Formation of formic acid, acetic acid and lactic acid from decomposition of citric acid by coal ash particles at room temperature

The effect of different acids, pH, incubation time, and incubation temperature on the growth and survival of four strains of Listeria monocytogenes in tryptic soy broth was compared. Hydrochloric acid (HCl), acetic acid (AA), lactic acid (LA), malic acid (MA), and citric acid (CA) were used to acidify tryptic soy broth to pH values 4.4, 4.6, 4.8, 5.0, and 5.2 pH. Incubation times were 1, 3, 7, 14, and 28 d at 10, 25, and 35°C. The inhibition of L. monocytogenes in the presence of high acidity appears to be a function of acid and incubation temperature. Based on equal pH values, the antimicrobial activity is AA > LA > CA ≥ MA > HCl at all incubation times and temperatures. When based on equal molar concentration, the activity appeared to be CA ≥ MA > LA ≥ AA > HCl at 35 and 25°C, and MA > CA > AA ≥ LA > HCl at 10°C. Greatest antimicrobial activity occurred at 35°C. Greatest survival occurred at 10°C and greatest growth occurred at 25°C. Final pH of the medium was as low as 3.8 in HCl at 28 d. All strains grew well at pH values lower than the minimum previously reported (5.5–5.6).

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Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

Applied and Environmental Microbiology ◽

10.1128/aem.01144-12 ◽

2012 ◽

Vol 78 (15) ◽

pp. 5395-5405 ◽

Cited By ~ 86

Author(s):

Gilberto Vinícius de Melo Pereira ◽

Maria Gabriela da Cruz Pedrozo Miguel ◽

Cíntia Lacerda Ramos ◽

Rosane Freitas Schwan

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Citric Acid ◽

Dominant Species ◽

Starter Culture ◽

Physicochemical Characterization ◽

Cocoa Bean ◽

Small Scale ◽

Content Type ◽

Cocoa Bean Fermentation

ABSTRACTSpontaneous cocoa bean fermentations performed under bench- and pilot-scale conditions were studied using an integrated microbiological approach with culture-dependent and culture-independent techniques, as well as analyses of target metabolites from both cocoa pulp and cotyledons. Both fermentation ecosystems reached equilibrium through a two-phase process, starting with the simultaneous growth of the yeasts (withSaccharomyces cerevisiaeas the dominant species) and lactic acid bacteria (LAB) (Lactobacillus fermentumandLactobacillus plantarumwere the dominant species), which were gradually replaced by the acetic acid bacteria (AAB) (Acetobacter tropicaliswas the dominant species). In both processes, a sequence of substrate consumption (sucrose, glucose, fructose, and citric acid) and metabolite production kinetics (ethanol, lactic acid, and acetic acid) similar to that of previous, larger-scale fermentation experiments was observed. The technological potential of yeast, LAB, and AAB isolates was evaluated using a polyphasic study that included the measurement of stress-tolerant growth and fermentation kinetic parameters in cocoa pulp media. Overall, strainsL. fermentumUFLA CHBE8.12 (citric acid fermenting, lactic acid producing, and tolerant to heat, acid, lactic acid, and ethanol),S. cerevisiaeUFLA CHYC7.04 (ethanol producing and tolerant to acid, heat, and ethanol), andAcetobacter tropicalisUFLA CHBE16.01 (ethanol and lactic acid oxidizing, acetic acid producing, and tolerant to acid, heat, acetic acid, and ethanol) were selected to form a cocktail starter culture that should lead to better-controlled and more-reliable cocoa bean fermentation processes.

