• Title, Summary, Keyword: organic acid

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Distribution of Organic Acids in Traditional and Modified Fermented Foods (재래식과 개량식 발효식품의 유기산 분포)

  • 오금순;강길진;홍영표;안영순;이향미
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.8
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    • pp.1177-1185
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    • 2003
  • The contents of organic acids in traditional and modified fermented foods were compared, and propionic acid produced during fermentation was investigated. Organic acids in traditional and modified soy sauces were lactic acid, acetic acid, citric acid, formic acid, succinic acid and oxalic acid while propionic acid was found in traditional soy sauces only. Similarly, lactic acid, acetic acid, citric acid, oxalic acid, formic acid, succinic acid and propionic acid were found in traditional and modified soy paste. The organic acids in traditional and modified kochujang were citric acid, acetic acid, formic acid, lactic acid, malic acid, oxalic acid and succinic acid while propionic acid was not found in modified kochujang. The major organic acid in persimmon and commercial (fermented) vinegars was acetic acid. Propionic acid was uniquely found in persimmon vinegars. Also, content of tannic acid in persimmon vinegars was 366.9 ∼ 909.8 mg%.

Effect of Biosolids on Heavy Metal Bioavailability and Organic Acid Production in Rhizosphere of Zea mays L. (Biosolid 처리가 옥수수 근권의 유기산 생성과 중금속 유효도에 미치는 영향)

  • Koo, Bon-Jun;Chung, Doug-Young
    • Korean Journal of Soil Science and Fertilizer
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    • v.38 no.4
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    • pp.173-179
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    • 2005
  • A greenhouse experiment was conducted to evaluate the composition of organic acids on the bioavailability of heavy metals in the rhizosphere of corn (Zea mays L.) over 12 weeks after treatment of biosolids. After planting the plants were sampled at 12th week and analyzed for heavy metals in shoot and root and organic acids in the rhizosphere. Results showed that biomass yields of Zea mays L. grown on biosolids-treated media were significantly higher than those grown on standard media. The effect of biosolids on biomass yields of Zea mays L. was in order of Riverside ${\approx}$ Los Angeles ${\approx}$ MWRDGC > Milorganite > Nu-earth > standard media. Metal uptake by Zea mays L. was closely related with the contents contained on biosolids treated. In the plot treated with Nu-earth the uptake of Cd and Zn by shoot was significantly higher than those at the plots treated with other biosolids. The uptake patterns of Cd and Zn by root were similar to those of shoot. The uptake of Cr and Ni was significantly higher with application of Nu-earth over other biosolids. In all cases, the major organic acids in the rhizoshpere were lactic, acetic, propionic, butyric, and oxalic acids. Other organic acids were glutaric and succinic and occasionally, pyruvic and tartaric acids were also found. And the organic acid compositions did not vary significantly with the treatments of biosolids. Butyric and acetic acids were distinctively dominant both in the standard and the biosolids treatments.

Studies on the Nonvolatile Organic Acids in the Extracts of Dried Squid (건오징어 추출물의 유기산 조성에 관한 연구)

  • 김동수;김영명;우상규
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.19 no.4
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    • pp.305-310
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    • 1990
  • The extracts of dried squid(Sepiella maindron) were prepared with water and 70% ethanol at boiling point and the major nonvolatile organic acids in the extracts were investigated. Eight kinds of nonvolatile organic acid were identified as lactic oxalic succinic malic citric pyroglutamic malonic and ${\beta}-ketoglutaric$ acid. Total amount of nonvolatile organic acid in the extracts prepared with water changed from 205.2mg% to 310.1mg% with extraction time while the extracts prepared with 70% ethanol were 272.4 mg% ~ 347.6 mg% The major compo-nents were in the range of 61.7% ~ 70.9% lactic acid 16.4 ~ 22.6% pyroglutamic acid 5.0 ~ 9.9% succinic acid 4.0 ~ 8.2% citric acid and total amount of nonvolatile organic acids in the extracts increased until 2 hour of extraction regardless of extraction solvent and then decreased slowly.

