• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.195-204
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• 1996

This study was conducted to enhance the shelf-life of Kimchi and to make the unique taste of Kimchi by fermentation control. Kimchis, Prepared by win baechu soaked in 10% salt solutions containing 0.2-0.3% organic acids (OS-Kimchi), acetic acid, citric acid (CA-Kimchi), lactic acid, its mixtures and formic acid+acetic acid+fumalic acid+malic acid+citric acid(FAFMC), were examined for pH, titratable acidify, sensory evaluation, the number of total microbe and lactic acid bacteria, content of organic acids and texture during fermentation at 1$0^{\circ}C$. The decrease of pH and the increase in acidity, CA-Kimchi showed lower than those of control and various OS-Kimchi. Total microbe, lactic acid bacteria, content of lactic acid of CA-Kimchi were lower than those of control. The hardness of CA-Kimchi measured instrumentally was higher than that of control. Sensory scores of CA-Kimchi were also lower than those of control, so the Kimchi maintained good crispness and overall taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.840-845
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• 1998

This study was conducted to produce the high quality of chunggugjang. The taste compounds of chunggugjang produced with Bacillus subtilis DC-2, pigment producing bacterium, were analysed, and palatability of chunggugjang was compared to that of commercial chunggugjang. Among the volatile organic acids, the contentof acetic acid was contained more than any other volatile organic acid. The major nonvolatile organic acid was lactic acid, followed by oxalic acid and citric acid. Tartaric acid was not detected. In case of free sugars, raffinose was sharply decreased between 72 and 96 hours after fermentation. Free amino acid was increased to 20 folds at 48 hours after fermentation compared to that of stemed soybean. As a result of sensory test, it was founded that the chunggujang fermented by Bacillus subtilis DC-2 was suitable to produce for commercial purpose.

• Journal of Environmental Impact Assessment
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• v.30 no.2
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• pp.132-139
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• 2021

Laboratory-scale experiments were conducted to assess the effect of oxidative decomposition of polycyclic aromatic hydrocarbons (PAHs) in field soil using peroxy-acid. The study soil texture is sandy soil containing 19.2 % of organic matter at pH 6.8. Among polycyclic aromatic hydrocarbons (PAHs) in the study soil, the concentration of benzo(a)pyrene is 2.23 mg/kg which is three times higherthan the Korea standard level. Therefore benzo(a)pyrene was selected as the target study PAH for the treatment by peroxy-acid oxidation using peroxy-acid coupled with hydrogen peroxide, and the efficiency of the oxidative decomposition of benzo(a)pyrene was assessed for the different organic acids and dosages of an organic acid and hydrogen peroxide. Propionic acid among the tested organic acids showed the highest efficiency of benzo(a)pyrene reduction in the peroxyacid oxidation treatment and finally satisfied the Korea standard level.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.53-61
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• 1997

This study was carried out in order to investigate general characteristics, sugars and organic acids contents of Korean traditional soy sauce, and to find out possibility of high quality soy sauce production in a short period through high concentration soy sauce making. In this study, we prepared three different types of soy sauce, low concentration soy sauce (Chungjang), high concentration soy sauce and Kyupjang, high quality traditional Korean soy sauce. pH of soy sauce were $4.46{\sim}4.90$ and did not show difference among three samples. Titratable acidity, buffering power and total free acid content were the highest value in Kyupjang. Kyupjang showed the highest contents of salt and pure extract. As the ripening period increased, the salt content increased in Chungjang samples, but decreased in Kyupjang. Reducing sugar contents of Kyupjang, high concentration soy sauce and low concentration soy sauce were 1.13%, 0.76% and 0.53%, respectively. Free sugar in soy sauce were analyzed maltose, glucose, galactose and fructose. Total free sugar content was highest in high concentration soy sauce, however, contents of glucose and fructose were higher in Kyupjang than in Chungjang samples. Galactose was the main free sugar in Chungjang, but glucose was in Kyupjang. Among identified volatile organic acid, acetic acid was present in the highest concentration, and volatile organic acid content was highest in the high concentration soy sauce at 150 days. 20 nonvolatile organic acids were detected in Korean traditional soy sauce. Succinic acid, lactic acid and 2,5-pyridine dicarboxylic acid were the main nonvolatile organic acid in soy sauce.

