• The Korean Journal of Food And Nutrition
• /
• v.30 no.4
• /
• pp.788-795
• /
• 2017

This research has attempted to investigate the volatile flavor compounds of onion products through acetic fermentation, and to create a natural beverage with beneficial biological properties which can also fulfill customer quality standards. Onion products (OAF (M): Onion extracts at five days of acetic fermentation, OAF (F): Onion extracts at ten days of acetic fermentation) were produced by acetic fermentation. Volatile flavor compounds from onion extracts, OAF (M) and OAF (F) were used by Mixxor liquid extractions and analyzed by GC/MSD. Compounds of 49, 75 and 69 were identified in onion extracts, OAF(M) and OAF(F) respectively. Among the major volatile flavor compounds classes, sulfur containing compounds (36.7%), acids (31.2%) and aldehydes (13.5%) in onion extracts were changed into acids (69.6%) and alcohols (24.6%) in OAF (M) and acids (80.6%) and alcohols (15.5%) in OAF (F). During acetic fermentation acetic acid, 1,3-butanediol (odorless) and 2,3-butanediol (onion flavor) increased remarkably, sulfur-containing compound such as 2,5-dimethylthiophene having anti-oxidant activities was detected by fermentation.

• YAKHAK HOEJI
• /
• v.24 no.2
• /
• pp.79-86
• /
• 1980

CO-intoxication is a serious problem in public health since the coal briquette has been used as one of fuels from 1950's. It has been discussed that the treatment with acetic acid vapor may be effective for CO-intoxication. This study was undertaken to investigate the action of acetic acid therapy, comparing with the spontaneous air treatment The acetic acid vapor was introduced to the blood combined with CO (in vivo and in vitro). The dissociation of COHb, the production of COHb, the levels of Hb and adrenaline and nor-adrenaline were measured. The effect of acetic acid vapor on dissociation of COHb was about 7-9% more effective than the spontaneous air treatment. The acetic acid vapor treatment for the dissociation of COHb was similar effect to the spontaneous air treatment. In an experiment of the combining CO gas with blood, the acetic acid vapor treatment was less effective in the production of COHb than that of spontaneous air treatment. Treatment with the acetic acid vapor to rabbit intoxicated with CO gas induced a little amount of Hb in blood comparing with the spontaneous air treatment. But, it is not a significant increment statistically. By the acetic acid vapor treatment after CO gas intoxication the adrenaline was increased and noradrenaline was decreased. With these results, it is assumed that the effect of acetic acid therapy on CO-gas intoxication would be caused by inductions of Hb and adrenaline and to be reduction of nor-adrenaline.

• Food Science and Preservation
• /
• v.21 no.6
• /
• pp.903-907
• /
• 2014

For the selection of a starter for vinegar, six strains of acetic-acid bacteria were isolated from traditional Korean vinegar fermented through the static method. These strains were investigated for their acetic-acid fermentation and identification characteristics. The 16S rRNA sequences of six strains were identified as Acetobacter pasteurianus, A. malorum, Gluconacetobacter entanii, Ga. intermedius, and Ga. xylinus respectively. The overoxidation of acetic acid, acetic-acid and pH tolerances, and acetic-acid production of these strains were investigated. None seemed to have been overoxidized. The Gluconacetobacter genus showed acetic-acid tolerance. Among the acetic-acid bacteria, A. malorum V5-7 exhibited the highest pH tolerance. The Ga. intermedius V11-5 and Ga. xylinus V8-1 strains produced colloids that exopolysaccharides of fiber. The acetic-acid production by isolated acetic-acid bacteria and type strain was a achieved at a shaking culture at $30^{\circ}C$ for 5 days. A. malorum V5-7, A. pasteurianus Gam2, and Ga. intermedius V11-5 exhibited the highest acetic acid production. The study results indicate that appropriate strains of acetic-acid bacteria improved the thraditional Korean vinegar fermented through the static method.

• Korean Journal of Plant Resources
• /
• v.19 no.2
• /
• pp.204-208
• /
• 2006

Soybean sprout decay during its culture should be one of serious problems. The study was carried out to clarify the effect of water imbibition and acetic acid treatments on growth and morphological characters of the soybean sprouts. The soybean seeds of 3 cultivars (cv. Eunhakong, Pungsannamulkong and Junjery) imbibed in pure water or 0.l% acetic acid for 3 minutes before soaked for 6 hours into 1 ppm BA solution and aerated for 3 hours immediately before 6 day culture. On the 6th day, the sprouts were classified into 4 categories on the base of hypocotyl length; > 7cm, 4 to 7cm, > 4cm and not germinated and seed floating rate, their morphological characters, fresh fraction weights and productivity were measured. The best water imbibition for seed cleaning was to soak the seeds for 5 minutes and then to aerate soak them for 40 minutes. In Pungsannamulkong and Junjery, percentage of the sprouts with hypocotyls of longer than 4 cm was higher in water imbibition than in acetic acid treatment for seed disinfection although in Eunhakong there was no significant difference between the two treatments. Eunhakong and Junjery had greater lateral root formation rate and its number per sprout in water imbibition than in acetic acid treatment but Pungsannamulkong showed reverse result. Eunhakong and Pungsannamulkong, furthermore, had more total fresh weight in acetic acid treatment than in water imbibition but Junjery showed reverse result, although there was no significant difference between the two treatments in productivity of mass production system.

