• 제목/요약/키워드: (Acetic Acid + Butyric Acid)/Propionic Acid

Search Result 122, Processing Time 0.025 seconds

Production of Auxins and Auxin-like Compounds by Ginseng Growth-promoting Bacterium Pseudomonas fluorescens KGPP 207

  • Ten, Leonid N.;Lee, Mi Ja;Lee, Mee-Kyoung;Park, Hoon;Yoon, Jong Hyuk
    • Journal of Applied Biological Chemistry
    • /
    • v.43 no.4
    • /
    • pp.264-268
    • /
    • 2000
  • High activity of acidic ethylacetate extract from the culture supernatant of ginseng growth-promoting bacterium Pseudomonas fluorescens KGPP 207 and its fractions were demonstrated through wheat coleoptile bioassay. The following auxins and auxin-like compounds were identified in these fractions by combined gas chromatography-mass spectrometry: indole-3-acetic acid, indole-3-acetic acid methyl and ethyl ester, indole-3-butyric acid, indole-3-lactic acid and its methyl ester, indole-3-propionic acid, indole-3-pyruvic acid, p-hydroxyphenyl acetic acid, p-hydroxyphenyl acetic acid methyl and ethyl ester, phenyl acetic acid and its methyl ester. The bacterium KGPP 207 belongs to the strain of P. fluorescens which produces plant growth regulators and its beneficial effect on the ginseng growth may be due to the formation of the identified compounds.

  • PDF

Studies on Physicochemical and Biological Properties of Depolymerized Alginate from Sea tangle, Laminalia japonicus by Thermal Decomposition 7. Effects of Depolymerized Alginate on Fecal Composition in Rats (다시마 (Laminaria japonicus) Alginate의 가열가수분해에 따른 물리$\cdot$화학적 및 생물학적 특성에 관한 연구 7. 저분자 Alginate에 의한 랫드 분변의 성분 변화)

  • KIM Yuck-Yong;CHO Young-Je
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.34 no.2
    • /
    • pp.84-90
    • /
    • 2001
  • This study was performed to know the effect of depolymerized alginate obtained by hydrolysis of alginate through a heating process at $121^{\circ}C$ on intestinal environment, Rats were fed with diets containing $1\%$, $5\%$, and $10\%$ of each depolymerized alginate (HAG-10, HAG-50, HAG-100 and alginate) for 35 days, The changes of weight, moisture content, pH and volatile basic nitrogen (VBN) of fecal, and a short chain fatty acids (SCFA) were checked in the rats. The fecal weight and moisture content were the highest in rats fed with alginate diets (p<0.01), followed by HAG-100, HAG-50 and HAG-10 in order. The $5\%$ of HAG-50 diets induced a significant increase in contents of protein and lipid of feces, resulting in the decrease of apparent digestibility of protein and lipid (p<0.01). The pH and VBN content in feces of the rats decreased in $5\%$ and $10\%$ of HAG-50 diets, but $10\%$ of HAG-100 diets; $5\%$ and $10\%$ of alginate diets brought about an increase of fecal pH and VBN (p<0.01), The amount of n-butyric acid in feces was increased while propionic and acetic acid contents decreased significantly (p<0.01) in diets containing $5\%$ and $10\%$ HAG-50. However, the feces of rat fed diet containing $5\%$ and $10\%$ alginate showed a tendency to being opposite in results than that of HAG-50.