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Lack of O-Polysaccharide Renders Bradyrhizobium japonicum More Resistant to Organic Acid Stress

  • OH , EUN-TAEX;JU, YOUNG-JUN;KOH, SUNG-CHEOL;KIM, YONG-HWI;KIM, JONG-SUL;SO, JAE-SEONG
    • Journal of Microbiology and Biotechnology
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    • v.14 no.6
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    • pp.1324-1326
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    • 2004
  • In previous studies, we isolated an isogenic LPS mutant of Bradyrhizobium japonicum 61A101C, which was completely devoid of O-polysaccharide and had altered cell surface characteristics. Subsequently, the mutated gene was identified, cloned, and used to complement the LPS mutant strain JS314 to restore the phenotype. Since it has been reported that in Escherichia coli LPS O-polysaccharide is involved in resistance to an organic acid such as acetic acid under low pH (Barna et al., Molecular Microbiology 43: 629-640, 2002), we compared the organic acid resistance of the three B. japonicum strains; wild-type 61A101C, the LPS mutant JS314, and the complemented strain to determine whether the role of O-polysaccharide in the resistance to organic acid could be generalized. Growth of all three strains was inhibited by the presence of 3 mM acetic acid under acidic condition (pH 5.5). To our surprise, however, in the presence of 2 mM acetic acid, wild-type and the complemented strains did not grow while the $LPS^-$ mutant showed a significant growth. Therefore, unlike in E. coli, the lack of O­polysaccharide of LPS appears to render B. japonicum more resistant to organic acid.

Analysis of Organic Acid in Korean Apple Juice by High Performance Liquid Chromatography (High Performance Liquid Chromatography에 의한 사과주스의 유기산 분석)

  • 황혜정;김성수;윤광로
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.2
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    • pp.181-187
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    • 2000
  • The contents of organic acid in Korean apple juice were analyzed by HPLC using YMC-peak ODS-AQ column and enzymatic assay. Model apple juices were prepared at the laboratory and commercial apple juices were purchased from the market. Individual organic acid contents were as follows: DL-malic acid 62~402mg%, L-malic acid 48~360mg%, citric acid 1.81~15.74mg%, fumaric acid nd~0.50mg%. Together, these tests gave useful information about the quality and authenticity of a particular apple juice smaple. The presence of D-malic acid was a clear indication of adulteration because this isomer did not occur naturally. Fumaric acid and citric acid levels above trace amounts were also inconsistent with pure apple juice.

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Organic Gas Response Characteristics for Temperature of Fatty Acid LB Films (지방산 LB막의 온도에 대한 유기가스 반응특성)

  • 이준호;진철남;장정수;권영수
    • Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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    • pp.353-356
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    • 1999
  • The electrical characteristics of fatty acid LB films were investigated to develop the gas sensor using Langmuir-Blodgett(LB) films which have high ordered orientation and ordering structure. The deposition status of fatty acid LB films were verified by the measurements of UV absorbance. The conductivity of fatty acid LB films for horizontal direction at room temperature was about $10^8[S/cm]$,/TEX>, which was correspond to semiconductor material. The activation energy for fatty acid LB films with respect to variation of temperature was about l.O[eV]. The response characteristics for organic gas were confirmed by measuring the response time, recovery time, and reproducibility of the fatty acid LB films to each organic gas. Also, the penetration and adsorption behavior of gas molecule were confirmed through the organic gas response characteristics of fatty acid LB films with respect to temperature.

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Acid Fermentation Characteristic of Food Wastes According to the Organic Loading Rate (유기물부하에 따른 음식물찌꺼기의 산발효 특성)

  • Park, Jin-Sik;Ahn, Chul-Woo;Jang, Seong-Ho
    • Journal of Environmental Science International
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    • v.15 no.10
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    • pp.975-982
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    • 2006
  • This study has been conducted to optimum operating conditions for effective acid fermentation according to OLR(organic loading rate) in the mesophilic and thermophilic acid fermentation process. The results are summarized as follows. In order to obtain reasonable acid fermentation efficiency in performing acid fermentation of food wastes in thermophilic condition, organic loading rate was required below 20 gVS/L.d. As $SCOD_{Cr}/TKN,\;SCOD_{Cr}/T-P$ of thermophilic acid fermented food wastes In organic loading rate 20 gVS/L.d were 18.9, 73.4 respectively, it was possible to utilize as external carbon source for denitrification in sewage treatment plant after solid-liquid separation as well as co-digestion of fermented food wastes and sewage sludge.

Effects of Organic Acids on In Vitro Ruminal Fermentation Characteristics and Methane Emission (Organic acids 의 첨가가 in vitro 반추위 발효성상과 메탄 생성에 미치는 영향)

