224. The decomposition of citric acid by Betacoccus cremoris

The fermentation products of Betacoccus cremoris in neutral milk are acetic acid and carbonic acid. In acidified milk or in mixed cultures of this bacterium and lactic acid streptococci the products are acetic acid, C02, diacetyl, acetylmethyl carbinol and 2–3 butylene glycol. The latter three substances may be called “C4 compounds”. Diacetyl is only formed when an oxidation with atmospheric oxygen can take place. Carbinol is found in aerobic and in anaerobic cultures. It may be reduced to butylene glycol. This reduction is more complete at lower acidity, but also depends on the strain of Betacoccus used.All these substances are formed from the citric acid of the milk. However, small amounts of acetic acid may be produced from sugar.From 1 mol. of citric acid are formed: 2 mol. of carbon dioxide, 1–1·5 mol. of acetic acid, 0·5–0 mol. of C4 compounds.A reciprocal relation exists between the quantities of acetic acid and C4 compounds. When the amount of acetic acid is high the C4 compounds content is low. The higher the acidity of the medium in which the betacocci are cultivated the higher is the amount of C4 compounds. This means that the fermentation in neutral media is the extreme case of the fermentation process. Then the production of C4 compounds is minimal (0) and that of acetic acid is maximal (1·5).

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Fighting Covid-19 with the Help of Alkaline Diet

Journal of Pharmaceutical Research International ◽

10.9734/jpri/2021/v33i54a33743 ◽

2021 ◽

pp. 244-247

Author(s):

Jaya Khandar ◽

Achita Sawarkar ◽

Madhuri Shambharkar ◽

Sonali Kolhekar ◽

Khushbu Meshram ◽

...

Keyword(s):

Carbon Dioxide ◽

Acetic Acid ◽

Citric Acid ◽

Phosphoric Acid ◽

Tartaric Acid ◽

Tannic Acid ◽

Fruits And Vegetables ◽

Black Tea ◽

Red Meat ◽

Relative Acidity

The relative acidity or alkalinity of all substances in nature can be categorised. The term acid is derived from the Latin word "acidus," that is to state "to eat."" which meaning "sour or tangy." Several of them the typical substances that are acidic we come into touch with have these characteristics, such as salad dressing vinegar, Beverages, which contain phosphoric acid and carbon dioxide, and black tea, which contains tannic acid, all contain acetic acid. Grapefruits, oranges, lemons, and limes contain citric acid, while grapes have tartaric acid. The acid-alkaline diet, or alkaline ash diet, is another name for the alkaline diet. Food is divided into three groups in the alkaline diet: acidic, neutral, and alkaline. Red meat, poultry, fish, chocolate, wheat, and alcohol are all acidic foods. Natural fats such as butter, most oils, milk, and cream are all included in neutral meals. Foods that are alkaline make up the majority of fruits and vegetables.

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Effect of Acetic Acid on Citric Acid Fermentation in an Integrated Citric Acid–Methane Fermentation Process

Applied Biochemistry and Biotechnology ◽

10.1007/s12010-014-1070-4 ◽

2014 ◽

Vol 174 (1) ◽

pp. 376-387 ◽

Cited By ~ 1

Author(s):

Jian Xu ◽

Yang-Qiu Chen ◽

Hong-Jian Zhang ◽

Lei Tang ◽

Ke Wang ◽

...

Keyword(s):

Acetic Acid ◽

Citric Acid ◽

Fermentation Process ◽

Acid Fermentation ◽

Methane Fermentation ◽

Citric Acid Fermentation

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PENGARUH JENIS FERMENTOR TERHADAP MUTU BIJI KAKAO KERING NON FERMENTASI

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v15n2.2018.91-98 ◽

2019 ◽

Vol 15 (2) ◽

pp. 91

Author(s):

Ira Mulyawanti ◽

Tatang Hidayat ◽

NFN Risfaheri

Keyword(s):

