• Microbiology and Biotechnology Letters
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• v.6 no.3
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• pp.115-120
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• 1978

The manufacture of vinegar provides a means of utilizing the juices of many fruits and various kinds of cereals as well as of starchy vegetables. However, no successful attempt has been made to utilize the glutinous rice powder, which is discussed from the Mi Gwa (made of glutinous rice) making, for the manufacture of vinegar. After alcoholic fermentation of the glutinous rice power, it was devided to ferment the liquor to vinegar and to examine factors affecting this fermentation. A laboratory typed vinegar generator was used to convert the alcohol in fermented liquor to acetic acid. Recycling of the fermented liquor through the generator was found essential in this process. Among many strains of Acetobacter cultures used, which was selected from ordinary home made vinegar from all over the Korea, Acetobacter No. Aa-97 proved more efficient for this fermentation. Addition of 1％ phosphate (K$_2$HPO$_4$) and 20％ apple cider vinegar. to the fermented liquor increased both the rate and efficiency of acetic acid fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.487-492
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• 2006

Acetylated rice starches were prepared by reaction of rice starch with acetic anhydride, and their physicochemical properties as a function of degree of substitution (DS) were evaluated. The percentage of acetyl group and DS were $0{\sim}2.71%\;and\;0{\sim}0.104$, respectively. DS increased with increase in acetic anhydride content. DS increased swelling power and solubility of rice starch. Light transmittance (%) values of acetylated rice starches were much higher than that of native rice starch and increased with increase in DS. Rapid Visco Analyzer initial pasting temperature of acetylated rice starches decreased with increase in DS, while peak viscosity and breakdown values increased. Starch gets showed a significant decrease in syneresis (%) with the increase in DS.

• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2005.10a
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• pp.281-288
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• 2005

실리콘웨이퍼 제조공정에서 발생되는 초산, 불산 및 질산을 함유한 폐혼산으로 부터 각 산을 분리한 후 재활용하기 위하여 기초 실험을 실시하였다. 용매추출 법을 이용하여 초산, 불산 및 질산을 분리하기 위해 최적 추출제를 선정 하였고, 단일 성분에서의 추출 및 탈거특성에 관해 조사하였다. 또한, 이성분계 혼합산에서 분배비를 조사하여 상호 분리성에 대해 검토하였다. 실험 결과 인산염계 추출제는 고급 알코올에 비해 각 산의 추출 능력이 높다는 것을 확인하였다. 초산과 질산의 이성분 혼합액에서는 고급 알코올을 사용하면 초산이 분배비가 높아 선택적으로 추출되는 것을 확인하였고, 초산과 불산의 이성분 혼합액에서도 인산염계 추출제 보다 고급 알코올 사용시 초산의 분배비가 높아 선택적으로 추출됨을 확인하였다. 한편, 질산과 불산의 혼합액에서는 인산염계 추출제를 사용하여 질산이 선택적으로 추출됨을 확인하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.215-219
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• 1988

This experiment was carried out to investigate the shelf life of fresh pork by spraying 2%(v/vf) acetic acid solution. Both treated with acetic acid and untreated pork were stored at $4^{\circ}C$. The spray of acetic acid solution was effective on growth inhibiton of aerobic and coliform bacteria. The pH, volatile basic nitrogen contents, and thiobarbituric acid value of fresh pork treated with acetic acid were lower than untreated pork during storage. Meat color was more darkened immediately after acetic acid treatment, but untreated pork was more darkened after 2 days storage.

• Food Science and Preservation
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• v.23 no.3
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• pp.347-354
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• 2016

To investigate the effect of different acetic acid bacteria on qualities of detoxified Rhus verniciflua vinegar (DRV), different DRVs were produced by using three acetic acid bacterial strains including Acetobacter pasteurianus KACC16934 (AP), Acetobacter malorum V5-7 (AM), and Gluconoacetobacter entanii RDAF-S (GE). Little difference in pH (2.87~2.90) or titratable acidity (5.33~5.68%) was observed among different DRVs. Acetic acid yields of the AP, AM, and GE strains were 78.6%, 85.3%, and 85.9%, respectively. Organic acid content in different DRVs was in the range of 69.84~73.83 mg/mL. Oxalic acid, malic acid, succinic acid, acetic acid, and fumaric acid were detected in all DRVs. And glutamic acid, alanine, valine, leucine, tyrosine, lysine, anserine, and arginine were detected in all DRVs. Arginine and alanine were the predominant amino acids in all DRVs. PCA plots of electronic nose analysis data showed a significant differentiation of DRVs from different acetic acid bacterial strains. A sensory evaluation of all DRVs indicated that DRV fermented using AM was superior in the aspect of flavor, tasted and overall preference.

• Korean Journal of Soil Science and Fertilizer
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• v.18 no.1
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• pp.105-110
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• 1985

A incubation study was conducted to find out the effects of rice straw and gypsum as soil ameriolite on urease, nitrate and nitrite reductase activities in newly reclaimed saline sandy soil. The results obtained were summarized as follows: 1. Very low urease activities were observed in saline soil if contrast to high productive paddy soil. Urease activities were lower at 5 days than that of 25 and 50 days after incubation. Remarkably high urease activities were obtained by the application of rice straw and gypsum. 2. Comparing with NPK treatment, application of rice straw and gypsum were enhanced the activities of nitrate and nitraite reductase. 3. Positive correlation (r=0.5501 p=0.05) was obtained between urease activities and ammonium nitrogen concentration in soil. 4. Cyclic oxidation and reduction of nitrate and nitrite in soil were obtained in terms of first order microbial kinetics reaction in case of application of rice straw and gypsum, respectively. 5. Positive correlation (r=0.6296 p=0.05) was obtained between the activitie of nitrite reductase and nitrate reductase in soil.