  • PDF

The Effect of Salt Concentrations on the Production of Volatile Organic Acids by Zygosaccharomyces rouxii, a Soy Sauce Yeast (간장에서 분리한 Zygosaccharomyces rouxii의 휘발성 유기산 생성에 미치는 식염농도의 영향)

  • 권동진;하덕모
    • Microbiology and Biotechnology Letters
    • /
    • v.22 no.2
    • /
    • pp.120-125
    • /
    • 1994
  • By using a synthetic medium simulated on the amino acid composition of soybeam, the effect of salt concentrations on the production of volatile organic acid by the strains of Zygosaccharomyces rouxii So-3101, a soy sauce yeast, was studied at the concentrations of 12.5, 18.0, 22.0 and 28.5% NaCl. The growth, consumption of glucose, and production of alcohol, total acid and volatile organic acid, showed the highest values at a concentration of 12.5% NaCl, and those values were decreased with an increase in the salt concentration. The ratio of volatile organic acid to total organic acid was remained at approximately the same level within the range of salt concentrations between 12.5~22.0%, whereas the ratio was decreased at a salt concentration of 28.5%. After incubation for 16 days, 8 volatile organic acids, i.e. acetic, propionic, n-butyric, isobutyric, isovaleric, isocaproic, n-caproic, and heptanoic acids, were detected by gas chromatography. Among the volatile organic acids, acetic acid was produced in the appreciable amiunt and its ratio to the other volatile acids was increased with an increase in the salt concentration.A small amount of isocaproic, propionic, isobutyric and isovaleric acids were produced, and n-caproic, n-butyric and heptanoic acids were detected only at the lower salt concentration.

  • PDF

Enbancement of Treatement Efficiency in a Biological Nutrient Removal Process by addition of Volatile Fatty Acids (휘발성 지방산의 주입을 통한 생물학적 영양염류 제거공정의 효율증진에 관한 연구)

  • Choung, Yoon Kyoo;Ko, Kwang Baik;Kim, Sue Jin;Yim, Seong Keun
    • Journal of Korean Society of Water and Wastewater
    • /
    • v.10 no.3
    • /
    • pp.73-82
    • /
    • 1996
  • The removal efficiencies of organic substrates, nitrogen and phosphorus in the anaerobic-aerobic biological phosphorus removal process were investigated by addition of acetic acid, propionic acid and butyric acid which are normal volatile fatty acids contained in anaerobic digester supernatants. Substrate utilization coefficients for the phosphorus release and uptake were also estimated. The effect of a VFA, which showed higher phosphorus removal efficiency than the other VFAs did, was also studied in an anaerobic-aerobic-anoxic biological nutrient removal process. For the anaerobic-aerobic process added by VFA, the phosphorus removal efficiencies were up to about 68%, 55% and 61% for the reactors of acetic acid, propionic acid and butyric acid added, respectively, which indicates the efficiencies were increased by about 8-21%, comparing to that of 47% for the reactor with no VFA added. There were no significant difference in removal efficiencies for organic substrate and $NH_3-N$ without regard to addition of VFA. However, the removal efficiency of total nitrogen was increased in the case of VFA added, since $NO_3-N$ was less produced. For the anaerobic-aerobic-anoxic process added VFA, the removal efficiencies for $NH_3-N$ and $PO{_4}^{3-}-P$ were increased by 5% and 13%, respectively, comparing with them in the reactors not added VFA.

  • PDF

Changes of Organic Acids and Free Fatty Acids During the Ripening of Emmental Cheese (에멘탈치즈의 숙성 중 유기산과 유리지방산의 변화)

  • Shin, Yong-Kook;Oh, Nam-Su;Nam, Myoung-Soo
    • Food Science of Animal Resources
    • /
    • v.31 no.6
    • /
    • pp.928-934
    • /
    • 2011
  • The objective of this study was to characterize the lactate metabolism and lipolysis in Emmental cheese made of Korean raw milk throughout the ripening periods; 14 d at $10^{\circ}C$, 42 d at $23^{\circ}C$, and 30 d at $4^{\circ}C$. Emmental cheese was made using a commercial starter culture with propionic acid bacteria (PAB) and without PAB as a control on the pilot plant scale. Changes in the contents of five organic acids (citric, lactic, formic, acetic, and propionic acid) and individual free fatty acids (FFAs) were measured using HPLC/PDA and GC/FID. As a result of propionic fermentation by PAB, the concentration of acetic acid and propionic acid increased up to 1.5 and 6.1 g/kg, respectively and the most dramatic increased occurred when incubated in the hot room ($23^{\circ}C$). Lactic, citric, and formic acid contents were 2.6, 2.5 and 0.8 g/kg at the end of ripening, respectively. As a result of lipolysis, the amount of total FFAs was 6,628.2 mg/kg. Compared to the control, levels of individual FFAs from butyric (C6:0) to linoleic (C18:2) acids increased significantly (p<0.05) during the ripening period. Especially, 65.1% of total FFAs was released in the $23^{\circ}C$ room and the most abundant FFAs were palmitic (C16:0), stearic (C18:0) and oleic acid (C18:1). These results demonstrated that the lipolysis of Emmental cheese was strongly affected by bacterial lipase from PAB.