Acetic Acid ◽

Citric Acid ◽

Acid Content ◽

Fermentation Process ◽

Cocoa Bean ◽

Cocoa Beans ◽

Flavor Components ◽

Volatile Flavor ◽

Rotary Drum

Peningkatan mutu biji kakao non fermentasi dilakukan melalui proses fermentasi menggunakan starter kering dan dua jenis fermentor, yaitu tipe kotak dan rotary drum. Biji kakao non fermentasi dibasahkan terlebih dahulu dengan direndam dalam air selama 2-3 jam, kemudian ditiriskan dan ditambah substrat yang terdiri atas fruktosa:glukosa:sukrosa:asam sitrat dengan perbandingan 62 : 41 : 32 : 22,5, ditambahkan starter kering sebanyak 3% kemudian difermentasi menggunakan kotak fermentasi, fermentor rotary drum dengan pengaturan suhu dan tanpa pengaturan suhu. Penggunaan kotak fermentasi dan fermentor rotary drum menunjukkan adanya proses fermentasi yang diindikasikan dengan terjadinya peningkatan suhu dan pH. Namun, pembentukan flavor hasil fermentasi menggunakan kotak fermentasi menunjukkan hasil yang terbaik. Kandungan asam asetat diperoleh paling tinggi melalui proses fermentasi menggunakan kotak fermentasi, begitu pula komponen volatil flavor penting lainnya seperti senyawa alkohol lebih banyak ditemui dari proses fermentasi menggunakan kotak fermentasi dibandingkan dengan rotary drum. The Influences of Fermentor Type on Quality of Dried Unfermented Cocoa BeanIncreasing the quality of unfermented cocoa beans was done through fermentation process using dry starter and fermenter type rotary drum. Non fermented cocoa beans are soaked in water for 2-3 hours, then drained and added substrate consisting of fructose: glucose: sucrose: citric acid with ratio of 62: 41: 32: 22,5, added 3% dried starter then fermented using fermentation box, rotary drum fermenter 41°C and without temperature setting. The use of fermentation box and fermenter rotary drum indicate the existence of fermentation process indicated by the increase of temperature and pH. However, the formation of fermented flavor using fermentation box showed the best results. Acetic acid content was obtained by fermentation process using fermentation box, as well as other important volatile flavor components such as alcohol compounds found mostly from fermentation process using fermentation box compared with rotary drum.

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Antistaphylococcal activity of carbonic acid extract of hops

Reports of Vinnytsia National Medical University ◽

10.31393/reports-vnmedical-2018-22(2)-13 ◽

2018 ◽

Vol 22 (2) ◽

pp. 297-300

Author(s):

V.V. Nevmerzhitsky ◽

V.Yu. Ivannik ◽

V.V. Kazmirchuk ◽

T.N. Moiseenko ◽

T.A. Volkov ◽

...

Keyword(s):

Carbon Dioxide ◽

Antimicrobial Agents ◽

Carbonic Acid ◽

Inflammatory Diseases ◽

Acquired Resistance ◽

Biologically Active ◽

Antibacterial Drugs ◽

Antistaphylococcal Activity ◽

Prevention And Treatment ◽

Main Disadvantage

The fight against staphylococcal infection, increasing the effectiveness of methods of prevention and treatment of diseases of staphylococcal etiology is of interest to scientists and practitioners, both in Ukraine and around the world. The urgency of this problem is growing rapidly, as there is a tendency to increase the resistance of not only staphylococci, but also other gram-positive bacteria. The spread of methicillin-resistant staphylococci restricts the choice of antibiotics for the treatment of diseases of staphylococcal etiology. Staphylococcus aureus is the most common and dangerous type, which is one of the main factors of purulent-inflammatory lesions of the skin and mucous membranes. As a result of mutations, pathogenic staphylococci acquired resistance to antibacterial drugs. The main disadvantage of modern antibiotics is their non-selectivity. As a result of mutations, pathogenic staphylococci acquired resistance to antibacterial drugs. The main disadvantage of modern antibiotics is their non-selectivity. One of the unique and promising medicinal plants, which contains a rich complex of biologically active substances (BAS), is common hops (Humulus lupulus L.). The complex of BAS (flavonoids, hormones, vitamins, bitter, phenolic compounds, essential oils) causes anti-inflammatory, bactericidal, hyposensitizing and analgesic action of hops. The purpose of this work is to determine the antistaphylococcal activity of the carbon dioxide extract of hops and to justify the development on its basis of new antimicrobial agents for the prevention and treatment of infectious and purulent-inflammatory diseases. The following methods were used: microbiological (method of diffusion into agar (well method)) and mathematical and statistical. The high antimicrobial activity of the carbon dioxide extract of hops has been established for museum test strains of the genus Staphylococcus. The results of the studies testify to the prospects of further study of the bactericidal properties of the extract of hops carbon dioxide with the aim of creating effective antimicrobial agents on its basis for the prevention and treatment of infectious and purulent-inflammatory diseases of staphylococcal etiology.

