scholarly journals Evaluation of Antimicrobial Activity of Four Organic Acids Used in Chicks Feed to ControlSalmonella typhimurium: Suggestion of Amendment in the Search Standard

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Aicha El Baaboua ◽  
Mohamed El Maadoudi ◽  
Abdelhakim Bouyahya ◽  
Omar Belmehdi ◽  
Ayoub Kounnoun ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Salmonella Typhimurium ◽  
Tartaric Acid ◽  
Control Program ◽  
Inhibitory Effect ◽  
Poultry Feed

Today, the general public has become increasingly aware of salmonellosis problems. Organic acids are known by their antimicrobial potential and commonly used for improving the quality of poultry feed. In this context, the present work evaluated the inhibitory effect of four organic acids, namely, acetic acid, citric acid, lactic acid, and tartaric acid, at different levels of contamination bySalmonella typhimurium. The neutralization of these organic acidsin vitroand in the presence of one-day-old chick’s organs was also investigated during the search forSalmonellaserovars in birds as described in the Moroccan standard “NM 08.0.550.” The effect of four organic acids onSalmonella typhimuriumwas testedin vitroand in the presence of chick’s organs at different concentrations set of strain and organic acids tested. The MIC results demonstrated that tartaric acid, citric acid, and acetic acid inhibitedSalmonella typhimuriumat concentrations of 0.312%, 0.625%, and 0.512% for the three levels of strain: 10, 100, and 103 CFU/ml, respectively, while lactic acid and depending on the amount of the strain introduced acts differently: 0.078% for 10 CFU/ml and 0.156% for 100 and 103 CFU/ml. The concentration of 0.04M of Na2HPO4solution has proved,in vitro, in caecums and organs of chicks (in presence of organic acids) that strain introduced, even at low concentrations, can be recovered. The use of additives has beneficial effects inSalmonellacontrol program. However, the present results recommend the amendment ofSalmonellaresearch standard, taking into account the probable presence of organic acids in digestive content of one-day-old chicks.

Effects of Bentonite Clarificants on Organic Acids Contents in Red Wine during Clarification

2011 ◽  
Vol 194-196 ◽  
pp. 802-805
Author(s):  
Zhan Sheng Wu ◽  
Xi Fang Sun ◽  
Chun Li
Keyword(s):  
Hydrogen Bond ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Succinic Acid ◽  
Tartaric Acid ◽  
Malic Acid ◽  
Red Wine ◽  
Titratable Acidity

Effects of different bentonite clarificants on the main organic acids contents in wine were investigated during the clarification process. Citric acid (CA) concentration changed slightly during the first day with average elimination ratio (AER) of 0.57%, and tartaric acid (TA), malic acid (MA), lactic acid (LA) and succinic acid (SA) were varied with AER of 12.39%, 9.80%, 7.27% and 6.27%, respectively, while acetic acid (AA) has the biggest AER of 15.42%. The pH and titratable acidity were significantly dependent on the variation of CA and TA. The –OH group in organic acids could be combined with –Si-O or –AlO groups in bentonite surface by hydrogen bond, which could caused the decrease in concentration various organic acids.

Synergistic Effect of Thymol and Carvacrol Combined with Chelators and Organic Acids against Salmonella Typhimurium

2007 ◽  
Vol 70 (7) ◽  
pp. 1704-1709 ◽  
Author(s):  
FENG ZHOU ◽  
BAOPING JI ◽  
HONG ZHANG ◽  
HUI JIANG ◽  
ZHIWEI YANG ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Synergistic Effect ◽  
Organic Acids ◽  
Salmonella Typhimurium ◽  
Synergistic Effects ◽  
Food Additives ◽  
Antimicrobial Effect ◽  
Food Preservatives

To identify synergistic combinations of different food additives, the antimicrobial effects of thymol and carvacrol against Salmonella Typhimurium were assessed alone and in combination with various other preservatives including EDTA, acetic acid, lactic acid, and citric acid. Overall, growth of Salmonella Typhimurium was significantly inhibited in Mueller-Hinton broth containing thymol, carvacrol, EDTA, acetic acid, lactic acid, or citric acid at concentrations of 400 mg/liter, 400 μl/liter, 300 mg/liter, 0.2% (vol/vol), 0.2% (vol/vol), and 0.2% (wt/vol), respectively. The combination of different antimicrobials such as thymol or carvacrol with EDTA, thymol or carvacrol with acetic acid, and thymol or carvacrol with citric acid all resulted in significantly reduced populations of Salmonella Typhimurium. In samples treated with combinations, these antimicrobials had synergistic effects compared with samples treated with thymol, carvacrol, EDTA, acetic acid, or citric acid alone. However, the combined use of lactic acid with thymol or carvacrol did not produce a synergistic effect against Salmonella Typhimurium. Thus, some chelators or organic acids can be used as food preservatives in combination with thymol and carvacrol to reduce the concentrations needed to produce an adequate antimicrobial effect.