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Mitigating the Antimicrobial Activities of Selected Organic Acids and Commercial Sanitizers with Various Neutralizing Agents

Journal of Food Protection ◽

10.4315/0362-028x.jfp-10-447 ◽

2011 ◽

Vol 74 (5) ◽

pp. 820-825 ◽

Cited By ~ 7

Author(s):

YOEN JU PARK ◽

JINRU CHEN

Keyword(s):

Escherichia Coli ◽

Acetic Acid ◽

Lactic Acid ◽

Organic Acids ◽

Shiga Toxin ◽

Room Temperature ◽

Sodium Thiosulfate ◽

Antimicrobial Activities ◽

Phosphate Buffered Saline ◽

Lactic Acids

This study was conducted to evaluate the abilities of five neutralizing agents, Dey-Engley (DE) neutralizing broth (single or double strength), morpholinepropanesulfonic acid (MOPS) buffer, phosphate-buffered saline (PBS), and sodium thiosulfate buffer, in mitigating the activities of acetic or lactic acid (2%) and an alkaline or acidic sanitizer (a manufacturer-recommended concentration) againt the cells of Shiga toxin–producing Escherichia coli (STEC; n = 9). To evaluate the possible toxicity of the neutralizing agents to the STEC cells, each STEC strain was exposed to each of the neutralizing agents at room temperature for 10 min. Neutralizing efficacy was evaluated by placing each STEC strain in a mixture of sanitizer and neutralizer under the same conditions. The neutralizing agents had no detectable toxic effect on the STEC strains. PBS was least effective for neutralizing the activity of selected organic acids and sanitizers. Single-strength DE and sodium thiosulfate neutralized the activity of both acetic and lactic acids. MOPS buffer neutralized the activity of acetic acid and lactic acid against six and five STEC strains, respectively. All neutralizing agents, except double-strength DE broth, had a limited neutralizing effect on the activity of the commercial sanitizers used in the study. The double-strength DE broth effectively neutralized the activity of the two commercial sanitizers with no detectable toxic effects on STEC cells.

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Effect of organic acids fed through drinking water on carcass and internal organs of broiler chickens

Nigerian Journal of Animal Production ◽

10.51791/njap.v41i1.2681 ◽

2021 ◽

Vol 41 (1) ◽

pp. 60-67

Author(s):

E. K. Ndelekwute ◽

H. O. Uzegbu ◽

K. U. Amaefule ◽

C. O. Okereke ◽

B. I. Umoh

Keyword(s):

Drinking Water ◽

Acetic Acid ◽

Citric Acid ◽

Gall Bladder ◽

Organic Acids ◽

Formic Acid ◽

Butyric Acid ◽

Broiler Chickens ◽

Internal Organs ◽

Carcass Yield

A Six week study was carried out to investigate effect of different organic acids (OAs) fed through drinking water on carcass yield and internal organs weight of broiler chickens. The OAs were acetic acid (AA) butyric acid (BA), citric acid (CA) and formic acid (FA). One hundred and fifty (150) day old AborAcre-plus chicks were used. There were five treatments. Treatment 1 which served as control (CON) consumed water with no organic acid, while treatments 2,3, 4 and5 respectively were offered drinking water treated with 0.25% acetic acid (AA), butyric acid (BA), citric acid (CA) and formic acid (FA). Each treatment was replicated three times each having 10 birds arranged in completely randomized design (CRD). Feed and water were offered ad libitum. Results showed that dressed carcass weight and breast weight were improved by all the organic acids. While only AA positively influenced the thigh weight, all the OAs drinking water fed resulted to smaller drumstick compared to the CON. Feeding of AA, BA and FA through drinking water increased (PSO.05) deposition of abdominal fat. Weight of pancreas, small intestine, caecum and large intestine was significantly (P<0.05) higher in CON. The gall bladder was significantly (P<0.05) bigger in all the OA groups. Conclusively, OAs could be fed through the drinking water for improved percentage carcass yield, breast meat and larger gall bladder and invariably bile volume

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The effect of coffee beans roasting on its chemical composition

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1062 ◽

2019 ◽

Vol 13 (1) ◽

pp. 344-350 ◽

Cited By ~ 5

Author(s):