• Journal of the Korean Society of Groundwater Environment
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• v.5 no.1
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• pp.30-36
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• 1998

For successful soil flushing process selection of appropriate flushing reagents is essential. Futhermore, obtaining operating parameters for site remediation application through various bench-scale tests is also important. In this research a series of organic acids (acetic, citric, oxalic, and succinic acids) were tested for flushing capability. Copper-contaminated natural soil was used as a test medium, and flushing experiments were performed with batch system. All the organic acids used did not provide effective flushing conditions at concentration of 1 mM. At the acid concentration of 50 and 100 mM copper was removed efficiently although 50 and 100 mM did not show any significant differences in removal efficiencies. Citric acid and oxalic acid removed copper more efficiently than the others, and especially, citric acid showed over 87% of removal efficiency of copper at near neutral pH of 5 to 7. Speciation of extracted copper using GEOCHEM simulation showed majority of extracted copper existed as complexed with organic acids and only small portion of organic acids were complexed with copper indicating promising application of soil flushing with organic acid to heavy metal-contaminated site remediation.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.120-125
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• 2013

Food poisoning by Bacillus cereus is one of the common food-borne diseases and B. cereus is widely distributed in natural and commercial products owing to the strong resistance caused by biofilm or spore. The ethanol, NaCl, and organic acids of acetic acid, citric acid, and lactic acid for biocontrol of biofilm-forming B. cereus on glass wool were investigated. The biofilm on glass wool was observed in many developments after 48 h incubation. As the results of reduction of biofilm-forming B. cereus by sanitizers, reduction levels of each organic acid treatment ranged to 5-6 log CFU/g-glass wool. In case of combination treatments of 20% ethanol, 10% NaCl, and 1% of each organic acid for 1-5 min, the reduction level of biofilm-forming B. cereus was 7-8 log CFU/g-glass wool. Therefore, combination treatments of ethanol, NaCl, and an organic acid might effectively reduce biofilm-forming B. cereus in various food processes and industries.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.237-240
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• 2000

Organic acids which were produced from biomass wastes streams by cell-recycle fermentation using Propionibacterium acidipropionici ATCC 4965 were extracted by Membrane Contactor using TOA/MIBK system. Maximum productivity was 3.32g organic acid/L/hr at the dilution rate of 0.2/hr in the results of continuous fermentation. The diluted organic acids in the fermenter were selectively separated by Membrane Contactor extraction using 30%(w/w) trioctylamine(TOA) dissolved in methylisobutylketone(MIBK). The flow rate of aqueous phase is 200ml/min and that of extraction phase is 100ml/min. The degree of Acetic acid and Propionic acid extraction from fermentation broth was reached 56.25%, 72.41% respectively.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.958-962
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• 2007

This study was conducted to determine the effects of microorganism inactivation using 3 ppm of aqueous ozone (AO), 1% citric acid, 1% lactic acid, and 1% acetic acid alone, as well as the combinations of AO and organic acid, for washing the raw materials of saengsik (carrot, cabbage, glutinous rice, barley) with or without agitation. The combination of AO and 1% of each organic acid significantly inactivated spoilage bacteria in both the vegetables and the grains (p<0.05). However, in the glutinous rice, no inhibitory effects were shown for total aerobic bacteria by using water, ozone, or the combination of AO with citric acid or lactic acid, without agitation. Microbial inactivation was enhanced with agitation in the grains, whereas dipping (no agitation) treatments showed better inhibitory effects in the vegetables than in the barley, suggesting that washing processes should take into account the type of food material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.10-15
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• 1998

In order to establish the quality standard of commercial soybean paste, pH, color, moisture, crude protein, isoflavone, free amino acid and organic acid contents of the fermented soybean food in both traditional and commercial products were analyzed. The crude protein contents were from 5.0 to 11.9% in commercial soybean pasted of Samjang and traditional soybean paste of Chungugjang, and the latter showed higher value than those of the former. The contents of isoflavones in commercial soybean paste were less than those of traditional soybean paste. Total contents of free amino acids were distributed from 301 to 4,602mg%, respectively, in which Chungugjang showed the smallest value of 301mg% and the traditional soybean paste showed the most abundant one of 4,602mg%. The ratio of glutamic acid to total free amino acids were 15.9% and 30.1% in traditional soybean paste and commercial soybean paste, respectively. The major organic acid both commercial soybean paste and Samjang was citric acid containing 109.9~196.5mg%. On the other hand, that of traditional soybean paste and Chungugjang was oxalic acid containing 82.8~130.1mg%. This results might be caused by the differences of brewed periods, microflora, processing methods and used raw materials.

• Microbiology and Biotechnology Letters
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• v.9 no.3
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• pp.139-143
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• 1981

In order to investigate the changes of organic acid contents during the process of apple vinegar, this experiment was conducted by innoculating apple juice with Sarcharomyces cerevisae, and then the apple vinegar were prepared with Acetobacter. aceti and its mutants obtained by the treatment of ultraviolet light and N-methyl-N-nitro-N'-nitrosoguanidine. The organic acids were analyzed by gas chromatography. The contents of malic acid, citric acid and acetic acid in apple juice were 0.73 %, 0.038 % and 0.067%, malic acid, lactic acid and acetic acid in the apple wine 0.114%, 0.10%, and 0.03%, while acetic acid and malic acid in apple vinegar, 4.3 %, and about 0.05 %, respectively.