scholarly journals The Contents of Organic Acids of Natural Vegetable and Fruit Fermentation Broth

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 761-761
Author(s):  
Miao Li ◽  
Kai Li ◽  
Hao Song
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Oxalic Acid ◽  
Organic Acids ◽  
Succinic Acid ◽  
Tartaric Acid ◽  
Fermentation Broth ◽  
Natural Fermentation ◽  
Vegetables And Fruits

Abstract Objectives The natural fermentation broth of vegetables and fruits is produced by anaerobic fermentation of vegetables and fruits, so as to form a fermentation beverage with complex components. Some components in the fermentation broth can promote digestion and absorption, alleviate constipation and beautify the face. Fruit and vegetable fermentation can be added into baking products to make natural yeast bread with good flavor and long shelf life. The fermentation broth has broad market application prospects. The contents of organic acids may play an important role in the flavor and nutrition of the natural fermentation broth of vegetables and fruits, which are still under researching. Methods HPLC (High Performance Liquid Chromatography) was used to detect the contents of several kinds of organic acids, such as acetic acid, lactic acid, oxalic acid, citric acid, succinic acid, tartaric acid. Results The contents of acetic acid, lactic acid, oxalic acid, citric acid, succinic acid, tartaric acid in compound natural fermentation broth (grapefruit + apple + lemon) was 5.650 mg/mL, 0.171 mg/mL, 0.013 mg/mL, 0.213 mg/mL, 0.763 mg/mL, 0.628 mg/mL. Conclusions The contents of organic acids were significantly different among different natural fermentation liquors of vegetables and fruits due to different raw materials, formulations and fermentation time. Funding Sources Beijing Yiqing Holding Co., Ltd.

scholarly journals BX795-Organic Acid Coevaporates: Evaluation of Solid-State Characteristics, In Vitro Cytocompatibility and In Vitro Activity against HSV-1 and HSV-2

Pharmaceutics ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1920
Author(s):  
Yogesh Sutar ◽  
Tejabhiram Yadavalli ◽  
Sagar Kumar Paul ◽  
Sudipta Mallick ◽  
Raghuram Koganti ◽  
...  
Keyword(s):  
Citric Acid ◽  
Antiviral Activity ◽  
Organic Acids ◽  
Organic Acid ◽  
Tartaric Acid ◽  
Fumaric Acid ◽  
Amorphous Systems ◽  
Amorphous System ◽  
Hsv 1

BX795 is a TANK binding kinase-1 inhibitor that has shown excellent therapeutic activity in murine models of genital and ocular herpes infections on topical delivery. Currently, only the BX795 free base and its hydrochloride salt are available commercially. Here, we evaluate the ability of various organic acids suitable for vaginal and/or ocular delivery to form BX795 salts/cocrystals/co-amorphous systems with the aim of facilitating pharmaceutical development of BX795. We characterized BX795-organic acid coevaporates using powder X-ray diffractometry, Fourier-transform infrared spectroscopy (FT-IR), Raman spectroscopy, 1H-nuclear magnetic resonance spectroscopy, thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC) to elucidate the interaction between BX795 and various organic acids such as taurine, maleic acid, fumaric acid, tartaric acid, and citric acid. Furthermore, using human corneal epithelial cells and HeLa cells, we evaluated BX795-organic acid coevaporates for in vitro cytocompatibility and in vitro antiviral activity against herpes simplex virus-type 1 (HSV-1) and type-2 (HSV-2). Our studies indicate that BX795 forms co-amorphous systems with tartaric acid and citric acid. Interestingly, the association of organic acids with BX795 improved its thermal stability. Our in vitro cytocompatibility and in vitro antiviral studies to screen suitable BX795-organic acid coevaporates for further development show that all BX795-organic acid systems, at a concentration equivalent to 10 µM BX795, retained antiviral activity against HSV-1 and HSV-2 but showed differential cytocompatibility. Further, dose-dependent in vitro cytocompatibility and antiviral activity studies on the BX795-fumaric acid system, BX795-tartaric acid co-amorphous system, and BX795-citric acid co-amorphous system show similar antiviral activity against HSV-1 and HSV-2 compared to BX795, whereas only the BX795-citric acid co-amorphous system showed higher in vitro cytocompatibility compared to BX795.

