scholarly journals Adaptation of Campylobacter field isolates to propionic acid and sorbic acid is associated with fitness costs

2021 ◽  
Author(s):  
E. Peh ◽  
S. Kittler ◽  
D. Seinige ◽  
A. Valero ◽  
C. Kehrenberg
Keyword(s):  
Propionic Acid ◽  
Sorbic Acid ◽  
Fitness Costs ◽  
Field Isolates

scholarly journals Simple Determination of Ethanol, Propionic Acid and Sorbic Acid in Bread, Cake and Cheese

1988 ◽  
Vol 29 (2) ◽  
pp. 146-150_1 ◽  
Author(s):  
Takeji CHIKAMOTO ◽  
Jyunko HIFUMI ◽  
Tohru ADACHI
Keyword(s):  
Propionic Acid ◽  
Sorbic Acid

ANTIFUNGAL EFFECTS OF SORBIC ACID AND PROPIONIC ACID AT DIFFERENT pH AND NaCl CONDITIONS

1999 ◽  
Vol 19 (2) ◽  
pp. 109-120 ◽  
Author(s):  
S.M. RAZAVI-ROHANI ◽  
M.W. GRIFFITHS
Keyword(s):  
Propionic Acid ◽  
Sorbic Acid ◽  
Antifungal Effects

Simultaneous determination of benzoic acid, sorbic acid, and propionic acid in fermented food by headspace solid-phase microextraction followed by GC-FID

2020 ◽  
Vol 329 ◽  
pp. 127161 ◽  
Author(s):  
Nuttanee Tungkijanansin ◽  
Waleed Alahmad ◽  
Thumnoon Nhujak ◽  
Puttaruksa Varanusupakul
Keyword(s):  
Benzoic Acid ◽  
Simultaneous Determination ◽  
Propionic Acid ◽  
Solid Phase Microextraction ◽  
Sorbic Acid ◽  
Solid Phase ◽  
Fermented Food ◽  
Headspace Solid Phase Microextraction

Monitoring of Benzoic Acid, Sorbic Acid, and Propionic Acid in Spices

2017 ◽  
Vol 32 (5) ◽  
pp. 381-388 ◽  
Author(s):  
Sang Soon Yun ◽  
Sang Jin Lee ◽  
Do Yeon Lim ◽  
Ho Soo Lim ◽  
Gunyoung Lee ◽  
...  
Keyword(s):  
Benzoic Acid ◽  
Propionic Acid ◽  
Sorbic Acid

scholarly journals TESTING THE EFFECTIVENESS OF ORGANIC ACIDS AS A PRESERVATIVE OF ANIMAL FEED INGREDIENTS

2021 ◽  
Vol 9 (2) ◽  
pp. 102-111
Author(s):  
Rizqa Adisti ◽  
Wijayanti Indah ◽  
Retanani Yuli
Keyword(s):  
Specific Gravity ◽  
Moisture Content ◽  
Organic Acids ◽  
Propionic Acid ◽  
Wheat Bran ◽  
Lauric Acid ◽  
Sorbic Acid ◽  
Physical Parameters ◽  
Index Test ◽  
Feed Ingredients

This research was conducted in the Laboratory of Feed Industry Technology, Faculty of Animal Husbandry, Bogor Agricultural University, Bogor. The purpose of this study was to determine the effectiveness of using organic acids as preservatives in feed ingredients in the form of pollard and wheat bran based on physical parameters. This study used a completely randomized design with 2 factorials in the form of feed type and organic acid type with 3 replications, samples were stored for 6 weeks and then data were collected in the form of moisture content, pile angle, pile density and specific gravity. The results showed that organic acids affected the moisture content but had no effect on pile density, pile angle and specific gravity. The type of feed affects the value of moisture content, pile angle, pile density and specific gravity. Based on the results of the effectiveness index test, it is known that the total yield value on pollard with 1% lauric acid is 0.64, sorbic acid is 0.35 and propionic acid is 0.77, while wheat bran with lauric acid is 1.07 at -1 sorbic acid. .39 and in propionic acid 2.64. The conclusion of this research is that propionic acid can be used as a preservative for pollard and wheat bran    

Detecting Subtle Effects of Diet Preservatives on European Corn Borer (Lepidoptera: Crambidae)

2001 ◽  
Vol 36 (3) ◽  
pp. 285-296 ◽  
Author(s):  
D. A. Andow ◽  
T. J. Stodola
Keyword(s):  
Propionic Acid ◽  
European Corn Borer ◽  
Microbial Contamination ◽  
Sorbic Acid ◽  
Control Diet ◽  
Acid Methyl Ester ◽  
Larval Survival ◽  
Corn Borer ◽  
Methyl Paraben ◽  
Full Complement

