• Journal of the Korean Chemical Society
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• v.21 no.2
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• pp.149-151
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• 1977

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.444-451
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• 1998

The changes of amine, nitrate and nitrite nitrogen in yellow corvenia were studied during its processing and storage in order to clarify the precursors of N-nitrosamine(NA) formation in the salted and dried yellow corvenia(Gulbi), prepared y using the different salting method like dry and brine salting by pure and curde salt. As a result, during the processing and storage of Gulbi, DMA and TMA contents were significantly increased in the yellow corvenia. And after 40 days storage the increase rate showed 25.7∼45.7, 3.3∼5.6 times higher than those of 0.3, 2.4mg/kg, respectively, while nitrite contents, during its processing and storage, were scarcely changed in the salted and dried yellow corvenia. During the processing and storage, of Gulbi, DMA and TMA contents were less produced in brine salted and dried yellow corvenia using crude salt than in sample prepared using were scarcely changed in the salted and dried yellow corvenia. During the processing and storage of Gulbi, DMA and TMA contents were less produced in brine salted and dried yellow corvenia using crude salt than in sample prepared using pure salt, while the former were more effective than the latter in inhibiting the production of nitrate and nitrite. Therefore, it was revealed that reduction of NA precursors such as DMA, TMA, nitrate and nitrite were more effective in preparing with the brine salting method than with the dry salting method.

• Journal of Microbiology and Biotechnology
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• v.20 no.3
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• pp.485-493
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• 2010

A modified graphite felt electrode with neutral red (NR-electrode) was shown to catalyze the chemical oxidation of nitrite to nitrate under aerobic conditions. The electrochemically oxidized NR-electrode (EO-NR-electrode) and reduced NR-electrode (ER-NR-electrode) catalyzed the oxidation of $1,094{\pm}39$ mg/l and $382{\pm}45$ mg/l of nitrite, respectively, for 24 h. The electrically uncharged NR-electrode (EU-NR-electrode) catalyzed the oxidation of $345{\pm}47$ mg/l of nitrite for 24 h. The aerobic bacterial community immobilized in the EO-NR-electrode did not oxidize ammonium to nitrite; however, the aerobic bacterial community immobilized in the ER-NR-electrode bioelectrochemically oxidized $1,412{\pm}39$ mg/l of ammonium for 48 h. Meanwhile, the aerobic bacterial community immobilized on the EU-NR-electrode biochemically oxidized $449{\pm}22$ mg/l of ammonium for 48 h. In the continuous culture system, the aerobic bacterial community immobilized on the ER-NR-electrode bioelectrochemically oxidized a minimal $1,337{\pm}38$ mg/l to a maximal $1,480{\pm}38$ mg/l of ammonium to nitrate, and the community immobilized on the EU-NR-electrode biochemically oxidized a minimal $327{\pm}23$ mg/l to a maximal $412{\pm}26$ mg/l of ammonium to nitrate every two days. The bacterial communities cultivated in the ER-NR-electrode and EU-NR-electrode in the continuous culture system were analyzed by TGGE on the $20^{th}$ and $50^{th}$ days of incubation. Some ammonium-oxidizing bacteria were enriched on the ER-NR-electrode, but not on the EU-NR-electrode.

• Journal of Microbiology and Biotechnology
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• v.14 no.3
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• pp.639-642
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• 2004

The pH as a control parameter for oxidation-reduction potential (ORP) was investigated through the denitrification by Ochrobactrum anthropi SY509 under non-growing condition. The optimal pH of nitrate reductase was 7.0, and the minimal ORP level was －250 mV for the denitrification under aerobic condition. In the case of anaerobic condition, the optimal pHs of nitrate and nitrite reductase were shifted to 10.0 and 9.0, respectively, and the minimal ORP levels of nitrate and nitrite reductase were decreased to －370 mV and －340mV, respectively. In the case of alkaline pH and anaerobic condition, the denitrification efficiency of nitrate was increased up to about 2-fold over that of neutral pH and anaerobic condition. Therefore, the combined control of pH and ORP in the anaerobic condition is shown to be an important parameter in the biological denitrification process.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.6
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• pp.812-817
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• 2012

