19.55, 0.08 and $0.24\;{\mu}g/ml$, respectively. The coefficients of variation for intra- and inter-day assay were $0.21{\sim}4.14$ and $0.07{\sim}1.19%$, respectively and the precision was $95{\sim}115%$. From this study, we suggest that HPLC is suitable method for the determination of organics in wood vinegar and could be applied to quality control of wood vinegar.