• Biotechnology and Bioprocess Engineering:BBE
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• v.6 no.1
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• pp.1-5
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• 2001

The potential use of spin filter device to retain Propionibacterium acidipropionici in the bioreactor under continuous mode of fermentation, and improve acid productivity, was examined. The yield of propionic acid based on lactose concentration was 51% in batch and 54% in continuous (dilution rate = 0.05 h(sup)-1) operation. The yield in continuous fermentation with cell retention using spin filter of 10 micron size (dilution rate = 0.05 h(sup)-1) was even higher at 70% (w/w). The volumetric productivity under batch and continuous mode of operation were 0.312g L(sup)-1 h(sup)-1 and 0.718g L(sup)-1 h(sup)-1 respectively. Continuous fermentation with cell retention demonstrated even higher volumetric productivities at 0.98g L(sup)-1 h(sup)-1 with out clogging problems. It could be used for utilization of cheese whey to produce propionic acid at higher yield and productivities.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.319-330
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• 2023

Some preservatives are naturally contained in raw food materials, while in some cases may have been introduced in food by careless handling or fermentation. However, it is difficult to distinguish between intentionally added preservatives and the preservatives naturally produced in food. The objective of this study was to evaluate the minimum inhibitory concentration (MIC) of propionic acid, sorbic acid, and benzoic acid for inhibiting food spoilage microorganisms in animal products, which can be useful in determining if the preservatives are natural or not. The broth microdilution method was used to determine the MIC of preservatives for 57 microorganisms. Five bacteria that were the most sensitive to propionic acid, benzoic acid, and sorbic acid were inoculated in unprocessed and processed animal products. A hundred microliters of the preservatives were then spiked in samples. After storage, the cells were counted to determine the MIC of the preservatives. The MIC of the preservatives in animal products ranged from 100 to 1,500 ppm for propionic acid, from 100 to >1,500 ppm for benzoic acid, and from 100 to >1,200 ppm for sorbic acid. Thus, if the concentrations of preservatives are below the MIC, the preservatives may not be added intentionally. Therefore, the MIC result will be useful in determining if preservatives are added intentionally in food.

• Journal of Microbiology and Biotechnology
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• v.5 no.5
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• pp.292-296
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• 1995

Production of poly($\beta$-hydroxybutyrate-co-$\beta$-hydroxyvalerate)[poly(HB-co-HV) from glucose and propionic acid was studied in a two-stage fed-batch fermentation using Alcaligenes eutrophus NCIMB 11599. When either glucose became sufficient or the feeding rate of propionic acid decreased, production of poly(HB-co-HV) increased but concomitantly resulted in a reduced fraction of HV. During the copolymer accumulation stage, the specific production rate of hydroxyvalerate (HV) increased up to 0.013 (g-HV/g-RCM/h) but it decreased as propionic acid was accumulated. Control of the propionic acid concentration in the medium, therefore, is considered to be one of the most important operating parameters for production of poly(HB-co-HV) with a higher HV fraction. A high titre of poly(HB-co-HV) (85.6 g/I) with HV fraction of 11.4 mol$%$ could be obtained in 50 h by controlling the propionic acid concentration at 1 to 4 g/I.

• Journal of Pharmacopuncture
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• v.9 no.2
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• pp.105-111
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• 2006

Objectives : This study was conducted to carry out Purification of Melittin and other peptide components from Bee Venom using gel filtration chromatography and propionic acid/urea polyacrylamide gel electrophoresis Methods : Melittin and other peptide components were separated from bee venom by using gel filtration chromatography on Sephadex G-50 column in 0.05M ammonium acetate buffer. Results : Melittin and other peptide components were separated from bee venom by using gel filtration chromatography on Sephadex G-50 column in 0.05M ammonium acetate buffer. The fractions obtained from gel filtration chromatography was analyzed by using SDS-PAGE and propionic acid/urea polyacrylamide gel electrophoresis. The melittin obtained from the gel filtration contained residual amount of phospholipase $A_2$ and a protein with molecular weight of 6,000. The contaminating proteins were removed by the second gel filtration chromatography. Conclusion : Gel filtration chromatography and propionic acid/urea polyacrylamide gel electrophoresis are useful to separate peptide components including melittin from bee venom.

• YAKHAK HOEJI
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• v.36 no.4
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• pp.397-401
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• 1992

Four new derivatives of 2-(3-phenoxyphenyl)propionic acid, widely used as non-sterioidal antiinflammatory and analgesic drug were synthesized.

