• Journal of Microbiology and Biotechnology
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• v.11 no.6
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• pp.934-939
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• 2001

The growth inhibition of Campylobacter jejuni ATCC 33291 in the presence of $1\%$ acetic acid at 4, 25, and $42^{\circ}C$, followed by $25^{\circ}C$ and $4^{\circ}C$, at pH 5.5 and pH 6.5, and by the addition of $1\%$ acetic acid aat 4, 25, and $42^{\circ}C$ were determined to be 22, 8.5, and 1.4 min, respectively, in an FBP-SBB medium. The D values of C. jejuni were increased by the addition of chicken and did not follow the linear relationship observed in the FBP-SBB media without chicken. When using distilled water instead of FBP-SBB in the model system, the death rate of C. jejuni was dramatically accelerated. The injured or low cell numbers that were impossible to enumerate using the plate count method, were detected by a polymerase chain reaction and enrichment culture procedure. These results suggested that acetic acid is reliable and effective as a disinfectant, however, it is necessary to take additional care at refrigeration temperatures due to the potential of injred cells during poultry processing.

• Korean Chemical Engineering Research
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• v.54 no.6
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• pp.753-761
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• 2016

Liquid-liquid extraction (LLE) can be used for the recovery of acetic acid from black liquor prior to bioethanol fermentation. Recovery of value-added chemicals such as acetic-, formic- and lactic acid using LLE from Kraft black liquor was studied. Acetic acid and formic acid have been reported to be strong inhibitors in fermentation. The study elucidates the effect of three reaction parameters: pH (0.5~3.5), temperature ($25{\sim}65^{\circ}C$), and reaction time (24~48 min). Extraction performance using tri-n-octylphosphine oxide as the extractant was evaluated. The maximum acetic acid concentration achieved from hydrolyzates was 69.87% at $25^{\circ}C$, pH= 0.5, and 36 min. Factorial design was used to study the effects of pH, temperature, and reaction time on the maximum inhibitor extraction yield after LLE. The maximum potential extraction yield of acetic acid was 70.4% at $25.8^{\circ}C$, pH=0.6 and 37.2 min residence time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.460-465
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• 2001

To prepare vinegar using concentration apple juice, response surface methodology (RSM) was applied to optimize and monitor the vinegar fermentation properties by two stage fermentation. In the first stage, the optimum conditions for maximum alcohol contents were 18.56。Brix of initial sugar concentration, 61.96 rpm of agitation rate and 67.32 hr of fermentation time. The optimum condition for maximum acidity in the second stage (vinegar fermentation) were 201.53 rpm of agitation rate and 179.42 hr of fermentation time. Malic acid content was the highest and its content little changed during acetic acid fermentation. Lactic acid content increased a little during alcohol fermentation. Acetic acid content apparently increased during acetic acid fermentation.

• Membrane Journal
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• v.6 no.4
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• pp.227-235
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• 1996

poly(acrylic acid)(PAA)-poly(vinyl alcohol)(PVA) membranes have been prepared by crosslinking reaction between the carboxylic acid groups of PAA and the hydroxylic groups of PVA. In the measurements of the swelling and preferential sorption of the membranes, sorption behaviors of the membranes in pure water, pure acetic acid and a mixture of them have been investigated, respectively. From the measurements of the preferential sorption in 90wt% acetic acid of aqueous mixture, the sorption of water component was found to be more enhanced at high PAA content in the membrane than that of acetic acid component due to the interaction of water with acetic acid. The sorption behavior and the degree of crosslinking influenced competitively the permeation behavior of permeants. Permeation behavior of perrecants through the membranes was analyzed by using permeation activation energies which had been obtained from the Arrhenius plots of fluxes.