A wheat germ-casien-agar diet for rearing European corn borer, Ostrinia nubilalis Hübner, contains five preservatives, sorbic acid (0.055% w/w), para-hydroxybenzoic acid methyl ester (methyl paraben, 0.144% w/w), propionic acid (0.488% w/w), aureomycin (0.292% w/w), and phosphoric acid (0.084% w/w). We conducted studies to determine if the first four of these preservatives can be reduced. In the first experiment we eliminated simultaneously propionic acid and aureomycin and either retained all sorbic acid and methyl paraben or reduced them by 50% or eliminated them as well. The diet with full sorbic acid and methyl paraben and no propionic acid and aureomycin performed similar to the unchanged control. All other diets resulted in microbial contamination that reduced survival of larvae. In the second experiment, we compared 5 diets, the full complement of sorbic acid and methyl paraben with elimination or 50% reduction of both propionic acid and aureomycin, elimination of aureomycin and 50% reduction in propionic acid. The last diet had no aureomycin or propionic acid and 50% reduction in methyl paraben. Some of the replicate dishes with diets without any propionic acid or aureomycin had microbial contamination that reduced survival of larvae. Larval survival was similar for the remaining diets. The diet without aureomycin and 50% reduction in propionic acid produced large larvae that were about half as variable in size as those from the control diet, suggesting that a reduction in these preservatives would increase moth uniformity. No differences in development rate were observed among the diets.

scholarly journals Gas Chromatographic Determination of Propionic Acid and Sorbic Acid Contents of Rye Bread: Interlaboratory Study

1996 ◽  
Vol 79 (4) ◽  
pp. 889-894 ◽  
Author(s):  
Paul R Beljaars ◽  
Remmelt Van Dijk ◽  
Peter J J Verheuen ◽  
Marcia J P T Anderegg ◽  
H Bos ◽  
...  
Keyword(s):  
Propionic Acid ◽  
Sorbic Acid ◽  
Chromatographic Determination ◽  
Phosphoric Acid Solution ◽  
Interlaboratory Study ◽  
Rye Bread ◽  
Relative Standard ◽  
Standard Deviations ◽  
Concentration Levels

Abstract An interlaboratory study of the gas chromatographic (GC) determination of propionic acid and sorbic acid in rye bread was conducted. Homogenized test portions were extracted with a diethyl ether-phosphoric acid solution. Extracts were analyzed by capillary GC with flame ionization detection. Valeric acid and heptanoic acid were used as internal standards for propionic acid and sorbic acid, respectively. Six rye bread samples (3 blind duplicates) with propionic acid and sorbic acid at 3 concentration levels varying from 0.09 to 0.41% (w/w) were analyzed singly according to the proposed procedure by 11 laboratories. For all samples analyzed, repeatability relative standard deviations varied from 3.4 to 3.9% for propionic acid and from 1.7 to 3.0% for sorbic acid. Reproducibility relative standard deviations ranged from 5.0 to 8.0% for propionic acid and from 5.1 to 5.9% for sorbic acid. Average calculated recoveries from rye bread prepared from spiked dough were 100-101% for propionic acid and 101-106% for sorbic acid for 3 concentration levels.

Preservation of West African soft cheese by chemical treatment

1985 ◽  
Vol 52 (1) ◽  
pp. 189-195 ◽  
Author(s):  
Ogugua C. Aworh ◽  
Moutairou Egounlety
Keyword(s):  
Shelf Life ◽  
Propionic Acid ◽  
Chemical Treatment ◽  
Microbial Growth ◽  
Sorbic Acid ◽  
West African ◽  
Mesophilic Bacteria ◽  
Organoleptic Characteristics ◽  
Soft Cheese

SUMMARYThe effects of sorbic and propionic acids on shelf life and organoleptic characteristics of West African soft cheese stored at 7–9 °C were investigated. In cheeses treated with 0·1% sorbic acid spoilage was delayed and microbial growth, especially mesophilic bacteria, yeasts and moulds, was suppressed compared with untreated controls. Treatment with 0·05% sorbic acid or up to 10% propionic acid was less effective. An objectionable bitter flavour was reported for sorbate-treated cheese but other qualities were not adversely affected.

Propionic acid as a precursor in the biosynthesis of animal fatty acids

1961 ◽  
Author(s):  
E.J. Masoro ◽  
Edith Porter
Keyword(s):  
Fatty Acids ◽  
Propionic Acid
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