• 한국식품영양과학회지
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• 제32권8호
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• pp.1177-1185
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• 2003

전통발효식품(간장 및 된장, 고추장, 감식초 등)중에 재래식과 개량식 제품의 맛과 향에 기인하는 유기산의 분포정도를 확인하고자 하였고, 아울러 식품공전에 보존료로 고시되어 있는 propionic acid가 발효과정 중에 생성됨에 따라 그 분포정도를 알고자 하였다 재래식 간장에서는 citric acid, formic acid, oxalic acid, propionic acid가, 개량식에서는 acetic acid와 lactic acid가 상대적으로 많이 검출되었으며, propionic acid는 검출되지 않았다. 재래식 및 개량식 된장 모두 유사한 분포양상을 보였으며, 재래식에서는 개량식 보다 citric acid와 succinic acid를 제외하고 약간 높은 함량을 보였다. 고추장의 경우 재래식이 개량식보다 citric acid, formic acid, acetic acid, lactic acid가 다소 높은 함량을 보였고, 그 외 다른 유기산들은 비슷한 양상을 보였다. 그러나 재래식에서는 Propionic acid가 검출된 반면 개량식에서는 전혀 검출되지 않았다. 일반 양조식초에서는 acetic acid가 주요 유기산이었고 미량의 formic acid가 검출되었으며, 감식초의 경우 acetic acid, lactic acid, propionic acid가 검 출되었다. 감식초중 flavonoid계 인 tannic acid 함량은 다소 제품별로 차이는 있었으나 그 범위는 366.9 ∼ 909.8 mg%를 보였다. 결론적으로 재래식 발효식품과 개량식 발효식품의 유기산 분포는 그 함량이 서로 달랐으며, 특히 보존료로 사용되고 있는 propionic acid는 된장을 제외한 재래식 발효식품에서 생성되었고, 개량식 발효식품에서는 생성되지 않았다. 또한 식초의 경우 감식초에서만 검출되었다.

• 한국화재소방학회논문지
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• 제28권4호
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• pp.44-49
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• 2014

혼합물의 최소자연발화온도는 가연성액체의 안전한 취급을 위해서 중요한 지표가 된다. 본 연구에서는 ASTM E659 장치를 이용하여 가연성 혼합물인 Propionic acid와 3-Hexanone 계의 최소자연발화온도와 발화지연시간을 측정하였다. 2성분계를 구성하는 순수물질인 Propionic acid와 3-Hexanone 계의 최소자연발화온도는 각 각 $511^{\circ}C$와 $425^{\circ}C$로 측정되었다. 그리고 측정된 Propionic acid와 3-Hexanone 혼합물의 최소자연발화온도 실험값은 제시된 식에 의한 예측값과 적은 평균절대오차에서 일치하였다. 그리고 Propionic acid와 3-Hexanone 계는 일부 혼합 조성에서 두 개의 순수물질 가운데 작은 AIT 보다 낮게 측정된 AIT를 보이는 최소자연발화온도거동(Minimum Autoignition Temperature Behavior, MAITB)을 보이고 있다.

• 한국초지조사료학회지
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• 제11권1호
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• pp.53-59
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• 1991

This experiment was conducted to investigate the effects of propionic acid and wilting on fermentation quality of Italian ryegrass silage. Grass material was wilted for a day before ensiling and propionic acid(0. 0, 0. 2. 0. 5 and 0.8 7~ of fresh matter) was applicated at ensiling time. Chemical composition, fermentation acids, pH, microbial population and distribution of the nitrogen contents were evaluated. The results obtained are summarized as follows: 1. The contents of dry matter and water soluble carbohydrate in the silage were increased by wilting, and crude fibre, NDF and ADF were decreased with increasing propionic acid levels. 2. The pH values of the silage increased by increasing DM content, but decreased with increasing propionic acid levels. Lactic acid content lowed in wilted silage, and acetic acid and butyric acid formation were decreased with increasing propionic acid levels. 3. Total nitrogen content in the silage was i n ~ r e a s e d ( ~ < . 05) by addition of propionic acid and wilting, and was the highest in the prewilting-0.8 Q propionic acid applicated silage. The production of NHBN was decreased with propionic acid and was the lowest in the 0.8 % treated silage. 4. The number of total bacteria and yeasts were estimated $10^6~10^7$, $10^2~10^3$ respectively. Moulds number were decreased with increasing propionic acid levels.

