• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.483-487
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• 2018

The objective of this study was to examine the natural origin of propionic acid in rice cakes by investigating the growth characteristics of the microflora and their production of propionic acid in the Joraengyi rice cake during storage period. The experiment was done in two stages within a period of three month: the rice cake fresh and contaminated with cocktail propionibacterium. The propionic acid production was analyzed according to the storage time and temperature by GC-FID (Gas chromatograph with flame ionization detector). During the storage of the fresh Joraengyi rice cake without alcohol at $30^{\circ}C$, about 95 mg/L of propionic acid was detected in 1st week, 330 mg/L in 4th week, 850 mg/L in 6th week, 970 mg/L in 8th week, and 1,040 mg/L in 12th week. During the storage of the Joraengyi rice cake which was contaminated with cocktail propionibacterium at $30^{\circ}C$, about 100 mg/L was detected from the rice cake with alcohol in the 1st week, 270 mg/L in 2nd week, about 470 mg/L in 4th week, and 660 mg/L in 8th week. This study demonstratesd the natural production of propionic acid during storage of the Joraengyi rice cake. To prevent the production, it is necessary to thoroughly manage hygiene and store it at refrigerated temperature or below $20^{\circ}C$.

• Journal of Korean Society of Environmental Engineers
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• v.22 no.10
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• pp.1869-1879
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• 2000

A series of experiments were conducted for modeling the fate and effect of the coupled oxidation reduction reaction of ethanol and propionate recognized as important intermediates in anaerobic degradation metabolism. Anaerobic kinetics for conversion of propionate and the interaction with ethanol were investigated using the model of specific substrate priority utilization effect. Seed cultures for the experiment were obtained from an anaerobically enriched steady-state propionate master culture reactor (HPr-MCR), ethanol-propionate master culture reactor (EtPr-MCR) and glucose master culture reactor (Glu-MCR). Experiments were consisted of four phases. Phase I, II and III were conducted by fixing the propionate organic loading as 1.0 g COD/L with increasing ethanol loading of 0, 100, 200, 400 and 1,000 mg/L, to find metabolic interaction of ethanol and propionate degradation by each enriched anaerobic culture. In phase IV, different mixing ratios of Glu-MCR and HPr-MCR cultures with fixed propionate organic loading, 1.0 g COD/L, were applied to observe the propionate degradation metabolic behavior. In the results of this study, different pathways of propionate and ethanol conversion were found using a modified competitive inhibition kinetic model. Increase of $K_{s2}$ value reflected the formation of acetate followed by ethanol degradation. In addition. $K_3$ value was increased slightly as the reactions of acetate formation and degradation were occurred in acetoclastic methanogenesis.

• Journal of Food Hygiene and Safety
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• v.33 no.5
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• pp.375-382
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• 2018

This study was conducted to analyze the microbial community and propionic acid production ability of natural microflora in the rice cakes. Genetic analysis of natural microflora in Jorangyi rice cake was performed to select propionic acid - producing bacteria. Selected propionic acid-producing bacteria were cultivated in TSB (tryptic soy broth) supplemented with glucose, and growth characteristics were analyzed by temperature and production of propionic acid was analyzed by gas chromatography (GC-FID). Linearity, detection limit, quantitative limit, and recovery rate were measured to verify propionic acid assay. A total of 98 microbial strains were detected from microflora of Joraengyi rice cake that grew after expiration of shelf life. Lactobacillus casei group accounted for 50.48% and Lactobacillus buchneri was 29.60%. Propionic acid - producing bacteria were Propionibacterium thoenii, P. cyclohexanicum, Propionibacterium_uc, P. jensenii, and P. freudenreichii. Natural bacteria and Lactobacillus spp. did not produce propionic acid during 14 days but P. cyclohexanicum, P. freudenreichii subsp. Shermanii, P. thoenii and P. jesenii produced $263.47{\mu}g/mL$, $338.90{\mu}g/mL$, $325.43{\mu}g/mL$ and $222.17{\mu}g/mL$ during 4 days and 2,462.02 and 2,904.78, 2,220.64, $3,519.17{\mu}g/mL$ during 14 days. As a result of this study, it was affirmed that the natural microflora of Joraengyi rice cake during storage can produce propionic acid from natural sources even if a high concentration of propionic acid is not intentionally added. Because of characteristics of rice cake composed of starch and glucose. This study will be used as a recognition criterion to detect natural preservatives such as propionic acid in starchy foods such as rice cakes and as reference standard safety management data.