Nitrate can serve as a terminal electron acceptor in place of carbon dioxide and inhibit methane emission in the rumen and nitrate reducing bacteria might help enhance the reduction of nitrate/nitrite, which depends on the type of feed offered to animals. In this study the effects of three levels of sodium nitrate (0, 5, 10 mM) on fermentation of three diets varying in their wheat straw to concentrate ratio (700:300, low concentrate, LC; 500:500, medium concentrate, MC and 300:700, high concentrate, HC diet) were investigated in vitro using buffalo rumen liquor as inoculum. Nitrate reducing bacteria, isolated from the rumen of buffalo were tested as a probiotic to study if it could help in enhancing methane inhibition in vitro. Inclusion of sodium nitrate at 5 or 10 mM reduced (p<0.01) methane production (9.56, 7.93 vs. 21.76 ml/g DM; 12.20, 10.42 vs. 25.76 ml/g DM; 15.49, 12.33 vs. 26.86 ml/g DM) in LC, MC and HC diets, respectively. Inclusion of nitrate at both 5 and 10 mM also reduced (p<0.01) gas production in all the diets, but in vitro true digestibility (IVTD) of feed reduced (p<0.05) only in LC and MC diets. In the medium at 10 mM sodium nitrate level, there was 0.76 to 1.18 mM of residual nitrate and nitrite (p<0.01) also accumulated. In an attempt to eliminate residual nitrate and nitrite in the medium, the nitrate reducing bacteria were isolated from buffalo adapted to nitrate feeding and introduced individually (3 ml containing 1.2 to $2.3{\times}10^6$ cfu/ml) into in vitro incubations containing the MC diet with 10 mM sodium nitrate. Addition of live culture of NRBB 57 resulted in complete removal of nitrate and nitrite from the medium with a further reduction in methane and no effect on IVTD compared to the control treatments containing nitrate with autoclaved cultures or nitrate without any culture. The data revealed that nitrate reducing bacteria can be used as probiotic to prevent the accumulation of nitrite when sodium nitrate is used to reduce in vitro methane emissions.

• Journal of the Korean Chemical Society
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• v.41 no.5
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• pp.256-265
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• 1997

A rapid and sequential method was studied, which can determine nitrite, nitrate and ammonium ion in soil or water samples with flow injection analysis. Geometric factors including injection volume, length of the reaction coil and flow rate of carrier solution were investigated prior to sample measurement. Nitrite was determined at 540 nm by Griess reaction producing azo dye between N-(1-naphthylethylenediamine dihydrochloride) and sulfanilamide. Nitrate was also measured under the help of reduction mechanism toward nitrite with hydrazine. Ammonium was analyzed at 440 nm with Nessler's reagent. At the optimum condition, the detection limit(S/N=3) has been shown 0.1 ㎍/mL N(NO2-), 0.4 ㎍/mL N(NO3-) and 0.3 ㎍/mL N(NH4+) respectively. The results measured by colorimetry, ion chromatography and FIA were compared showing 80%-125% reasonable match each other. Injection throughput rate could be performed better than 30 times per hour.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.232-239
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• 1996

Phenolic compounds are known to inhibit the nitrosation or oxidation reaction. In the present work, the effects of phenolic compounds including phenolic acids and flavonoids on the nitrite-scavenging and electron donating ability were tested as scavenger of nitrite which is believed to participate in the formation of N-nitroso compounds and investigated as electron donator. The nitrite scavenging ability appeared in all the phenolic acids and showed the highest value at PH 1.2. Among the Phenolic compounds, phenolic acids showed higher nitrite-scavenging action than some flavonoids. Futhermore, the nitrite scavenging action of phenolic compounds was pH dependent highest at pH 1.2 and lowest at pH 6.0. The electron donating ability (EDA) by reduction of ${\alpha},{\alpha}$-diphenyl-${\beta}$-picrylhydrazyl (DPPH) among hydroxybenzoic acids was in the decreasing order of gallic acid, gentisic acid, syringic acid, protocatechuic acid, salicylic acid, vanillic acid, benzoic acid and p-hydroxybenzoic acid. EDA of hydroxycinnamic acids was in the decreasing order of hydrocaffeic acid, caffeic acid, ferulic acid, p-coumaric acid and trans-cinnamic acid. EDA of flavonoids was in the decreasing order of (+)catechin, rutin, quercetin, naringin and hesperidin. Other phenolic compounds were significantly high in electron donating abilities.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.459-461
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• 2017

