• Title/Summary/Keyword: Levulinic Acid

Search Result 62, Processing Time 0.037 seconds

The Study of Developing and Stability of Functional Beverage from Korean Persimmon(Diospyros kaki L. folium) Leaf (한국산 감잎(Diospyros kaki L. folium)을 이용한 음료제조와 안정성)

  • Bae, Du-Kyung;Choi, Hee-Jin;Son, Jun-Ho;Park, Mu-Hee;Bae, Jong-Ho;An, Bong-Jeon;Bae, Man-Jong;Choi, Cheong
    • Korean Journal of Food Science and Technology
    • /
    • v.32 no.4
    • /
    • pp.860-866
    • /
    • 2000
  • The efforts were made to develop persimmon leaf beverages on the basis of the results of sensory evaluation. The result of sensory evaluation for the development of persimmon leaf beverages showed that when the concentration of extracts was 10%, the aroma and flavor of persimmon leaves was best. The optimum concentration of sugar was 4.5% and apple juice was 15%. The change of pH had the tendency to keep stable range(3.82-3.71) during the period of 30 days and free-sugar had little change according to the temperature and time of preservation. The preservation of the change of ascorbic acid revealed that the range of decrease in the case of preservation at $4^{\circ}C$ was a bit narrower than in the case of preservation at $25^{\circ}C$. Nonvolatile organic acids were four kinds of acids, oxalic acid, levulinic acid, malic acid, and citric acid, among which levulinic acid was on the increase for the first 10 days during the preservation period and then on the decrease regardless of the temperature of preservation. The browning of beverages was on the slight increase.

  • PDF

Production of 5-Aminolevulinic Acid (ALA) by Bacillus cereus 1-1 (Bacillus cereus 1-1 균주의 5-Aminolevulinic Acid (ALA) 생산)

  • Ahn, Kyung-Joon
    • Korean Journal of Microbiology
    • /
    • v.43 no.4
    • /
    • pp.304-310
    • /
    • 2007
  • Bacillus cereus 1-1 strain produced 2 mM of ALA in the aerobic dark condition without any inhibitor like levulinic acid. The optimum culture conditions for the ALA production were that preculture and main culture were continued for 18 hr in TCY medium, and 16 mM of organic acids like acetic acid were added at the late log phase when the pH was 6.8. And the addition of 0.3% glucose was effective at the beginning of the main culture. ALA production was continued for more than 8 hr by the addition of glutamic acid instead of acetic acid, and was inhibited by addition of $40\;{\mu}M$ gabaculine seriously. These results confirmed that B. cereus 1-1 strain produced ALA through C-5 pathway.

Production of Photodynamic Herbicide by Photosynthetic Bacteria (광합성균주에 의한 제초활성 물질의 생산)

  • Choi, Kyung-Min;Lee, Sung-Taik
    • Journal of the Korea Organic Resources Recycling Association
    • /
    • v.5 no.1
    • /
    • pp.25-32
    • /
    • 1997
  • The effect of levulinic acid (LA) and biosynthetic precursors of ${\delta}$-aminolevulinic acid (ALA) on the production of extracellular ALA was examined for the cells of soil derived Rhodospirillum rubrum N-1 belonged to the genus Rhodospirillaceae. The extracellular yield of ALA was increased to 23 fold (45 mg/l) from the basal condition (Lascelles' medium without L-glutamate) by successive addition of LA at initial (10 mM) and mid-log stage (30 mM) of cell cultivation. In addition to initial/mid-log mutual supplementations of LA (10 mM/30 mM) and glutamate (30/30 mM), respectively, by means of alternative feeding 10 mM $C_4$-precursors at mid-log phase of culture the extracellular ALA content was reached to 75 mg/l (40 fold).

  • PDF

Conversion of Fructose to 5-HMF(5-hydroxymethylfurfural) in DMSO(dimethylsulfoxide) solvent (DMSO(dimethylsulfoxide) 용매에서 과당의 5-HMF(5-hydroxymethylfurfural) 전환)

  • Sung, Yong Joo;Park, Chong-Jin;Kim, Byung-Ro;Shin, Soo-Jeong
    • Journal of Korea Technical Association of The Pulp and Paper Industry
    • /
    • v.45 no.2
    • /
    • pp.21-26
    • /
    • 2013
  • Conversion of fructose to 5-hydroxymethylfurfural (5-HMF) was investigated in dimethylsulfoxide (DMSO) solvent with increasing reaction temperatures and impact of residual water from dehydration reaction byproduct. To convert fructose to 5-HMF, increasing reaction temperature led more conversion to 5-HMF than lower temperature at the range of $120-150^{\circ}C$ in DMSO solvent. DMSO engaged in the acid-catalyzed dehydration and rearrangement reaction as acid and solvent. Increasing temperature led to more furanose structure than pyranose at the range of $30-80^{\circ}C$. Formed 5-HMF could be degraded to levulinic and formic acid at the presence of acid and water. Removal of water in reaction medium could prevent 5-HMF degradation.