• Journal of the Korea Organic Resources Recycling Association
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• v.14 no.3
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• pp.126-137
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• 2006

Behaviors of simple organic compound and granular sludge in an upflow anaerobic sludge blanket (UASB) reactor treating propionate at high ammonia nitrogen levels were investigated for 12 months. The UASB reactor achieved about 80% removal of chemical oxygen demand (COD) at ammonia nitrogen concentration up to 6000 mg-N/L. At higher concentration of ammonia nitrogen, the propionate in the effluent increased whereas the acetate was very low. At ammonia nitrogen concentration of 8000 mg-N/L, the volatile suspended solids (VSS) increased sharply due probably to the decrease of the content of extracellular polymer (ECP) although methane production was very low. The specific methanogenic activity (SMA) using formate, acetate, and propionate as substrate to granules decreased as ammonia nitrogen concentration increased. The ammonia nitrogen concentration $I^{50}$, causing 50% inhibition of SMA were 2666, 4778 and 5572 mg-N/L, respectively. The kinetic coefficients of ammonia inhibition using formate, acetate, and propionate as substrate were 3.279, 0.999 and 0.609, respectively. The SMA using formate was severely affected by ammonia nitrogen than those using acetate and propionate. This result indicated that the hydrogenotrophic methanogens was most affected by ammonia nitrogen. Granules were mainly composed of microcolonies of methanothrix-like bacteria resembling bamboo-shape, and several other microcolonies including propionate degrader with juxtapositioned syntrophic associations between the hydrogen-producing acetogens and hydrogen-consuming methanogens.

• Journal of the Korea Organic Resources Recycling Association
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• v.7 no.2
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• pp.25-34
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• 1999

The effects of copper on the anaerobic degradation of propionate were studied using anaerobic batch reactors. The apparent inhibitory effects of copper on the anaerobic degradation of propionate could be observed from behaviors of intermediates, ultimate methane yield(UMY) and specific methanogenic activity(SMA) There was little inhibition at the concentration of $2.5mg\;Cu^{2+}/L$. Beyond this concentration, the inhibitory effects increased with increasing dose of coppers. The 50% inhibition of UMY and SMA occurred at copper dosage of 33.8 and $24.1mg\;Cu^{2+}/gVSS$, respectively. The inhibitory effect based on the UMY was gradually reduced with the operation time dueprobably to the acclimation of microorganisms and/or binding of the added copper by ligands(and possibly ion exchange sites)contained on the cell membrane and extracellular polymer matrix whereas it based on the SMA might exclude the this phenomena. Therefore, the methodology for interpretation of inhibition data based on the SMA was more accurated than the UMY. There was no inhibitory effect in batch reactors supplemented with sulfate due to an antagonistic action of the sulfate reducing bacteria. Propionate degradation was initially retarded for copper inhibited samples but it gradually degraded afterward. Based on the mass removal considering take into account the propionate to acetate conversion, propionate degradation may appeal more affected than acetate. This result revealed that the hydrogenotrophic methanogens were the most affected by copper.

• Journal of Food Hygiene and Safety
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• v.39 no.2
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• pp.152-162
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• 2024

In this study, we investigated the levels of the natural preservatives, benzoic acid, sorbic acid, and propionic acid, in raw unprocessed vegetables. Quantitative analysis of benzoic acid and sorbic acid was performed using high-performance liquid chromatography with a diode array detector (HPLC-DAD) and confirmed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Propionic acid was analyzed using a gas chromatography-flame ionization detector (GC-FID) and confirmed using gas chromatography-mass spectrometry (GC-MS). From a total of 497 samples, benzoic acid, sorbic acid, and propionic acid were found in 50 (10%), 8 (0.2%), and 61 samples (12.3%), respectively. The highest quantity of benzoic acid, sorbic acid, and propionic acid was found in peony root (1,057 mg/kg), nut-bearing torreya seeds (27.3 mg/kg), and myrrha (175 mg/kg), respectively. The background concentration range of naturally occurring preservatives in raw vegetables determined in this study could be used as standard inspection criteria to address consumer complaints and trade disputes.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1315-1323
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• 1999

