• Korean Journal of Organic Agriculture
• /
• v.25 no.2
• /
• pp.461-473
• /
• 2017

Total mixed ration (TMR) including concentrate diet and roughage together have been used for the ruminant animal. Relatively high concentrations of moisture and water soluble carbohydrate are representative feature of TMR. Those moisture and water can also provide a niche for bacterial growth. Therefore, a possible fermentation of TMR induced by micro-organism is generally accepted. The present study hypothesized that different lactic acid bacteria could alter fermentation of TMR and subsequently rumen fermentation. Three lactic acid bacteria, Lactobacillus paracasei (A), L. plantarum (B) and L. parabuchneri (C), were employed and 7 treatments under full factorial design were compared with control without inoculation. TMR for dairy cow was used. Significant alterations by treatments were detected at lactic acid and butyric acid contents in TMR (p<0.05). Treatment AC (mixture of A and C) and BC (mixture of B and C) showed great lactate production. Great butyrate production was found at treatment C. At in vitro rumen fermentation, treatments B, C and AB (mixture of A and B) showed significantly great total gas production (p<0.05). All treatments except treatments B and AB, showed less dry matter digestibility, significantly (p<0.05). Total volatile fatty acid production at treatment AC was significantly greater than others (p<0.05). In individual volatile fatty acid production, treatment AB and AC showed great acetate and propionate productions, significantly (p<0.05). This study investigated correlation between organic acid production in TMR and rumen volatile fatty acid production. And it was found that butyric acid in TMR had significant negative correlation with acetate, propionate, total volatile fatty acid, AP ratio and dry matter digestibility.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.2
• /
• pp.219-227
• /
• 1995

Natto is a Japanese tradiational food made from whole soybeans by the fermentation of Bacillus natto. This study was attempted to improve the taste of Natto, garlic(2%) and red pepper oleoresin(0.2%) were added. Conventional Natto(N-1), garlic Natto(N-2), red pepper oleoresin Natto(N-3), garlic and red pepper oleoresin Natto(N-4) were prepared. Volatile flavor components, fatty acid, organic acid, pH and titratable acdity in all samples were investigated. The experimental results revealed the presence of 62 volatile components in conventional Natto. Among there, the major flavor compounds were identified to be 2, 5-dimethylpyrazine, trimethyl-pyrazine, 2, 6-bis91, 1-dimethylethyl) phenol. Seventy-one volatile compounds were detected in N-2, and major compounds were identified to be methyl-2-propenyl disulfide, 2, 6-bis(1, 1-dimethylethyl)phenol and 2, 5-dimethylpyrazine. The amounts of volatile compounds, 2-methyoxyphenol and 1, 2-benzenedicarboxylic acid increased by addition of garlic, where as, 1,2 -propanediol, 1-hexanol and 2, 5-dimethylpyrazine decreased. The compounds, 4, 5-dihydroxy-5-propyl-1H-pyrazole, 1, 1, 3-trimethylcyclopentane were identified in N-3. The compounds, such as trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine increased by addition of red pepper oleoresin, whereas 1,2-propanediol, 1-hexanol and 2,5-dimethylpyrazine decreased. Fatty acid compositions were mainly consisted of linoleic acid(43.66~55.89%) and followed by oleic, palmitic, linolenic, stearic, arachidic, myristic acid. The organic acids we4re identified to be citric(28.2~30.6), acetic(50.0~73.3) and pyroglutamic acid(2.1~3.7).

• Korean journal of food and cookery science
• /
• v.9 no.4
• /
• pp.257-260
• /
• 1993

For the purpose of supplying the information to improve the acceptability of soy paste as the condi-ment, we investigated the changes of free sugar, volatile and nonvolatile organic acids during improved soypaste fermentation. The results were as follows; Free sugars were increased in order of glc> xyl>ara>gal. Acetic, formic, butyric, and propionic acid in volatile organic acids were detected. And total contents were increased until 60 day. In 180 day, contents of volatile organic acids were high in order of acetic>propionic> butyric> formic. The contents of succinic and glutaric acid in nonvolatile organic acids were predominent and increased in order of succinic>glutaric>lactic. Tartaric>citric>malic acid were produced in the next order.