• KSBB Journal
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• v.13 no.5
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• pp.615-620
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• 1998

The readily fermentable carbon sources in swine were acetic acid, propionic acid and butyric acid at the average concentrations of 7.2 g/L, 2.2 g/L and 2.7 g/L, respectively. The swine waste also contained excess nitrogen and other mineral sources. In shake flask experiments, the optimal range of cell growth for Azotobacter vinelandii UWD were 1.0∼3.5 g/L of acetic acid, 0.7∼2.0 g/L of propionic acid and 0.5∼2.0 g/L of butyric acid. A mixture of these three acids simulating two times diluted swine waste supported the best cell growth but the amount of carbon sources was limited. In shake flask and fermentor experiments, an addition of 30 g/L of glucose increased the final cell dry weight 8 times while the final poly (3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) concentration increased 86 times compared with using acid mixture only. A. vinelandii UWD preferred organic acids in the sequence of acetic acid, propionic acid, butyric acid, and valeric acid.

• Bulletin of the Korean Chemical Society
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• v.30 no.10
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• pp.2398-2402
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• 2009

Ten steroidal compounds as impurities in canrenone were isolated from the enriched mother liquor by using various chromatographic methods. Their structures were elucidated by spectrometric analysis, among which three new compounds were characterized as 3-(3-oxo-7$\alpha$-(ethoxycarbonyl)methyl-17$\beta$-hydroxy-4-androsten-17$\alpha$-yl) propionic acid $\gamma$-lactone (1), 3-(3-oxo-7$\alpha$-ethoxy-17$\beta$-hydroxy-4-androsten-17$\alpha$-yl) propionic acid $\gamma$-lactone (2) and 3-(3-oxo- 5$\beta$-propionic acid-$\gamma$-lactone-6$\beta$,17$\beta$-hydroxy-4-androstan-17$\alpha$-yl) propionic acid $\gamma$-lactone (3).

• Journal of the Korean institute of surface engineering
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• v.35 no.1
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• pp.53-63
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• 2002

Ni coating was carried out by pulse plating at room temperature. So, experimental conditions for Ni-coating were based on Watt's bath, and new additives(propionic acid) were introduced in the Watt's bath electrolyte as $H_3$$BO_3$ alternatives. By adding propionic acid, coating layer demonstrated a good adhesion and uniformity without special pre-treatment of the 316L stainless steel at room temperature. With a decrease of amount of propionic acid and applied average current density, cathode current efficiency increased. Also, edge effect was decreased with decreasing a peak current and increasing a pulse frequency in the same bath condition. It was found that the optimum condition for Ni coating was a current density of 10~20mA/$\textrm{cm}^2$ at below 500 mA peak current in the $5m\ell/\ell$ propionic acid solution.

• Journal of the Korean Chemical Society
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• v.29 no.3
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• pp.247-251
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• 1985

Dichloro cobalt(III) complex of a flexible tetradentate ligand of ethylenediamine-N,N'-di-S-${\alpha}$-propionic acid (eddp) has been prepared via the air-oxidation technique. Only ${\Delta}$-cis isomer has been yielded showing high stereoselectivity of the eddp ligand. Elemental analysis, ir, nmr and electronic absorption spectra have been used to characterize the complex and the absolute configuration of the complex is assigned by means of the nmr spectroscopy.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.531-537
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• 2016

In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses to establish the standard for the allowable range of food preservatives content in cheese. 8 kinds of domestic precheeses (n=104), 16 kinds of domestic cured cheeses (n=204) and 40 kinds of imported cheeses (n=74) were collected. Each domestic cheese was aged for a suitable number of months and stored for 2 mon at 5℃ and 10℃. No preservatives were detected in domestic soft and fresh cheeses, except cream cheese. In case of semi-hard cheeses, 2-5 mg/kg of benzoic acid was detected after 1-2 mon of aging. In imported cheeses, only benzoic acid and propionic acid were detected. The average benzoic acid and propionic acid contents in semi-hard cheese were 8.73 mg/kg and 18.78 mg/kg, respectively. Specifically, 1.16 mg/kg and 6.80 mg/kg of benzoic acid and propionic acid, respectively, were contained in soft cheese, 3.27 mg/kg and 2.84 mg/kg, respectively, in fresh cheese, 1.87 mg/kg and not detected, respectively, in hard cheese, and 2.07 mg/kg and 182.26 mg/kg, respectively, in blended processed cheese.