• KSCE Journal of Civil and Environmental Engineering Research
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• v.26 no.4B
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• pp.427-432
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• 2006

The effects of free ammonia (FA) concentration and temperature on nitrite accumulation were studied. To estimate the most effective ammonium oxidation and nitrite build-up condition, nitrification tests were conducted in batch conditions at various FA concentrations, and at different ammonium concentration and temperature. The activation energies of ammonium oxidizer were 81.7 KJ/mol below $20^{\circ}C$, and 32.5 KJ/mol over $20^{\circ}C$, while that of nitrite oxidizer was 35.5 KJ/mol irrespective of temperature variations. The results of nitrification tests conducted at different FA concentrations and temperatures showed that temperature strongly affects nitrite accumulation, while effects due to FA concentrations were found negligible.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.1-8
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• 2003

The purpose of this study was to investigate the effects of the sausage containing mulberry leaf(0.04%, 0.08%) and persimmon leaf powder(0.04%, 0.08%) on lipid oxidation(Thiobarbituric Acid Reactive Substances, TBARS), nitrite, volatile basic nitrogen(VBN) and fatty acid composition. The TBARS values of sausage containing mulberry leaf and persimmon leaf powder were not significantly different(p > 0.05) as compared to control during 45 days of storage, but TBARS values of sausage containing 0.04% mulberry leaf and persimmon leaf powder were significantly lower than those of control at 60 days of storage. The nitrite scavenging ability of sausage containing mulberry leaf and persimmon leaf powder was higher than that of control. The VBN content of all treatments significantly increased(p < 0.05) during the storage periods. In fatty acid compositions, the percentages of PUFA/SFA of sausage containing mulberry leaf and persimmon leaf powder were significantly higher as compared to control. In conclusion, sausage containing mulberry leaf and persimmon leaf powder was a more effective natural resource on the basis of the lipid oxidation and nitrite scavenging ability of sausage.

• Microbiology and Biotechnology Letters
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• v.34 no.3
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• pp.257-264
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• 2006

An aerobic submerged membrane bioreactor (MBR) treating ammonium wastewater was studied in respect of nitrification characteristics and distribution of nitrification bacteria over a period of 350 days. MBR was fed with ammonium concentration of 500-1000 mg $NH_4-N/L$ at a nitrogen load of $1-2kg\;N/m^3{\cdot}d$. Overall ammonium oxidation rate increased with dissolved oxygen (DO) concentration, temperature, and sludge retention time (SRT). Under a higher concentration of free ammonia ($NH_3-N$) due to the decrease of ammonium oxidation rate, the nitrite ratio ($NO_2-N/NO_x-N$) in the effluent increased. The sudden collapse of nitrification efficiency accompanied by sludge foaming and the increase of sludge volume index (SVI) was observed unexpectedly during the operation. At the later stage of operation, additional carbon source was fed to the MBR and resulted in twice higher value of SVI and the decrease of ammonium oxidation rate. In fluorescence in situ hybridization (FISH) analysis, genus Nitrosomonas which is specifically hybridized with probe NSM156 was initially the dominant ammonia oxidizing bacteria and the amount of Nitrosospira gradually increased. Nitrospira was the dominant nitrite oxidizing bacteria during whole operational period. Significant amount of Nitrobacter was also detected which might due to the high concentration of nitrite maintained in the reactor.

• Journal of Environmental Science International
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• v.17 no.10
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• pp.1139-1146
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• 2008