• 한국화재소방학회논문지
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• 제23권5호
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• pp.161-166
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• 2009

본 연구에서는 tert-pentanol + propionic acid 및 p-xylene + propionic acid계의 하부인화점을 Tag 개방식장치(ASTM D1310-86)를 이용하여 측정하였다. 실험값은 Raoult의 법칙, van Laar 모델식과 NRTL 모델식에 의해 계산된 값들과 비교 되었다. 그 결과, van Laar 모델식과 NRTL 모델식에 의한 예측값이 Rauolt의 법칙에 의한 예측값 보다 실험값에 더욱 근접하였다. 이는 tert-pentanol + propionic acid 및 pxylene + propionic acid계와 같은 비이상 용액의 활동도 계수값을, van Laar 및 NRTL 모델식이 Raoult의 법칙보다 정확하게 계산하기 때문이다. 또한, NRTL 모델식의 실험값에 대한 모사성이 van Laar 모델식의 그것 보다 우수하였다.

• 한국미생물·생명공학회지
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• 제1권1호
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• pp.43-50
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• 1973

34종의 Hexachlorophene유도체가 합성되었으며 그 각각의 화합물에 대하여 항균성시험이 행해졌다. 검정균은 세종류의 세균과 무좀균(백성균)을 포함한 5종류의 진균류이다. 시험결과는 1. 2,2'-Methylene bis [$\alpha$-(3,4,6-trichlorophenoxy)-$\beta$-(N,N-diethylamino) propionic acid] 및 2,2'-methylene bis [$\alpha$-3,4,6-trichlorophenoxy)-$\beta$-(N,N-dimethylamino) propionic acid] 는 Sta. aureus와 B.subtilis에 대해 강한 항균작용을 나타냈다. 2. 2,2'-methylene bis [$\alpha$-(3,4,6-trichlorophenoxy)-$\beta$-(m-hydroxy-p-carbozyphenylarnino ) propionic acid]는 특히 진균류의 생장저해작용이 강하며 Trichophyton rubrum 및 Microsporum gypseum에는 2 $\mu\textrm{g}$/$m\ell$의 농도에서 항균성을 가지며, Epidermophyton floccosum Aspergillus niger 및 Aspergillus oryzae에 대해서는 1 $\mu\textrm{g}$/$m\ell$의 농도에서 항균성을 나타냄으로서 Hexachlorophene 항균성의 10배 내지 50배의 항균력을 가진다. 3. 34종류의 합성물질중 원 Hexachlorophene에 비해 5종류의 진균류에 대해 부분적으로나마 강한 항균력을 나타내는 물질은 23종류였고 3종류의 세균에 대해선 13종류였다.

• 한국화재소방학회논문지
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• 제21권3호
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• pp.33-40
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• 2007

화재 및 폭발을 방호하기 위해서 최소자연발화온도는 제시된 낮은 값을 사용하는 것이 일반적이다. 본 연구에서는 ASTM E659-78 장치를 이용하여 가연성 혼합물인 ethylbenzene+n-hexanol 계와 ethylbenzene+n-propionic acid 계의 발화지연시간과 AIT 관계를 측정하였다. 2성분계를 구성하는 순수물질인 ethylbenzene, n-hexanol, n-propionic acid의 측정된 최소자연발화온도는 각각 $475^{\circ}C,\;275^{\circ}C\;and\;511^{\circ}C$였다. 그리고 두 개의 2성분계에서 측정된 발화지연시간은 제시된 식에 의한 예측된 발화지연시간과 적은 평균절대오차에서 일치하였다.

• 한국조리학회지
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• 제13권1호
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• pp.55-61
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• 2007

L. acidophilus KCCM 32820과 P. freudenreichii KCCM 31227의 성장곡선 및 5%와 10% 유청 배지를 고압증기멸균 및 저온살균하여 L. acidophilus KCCM 32820과 P. freudenreichii KCCM 31227을 혼합배양시 생성되는 propionic acid와 acetic acid 양을 측정하였다. L. acidophilus KCCM 32820의 대수기는 $6\sim21$시간, P. freudenreichii KCCM 31227의 대수기는 $36\sim108$시간으로 나타났다. 혼합배양시 propionic acid의 생성량은 5% 유청 배지보다는 10% 유청 배지에서, 고압증기 멸균보다는 저온살균에서 많은 양이 생성되었다. Propionic acid의 최대 생산량은 10% 유청 배지를 저온살균하였을 때 배양 120시간에 7.88 mg/mL이었다. Acetic acid도 5%보다는 10% 유청 배지에서 높은 생성량을 나타냈고 그 생성량은 배양시간이 경과함에 따라 propionic acid 생성량의 $2:1\sim3:1$이었다.