Levulinic Acid Production from Lignocellulosic Biomass by co-solvent Pretreatment with NaOH/THF (NaOH/THF 공용매 전처리 목질계 바이오매스로부터 레불린산 생산)

  • Seung Min Lee;Seokjun Han;Jun Seok Kim
    • Korean Chemical Engineering Research
    • /
    • v.61 no.2
    • /
    • pp.265-272
    • /
    • 2023
  • Lignocellulosic biomass is essential to pretreatment because of having rigid structures and a lot of lignin. Among methods of pretreatment, using THF solvents has the advantage of being easy to reuse. THF (Tetrahydrofuran) used as a co-solvent with water or ionic solvent that is inexpensive and can remove lignin over a wide range of reaction conditions. NaOH (Sodium hydroxide) has been demonstrated to preferentially solvate lignin from cellulose. Thus, NaOH was used as a pretreatment co-solvent for the fractionation of lignin by destroying the ether bond to amend for hydrolysis and expand the surface area of cellulose and hemicellulose. In this experiment, lignin was removed by the NaOH/THF co-solvent pretreatment process to characteristics for the pretreatment and obtain the optimal levulinic acid conversion yield through the acid catalyst conversion process. the NaOH/THF co-solvent system was conducted in various ratios of co-solvent under a total of 16 conditions. And the temperature was 180 ℃ during to 60 mins. The optimum condition of co-solvent is NaOH 5 wt%/THF 90:10(v/v%), 76.8% glucan content was obtained through this co-solvent pretreatment, and 90.1% lignin was removed. In the acid catalyst conversion process, which is a subsequent pretreatment process, the experiment was conducted under the conditions of 30 to 90 min of reaction time and 160 ℃ to 200 ℃ reaction temperature. The optimum condition of acid catalyst conversion process is 60min reaction time under of 180 ℃, and it obtained 84.7% of levulinic aicd conversion yield.

Isolation of Rhodocyclus gelatinosus KUP-74 and its characteristic in ${\delta}-aminolevulinic$ acid production (Rhodocyclus gelatinosus KUP-74의 분리 및 ${\delta}-aminolevulinic$ acid 생산의 특성)

  • Hwang, Se-Young;Choi, Kyung-Min;Lim, Wang-Jin;Hong, Bum-Shik;Cho, Hong-Yon;Yang, Han-Chul
    • Applied Biological Chemistry
    • /
    • v.35 no.3
    • /
    • pp.210-217
    • /
    • 1992
  • A photosynthetic bacterium strain KUP-74 producing high amount of S-amino-levulinic acid(ALA) was isolated from soils, which was identified as Rhodocyclus gelatinosus. After 10 days cultivation under anaerobic-light condition at $30^{\circ}C$, 4 Klux and pH 6.8, 5 mg/l of ALA was formed extracellularly. ALA productions were increased up to 8 mg/l and 12 mg/l in cell cultivations either by the addition of 0.5% glycerol (v/v) or 10 mM of glycine and succinic acid, respectively, using Lascelles basal medium eliminated L-glutamic acid. By cultivation in the presence of 30 mM each D,L-glutamic acids and D,L-glutamines the yield of ALA showing a late induction phenomenon was reached the maximum value of 21 mg/l. Different culture times were needed to generate maximum ALA yields by the addition of initial precursors of $C_4$ and $C_5$ pathways in basal medium, as being 107 h and 262 h, respectively. 40 mg/l yield of ALA was observed by cell cultivation with the basal medium containing each 10 mM levulinic acid(LA) and glycine simultaneously.

  • PDF

A Study on Wine-Making with Dried Persimmon Produced in Korea (곶감주 개발에 관한 연구)

  • Woo, Kang-Lyung;Lee, Su-Hak
    • Korean Journal of Food Science and Technology
    • /
    • v.26 no.3
    • /
    • pp.204-212
    • /
    • 1994
  • To estimate the possibility of wine-making with Korean dried persimmon, its homogenized and filtered solution was fermented at $15^{\circ}C$ and $25^{\circ}C$ for 12 weeks with Saccharomyces cerevisiae (Japan Alcoholic Beverage Association N0.7). Sugars of dried persimmon were mainly composed of 27.02% of glucose, 19.81% of fructose and 5.12% of mannose. In the fermentation at $25^{\circ}C$, glucose was almost completely consumed in 8 days, but fructose and mannose were consumed up to 64% and 74%, respectively, in the same period and were not utilized any more afterwards. In the fermentation at $15^{\circ}C$, 75% of glucose, 20% of fructose and 49% of mannose were consumed in 8 days and these sugars were continuously utilized for 12 weeks. Organic acids in the homogenized and filtered solution were levulinic acid (148.6 mg%), 4-methylvaleric acid (73.5 mg%), oxalic acid (28.7 mg%), acetic acid (8.5 mg%), N-butyric acid (8.4 mg%) and succinic acid (6.7 mg%). Irrespective of fermentation temperature, levulinic acid rapidly reduced according to progression of fermentation. Oxalic acid, N-butyric acid and succinic acid decreased at 2nd day of fermentation, and then increased at 4th and 6th days and subsequently decreased again under the levels of the solution. Acetic acid and 4-methylvaleric acid increased with the proceeding of fermentation and at 12th week of fermentation these contents were more than those of the solution. The contents of total free amino acid significantly reduced at 2th day of fermentation and then increased to the level of the solution at 12th week irrespective of fermentation temperature. Ethanol content rapidly increased to the levels of 5.3(v/v) at $15^{\circ}C$ and 9.4%(v/v) at $25^{\circ}C$ to 8th day after fermentation, but at 12th week its content was 14.5%(v/v) at $15^{\circ}C$ and 9.4%(v/v) at $25^{\circ}C$. The higher alcohots identified were 2-methyl-l-propanol, 3-methyl-ibutanol, 2-methyl-l-butanol and 2-methyl-2-propanol and the range of those contents was from 0.001% (v/v) to 0.06%(v/v). The color of the wine fermented at $15^{\circ}C$ was slightly superior but flavor and taste were slightly superior in the wine fermented at $25^{\circ}C$.