Changes of Organic Acids and Volatile Flavor Compounds in Kimchis Fermented with Different Ingredients (재료의 종류에 따른 김치의 유기산 및 휘발성 향미 성분의 변화)

  • Ryu, Jai-Yeon;Lee, Hye-Seong;Rhee, Hei-Soo
    • Korean Journal of Food Science and Technology
    • /
    • v.16 no.2
    • /
    • pp.169-174
    • /
    • 1984
  • The changes of the content of organic acids, carbon dioxide, alcohols and carbonyl compounds of the various Kimchis which were made of cabbage with green onion, garlic, ginger or red pepper and fermented at $12^{\circ}C-16^{\circ}C$ were investigated. Nonvolatile organic acids identified were lactic, succinic, fumaric and malic acid. Volatile organic acids identified were acetic, formic, propionic, butyric, valeric, n-caproic and n-heptanoic acid. Carbonyl compounds identified were acetaldehyde and acetone. The content of lactic acid was increased with fermentation, and higher in Kimchis containing red pepper, garlic and green onion. The content of acetic acid was increased with fermentation, especially in Kimchi containing garlic. The content of carbon dioxide was higher in Kimchi containing garlic. Alcohols identified in all Kimchis was only ethanol. Carbonyl compounds had no direct effect on off-flavor of Kimchi.

  • PDF

Isolation of High-molecular-weight-compound degrading microorganisms and sulfate reducing Bacteria involved in Composting Process (퇴비화 과정에 관여하는 생체 고분자 분해 미생물 및 황산 환원균의 분리)

  • Lee, Seong-Taek;Lee, Jae-Jeong;Na, Hyun-Jun
    • Journal of the Korea Organic Resources Recycling Association
    • /
    • v.2 no.2
    • /
    • pp.31-37
    • /
    • 1994
  • For a microbiological study of composting process, screening and assay method for biopolymer degrading enzymes and microorganisms were developed and for the study of the possibility of composting in anaerobic state, distribution of sulfate reducing bacteria which plays a final role in anaerobic degradation was investigated. Substrates used for the development of assay methods for biopolymer degradation are ${\beta}-glucan$, xylan, dextran, CMC(carboxy methly cellulose), casein, and collagen. These substrates were made insoluble by a cross-linking agent and linked with dye to make chromogenic substrates. ${\beta}-glucan$ and xylan substrates could substitute congo-red method for screening of polymer degrading microorganisms without damaging the colonies. Sulfate reducing bacteria contained in the sample sludge showed preference to lactic acid, propionic acid, butyric acid and formic acid and could use acetic acid and valeric acid.

  • PDF

The change on organic acid of fruiting body of winter mushroom (Flammulina velutipes) by storage period (저장기간에 따른 팽이버섯 자실체의 유기산 함량 변화)