Pavel Diviš ◽

Jaromír Pořízka ◽

Jakub Kříkala

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Formic Acid ◽

Chlorogenic Acid ◽

Total Phenolic ◽

Coffee Beans ◽

Aroma Characteristics ◽

Phenolic Substances ◽

Almost All ◽

Coffee Cultivation

Drinking coffee has become part of our everyday culture. Coffee cultivation is devoted to over 50 countries in the world, located between latitudes 25 degrees North and 30 degrees South. Almost all of the world's coffee production is provided by two varieties, called ‘Arabica’ and ‘Robusta’ whereas the share of Arabica is 70% of the world's coffee harvest. Green (raw) coffee can not be used to prepare coffee beverages, coffee beans must first be roasted. Roasting coffee and reaching a certain degree of coffee roasting determine its flavor and aroma characteristics. In the present study the fate of sucrose, chlorogenic acid, acetic acid, formic acid, lactic acid, caffeic acid, total phenolic compounds and 5-hydroxymethylfurfural was studied in coffee (Brazil Cerrado Dulce, 100% Arabica) roasted in two ways (Medium roast and Full city roast). It has been found that almost all sucrose has been degraded (96 – 98%) in both roasting ways. During Medium roast 65% of chlorogenic acid contained in green coffee was degraded while during Full city roast it was 85%. During both Medium and Full city roasting, the formation of acetic acid but especially formic and lactic acid was recorded. The highest concentration of organic acids was recorded at Full City roasting at medium roasting times (3.3 mg.g-1 d.w. acetic acid, 1.79 mg.g-1 d.w. formic acid, 0.65 mg.g-1d.w. lactic acid). The amount of phenolic substances also increased during roasting up to 16.7 mg.g-1 d.w. of gallic acid equivalent. Highest concentrations of 5-hydroxymethylfurfural were measured at medium roasting times at both Medium (0.357 mg.g-1 d.w.) and French city (0.597 mg.g-1 d.w.) roasting temperatures. At the end of roasting, the 5-hydroxymethylfurfural concentration in coffee were 0.237 mg.g-1 d.w. (Medium roast) and 0.095 mg.g-1 d.w. (Full city roast).

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Citric Acid, Lactic Acid, and Acetic Acid Production

Industrial Biotechnology ◽

10.1201/9780367822415-10 ◽

2021 ◽

pp. 229-254

Author(s):

Debabrata Das ◽

Soumya Pandit

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Citric Acid ◽

Acid Production ◽

Acetic Acid Production

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Chemicals with a natural reference for controlling water hyacinth, Eichhornia crassipes (Mart.) Solms

Journal of Plant Protection Research ◽

10.1515/jppr-2015-0041 ◽

2015 ◽

Vol 55 (3) ◽

pp. 294-300 ◽

Cited By ~ 5

Author(s):

Tarek Abd El-Ghafar El-Shahawy

Keyword(s):

Acetic Acid ◽

Citric Acid ◽

Formic Acid ◽

Propionic Acid ◽

Water Hyacinth ◽

Eichhornia Crassipes ◽

Effective Control ◽

Acid Mixture ◽

Aquatic Weeds ◽

Herbicide Glyphosate

AbstractLife cannot exist without water. Appropriate management of water, from the water’s source to its utilization, is necessary to sustain life. Aquatic weeds pose a serious threat to aquatic environments and related eco-environments. Short- and long-term planning to control aquatic weeds is extremely important. Water hyacinth,Eichhornia crassipes(Mart.) Solms, is one of the world’s worst pests with a bad reputation as an invasive weed. In this study we are seeking the possibility of using certain chemicals with a natural background, for controlling water hyacinth since there is a delicate balance that needs to be taken into account when using herbicides in water. Five compounds, namely: acetic acid, citric acid, formic acid, and propionic acid, in three concentrations (10, 15, and 20%) were applied (i.e. as a foliar application under wire-house conditions) and compared with the use of the herbicide glyphosate (1.8 kg ∙ ha−1). All of the five compounds performed well in the control of the water hyacinth. As expected, the efficacy increased as the concentration was increased from 10 to 20%. With formic and propionic acids, the plants died earlier than when the other acids or the herbicide glyphosate, were used. Acetic acid came after formic and propionic acids in terms of efficacy. Citric acid ranked last. Formic acid/propionic acid mixtures showed superior activity in suppressing water hyacinth growth especially at the rate of (8 : 2) at the different examined concentrations (3 or 5 or 10%) compared to the formic acid/acetic acid mixtures. Using the formic acid/propionic acid mixture (8 : 2; at 3%) in the open field, provided good control and confirmed the viability of these chemicals in the effective control of water hyacinth. Eventually, these chemical treatments could be used on water for controlling water hyacinth. In the future, these chemicals could probably replace the traditional herbicides widely used in this regard. These chemicals are perceived as environmentally benign for their rapid degradation to carbon dioxide and water. For maximum efficiency thorough coverage especially in bright sunlight is essential.