This study investigated the screening and optimization of nitrite production from fermented spinach extract using different lactic acid bacteria, fermentation temperature, and time. Spinach extract was fermented using various lactic acid bacteria at 24, 30, and $36^{\circ}C$ for 6, 12, 18, 24, 36, 48, 72, and 96 h in the presence of different carbohydrates (glucose, sucrose, fructose, and lactose). Lactobacillus farciminis (KCTC 3618) produced the highest amount of nitrite using fermented spinach extract at $30^{\circ}C$ for 28 h compared to Staphylococcus carnosus, L. coryniformis (KCTC 3167), L. fructosus (KCTC 3544), L. reuteri (KCTC 3677), L. amylophilus (KCTC 3160), L. hilgardii (KCTC 3500), L. delbrueckii (KCTC 1058), L. fermentum (KCTC 3112), L. plantarum (KCTC 3104), and L. brevis (KCTC 3498). Comparison of the yield at different fermentation temperatures showed that the highest amount of nitrite was produced using fermented spinach extract at $30^{\circ}C$. Similarly, maximum nitrite yield was observed after 36 h fermentationin in the presence of sucrose. Therefore, maximum nitrite production was observed upon L. farciminis-mediated fermentation of spinach extractat $30^{\circ}C$ for 36 h in the presence of sucrose.

• Journal of Animal Science and Technology
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• v.52 no.1
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• pp.43-50
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• 2010

The study was carried out to investigate the effects of chitosan-adding (0.5-1.5%) on nitrite-reduced (30 ppm) and sodium lactate-reduced (0-2%) sausages to avoid using excessively sodium lacte, which is substituted for sodium nitrite, The number of 24 rats for blood properties were used in this experiment and raised for 1-4 weeks. The color of sausages showed significant differences each treatment (p<0.05) and $a^*$ (redness) had the highest value in control (nitrite 100 ppm) and $b^*$ (yellowness) had the lowest value in T3 (nitrite 30 ppm + sodium lactate 0% + chitosan 1.5%). There were not significant differences in pH (5.53-5.66) and water holding capacity (66.06-69.75%) between control and two treatments (T1, nitrite 30 ppm + sodium lactate 2% + chitosan 0.5%; T2, nitrite 30 ppm +sodium lactate 1% + chitosan 1%), but T3 had significant differences in pH (5.06) and water holding capacity (62.44%), respectively. Springiness, cohesiveness, chewness and adhesiveness in texture analysis had not significant differences between control and three treatments, but hardness and gumminess had lower values in control than in three treatments. Appearance and color in sensory evaluation had higher values in control than in T1, but texture and flavor had lower values than in three treatments. Microbial counts had not significant differences in control, T2 and T3 for 1 week, for 3 weeks, it showed the lowest value in control than in three treatments. Anti-oxidant activity (TBARS) in sausages were more effective in control (p<0.05). The body weigh gain of rat were significantly increased in three treatments and also neutral fat, total cholesterol, LDL-cholesterol were significantly decreased in three treatments. However, T1 treatment had higher blood glucose content and significantly decreased in HDL-cholesterol, compared with control, but T2 and T3 treatments showed similar results in body weight gain and blood properties. So, through the addition of chitosan, it's possible to manufacture nitrite-reduced and sodium lactate-reduced sausage which is supplemented its function.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.10
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• pp.1493-1498
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• 2012

The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extracted from red Amaranthus were produced. The addition of Amaranthus pigments resulted in the significant increase of $a^*$ values, sensory color, flavor and overall acceptance scores, but the significant reduction of $b^*$ values, TBA values and VBN values (p<0.05). Based mainly on the results of overall acceptance during 29 d storage, it could be concluded that Amaranthus pigments showed a potential as nitrite alternative for pork sausage manufacture.