• Journal of Integrative Natural Science
• /
• v.1 no.2
• /
• pp.115-121
• /
• 2008

This study was performed to examine the effect of ${\gamma}$-irradiation on the volatile organic compounds of Cuscutae Semen (Cuscuta chinensis L.). The volatile organic compounds of non-irradiated and 10 kGy ${\gamma}$-irradiated Cuscutae Semen were isolated using SDE apparatus and analyzed by GC/MS. Limonene, ethanol, (E)-2-decenal, hexadecanol, nonanoic acid and nonanal were detected as dominant compounds. Before irradiation, the total concentration of volatile organic compounds of Cuscutae Semen was approximately 189.90 mg/kg. After irradiation at 10 kGy, total concentrations increased to 299.46 mg/kg, but, the profile of volatile compounds including the essential oils of Cuscutae Semen was not differ from non- and irradiated sample. Therefore it was improved the extraction yield of useful compounds such as limonene, menthol, piperitone and isomenthone by irradiation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.5
• /
• pp.840-845
• /
• 1998

This study was conducted to produce the high quality of chunggugjang. The taste compounds of chunggugjang produced with Bacillus subtilis DC-2, pigment producing bacterium, were analysed, and palatability of chunggugjang was compared to that of commercial chunggugjang. Among the volatile organic acids, the contentof acetic acid was contained more than any other volatile organic acid. The major nonvolatile organic acid was lactic acid, followed by oxalic acid and citric acid. Tartaric acid was not detected. In case of free sugars, raffinose was sharply decreased between 72 and 96 hours after fermentation. Free amino acid was increased to 20 folds at 48 hours after fermentation compared to that of stemed soybean. As a result of sensory test, it was founded that the chunggujang fermented by Bacillus subtilis DC-2 was suitable to produce for commercial purpose.

• Asian Journal of Atmospheric Environment
• /
• v.12 no.2
• /
• pp.178-191
• /
• 2018

The concentrations and chemical compositions of volatile organic compounds (VOCs), including volatile fatty acids, phenols, indoles, aldehydes, and ketones, which are the main organic compounds generated by swine, were investigated in July and October 2016 and January 2017. In addition, the emission rates and annual emissions of these components from the swine shed were estimated. The concentrations of VOCs in the swine shed averaged $511.3{\mu}g\;m^{-3}$ in summer, $315.5{\mu}g\;m^{-3}$ in fall and $218.6{\mu}g\;m^{-3}$ in winter. Acetone, acetic acid, propionic acid, and butyric acid were the predominant components of the VOCs, accounting for 80-88% of the total VOCs. The hourly variations of VOC concentrations in the swine shed in fall and winter suggest that the VOC concentrations were related to the ventilation rate of the swine shed, the activity of the swine, and the temperature in the swine shed. Accordingly, the emission rates of VOCs from the swine shed were $1-2{\times}10^3{\mu}g(h\;kg-swine)^{-1}$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.1
• /
• pp.53-57
• /
• 1993

The compositions of non-volatile organic acids, mineral, fiber and fatty acids of leaf mustard were investigated. Non-volatile organic acid contents were higher in leaf than in leaf stalk. Of non-volatile organic acids assayed malic acid was the most abundant in both leaf (79.1 mg%) and leaf stalk (46.4mg%), followed by L-ascorbic, oxalic, citric and succinic acids. Mineral contents were also higher in leaf than in leaf stalk. Both leaf and leaf stalk contained calcium most, followed by magnesium, sodium, iron, zinc and copper. It has also been found that leaf mustard contains more iron than any other Cruciferous vegetables reported. The major fatty acid of total lipid was $\alpha$-linolenir acid (63.2% in leaf, 55.3% in leaf stalk). The ratios of polyun-saturated fatty acids to saturated fatty acids (P/S ratio) were 4.1 in leaf and 2.9 in leaf stalk. The content of pectic substances, in terms of alcohol-insoluble solid, of leaf was 9.4% which was 1.4-fold higher than that of leaf stalk. Of pectic substances, hot soluble pectins (HWSP) were present most and followed by sodium hexametaphosphate soluble (HXSP) and HCI soluble pectins (HSP). Total dietary fiber content of mustard leaf was 2.68% and in general, higher content of total dietary fiber than leaf had. Neutral detergent fiber content was higher than acid detergent fiber, and cellulose was higher than hemicellulose by 2.1-fold in leaf stalk.