  • PDF

Isolation and Some Cultural Characteristics of ${\delta}-Aminolevulinic$ Acid - Producing Photosynthetic Bacteria (${\delta}-Aminolevulinic$ Acid 생산 광합성세균의 분리 및 배양특성)

  • Cheong, Dae-Yeol;Choi, Yang-Mun;Yang, Han-Chul;Cho, Hong-Yon
    • Applied Biological Chemistry
    • /
    • v.40 no.6
    • /
    • pp.561-566
    • /
    • 1997
  • Screening, Identification and some cultural characteristics of ALA$({\delta}-aminolevulinic\;acid)$-producing photosynthetic bacteria were carried out for the optimal production of ALA, one of the bioherbicides. Among photosynthetic bacteria isolated from soil, marsh, pond, etc., KK-10 was the best producer of ALA and identified to be Rhodobacter capsulatus belonging to a typical group of nonsulfur purple bacteria. By addition of 15 mM LA (levulinic acid), an inhibitor of ALA dehydrase in cyclic tetrapyrrole biosynthesis, into culture broth at middle log phase of cell growths, ALA production was considerably increased to about 20-fold (28 mg/l). The combined supplementation of glycine and succinate, each with a concentration of 30 mM also enhanced production of ALA and activity of ALA synthase to about 50-fold (73 mg/l) and 2-fold, respectively. The isolated strain was able to produce upto 80 mg/l under the cultural condition optimized by addition 15 mM LA into the synthetic medium at four different points starting middle log phase.

  • PDF

Physicochemical Properties and Chemical Compositions of Plums Production in Kimcheon (김천산 자두의 성분과 그 특성)

  • 김순희;강병태;박동철;윤옥현;이재우;한만덕;최종동
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.10 no.1
    • /
    • pp.37-41
    • /
    • 2000
  • Physiocheical properties and chemical compositions of two plums(Oishiwase, Formosa ) produced in Kimcheon area were investigated . Chemical compositions of two plum cultivars were similar except nitrogen free extract(NFE) . NFE value of Formosa was higher than Oishiwase . Alcohol insoluble substance content, total soluble pectin, total sugar content and total organic acid content of Oishiwase were 2.08%, 14.16%, 5.07% and 949.16mg%, respectively. In case of Formosa cultivar, those were 50%, 15.42%, 5.91% and 985.91mg%, respectively. Fructose content among free sugars of two plum cultivars range from 3.97-3.45% and the other were glucose, sucrose and inositol, 1.83-1.53%, 0.08-0.05% and 0.04-0.03%, respectively. Malic acid content was 35-373mg% and others were levulinic acid, lactic acid, citric acid, succinic acid and fumaric acid in the decreasing order.

  • PDF

Changes in Chemical Composition of Radish bud (Raphanus sativus L.) during Growth Stage (성장시기별 무순의 화학적 조성 변화)

  • 한진희;문혜경;김종국;김귀영;강우원
    • Korean journal of food and cookery science
    • /
    • v.19 no.5
    • /
    • pp.596-602
    • /
    • 2003
  • The chemical components of radish buds were investigated during the growth stage. The vitamin C and total phenol contents were lowered after 4 days of early sprout growth, and were 22.19 and 4.99 mg%, respectively. These increased according to the growth time, showing the highest value on day 8, 25.85 and 17.87 mg%, respectively. However, these values decreased around day 12, which seemed to be the bud end point. The major free sugar component of the radish buds was glucose, showinged the highest content on day 8. The total organic acid content gradually increased as the growth proceeded. The detected oxalic acid content was only small on day 8. During the early growth stage, the total and essential amino acids contents were 3,020∼3,575 and 1,206∼1,499 mg, respectively. These contents tended to decrease with growth time. Glutamic acid, aspartic acid and alanine were the major amino acid components (39%).