Effect of ensiling with acremonium cellulase, lactic acid bacterial and formic acid on tissue structure of timothy and alfalfa

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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An evaluation of the concentrate sparing effect of four silage additives

Proceedings of the British Society of Animal Production (1972) ◽

10.1017/s0308229600022637 ◽

1992 ◽

Vol 1992 ◽

pp. 153-153

Author(s):

C S Mayne

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Formic Acid ◽

Animal Performance ◽

Bacterial Inoculants ◽

Milk Output ◽

Sparing Effect ◽

Silage Additives ◽

Constant Yield ◽

Potential Concentrate

Recent research at this Institute has shown marked improvements in animal performance following the use of bacterial inoculants as silage additives (Gordon, 1989 and Mayne, 1990). Other studies with additives based on antimicrobial carboxylic salts (Maxgrass - BP Chemicals) have also shown large improvements in animal performance relative to untreated silage (Chamberlain et al, 1990). However with constraints on milk output in the form of milk quotas, it is important to investigate the potential “concentrate sparing” effect of these differing silage additives, whilst producing a constant yield of milk constituents.Five silages with a range of fermentation characteristics were produced by ensiling first regrowth herbage either untreated (C) or treated with four differing silage additives including: an inoculant of lactic acid bacteria (I); an inoculant of lactic acid bacteria plus enzymes (I+E); formic acid applied at 2.54 litres/t grass (FA) and antimicrobial carboxylic acids applied at 5.95 litres/t grass (CA).

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Effects of treating lucerne with an inoculum of lactic acid bacteria or formic acid upon chemical changes during fermentation, and upon the nutritive value of the silage for lambs

Grass and Forage Science ◽

10.1111/j.1365-2494.1990.tb01958.x ◽

1990 ◽

Vol 45 (3) ◽

pp. 337-344 ◽

Cited By ~ 16

Author(s):

L. E. PHILLIP ◽

L. UNDERHILL ◽

H. GARINO

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Formic Acid ◽

Nutritive Value ◽

Chemical Changes

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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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INFLUENCE OF FORMIC ACID AND FORMALIN ON THE PRODUCTION OF ORGANIC ACID IN DIRECT-CUT ALFALFA SILAGE

Canadian Journal of Plant Science ◽

10.4141/cjps73-014 ◽

1973 ◽

Vol 53 (1) ◽

pp. 81-85 ◽

Cited By ~ 4

Author(s):

T. R. DAVIDSON ◽

K. R. STEVENSON ◽

J. BUCHANAN-SMITH

Keyword(s):

Lactic Acid ◽

Formic Acid ◽

Organic Acid ◽

Acid Production ◽

Volatile Fatty Acids ◽

Lactic Acid Production ◽

Test Tube ◽

Organic Acid Production ◽

Subsequent Degradation ◽

Forage Harvester

Early bloom alfalfa (Medicago sativa cult Saranac), at 22.5% dry matter, was harvested with a forage harvester. Formic acid (85% solution) and formalin (37.5% solution) and various combinations of mixtures were applied to the forage on a fresh weight basis at rates of 0.33, 0.50, and 0.66%. A sample of the treated material was ensiled in test tube silos fitted with fermentation locks. At various time intervals, analyses were made to follow the patterns of organic acid production. In untreated silage, the pH dropped to 4.3 with high lactic acid production, but after 39 days, the pH began to rise as lactic acid was degraded by Clostridia. Formic acid at 0.33 and 0.50% delayed but did not prevent either lactic acid production or subsequent degradation. Formic acid (0.66%) and all rates of formalin depressed lactic acid production. The production of butyric, isobutyric, and isovaleric acids was depressed to low levels only at the 0.66% rate of treatments. Formic acid was more effective than formalin in depressing volatile fatty acids. The formic–formalin mixtures gave results intermediate to separate applications of formic acid and formalin for all parameters analyzed.

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The influence of an inoculant/enzyme preparation as an additive for grass silage offered in combination with three levels of concentrate supplementation on performance of lactating dairy cows

Animal Science ◽

10.1017/s0003356100006334 ◽

1993 ◽

Vol 56 (3) ◽

pp. 301-310 ◽

Cited By ~ 19

Author(s):

E. J. Smith ◽

A. R. Henderson ◽

J. D. Oldham ◽

D. A. Whitaker ◽

K. Aitchison ◽

...

Keyword(s):

Lactic Acid ◽

Formic Acid ◽

Milk Production ◽

Enzyme Preparation ◽

Latin Square ◽

Metabolizable Energy ◽

Water Soluble ◽

Energy Output ◽

Soluble Carbohydrates ◽

Concentrate Supplementation

AbstractThree silages were prepared from the primary growth of a predominantly perennial ryegrass sward (dry matter (DM) 175 g/kg; crude protein 142 g/kg DM; water-soluble carbohydrates (WSC) 243 g/kg DM). Herbage was wilted for 24 h and then treated with either an inoculant/enzyme preparation (Lactobacillus plantarum, Streptococcus faecium and Pediococcus acidilactici), formic acid applied at 4·2 lit (Add F, BP Chemicals) or no additive. Time series analysis of laboratory silages revealed that different patterns of fermentation had been achieved: formic acid treatment resulted in high levels of residual WSC and low levels of lactic acid, indicative of an inhibited fermentation, whilst treatment with the inoculant/enzyme preparation resulted in high levels of lactic acid with a low level of residual sugars, as expected with an enhanced fermentation. Analysis of the material ‘as fed’ showed that losses in the WSC content of the formic acid-treated silage had occurred in the clamp. Secondary fermentation of lactic to acetic acid was apparent in the untreated silage, but not in the inoculant/enzyme-treated silage. Digestibility, as determined using Greyface wether lambs, was marginally higher for both additive treatments when compared with the untreated silage. An evaluation of the silages for milk production was carried out at three levels of concentrate supplementation using 18 Ayrshire × British Friesian cows in a replicated 3×3 Latin-square design experiment. Treatment with formic acid resulted in significantly higher DM intakes, but this was not reflected in milk energy output. Cows offered the inoculant/enzyme-treated silage partitioned energy away from milk production toward body tissue deposition (average milk yields 19·9, 19·9 and 15·2 kg/day, and weight gain 0·26, 0·38 and 0·81 kg/day for the untreated, formic acid and inoculant/enzyme-treated silages respectively). The reason for this is not clear, but it is postulated that microbial capture of degraded nitrogen may have been impaired with the inoculant/enzyme-treated silage, resulting in an imbalance in metabolizable protein: metabolizable energy.

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