To investigate the functional properties and the antioxidant effect of pine needle(Pinus densiflora), the pine needle extract was obtained with methanol and its functionality was measured by spectrophotometric method, and the antioxidant experiment on soybean oil was carried out by the active oxygen method. The extraction yield of pine needle with 99% methanol was about 19%, the total flavonoid content of the pine needle-methanol extract was 11.32 mg/g on dry basis and the superoxide dismutase-like activity was 94.3%. The nitrite scavenging ability of the extract was pH dependent with the values of 77.44% at pH 1.2, 48.45% at pH 3.0 and 11.04% at pH 6.0, respectively. The peroxide value was 92.6 meq/kg at 5% dosage, 138.4 meq/kg at 2% dosage of the extract on 8 oxidation days. The period of the peroxide value to be 100 mg/kg was 4.9, 6.3 and 8.5 days at control, 2% and 5% dosage of extract, respectively. And the relative antioxidant effectiveness of the extract was 27.9% and 72.3% increase at 2% and 5% dosage, respectively, compared to control. The thiobarbituric acid value showed few differences within 4 oxidation days, but with the dosage of the extract it fairly decreased with considerable antioxidant effect to control above 4 days.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.37 no.1
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• pp.13-17
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• 2004

The effects of temperature on nitrification of enriched nitrifiers were investigated by using kinetics and thermodynamics method through the batch test. Aquaculture recirculating water, which was sampled at Chung Cheong Buk-Do Inland Fisheries Research Institute, was analized to observe the characteristics of nitrification. Temporal variation of ammonium, nitrite and nitrate concentration was measured at batch experiments. Activation energy was calculated using Arrhenius equation with the oxidation rates of specific ammonium or nitrite ion. These oxidation rates were measured at temperature range of $6-35^{\circ}C$ and ammonium concentration range of 0.2-1.8 mg/L. Two distinct activation energy of Nitrosomonas sp. at temperature $6-15^{\circ}C\;and\;15-35^{\circ}C$ was 93.1 and 25.0 KJ/mol, respectively. Nitrate accumulation was observed at temperature over $15^{\circ}C.$

• Journal of Environmental Science International
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• v.14 no.5
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• pp.513-520
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• 2005

For the destruction of toxic chlorinated organic compounds, this study proposes improved supercritical water oxidation method (multistep oxidation) using sodium nitrate as an oxidizer. This method solves the problems involved in the existing supercritical water oxidation method. Multistep oxidation means that $NaNO_3$ is oxidized to $N_2\;via\;NaNO_2$ and NO. Toxic and hard to destroy organic substances like para-dichlorobenzen(4-DCBz), polychlorinate biphenyl(PCB) ware oxidized to non toxic substances in a condition, in which rapid pressure and temperature rise is restrained as much as possible. 4-dichlorobenzene(4-DCBz) and Polychlorinate biphenyl(PCB) in condition$(450^{\circ}C,\;p_w=0.25g/cm^3,\;30min)$ Was discomposed perfectly.

• Korean Journal of Environmental Agriculture
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• v.29 no.3
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• pp.221-226
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• 2010

Swine wastewater contains high amounts of organic matter and nutrients (nitrogen and phosphorus). The biological nitrogen removal can be achieved by nitrification and denitrification processes. Nitrification-denitrification can be performed via nitrite which is called as the short-cut process. This Short-cut process saves up to 25% of oxygen and 40% of external carbon during nitrification and denitrification. In this study, the batch tests were conducted to assess the different parameters for the nitrite sulfur utilizing denitrification, such as alkalinity, temperature, initial nitrite concentration, and dissolved oxygen. The experimental results showed that the nitrite removal efficiency of the reactor was found to be over 95% under the optimum condition ($30^{\circ}C$ and sufficient alkalinity). Autotrophic nitrate denitrification was inhibited at low alkalinity condition showing only 10% removal efficiency, while nitrite denitrification was achieved over 95%. The nitrite removal rates were found similar at both $20^{\circ}C$ and $30^{\circ}C$. In addition, nitrite removal efficiencies were inhibited by increasing oxygen concentration, but sulfate concentration increased due to sulfur oxidation under an aerobic condition. Sulfate production and alkalinity consumption were decreased with nitrite compared those with nitrate.