• Journal of Animal Science and Technology
• /
• v.48 no.2
• /
• pp.269-278
• /
• 2006

This study was performed to extend the shelf-life of duck breast treated with NaCIO(20, 50ppm), lactic acid(1, 2%) and acetic acid(1, 2%). Changes in microbial counts, storage characteristics and color values of duck breasts were determined during storage at 4℃ for 7 days. Although pH values were not different on the first day of storage. they increased up to 3rd days of storage and decreased gradually thereafter. Thiobarbituric acid reactive substances(TBARS) of duck breasts treated with lactic acid and acetic acids were lower TBARS than those with lactic acid on the 7th days of storage. Volatile basic nitrogen(VBN) didn't differ among the treatments(P>0.05). Although the microbial counts were increased in all treatments, acetic acid treatment had lower microbial counts among the treatments during storage. These results indicated that acetic acid would be the best treatment to extend the shelf-life of duck breasts among others.

• Journal of the Korean Ceramic Society
• /
• v.44 no.2 s.297
• /
• pp.89-92
• /
• 2007

PbSe, with a band gap in the mid-infrared and a samll effective mass, is an interesting material for optical and electrical applications in infrared region. Various colloidal synthetic routes for synthesizing PbSe quantum dot nanoparticles have been developed in the last couple of years. In this work, stable colloidal solutions containing crystalline PbSe particles in the order of 5-15 nm were synthesized using different amount of acetic acid in high boiling coordinating solvents. The size and shape of PbSe nanoparticles was greatly influenced by coexistence of acetic acid in synthetic medium. It was observed by TEM that the shape of PbSe nanoparticles with different amount of acetic acid was changed from spherical to cube or star types.

• The Korean Journal of Food And Nutrition
• /
• v.11 no.6
• /
• pp.662-666
• /
• 1998

The effects of 0.5∼1.0% acetic acid, 0.5% laurice acid, or 0.5% monolaurine against Vibrio cholerae non 01 in flatfish strips stored at 15$^{\circ}C$ were assessed. Control strips were dipped in diatilled water only for 3 min. All treatments significantly (P<0.05) reduced the levels of V. cholerae at initial day. The counts of V. cholerae in flatifish treated with either lauric acid or monolurine were a significantly different (P<0.05) from those of acetic acid treatment after 2 days of storage. The counts of V. cholerae in treatments of 0.5% laurice acid after dipping in 1.0% acetic acid for 3 min were lower than those of treatments with 0.5% luarice acid for 3 min after dipping in 0.5% acetic acid for 3 min. Treatments with 0.5% monolurine for 3 min were not effective in lowering (P<0.05) the counts of V. cholerae after 3 days compared to the control.

• Journal of Applied Biological Chemistry
• /
• v.43 no.4
• /
• pp.264-268
• /
• 2000

High activity of acidic ethylacetate extract from the culture supernatant of ginseng growth-promoting bacterium Pseudomonas fluorescens KGPP 207 and its fractions were demonstrated through wheat coleoptile bioassay. The following auxins and auxin-like compounds were identified in these fractions by combined gas chromatography-mass spectrometry: indole-3-acetic acid, indole-3-acetic acid methyl and ethyl ester, indole-3-butyric acid, indole-3-lactic acid and its methyl ester, indole-3-propionic acid, indole-3-pyruvic acid, p-hydroxyphenyl acetic acid, p-hydroxyphenyl acetic acid methyl and ethyl ester, phenyl acetic acid and its methyl ester. The bacterium KGPP 207 belongs to the strain of P. fluorescens which produces plant growth regulators and its beneficial effect on the ginseng growth may be due to the formation of the identified compounds.

• Archives of Pharmacal Research
• /
• v.16 no.4
• /
• pp.322-326
• /
• 1993

For the development of new antinflammatory and analgesic drugs, new 5-alkylthio (or sulfonyl) methyl-5-m-methoxyphenylhydantoin-3-acetic acid derivatives(alkyl; ethyl, propyl, butyl) were prepared. The 5,5 -disubstituted hydantoins which were used as starting materials, were prepared acording to Bucherer-Berg method. The reaction of ethyl chloroacelate with these compounds gave 3-acetate and the subsequent hydrolysis with dilute sodium hydroxide resulted in hydantoin 3-acetate and the subsequent hydrolysis with dilute sodium hydroxide resulted in hydantoin 3-acetic acid derivatives. Through the same procedure of equivalent hydroxide resulted in hydantoin 3-acetic acid derivatives. Through the same procedure of equivelent hydantions or the oxidation of 5-alkylthiohydantoin ocmpounds described above, 5-alkylsulfonylme-thyl-5-m-methoxyphenylhydantoin-30acetic acid derivatives were also synthesized.

• Korean journal of food and cookery science
• /
• v.5 no.1
• /
• pp.9-13
• /
• 1989

The effect of acetic acid concentration on the qualities of mayonnaise was studied. The rheological properties, emulsifying stability and color of the mayonnaise were determined by rotary viscometer, rotary shaker and centrifuge, and color and color difference meter, respectively. The rheological behavior of mayonnaise showed plastic behavior with yield stress and that of shear thinning. The yield stress and consistency index increased as the acetic acid concentration increased. The emulsion stability was lowest at 4% acetic acid concentration and highest at 1% acetic acid concentration. With the increase of the acetic acid concentration, lightness increased and yellowness decreased.