  • Jhune, Chang-Sung;Yun, Hyung-Sik;Leem, Hoon-Tae;Kong, Won-Sik;Lee, Kang-Hyo;Lee, Chan-Jung;Sung, Gi-Ho;Cho, Jae-Han
    • Journal of Mushroom
    • /
    • v.10 no.2
    • /
    • pp.83-92
    • /
    • 2012
  • To provide a basis for the variation of fruit bodies of winter mushroom (Flammulina velutipes), the organic acid composition of its fruit bodies was investigated with several varieties of winter mushroom indifferent temperature and storage period. In the fruit bodies of winter mushroom, a total of 10 organic acids including acetic acid, butyric acid, citric acid, fumaric acid, DL-isocitric acid, L(+)lactic acid, D-malic acid, propionic acid, succinic acid, and D-tartaric acid were detected. In the most of the winter mushroom, acetic acid was the main organic acid component and fumaric acid was the least included component. Acetic acid, which is a mono-carboxyl group of organic acid, is contained in different levels according to different varieties and different storage temperature. Butyric acid is extremely variable in its quantity, depending on variety and different storage temperature. In contrast, fumaric acid, which is a dicarboxyl group of organic acid, decreased in its quantity during storage with 1.5 mg/g. Especially, ASI 4149, 4166 varieties tend to differ in their quantity. Besides, malic acid is extremely variable in its quantity according to variety and storage temperature. Citric acid, a tri-carboxyl group of organic acid, increased in its quantity according to storage period, which enables us to efficiently manage storage period. Isocitric acid is also extremely variable in its quantity according to variety, storage temperature and storage period.

An Experimental Study on Anaerobic Acidogenesis Product Distributions (혐기성 산생성상에 있어서 온도 및 pH조건에 따른 생성물질의 분포상태)

  • Ahn, Ho-Hyeoug;Kim, Dong-Min
    • Journal of environmental and Sanitary engineering
    • /
    • v.4 no.2 s.7
    • /
    • pp.91-99
    • /
    • 1989
  • An anaerobic acidogenic fermentation experiment was carried out in order to investigate the distribution of volatile acid products and gas generations with varing temperatures and pH values. The experiment was carried out using $1\%$ glucose as substrate and a pair of 3.5 liter vessle as bench scale batch reactors. The reactors were operated for 7 days at 25, 30 and $35^{\circ}C$ and at pH values of 4.0, 4.5, 5.0, 5.5 and 6.0 at each temperature conditions. Major products at all experiment pH's at $35^{\circ}C$ were acetic acids and butyric acids which together composed around $90^{\circ}F$ of total product acids. At higher pH values at $35^{\circ}C$, propionic acid reached around $10\%$. At all experiment conditions, 52 to $55\%$ of generated gases comprised of hydrogen gas and 45 to $48\%$ of carbon dioxide. With temperature increase from 25 to $35^{\circ}C$, the production rate of acetic acid increased 2.9 fold, butyric acid 22 fold, hydrogen gas 2.0 fold and carbon dioxide gas 2.3 fold. Optimum reaction conditions for highest production of acetic acid and hydrogen gas was determined to be pH 5.5 at $35^{\circ}C$.

  • PDF

EFFECT OF ENVIRONMENTAL TEMPERATURE AND ADDITION OF MOLASSES ON THE QUALITY OF NAPIER GRASS (PENNISETUM PURPUREUM SCHUM.) SILAGE

  • Yokota, H.;Okajima, T.;Ohshima, M.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.4 no.4
    • /
    • pp.377-382
    • /
    • 1991
  • The effect of molasses addition and hot temperature on the ensiling characteristics of napier grass (Pennisetum purpureum Schum.) were studied. Napier grass was harvested five times at intervals from 22 to 39 days and each harvest was divided into two equal portions. The half portion was ensiled directly and the other half was ensiled after mixing with molasses into polyethylene bag silos of 15 kg capacity. Molasses was added at the rate of 4% of fresh weight of the grass. One half of the each treatment was conserved at a room of $40^{\circ}C$ for a month and then moved to an ambient temperature room. The other half was kept at ambient temperature for the whole experimental duration. The silages were opened 3 to 7 months after ensiling. Addition of molasses enhanced lactic acid fermentation by increasing lactic acid content and reducing pH value, ammonia nitrogen and acetic, propionic and butyric acid contents of the silages in both temperature treatments. Enhanced temperature increased pH value and decreased acetic, propionic and butyric acids.