The antimicrobial effects of ethanol and organic acids(acetic, citric, lactic. propionic, tartaric acid), either alone or in combination against four foodborne microorganisms (Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus and Escherichia coli O157:H7) in tryptic soy broth were determined. Area under the growth curve, minimum generation time, maximum growth rate, and detection time were measured by using automated turbidometer Bioscreen(Labsystem, Finland), for 24 hr at $30^{\circ}C$. All microorganisms were not grown at 7% ethanol in the media. The 0.1% propionic acid showed the strongest inhibitory effects against S. aureus, L. monocytogenes and E. coli O157 : H7 compared with other organic acids, whereas 0.01% organic acids did not show significant inhibitory effect against microorganisms tested (p > 0.01) except S. aureus. The combination of 1% ethanol and 0.01% organic acids were significantly more effective than alone on growth of S. aureus and L. monocytogenes(p < 0.01).

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.565-570
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• 2013

This study investigated the detection of naturally occurring preservatives in fermented soybean products. Benzoic acid was identified in all of the analyzed samples (gochujang, ganjang, doenjang, and cheonggugjang). The amounts of benzoic acid were in the range of 0.85-11.69 ppm in gochujang, 1.13-7.95 ppm in ganjang, 0.74-17.77 ppm in doenjang, and 1.03-7.64 ppm in cheonggugjang. Propionic acid was found in 24 of 29 gochujang samples, 21 of 30 ganjang samples, 31 of 33 doenjang samples, and 28 of 30 cheonggugjang samples. The amounts of propionic acid ranged from N.D. (not detected) to 49.29 ppm in gochujang, N.D. to 144.67 ppm in ganjang, N.D. to 309.14 ppm in doenjang, and N.D. to 113.07 ppm in cheonggugjang. Among the fermented soybean products, doenjang had the highest average benzoic acid content whereas cheonggugjang had the highest average propionic acid content.

• Applied Chemistry for Engineering
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• v.4 no.3
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• pp.576-582
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• 1993

In order to investigate the inhibition of anaerobic digestion with alcohol-distillery wastes, batch anaerobic digestion experiments were conducted. Both naked-barley based and rice based alcohol-distillery wastes were separated into soluble organic fractions and suspended solids fraction using diafiltration with ceramic membranes. Each fraction of retentates and permeates, and the raw alcohol-distillery wastes were used as feeds for the anaerobic digestion study. The suspended solids fraction from the naked-barley stillages had produced much more propionic acid than the soluble organic fractions or raw alcohol-distillery wastes. The inhibition of anaerobic digestion for naked-barley alcohol-distillery wastes may be due to the higher productions of propionic acid with solids fraction of the wastes.

• Journal of the Korea Organic Resources Recycling Association
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• v.16 no.3
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• pp.75-82
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• 2008

Two UASB reactors were operated to investigate the effect of high concentration of sulfate on anaerobic digestion of propionate using an upflow anaerobic sludge blanket (UASB) reactor. An organic loading rate of $1.2kg\;COD/m^3{\cdot}d$ and a hydraulic retention time of 1.6 d were maintained during this study. In the absence of sulfate, the UASB reactor achieved about 95% removal of chemical oxygen demand whereas in the presence of $2,000\;SO_4^{2-}mg/L$, the COD removal rate decreased to 83% due probably to the inhibition of dissolved sulfide inhibition. Interactions between the methane producing bacteria (MPB) and sulfate reducing bacteria (SRB) were measured to investigate the competition between MPB and SRB. The MPB consumed average 58% of the available electron donors at $COD/SO_4^{2-}$ ratio of 1. Propionate was consumed mainly by SRB, converting sulfate into sulfide and suppressing the methane production. The specific methanogenic activity (SMA) using acetate and propionate increased as microorganism acclimated to the substrate.