  • Ok, Ji Un;Ha, Dong Uk;Lee, Shin Ja;Kim, Eun Tae;Lee, Sang Suk;Oh, Young Kyun;Kim, Kyoung Hoon;Lee, Sung Sill
    • Journal of Life Science
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    • v.22 no.10
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    • pp.1324-1329
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    • 2012
  • The objective of this study was to evaluate the in vitro effects of organic acids on methane emission and ruminal fermentation characteristics. We expected our methodology to result in a decrease of methanogens attached to the surface of rumen ciliate protozoa by addition of organic acids and in particular a decrease in methane emission. A fistulated Holstein cow of 650 kg body weight was used as a donor of rumen fluid. Organic acids (aspartic acid, fumaric acid, lactic acid, malic acid, and succinic acid) known to be propionate enhancers were added to an in vitro fermentation system and incubated with rumen fluid. The microbial population, including bacteria, protozoa, and fungi, were enumerated, and gas production, including methane and fermentation characteristics, were observed in vitro. Organic acids appeared to affect the rumen protozoan community. The rumen protozoal popuation decreased with the addition of aspartic acid, fumaric acid, lactic acid, and malic acid. In particular, the methane emission was reduced by addition of lactic acid. The concentration of propionate with all organic acids that were added appeared to be higher than that of the control at 12 h incubation. Addition of organic acids significantly affected rumen bacteria and microbial growth. The bacteria in added fumaric acid and malic acid was significantly higher (p<0.05) and protozoa was significantly lower (p<0.05) than that of the control. Microbial growth with the addition of organic acids was greater than the control after 48 h incubation.

The Contents of Organic Acid and Fatty Acid in Traditional Soy Sauce Prepared from Meju under Different Formations (형상이 다른 메주로 제조한 재래식 간장 중의 유기산과 지방산 조성)

  • 서정숙;이택수
    • The Korean Journal of Food And Nutrition
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    • v.8 no.3
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    • pp.206-211
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    • 1995
  • Three kinds of soy sauce were prepared using the brick type of conventional menu(A), the brick type of meju of Aspergillus oryzae (B) and the grain type of menu Aspergillus oryzae (C). Organic acid and fatty acid were analyzed In accordance to aging time of those products Citric acid, lactic acid, acetic acid, malonic acid, butyric acid, oxalic acid, and propionic acid were dejected in all kinds of soy sauce. The content of lactic acid was shown higher than those of any other organic acids. The content of lactic acid was much higher at beginning of preparation and at 180 days in soy sauce B than any other conditions. The content of acetic acid was much higher at beginning of preparation, at 120 days in soy sauce C and at 180 days in soy sauce B than any other conditions. The content of citric acid was highest at beginning preparation in soy sauce C, and that was highest in soy sauce B except beginning preparation to 120 days. Myristic, palmitic, stearic, oleic, linoliic, linolenic, arachidonic acid were detected in all kinds of soy sauce after 180 days. The content of oleic acid were shown 32.59∼53.79% in soy sauce B and in soy sauce C. The content of stearic acid was shown 49.7oA In soy sauce A. Linolinec acid and arachidonic acid were detected in only soy sauce C.

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Effects of Supplementary Immune Modulators(MOS, Lectin) and Organic Acid Mixture(Organic acid F, Organic acid G) on the Performance, Profile of Leukocytes and Erythrocytes, Small Intestinal Microflora and Immune Response in Laying Hens (면역기능 조절제(MOS, Lectin)와 유기산제(Organic acid F, Organic acid G)가 산란계의 생산성, 혈액성상과 소장내 미생물 균총 및 면역체계에 미치는 영향)

  • Woo, K.C.;Kim, C.H.;Paik, I.K.
    • Journal of Animal Science and Technology
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    • v.49 no.4
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    • pp.481-490
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    • 2007
  • An experiment was conducted to investigate the effects of dietary supplementation of MOS, lectin and organic acid mixture(Organic acid F, Organic acid G) on the egg production, egg quality, profile of leukocytes and erythrocytes, small intestinal microflora and immune response in laying hens. A total of 900 Hy-line BrownⓇ laying hens of 48 wks old were assigned to one of the following 6 dietary treatments:control(C), C+AvillamycinⓇ 6ppm, C+MOS 250ppm, C+lectin 12.5ppm, C+Organic acid F(formic acid 35.4%, formate 34.6%, potassium 30.0%) 0.3% and C+0rgarnic acid G(fumaric acid 23%, calcium formate 14%, potassium sorbate 5%, calcium propionate 7%) 0.06%. Each treatment was replicated five times with thirty birds per replicate, housed in 2 bird cages. Feeding trial lasted for 6 wks under 16 hours lighting regimen. All supplemental groups were higher than the control in 6 wks hen-day and hen-housed egg production showing the highest with MOS treatment(P<0.05). Soft & broken egg productions were lower in supplemental groups than in the control except lectin treatment(P<0.05). Eggyolk color of supplemental groups was higher than that of the control except Organic acid G treatment(P<0.05). The values of RBC, HB, MCHC were highest in lectin treatment and lowest in MOS treatment(P<0.05). The numbers of intestinal microflora were not significantly different among the treatments. Serum IgG levels of all supplemental groups were higher than those of the control(P<0.05). In conclusion, for supplementation of antibiotics, immune modulators and organic acid mixture improved production parameters in general. Among the supplements, MOS showed the best performance in egg production and eggyolk color.