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Reactive Extraction of Lactic Acid, Formic Acid and Acetic Acid from Aqueous Solutions with Tri-n-octylamine/1-Octanol/n-Undecane

ChemEngineering ◽

10.3390/chemengineering3020043 ◽

2019 ◽

Vol 3 (2) ◽

pp. 43 ◽

Cited By ~ 3

Author(s):

Nuttakul Mungma ◽

Marlene Kienberger ◽

Matthäus Siebenhofer

Keyword(s):

Mass Transfer ◽

Acetic Acid ◽

Lactic Acid ◽

Formic Acid ◽

Fermentation Broth ◽

Lactic Acid Production ◽

Mass Action ◽

Reactive Extraction ◽

Technical Application ◽

Pka Value

The present work develops the basics for the isolation of lactic acid, acetic acid and formic acid from a single as well as a mixed feed stream, as is present, for example, in fermentation broth for lactic acid production. Modelling of the phase equilibria data is performed using the law of mass action and shows that the acids are extracted according to their pka value, where formic acid is preferably extracted in comparison to lactic and acetic acid. Back-extraction was performed by 1 M NaHCO3 solution and shows the same tendency regarding the pka value. Based on lactic acid, the solvent phase composition, consisting of tri-n-octylamine/1-octanol/n-undecane, was optimized in terms of the distribution coefficient. The data clearly indicate that, compared to physical extraction, mass transfer can be massively enhanced by reactive extraction. With increasing tri-n-octylamine and 1-octanol concentration, the equilibrium constant increases. However, even when mass transfer increases, tri-n-octylamine concentrations above 40 wt%, lead to third phase formation, which needs to be prevented for technical application. The presented data are the basis for the transfer to liquid membrane permeation, which enables the handling of emulsion tending systems.

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Differentiation of Actinomyces propionicus from Actinomyces israelii and Actinomyces naeslundii by gas chromatography

Canadian Journal of Microbiology ◽

10.1139/m68-125 ◽

1968 ◽

Vol 14 (7) ◽

pp. 749-753 ◽

Cited By ~ 2

Author(s):

Yu-Ying F. Li ◽

Lucille K. Georg

Keyword(s):

Gas Chromatography ◽

Acetic Acid ◽

Lactic Acid ◽

Liquid Chromatography ◽

Formic Acid ◽

The Other ◽

Gas Liquid Chromatography ◽

Actinomyces Naeslundii ◽

Actinomyces Species ◽

End Products

Gas–liquid chromatography (g.l.c.) was used for the analysis of certain metabolic end products of Actinomyces propionicus, as an aid in the separation of this organism from the morphologically similar Actinomyces species, A. israelii and A. naeslundii. Profiles of the chromatograms for the major volatile acids of five strains of A. propionicus studied were found to be distinct from those of four strains of A. israelii and four strains of A. naeslundii. The ratio of propionic acid to acetic acid was approximately 50 times as great for A. propionicus as for the other Actinomyces species. Formic acid was present in significant amounts in both A. israelii and A. naeslundii, but was present only in trace amounts in A. propionicus.Two major nonvolatile acids, lactic and succinic, were identified for the A. israelii and A. naeslundii strains. One of the A. propionicus strains also showed both acids in significant amounts; however, the other four strains of A. propionicus showed succinic acid in large amounts, but only trace amounts of lactic acid.

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