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Application of Disk Aerators to Recarbonation of Alkaline Wastewater from Wet Gasification of Carbide

Water Science & Technology ◽

10.2166/wst.1991.0211 ◽

1991 ◽

Vol 24 (7) ◽

pp. 277-284 ◽

Cited By ~ 2

Author(s):

E. Gomólka ◽

B. Gomólka

Keyword(s):

Carbon Dioxide ◽

Liquid Phase ◽

Gas Phase ◽

Flue Gas ◽

Carbonic Acid ◽

Low Cost ◽

Flue Gases ◽

Carbon Dioxide Content ◽

Patent Claim ◽

Phase Dispersion

Whenever possible, neutralization of alkaline wastewater should involve low-cost acid. It is conventional to make use of carbonic acid produced via the reaction of carbon dioxide (contained in flue gases) with water according to the following equation: Carbon dioxide content in the flue gas stream varies from 10% to 15%. The flue gas stream may either be passed to the wastewater contained in the recarbonizers, or. enter the scrubbers (which are continually sprayed with wastewater) from the bottom in oountercurrent. The reactors, in which recarbonation occurs, have the ability to expand the contact surface between gaseous and liquid phase. This can be achieved by gas phase dispersion in the liquid phase (bubbling), by liquid phase dispersion in the gas phase (spraying), or by bubbling and spraying, and mixing. These concurrent operations are carried out during motion of the disk aerator (which is a patent claim). The authors describe the functioning of the disk aerator, the composition of the wastewater produced during wet gasification of carbide, the chemistry of recarbonation and decarbonation, and the concept of applying the disk aerator so as to make the wastewater fit for reuse (after suitable neutralization) as feeding water in acetylene generators.

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Saccharomyces cerevisiae Fermentation of 28 Barley and 12 Oat Cultivars

Fermentation ◽

10.3390/fermentation7020059 ◽

2021 ◽

Vol 7 (2) ◽

pp. 59

Author(s):

Timothy J. Tse ◽

Daniel J. Wiens ◽

Jianheng Shen ◽

Aaron D. Beattie ◽

Martin J. T. Reaney

Keyword(s):

Saccharomyces Cerevisiae ◽

Acetic Acid ◽

Lactic Acid ◽

Succinic Acid ◽

Alcoholic Fermentation ◽

Ethanol Yield ◽

Cereal Crops ◽

Fermentation Products ◽

Barley Cultivars ◽

Oat Cultivars

As barley and oat production have recently increased in Canada, it has become prudent to investigate these cereal crops as potential feedstocks for alcoholic fermentation. Ethanol and other coproduct yields can vary substantially among fermented feedstocks, which currently consist primarily of wheat and corn. In this study, the liquified mash of milled grains from 28 barley (hulled and hull-less) and 12 oat cultivars were fermented with Saccharomyces cerevisiae to determine concentrations of fermentation products (ethanol, isopropanol, acetic acid, lactic acid, succinic acid, α-glycerylphosphorylcholine (α-GPC), and glycerol). On average, the fermentation of barley produced significantly higher amounts of ethanol, isopropanol, acetic acid, succinic acid, α-GPC, and glycerol than that of oats. The best performing barley cultivars were able to produce up to 78.48 g/L (CDC Clear) ethanol and 1.81 g/L α-GPC (CDC Cowboy). Furthermore, the presence of milled hulls did not impact ethanol yield amongst barley cultivars. Due to its superior ethanol yield compared to oats, barley is a suitable feedstock for ethanol production. In addition, the accumulation of α-GPC could add considerable value to the fermentation of these cereal crops.

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FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation

Foods ◽

10.3390/foods10040894 ◽

2021 ◽

Vol 10 (4) ◽

pp. 894

Author(s):

Johannes Pitsch ◽

Georg Sandner ◽

Jakob Huemer ◽

Maximilian Huemer ◽

Stefan Huemer ◽

...

Keyword(s):

Irritable Bowel Syndrome ◽

Acetic Acid ◽

Lactic Acid ◽

Low Temperature ◽

Quantitative Assessment ◽

Bakery Products ◽

Fermentation Products ◽

Fermentation Temperature ◽

Digestive Disorders ◽

Irritable Bowel

Fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are associated with digestive disorders and with diseases such as irritable bowel syndrome. In this study, we determined the FODMAP contents of bread, bakery products, and flour and assessed the effectiveness of sourdough fermentation for FODMAP reduction. The fermentation products were analyzed to determine the DP 2–7 and DP >7 fructooligosaccharide (FOS) content of rye and wheat sourdoughs. FOSs were reduced by Acetobacter cerevisiae, Acetobacter okinawensis, Fructilactobacillus sanfranciscensis, and Leuconostoc citreum to levels below those in rye (−81%; −97%) and wheat (−90%; −76%) flours. The fermentation temperature influenced the sourdough acetic acid to lactic acid ratios (4:1 at 4 °C; 1:1 at 10 °C). The rye sourdough contained high levels of beneficial arabinose (28.92 g/kg) and mannitol (20.82 g/kg). Our study contributes in-depth knowledge of low-temperature sourdough fermentation in terms of effective FODMAP reduction and concurrent production of desirable fermentation byproducts.

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