• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.2
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• pp.146-149
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• 1983

An experiment was made to investigate the effect of acid and alkali treatments obfserving the amount of nutrients especially calcium(Ca), phosphorus(P), ${\alpha}$-amino nitrogen(${\alpha}$-amino N), and total nitrogen(total-N)which were extracted from beef bone. 0~0.8% acetic acid and 0~0.5% sodium bicarbonate were used for treatment on different levels. The results are as follows; In case of acid treatment, Ca and P contents in bone stock wer observed to increase significantly according to acid concentration. Ca and P contents in bone stock highly incrased especially when the acid concentration was above 0.3%. Ca and P ratio varied from one to two when the acid concentration was below 0.01%. However contents of ${\alpha}$-amino N and total-N increased significantly when acid concentration was above 0.5%. In case of alkali treatment, contents of Ca and P did not increased significantly on all levels of sodium bicarbonate. The content of ${\alpha}$-amino N, however, increased significantly when the alkali concentration was in 0.05% but total-N did not show any variation in amount. These results suggest that acid treatment can give rise to an increase of the amount of nutrients which are extracted from beef bone but alkali treatment does not.

• Korean Journal of Microbiology
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• v.41 no.1
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• pp.18-23
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• 2005

The purpose of this work was to investigate the physiological characteristics of Lactobacillus sp. JK-8 isolated from a shrimp aquaculture pond. The strain JK-8 was grown on MRS media, and morphological and physiological characteristics of the strain were examined. The bacterium was identified as a strain of the genus Lactobacillus on the basis of BIOLOG test. Strain JK-8 produced both lactic acid and acetic acid, which were responsible for the pH decrease during growth. Concentrations of lactic acid and acetic acid increased to 192.8 mM and 43.6 mM, respectively, and the initial pH 7.0 of the cultures decreased to 3.8 at the end of incubaction. The bacteriocidal effect against eight target bacteria was examined with 5-fold concentrated culture supernatants. All bacteria tested in this work were completely killed within 3 hrs after treatment with the culture supernatant. The bacteriocidal effects were clearly observed, only when the pH of the culture supernatants were not adjusted. HPLC was used to reslove lactic acid and acetic acid in the culture solution, and GC-MS was used to verify the metabolites.

• Journal of the Korean Home Economics Association
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• v.38 no.2
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• pp.21-26
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• 2000

Effect of aluminum dissolution from aluminum sauce pans with the kind and concentration of acidity, boiling times and temperature of acidity solution, in new and old sauce pans, and aluminum content in typical food was investigated. As acetic acid concentration increases, aluminum content has increased. But malic acid and citric acid have suddenly increased until acidity concentration would be 0.4%. After that rapidly increasing is not shown. As boiling time and temperature of acidity solution increases, concentration of aluminum dissolved from aluminum sauce pan has increased. Concentration of aluminum by repeated use has increased only a slightly. But aluminum content has dissolved in large quantities from new pan rather than old pan.

• Archives of Pharmacal Research
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• v.26 no.2
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• pp.143-146
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• 2003

Triterpenoids, ursolic acid (1) and 23-hydroxyursolic acid (2) were obtained from the hydrolysis of BuOH fraction of Cussonia bancoensis extract to test anti nociceptive and anti-inflammatory effect of C. bancoensis (Araliaceae). Compound 1 and 2 exhibited anti-nociceptive effects, which were determined by acetic acid-induced writhing test and hot plate test. The effect of 2 was much more potent in acetic acid-induced writhing test than in hot plate test. Compound 1 and 2 significantly inhibited 1％-carrageenan-induced edema in the rat. These results suggest that the two triterpenes, ursolic acid and 23-hydroxyursolic acid, are responsible for the antinociceptive and anti-inflammatory effect of C. bancoesnsis.

• Journal of Microbiology and Biotechnology
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• v.3 no.2
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• pp.129-133
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• 1993

The effect of different compositions of organic acids on the flavor profile of 10% sugar solution was investigated by the response surface methodology, and the results were used to evaluate the flavor characteristics of lactic acid fermented cereal beverages. A mixture of extruded rice flour (10%) and soymilk (7.8% dry matter) was fermented with Leuconostoc mesenteroides (Sikhae). Depending on the substrate pretreatments, for example, the malt or amylase digestion and the proteolytic enzyme hydrolysis, the sugar and organic acid composition of the product varied. The organic acid composition of the fermented beverages was in the ranges of 0.44-0.55% lactic acid, 0.05-0.09% acetic acid and 0.07-0.09% citric acid, while that of commercial apple juice was 1.59% malic acid and 0.49% acetic acid. The flavor profiles of fermented beverages added with 10% sucrose were compared to those of apple juice and a model mixture containing 0.48% citric acid, 0.39% lactic acid and 0.12% acetic acid in 10% sugar solution. The QDA diagram of fermented beverages approached to that of apple juice, when the substrate was digested by amylase but not by protease.