• Journal of Applied Biological Chemistry
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• v.53 no.4
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• pp.239-247
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• 2010

Helicobacter pylori (H. pylori) is the main causal bacteria occurring stomach diseases such as gastritis and gastric ulcer. These bacteria are found in most adults' stomach. Especially, 60~90% of H. pylori is found in Korean stomach. As a lot of curing methods have been applied to remove H. pylori and certain effects have been done but it's impossible to remove it perfectly with the existing medicines for curing. Therefore, it's very urgent to develop a certain substance showing more excellent effect than the existing medicines. In this study, it wasfound that organic acids can be accessed easily, inserted into mouth for curing and has excellent sterilizing effect among the substances showing excellent antibiotic power. Among them, acetic acid showed the most excellent effect. To confirm the refraining power against H. pylori, we performed tests through in vitro contact testing methods by concentration and tsta. In the result, H. pylori were terminated perfectly in the solution of acetic acid more than 0.3% within 1 minute. With a base of the result of In vitro test, It was performed in vivo test. As the results, H. pyloriwere terminated perfectly on 0.2% solution of acetic acid from the result of confirming through urease test, ELISA method and RT-PCR. Therefore, the result of this research will be very useful information in developing the functional foodstuffs using acetic acid in order to terminate H. pylori on the people's stomach, who suffers from H. pylori.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.659-667
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• 1990

Starch acetates were prepared by conventional method, preheat treatment, and extrusion process through acetylation of corn starch with acetic anhydride and their physicochemical properties were investigated. The optimal conditions of the acetylation of starch by conventional method(CSA) was found that starch concentration was 30%, reaction temperature $35^{\circ}C$ and pH 8.5. With increasing the molar ratio of acetic anhydride to anhydrous glucose unit from 0.03 to 0.20, DS(Degree of substitution) value of corn starch acetate prepared at the optimum condition was increased from 0.019 to 0.080, while the acetylation efficiency was decreased from 31.6% to 20.5%. In the case of the preheated (gelatinized), then acetylated starch(PSA), DS value was increased from 0.027 to 0.04 at the fixed molar ratio of the acetic anhydride with increasing preheating temperature from $60^{\circ}C\;to\;90^{\circ}C$. The DS was low as 0.02 in the case of starch acetate prepared by extrusion process(WESA). The CSA and PSA showed lowering gelatinization temperature and enthalpy than raw corn starch with increasing DS. All of starch acetates showed the increased degree of transparency, the decreased lightness and the increased yellowness as compared to the raw corn starch. WESA showed lower apparent viscosity and more close to the characteristic of the Newtonian fluid than CSA and PSA. Intrinsic viscosity was reduced in CSA and WESA, although PSA has a slightly higher one than raw corn starch. The rate of retrogradation of the gels was retarded in all starch acetates.

• KSBB Journal
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• v.15 no.5
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• pp.482-488
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• 2000

The Fab fraction of PDC-E2 specific human monoclonal antibody was produced using recombinant E. coli, and the effects of glucose and acetate were investigated to develop an optimal strategy for recombinant human antibody production. Higher glucose concentration in the culture media resulted inn higher cell growth and glucose consumption rate, which in turn resulted in an increased acetate production rate. When glucose was depleted, cells began to consume acetate as an energy source, and this consumption rate depended on the glucose concentration. When the residual glucose concentration was high, the accumulation of acetate was accelerated due to an increase in the acetate production rate and a decrease in the acetate consumption rate. Futhermore, it was found that a high accumulation of acetate, accompanied by a high glucose concentration, inhibited human antibody formation; the critical acetate concentration was $0.6g/\ell$. During production, a high glucose concentration enhanced cell growth, but inhibited antibody formation due to catabolic repression. Therefore, it is important to keep the concentration of both glucose and acetate as low as possible to increase antibody production after induction. Accordingly, it is important to accurately control the concentration of glucose and acetate in the culture media to obtain high cell densities and high productivity levels of recombinant human antibody.

• KSBB Journal
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• v.5 no.2
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• pp.167-173
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• 1990

This study is to investigate for obtaining the operating conditions of continuous vinegar production using fluidized bed reactor by Acetobacter aceti cell immobilized in Ca-alginate gel. The optimum conditions obtaining by batch fermentation using fluidized bed reactor were as follows; The fermentation temperature and aeration rate were 3$0^{\circ}C$ and 1.0VVM and the initial concentration of ethanol and acetic acid in medium were 33g/l and 27g/l respectively. The amount of bead used was 25%(w/v). The overall acetic acid productivities of batch fermentations by free cell and immobilized cell were 0.31g/l-hr and 0.48g/l-hr, respectively, at the final acetic acid concentration of 50g/l. In the continuous vinegar production using fluidized bed reactor by immobilized cell under optimum conditions, it was possible to produce 23g/l acetic acid continuously up to 90 days with maximum acetic acid productivity of 2.76g/l-hr at dilution rate 0.12hr-1.