Inhibition or Inactivation of Listeria monocytogenes by Sodium Benzoate together with some Organic Acids

1989 ◽  
Vol 52 (11) ◽  
pp. 771-776 ◽  
Author(s):  
MOUSTAFA A. EL-SHENAWY ◽  
ELMER H. MARTH
Keyword(s):  
Acetic Acid ◽  
Listeria Monocytogenes ◽  
Citric Acid ◽  
Organic Acids ◽  
Tartaric Acid ◽  
Sodium Benzoate ◽  
Test Conditions ◽  
Slight Growth

Tests were done to determine the fate of Listeria monocytogenes at 13 or 35°C in Tryptose Broth (TB) with and without the pH adjusted to 5.6 or 5.0 using acetic, tartaric, lactic, or citric acid and containing 0.00, 0.05, 0.15, or 0.3% sodium benzoate. The bacterium grew in all controls (free of benzoate) under all conditions except only slight growth was detected at 13°C when the pH was adjusted to 5.0 using acetic or tartaric acid. When TB was acidified with acetic or tartaric acid and incubated at 35°C, the bacterium was inactivated or inhibited under all conditions except growth occurred at pH 5.6 with 0.05 or 0.15% sodium benzoate and at pH 5.0 with 0.05% benzoate. Incubation at 13°C with the same acids in TB was accompanied by inactivation or inhibition of the bacterium at all test conditions except in the presence of 0.05% sodium benzoate and pH 5.6 obtained by added acetic acid, and in the presence of 0.05 or 0.15% benzoate when tartaric acid was used to adjust the pH to 5.6. Acidifying TB with lactic or citric acid and incubating at 35°C resulted in growth at pH 5.0 and 5.6 regardless of concentration of benzoate except 0.3% which caused inhibition or inactivation at pH 5.6 or 5.0, respectively. Incubation at 13°C with the same acids in TB resulted in inactivation or inhibition of L. monocytogenes, except growth occurred at pH 5.6 when the medium contained 0.05 or 0.15% benzoate. Slight growth was observed in the presence of 0.05% benzoate at pH 5.0 when the medium was acidified by lactic or acetic acid.

scholarly journals Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in In-Vitro Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi

2018 ◽  
Vol 2018 ◽  
pp. 1-10
Author(s):  
Chae Eun Song ◽  
Han Hyo Shim ◽  
Palaniselvam Kuppusamy ◽  
Young-IL Jeong ◽  
Kyung Dong Lee
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Succinic Acid ◽  
Fermentation Medium ◽  
Gastrointestinal Fluid ◽  
Fermentation Quality

The objective of this study was to investigate alginate microencapsulated lactic acid bacteria (LAB) fermentation quality of radish kimchi sample and its potential survivability in different acidic and alkaline environments. Initially, we isolated 45 LAB strains. One of them showed fast growth pattern with potential probiotic and antifungal activities against Aspergillus flavus with a zone of inhibition calculated with 10, 8, 4mm for the 4th, 5th, and 6th day, respectively. Therefore, this strain (KCC-42) was chosen for microencapsulation with alginate biopolymer. It showed potential survivability in in-vitro simulated gastrointestinal fluid and radish kimchi fermentation medium. The survival rate of this free and encapsulated LAB KCC-42 was 6.85 × 105 and 7.48× 105 CFU/ml, respectively; the viability count was significantly higher than nonencapsulated LAB in simulated gastrointestinal juices (acid, bile, and pancreatin) and under radish kimchi fermentation environment. Kimchi sample added with this encapsulated LAB showed increased production of organic acids compared to nonencapsulated LAB sample. Also, the organic acids such as lactic acid, acetic acid, propionic acid, and succinic acid production in fermented kimchi were measured 59mM, 26mM, 14mM, and 0.6mM of g/DW, respectively. The production of metabolites such as lactic acid, acetic acid, and succinic acid and the bacteria population was high in microencapsulated LAB samples compared with free bacteria added kimchi sample. Results of this study indicate that microencapsulated LAB KCC-42 might be a useful strategy to develop products for food and healthcare industries.

Synergistic Antilisterial Effects of Mixtures of Lysozyme and Organic Acids

2016 ◽  
Vol 79 (12) ◽  
pp. 2184-2189 ◽  
Author(s):  
MYEONGGEUN OH ◽  
JOONGJAE LEE ◽  
YOONHWA JEONG ◽  
MISOOK KIM
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Succinic Acid ◽  
Malic Acid ◽  
Synergistic Effects ◽  
The Other ◽  
Food Preservative ◽  
Time Kill

ABSTRACT We investigated the synergistic effects of lysozyme combined with organic acids to inhibit the growth of Listeria monocytogenes. The antilisterial effects of the combination of lysozyme and acetic acid, citric acid, lactic acid, malic acid, or succinic acid were evaluated using the checkerboard method and time-kill assay. The MIC was 25,000 mg/liter for lysozyme, 625 mg/liter for acetic acid, and 1,250 mg/liter for the other acids. The MBC was 10,000 mg/liter for all of the tested organic acids. The combination of lysozyme and each organic acid showed synergistic effects via the checkerboard method; however, the time-kill assay showed synergistic effects for only three combinations of 1,250 mg/liter lysozyme with succinic acid (312 and 625 mg/liter) or malic acid (625 mg/liter). The results of this study indicate that the combination of lysozyme and malic acid or succinic acid can be effectively used as a food preservative to control L. monocytogenes.