• Asian-Australasian Journal of Animal Sciences
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• 제15권2호
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• pp.243-246
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• 2002

This experiment was conducted to study the effect of dietary propionic acid on inhibitory effect of Salmonella gallinarum. Day-old 144 broiler chicks were randomly distributed into four dietary treatments, three replicates per treatment. The four dietary treatments consisted of 0.0, 0.6, 1.2, and 1.8% dietary propionic acid. Chicks were challenged orally on three days of age with $10^6$ cfu Salmonella gallinarum. Sample of crop and cecal contents were obtained on Days 1, 8 and 15 post-inoculation. The pH of crop contents decreased significantly (p<0.01) for groups of chicks provided 1.2 and 1.8% propionic acid in the diet as compared with those provided 0.6% propionic acid and control group. The pH of cecal contents decreased significantly (p<0.01) for groups of chicks provided with 0.6, 1.2 and 1.8% of propionic acid as compared with control group. The number of Salmonella gallinarum positive culture in the crop and ceca of chicks, decreased significantly (p<0.01) from the groups provided with 0.6, 1.2 and 1.8% of propionic acid in the diet at day 1, 8 and 15 post-inoculation. The addition of 1.8% propionic acid in the diet provided a high level of protection against colonization than did 0.6 and 1.2%. These results indicate that the addition of propionic acid in a concentration of 1.2 or more to the diet of newly hatched chicks significantly decreases crop and cecal colonization by Salmonella gallinarum.

• 환경정책연구
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• 제2권2호
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• pp.65-79
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• 2003

More than 145 million tons of liquid whey is produced world-wide as dairy processing waste per year, and half of it is discarded without proper treatment. Due to its high nutrient value, the environmental impact can be significant. Bioconversion of cheese whey can provide an effective way to reduce the waste and, at the same time, generate economically attractive value-added chemicals. In this study, cheese whey was fermented with P. acidipropionici to produce propionic acid which has a high market value for chemical and pharmaceutical industries. In order to specifically enhance propionic acid production, acetic acid production was suppressed using o-iodosobenzoic acid as an enzyme inhibitor. When grown in the presence of the inhibitor, propionic acid production rate increased by a factor of 2 while acetic acid production rate decreased by a factor of 3. Furthermore, when 0.3 mM of o-iodosobenzoic acid was used, the incipient stage(creeping growth period) was considerably reduced. Therefore, the inhibitor helps the cells begin to grow earlier and speed up the production of propionic acid. Although the production rate of propionic acid effectively increased, the final concentration(or production yield) remained unchanged due to product inhibition. Methods that can reduce product inhibition are being tested combined with o-iodosobenzoic acid to optimize both the production rate and yield. The results are expected to be informative for controlling the other byproducts for other applications.

• 환경위생공학
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• 제5권2호
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• pp.63-80
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• 1990

A sensitive and simple analytical system for the simultaneous determination of residual oxytetracycline, tetracycline, and doxycycline in honey was described, and that the analytical method for determination of residual propionic acid in honey was established. Experimental subjects were purchased four kinds of honey, native kind honey, acaccia honey, mixed floral honey, chestnut honey in Kyung Sang Nam Do. Several microbiological methods are available to determine tetracycline antibiotecs(TCs) in foods but their precision apears to be variable and the specificity is questionable. These methods are considered to be not suitable for analysis of tetracycline antibiotics in honey because honey itself has bacteriostatic action. For determination of tetracycline antibiotics in honey, therefore the High Performance Liquid Chromatography(HPLC) method was applied, and the propionic acid were determined by Gas Chromatography(5.C). Ethylacetate, as an extract solvent, was found to be suitable for seperation of TCs in honey, but methanol and acetone were not. The recoverly rate of Oxytetracycline(OTC), Tetracycline(TC), Doxycycline(DC) from honey spiked at a level of 10 $\mu $g/g were 97%, 89%, and 91%, respectively. The cailbration curve in TCs was linear expression from 2$\mu $g/ml to 10$\mu $g/ml. As the results of analysis, the residual tetracycline antibiotics were not detected in the 100 samples of honey. The recovery rate of propionic acid from honey spiked at level of 10$\mu $g/g was 98.3% , and the calibra lion curves were linear expression from 21$\mu $g/ml to 101$\mu $g/ml. As the results of analysis, the residual propionic acid was not detected in the 100 samples of honey. Retention time(min) of OTC, DC, and TC were 3.35, 4.61, and 5.30 minutes at the conditions of table 2, respectively, and retention time(min) of propionic acid was 3.50 minutes at the conditions of table 3. The residual TCs and propionic acid were not detected in the 100 samples of honey, but there is a possibility that antibiotics or propionic acid will be to remain in honey if they are used during product period in order to prevent putrefaction of honey-bee.