• Journal of Korean Society of Environmental Engineers
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• v.28 no.10
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• pp.1024-1030
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• 2006

Genus Nitrospira and Nitrobacter species are the key nitrite-oxidizing bacteria(NOB) in nitrifying wastewater treatment plants. It has been hypothesized that genus Nitrospira are K-strategists(low $K_6$ value) that can exploit low amounts of nitrite more efficiently than Nitrobacter. In contrast, Nitrobacter species are r-strategists(high $V_{max}$) that can grow faster than Nitrospira. It has also been known that the availability of organic compounds and dissolved oxygen as well as nitrite affects the distribution of NOB. In this study, we determined the distribution and competition of NOB in wastewater nitrification systems where nitrite, organic compounds, and dissolved oxygen concentrations were compositively varied. For the purpose, several compounds of the laboratory-scale nitrificaiion bioreactor and full-scale $A_2O$ wastewater treatment plant and their distribution of NOB were analyzed and compared. The analysis showed that Nitrobacter was the dominant NOB in nitrification bioreactor where average nitrite was maintained at 5 mg-N/L with very low organic concentration in aerobic condition, whereas Nitrospira was the dominant NOB in full-scale $A_2O$ plant where nitrite was maintained very low and organic compounds were maintained relatively high in alternating aerobic-anoxic condition. The result indicates that nitrite concentration is more critical factor than organics and dissolved oxygen which determines the dominant NOB in nitrification system and it is confirmed that Nitrospira and Nitrobacter showed the characteristics of r-strategist and K-strategist, respectively.

• Journal of Animal Science and Technology
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• v.54 no.4
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• pp.299-305
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• 2012

This study was conducted to compare the microbial and physico-chemical quality characteristics in Kimchi-fermented sausages added with sodium nitrite (SN) and green tea extract (GTE). The sausages were fermented at $24^{\circ}C$/RH 89% for 17 hr and then dried at $10^{\circ}C$/RH 70~80% for 9 days. The total bacteria count, lactic acid bacteria count and pH value ranged from 8.7 Log CFU/g sausage, 8.1~8.3 Log CFU/g sausage and 4.35~4.36, respectively, at 9 d of ripening, but did not show significant differences during ripening among all sausages. The lipid oxidation (TBARS) was inhibited by both GTE and SN, but GTE had lower (p<0.05) inhibitory effect, compared with SN. The $b^*$ value of GTE-added sausage was higher than that of the control sausage, but $a^*$ and $b^*$ values of SN-added sausage remained higher than other sausages during ripening. Therefore, it had lower effect on lipid oxidation and color stabilities than SN while GTE improved the lipid oxidation stability in Kimchi-fermented sausage. However, both GTE and SN did not influence the growth of lactic acid bacteria.

• Journal of Animal Science and Technology
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• v.62 no.5
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• pp.702-712
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• 2020

Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to meat products, delays lipid oxidation, and inhibits microbial growth and pathogens. However, excessive intake of nitrite might result in the production of carcinogenic nitrosamine, which might increase the risk of cancer in humans. Therefore, we aimed to find an alternative natural colorant for pork sausages. Pork sausages were mixed with 0.014% sodium nitrite (NaNO₂) alone (CON), without either NaNO₂ or purple-fleshed sweet potato powder (PP; CON1), 0.5% PP alone (PP1), 1% PP (PP2) alone, 0.011% NaNO₂ and 0.5% PP (SP1), and 0.011% NaNO₂ and 1% PP (SP2). The sausages were then cooked and stored for physicochemical analysis on days 0, 5, 10, 15, and 20. The a* and W* values were the greatest and lowest in the SP2 and CON1 treatments, respectively (p < 0.05). The concentrations of residual nitrite in the sausages at 20 days decreased in the order of CON > SP1, SP2 > PP2 > PP1, CON1. The fatty acid content was higher, and flavorous amino acids were more in PP2 (p < 0.05). The fatty acid composition was comparable between the SP2 and CON groups, but the contents of glutamic acid and alanine were greater in the SP2 group. In conclusion, SP2 (0.011% NaNO₂ with 1% PP) could be added as a natural colorant for pork sausage production, and NaNO₂ could be substituted with up to 20% PP without detrimental effects on sausage appearance and/or quality.