Behavior of Acid-Adapted and Unadapted Escherichia coli O157:H7 When Exposed to Reduced pH Achieved with Various Organic Acids

1999 ◽  
Vol 62 (5) ◽  
pp. 451-455 ◽  
Author(s):  
JEE-HOON RYU ◽  
YUN DENG ◽  
LARRY R. BEUCHAT
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Malic Acid ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Ph Values ◽  
Acid Ph

A study was done to determine if various organic acids differ in their inhibitory or lethal activity against acid-adapted and unadapted Escherichia coli O157:H7 cells. E. coli O157:H7 strain E0139, isolated from venison jerky, was grown in tryptic soy broth (TSB) and in TSB supplemented with 1% glucose (TSBG) for 18 h at 37°C, then plated on tryptic soy agar (TSA) acidified with malic, citric, lactic, or acetic acid at pH 5.4, 5.1, 4.8, 4.5, 4.2, and 3.9. Regardless of whether cells were grown in TSB or TSBG, visible colonies were not formed when plated on TSA acidified with acetic, lactic, malic, or citric acids at pH values of ≤5.4, ≤4.5, ≤4.2, or ≤4.2, respectively. Cells not adapted to reduced pH did not form colonies on TSA acidified with lactic acid (pH 3.9) or acetic acid (pH 3.9 and 4.2); however, a portion of acid-adapted cells remained viable on TSA containing lactic acid (pH 3.9) or acetic acid (pH 4.2) and could be recovered in TSB. Inactivation of acid-adapted cells was less than that of unadapted cells in TSB acidified at pH 3.9 with citric, lactic, or acetic acid and at pH 3.4 with malic acid. Significantly (P ≤ 0.05) higher numbers of acid-adapted cells, compared with unadapted cells, were detected 12 h after inoculation of TSB acidified with acetic acid at pH 3.9; in TSB containing lactic acid (pH 3.9), the number of acid-adapted cells was higher than the number of unadapted cells after 5 h. In TSB acidified at pH 3.9 with citric acid or pH 3.4 with malic acid, significantly higher numbers of acid-adapted cells survived. This study shows that organic acids differ in their inhibitory or lethal activity against acid-adapted and unadapted E. coli O157:H7 cells, and acid-adapted cells are more tolerant than unadapted cells when subsequently exposed to reduced pH caused by these acids.

scholarly journals Organic Acid Profile of “Batuan” (Garcinia binucao [Blco] Choisy) Fruit

2017 ◽  
pp. 25-33 ◽  
Author(s):  
Elizabeth Quevedo ◽  
Erlinda Dizon ◽  
Florinia Merca
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Oxalic Acid ◽  
Organic Acids ◽  
Organic Acid ◽  
Fumaric Acid ◽  
Mobile Phase ◽  
Fruit Samples ◽  
Organic Acid Profile

“Batuan” fruit (Garcinia binucao [Blco.] Choisy), an indigenous acidulant grown in the Visayas State University, Baybay City, Leyte was analyzed for its organic acid profile at different stages of maturity for the development of potential food and non-food products. The analysis of organic acid content was done using Reverse Phase-High Performance Liquid Chromatography. Organic acids in the dried, powdered “batuan” fruit samples were extracted with the mobile phase (50mM KH2PO4/ H3PO4, pH2.8). The sample extracts and organic acid standards (oxalic acid, tartaric acid, malic acid, citric acid, fumaric acid, lactic acid, acetic acid, and succinic acid) were injected to RP-HPLC under isocratic elution with the mobile phase at a flow rate of 1.0mL min-1 and using UV-vis detection at 210nm. “Batuan” fruit samples contain oxalic acid, tartaric acid, malic acid, citric acid, fumaric acid, succinic acid, acetic acid, lactic acid, and a few unidentified organic acids. Among the organic acids present, citric acid accumulated the highest in the ripe “batuan” fruit; fumaric acid, the least. Results of this study show that “batuan” fruit could be a good natural source of acidulant for food and non-food applications.

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