• Culinary science and hospitality research
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• v.4
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• pp.413-436
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• 1998

In order to guarantee the safety of Korean Naeng Myon Broth in summer, pH and micrological quality of iced noodle gravy which is cooked and sold in public restaurant were investigated. And the variations of pH, taste and microorganism were studied with organic acid treatment during storage period. The micrological status of iced noodle gravy showed that average number of total aerobic bacteria was 2.7${\times}$105CFU/$m\ell$ and fecal coliform was 8.3${\times}$103CFU/$m\ell$ respectly. Food poison microorganisms not detected and average of pH was 4.8. pH changed slightly during storage period and deceased with increasement of organic acid added. Sour taste of organic acid increased acetic acid, citric acid, lactic acid order and there was no organic acid having with more sour taste than iced noodle gravy which is cooked and sold in public restaurant. Salmonella was destroyed when treated with 1% of acetic acid and lactic acid and Escherichia coli became extinct at treatment with 0.8% acetic acid and 1% lactic acid. in case of same concentration, inhibition effects to Escherichia coli multiplication show citric acid, lactic acid, acetic acid order. In conclusion, treatment with more than 0.8% acetic acid and above 1.0% lactic acid or more than 1.0% citric acid in case of production and consumption a day can prevent from Escherichia coli pollution in Korean Naeng Myon Broth.

• KSBB Journal
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• v.10 no.4
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• pp.455-460
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• 1995

Specific growth rate was controlled for the repression of acetic acid formation in the fed-batch fermentation of recombinant Escherichia coli. With controlled specific growth rate, we studied the effect of the specific growth rate on cell growth, glucose consumption, acetic acid formation, and the expression of recombinant protein (${\beta}$-lactamase). High specific growth rate caused the accumulation of glucose and acetic acid, and lowered the production of recombinant protein. However, the addition of methionine recovered the gene expression by alleviating the negative effect of acetic acid at high specific growth rate.

• Food Science and Preservation
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• v.5 no.4
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• pp.374-379
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• 1998

A vinegar was prepared from uncleaned rice by two step fermentation, alcohol fermentation followed by acetic acid fermentation. The contents of alcohol reached to 10.8% during the alcohol fermentation of uncleaned rice with nuruk, and acidity reached to 5.78% during the acetic acid fermentation. Acidity and pH of vinegar of two step fermentation were higher than those of commercial vinegars. 'L' value(Light) of the vinegar was lower, 'a' and 'b' value were higher than those of commercial vinegars. The contents of acetic acid, malic acid, citirc acid and tartaric acid were hish in organic acid of vinegars. The content of each ofganic acid in vinegars was remarkably different. The content of free amino acids was 2199.7${\mu}\ell$/ml in the vinegar produced by two step fermentation which is higher than that of others.

• Journal of the Korean Society of Safety
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• v.22 no.4
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• pp.37-42
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• 2007

Flash points for the flammable binary systems, n-propanol+acetic acid and n-propanol+n-propionic acid, were measured by Cleveland open cup tester. The Raoult's law, the van Laar equation and the UNIQUAC equation were used for predicting flash points and were compared with experimentally-derived data. The calculated values based on the van Laar and UNIQUAC equations were found to be better than those based on the Raoult's law. And the predictive curve of the flash point prediction model based on the UNIQUAC equation described the experimentally-derived data more effectively than was the case when the prediction model was based upon the the van Laar equation.

• Journal of the Korean Chemical Society
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• v.19 no.5
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• pp.367-374
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• 1975

Glycine residue in N-X-glycylphenylalanine methyl ester(X = trifluoroacetyl or acetyl) was converted into aspartic acid derivative by a photoalkylation reaction. The reaction was induced with 350 nm lamp using a combination of diacetyl/di-t-butyl peroxide (DBP) as the photoinitiator, and acetic anhydride as the alkylating agent. In the thermal reaction with DBP and acetic anhydride, the same alkylation reaction of the dipeptide was observed. From this thermal alkylation reaction the photoalkylation reaction is also thought to undergo via free radical mechanism.

• The Korean Journal of Community Living Science
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• v.13 no.3
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• pp.27-37
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• 2002

To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at $80^{\circ}C$ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was $14^{\circ}$Bx.