• Journal of the Korean Applied Science and Technology
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• v.39 no.6
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• pp.831-838
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• 2022

An auxin-producing bacteria, KSD16, KSD33, and KSD36 were isolated from agricultural soil. The strain KSD16, KSD33, and KSD36 was classified as a strain of Arthrobacter sp. based on phylogenetic analysis of 16S rRNA gene. The isolated KDS16, KDS33, and KSD36 was confirmed to produce indole-3-acetic acid (IAA), which is one of the auxin hormones. When the concentration of IAA was assessed the maximum concentration of IAA, 206.62 mg L^-1, was detected from the culture broth incubated in R2A medium containing 0.1% L-tryptophan for 48 h at 28 ℃. To study the effect of IAA producing bacteria on germination rate, seeds of Mung bean were prepared for each treatment. KSD16, KSD33, and KSD36 showed significant increase in root length and number of adventitious roots than the controls. To investigate the growth-promoting effects on the crops, Arthrobacter species were placed in water cultures and seed pots of mung beans. In consequence, the seed germination of mung beans was 73.4% higher than the control.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.195-204
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• 1996

This study was conducted to enhance the shelf-life of Kimchi and to make the unique taste of Kimchi by fermentation control. Kimchis, Prepared by win baechu soaked in 10% salt solutions containing 0.2-0.3% organic acids (OS-Kimchi), acetic acid, citric acid (CA-Kimchi), lactic acid, its mixtures and formic acid+acetic acid+fumalic acid+malic acid+citric acid(FAFMC), were examined for pH, titratable acidify, sensory evaluation, the number of total microbe and lactic acid bacteria, content of organic acids and texture during fermentation at 1$0^{\circ}C$. The decrease of pH and the increase in acidity, CA-Kimchi showed lower than those of control and various OS-Kimchi. Total microbe, lactic acid bacteria, content of lactic acid of CA-Kimchi were lower than those of control. The hardness of CA-Kimchi measured instrumentally was higher than that of control. Sensory scores of CA-Kimchi were also lower than those of control, so the Kimchi maintained good crispness and overall taste.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.37-43
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• 1995

Effect of the pretreatment with acetic acid(0.01%, 0.05%, 0.1%) on the fermentation of Chinese cabbage Kimchi, and differences in the degree of maturity between Chinese cabbage blades and midribs were observed. To estimate the degree of maturity, correlation analysis was used with several variables such as pH, titratable acidity, volatile acidity, ascorbic acid content, resazurin test value and pH/acidity ratio. Based on the pH and titratable acidity, the degree of maturity of Chinese cabbage midribs fermented at 10$^{\circ}C$ until the optimum stage of fermentation increased more rapidly than those of the blades. The stage of maturity of Kimchi pretreated with 0.01% acetic acid were slightly prolonged, compared to those pretreated with acetic acid at the higher levels. The pH of Chinese cabbage midribs and blades pretreated with acetic acid was lower than those of control between 2nd and l0th day of fermentation. The volatile acidity of Chinese cabbage midribs and blades increased proportionally with the concentration of acetic acid. The ascorbic acid contents of Chinese cabbage midribs showed higher than those of Chinese cabbage blades. During the fermentation, the higher concentration of acetic acid was used, the less ascorbic acid content was remained. The pH/acidity ratio, volatile acidity, ascorbic acid content and resazurin test value of Chinese cabbage midribs and blades during Kimchi fermentation at 10$^{\circ}C$ showed good correlations with the pH and titratable acidity.

• Journal of Applied Biological Chemistry
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• v.53 no.4
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• pp.239-247
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• 2010

Helicobacter pylori (H. pylori) is the main causal bacteria occurring stomach diseases such as gastritis and gastric ulcer. These bacteria are found in most adults' stomach. Especially, 60~90% of H. pylori is found in Korean stomach. As a lot of curing methods have been applied to remove H. pylori and certain effects have been done but it's impossible to remove it perfectly with the existing medicines for curing. Therefore, it's very urgent to develop a certain substance showing more excellent effect than the existing medicines. In this study, it wasfound that organic acids can be accessed easily, inserted into mouth for curing and has excellent sterilizing effect among the substances showing excellent antibiotic power. Among them, acetic acid showed the most excellent effect. To confirm the refraining power against H. pylori, we performed tests through in vitro contact testing methods by concentration and tsta. In the result, H. pylori were terminated perfectly in the solution of acetic acid more than 0.3% within 1 minute. With a base of the result of In vitro test, It was performed in vivo test. As the results, H. pyloriwere terminated perfectly on 0.2% solution of acetic acid from the result of confirming through urease test, ELISA method and RT-PCR. Therefore, the result of this research will be very useful information in developing the functional foodstuffs using acetic acid in order to terminate H. pylori on the people's stomach, who suffers from H. pylori.

• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.617-629
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• 2003

A recent development in cosmetics has been the pursuit of wrinkling in the skin. The cosmetics composed of anti-wrinkle agent stand out from the point of view of environmental contamination and pollution. Among them, Indole-3-acetic acid (IAA), studied with wrinkling pigmentation and swelling conditions in the area of the eye, showed clinically significant reduction in depth of lines during one month trial using skin treatment. But, IAA has shown some problems when used in cosmetic formulations, such as stability, permeability and toxicity. The results of the clinical examination were shown that its permeability and toxicity didn't matter. To increase the stability of IAA, antioxidants such as Licorice, ubiquinone, tocopherol, Baicalin, ferulic acid, BHT, ascorbic acid, sodium metabisulfite, and so on were employed in cosmetic formulations. Our main purpose is the study for the stability efficiency and effect of each other of cream formulations containing optimal dosage antioxidants (o/w type emulsion), This study evaluated wrinkle reduction effect of IAA, which is used in cosmetics.