• KSBB Journal
• /
• v.29 no.2
• /
• pp.118-123
• /
• 2014

It was confirmed that malodor connected with an air-conditioner in an automobile is caused by microbial volatile organic compounds (MVOCs) produced by microorganisms getting into an air-conditioner when it is operating. Chemicals such as hydrogen sulfide, dimethyl sulfide, nbutyric acid, n-valeric acid, iso-valeric acid, n-octanol and toluene were detected above the odor threshold inside the automobile. The characteristics of a funky odor in the air blown into the automobile were due to detected sulfur compounds (hydrogen sulfide and dimethyl sulfide). Dimethyl sulfide was produced by microorganisms such as Aspergillus versicolor, Methylobacterium aquaticum, Herbaspirillum sp. and Acidovorax sp. In addition, the characteristics of a sour odor in the air blown into the automobile were due to detected organic acids (n-butyric acid, n-valeric acid and iso-valeric acid). N-valeric acid and iso-valeric acid were generated from Aspergillus versicolor, while iso-valeric acid was produced by Methylobacterium aquaticum. In addition, the odor intensity of the air blown into the automobile was affected by the concentration of detected sulfur compounds and organic acids. On the other hand, it is estimated that chemicals such as hydrogen sulfide, n-octanol and n-butyric acid detected in the air blown into the automobile were produced by non-identified species of microorganisms.

• Journal of the Korean Society of Tobacco Science
• /
• v.7 no.1
• /
• pp.85-92
• /
• 1985

Extraction efficienties of volatile organic acids in tobacco leaves according to several extraction methods were investigated and contents of volatile organic acids in 16 kinds of tobacco leaf varieties were compared. Extraction efficiency according to simultaneous distillation and extraction was 5 to 10 times higher than that according to solvent extraction, steam distillation, essential oil extraction or continuous extraction and distillation. Total contents of volatile organic acids were 1.62 to 12.94mg per l00g of sample in aromatic tobacco varieties,0.12 to 2.08mg in flue-cured tobacco leaves, and trace in burleys. Among the Korean aromatic tobacco varieties, total contents of volatile organic acids in ST374-3 were the highest, 4.66mg per l00g of sample, and those in Sohyang and Hyangcho were low, 1.69mg and 1.62mg, respectively. Among flue-cured tobacco varieties, those in NC2326 were the highest, 2.08mg per 100g of sample, but those in the other varieties were not more than 0.80mg per 1 00g of sample. Total contents of volatile organic acids in acidic hydrolysis with 0.1 M tartaric acid were higher than in non-acidic condition in all kinds of tobacco varieties.

• Journal of the Korean Home Economics Association
• /
• v.9 no.2
• /
• pp.30-33
• /
• 1971

1. The present paper deals with the composition of organic acid in Porphyra tenera, roasted Porphyra tenera and Undaria pinnatifida. 2. There are little differences in the composition of organic acids among three of them, Porphyra tenera, roasted Porphyra tenera and Ucdaria pinnatifida. Butyric, propionic, acetic, fumaric, succinic, lactic, oxalic, malic, citric and unknown two acids were identifled by silica gel colcumn chromatography. 3. All of volatile organic acid, namely butyric, propionic and acetic acid in Porphyra tenera were decreased during the raosting.