• Microbiology and Biotechnology Letters
• /
• v.23 no.4
• /
• pp.378-383
• /
• 1995

Antifungal activity of caproic acid against Botrytis cinerea was investigated in this research. In vitro 200 ppm of caproic acid was inhibited on the germination and the mycelium growth of B. cinerea. 250 ppm of caproic acid showed the fungicidal activity against sensitive B. cinerea. To compared the inhibitory effect of treatments against B. cinerea, the field essay was carried out in the grape vineyard. The rot (%) of control, 3000 ppm of caproic acid, 3000 ppm of sodium caproate, and sumisclex were 30.7%, 10.2%, 22.8%, and 3.1%, respectively. The anti-Botrytis efficiency (%) was also evaluated as follows; 3000 ppm of caproic acid 66.8%, 3000 ppm of sodium caproate 25.7%, and sumisclex 89.9%. The efficiency between sumisclex and 3000 ppm of caproic acid was no significant difference at the 1% level by Tukey test. These results suggest that 3000 ppm of caproic acid may be greater than that of sodium caproate.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.14 no.2
• /
• pp.132-141
• /
• 1994

In order to study the effects of silage additive on the quality and in preventing aerobic deterioration, reed canarygrass silages were made with various levels of formic acid, caproic acid and a mixture of the two acids. Preparation of silages cutted into about 1.5 cm length with the forage cutter and packed in vinyl bags(50 kg of capacity, 0.1 mrn of thickness), and it also divided nine types of experimental treatments. Aerobic deterioration in the silages were investigated for 7 days of aerobic exposure periods, and the plastic vessel of diameter 25 cm, a height 30 cm used as a tool. The results obtained from this experiment are summarized as fellow. 1. Crude protein and NFE contents at the time if opening were increased in the silage with mixture of formic and caproic acids(P<0.01). Crude fiber and ADF contents during the 7 days of aerobic exposure periods were the decreased in the sslages with mixture of two acods treatment(P<0.01). 2. Temperature of the silage treated with fromic acid alone during the 2 days of aerobic exposure period reached$34.4^{\circ}C$, while that of the silage with caproic acid and mixture formic and caproic acids were not rapidly increased resulting by reduced aerobic deteriorarion. 3. The pH of silages treated with formic acid alone during 7 days of aerobic exposure was not effectively changed, while solages treated with caproic acid were effectively stabilized. 4. The ratio of amminia nitrogen to total nitrogen was significantly decreased in silages with formic acid>caproic acid>mixture of both in the order(P<0.01). 5. Microbiological population of the silage were positively changed during the 7 days of aerobic exposure period. Solages with formic acid were deteriorated at ensiling observed, while applicarion of 1.2% caproic acid was partially reduced deteriorarion by precenting of the growth moulds.

• Journal of Microbiology and Biotechnology
• /
• v.33 no.10
• /
• pp.1337-1350
• /
• 2023

Caproic acid is a precursor substance for the synthesis of ethyl caproate, the main flavor substance of nongxiangxing baijiu liquor. In this study, Clostridium butyricum GD1-1, a strain with high caproic acid concentration (3.86 g/l), was isolated from the storage pit mud of nongxiangxing baijiu for sequencing and analysis. The strain's genome was 3,840,048 bp in length with 4,050 open reading frames. In addition, virulence factor annotation analysis showed C. butyricum GD1-1 to be safe at the genetic level. However, the annotation results using the Kyoto Encyclopedia of Genes and Genomes Automatic Annotation Server predicted a deficiency in the strain's synthesis of alanine, methionine, and biotin. These results were confirmed by essential nutrient factor validation experiments. Furthermore, the optimized medium conditions for caproic acid concentration by strain GD1-1 were (g/l): glucose 30, NaCl 5, yeast extract 10, peptone 10, beef paste 10, sodium acetate 11, L-cysteine 0.6, biotin 0.004, starch 2, and 2.0% ethanol. The optimized fermentation conditions for caproic acid production by C. butyricum GD1-1 on a single-factor basis were: 5% inoculum volume, 35℃, pH 7, and 90% loading volume. Under optimal conditions, the caproic acid concentration of strain GD1-1 reached 5.42 g/l, which was 1.40 times higher than the initial concentration. C. butyricum GD1-1 could be further used in caproic acid production, NXXB pit mud strengthening and maintenance, and artificial pit mud preparation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.15 no.2
• /
• pp.115-118
• /
• 1986

This study was carried out to obtain an information for the earthworms (Lumbricus terrestris) as total lipid, three lipid classes and their fatty acid compositions. Total lipids of earthworm consisted of 35.14% of neutral lipids, 41.74% of glycolipids and 23.12% of phospholipids. A wide variety of fatty acid esters ranging from $C_{10}\;to\;C_{22}$were identified and lower fatty acids than $C_{10}$ detected but not identified. In the neutral lipid, the major fatty acids were lauric acid, oleic acid, myristic acid and caproenoic acid. The fatty acid composition in the glycolipid was specific, so caproic acid content was 25.8% and unknown lower fatty acids than that were 23.22%. In the phospholipids, the major fatty acids were oleic acid, caproic acid, linolenic acid and behenic acid. Unsaturated fatty acid contents in the phospholipids were higher than in the neutral and glycolipids.

• Korean Journal Plant Pathology
• /
• v.2 no.2
• /
• pp.82-88
• /
• 1986

Five antifungal substances were isolated from the long-term storaged extract of common purslane, and identified as isobutyric, butyric, isovaleric, valerie and caproic acids belonging to short-chain fatty acids (C4­C6). Each of these fatty acids showed more or less antifungal potency against spore germination and mycelial growth of Alternaria alternata Japanese pear pathotype in vitro. Antifungal potency of each fatty acid against spore germination was greater than that against the mycelial growth. No one of these fatty acids completely inhibited the mycelial growth at concentration lower than 200 ppm, while 50 ppm of caproic acid and 200 ppm of valerie acid completely inhibited the spore germination. The results of bioassay also suggested that chain-length of the fatty acids might be related with the antifungal potency, since fatty acids with longer chain showed higher antifungal potency.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.6
• /
• pp.1068-1076
• /
• 1997

This study was carried out to elucidate the utility of fusant for shortening the ripening time of imitation processed cheese. L. bulgaricus exhibited the highest protease and lactase activity and L. helveticus revealed the highest lipase activity. Fusant was shown to be high in the activity of protease and lactase. The total volatile free fatty acid produced by the cheese treated with L. helveticus was markedly increased after four ripening days and was gently increased after nine ripening days. However, L. bulgaricus significantly increased the total volatile free fatty acid between four and nine ripening days. In the case of fusant, the amount of total volatile free fatty acid was observed to increase at a constant rate relative to the ripening time. In free fatty acid production at different ripening times, L. bulfaricus generated caproic acid and caprilic acid abundantly while it produced a poor quantity of capric acid, lauric acid, and myristic acid. In the cheese sample treated with L. helveticus, the amount of caproic acid and capylic acid was on increase as the ripening time increased. The amount of caproic acid and caprylic acid produced by fusant was less than that produced by the other two starters. In the panel sensory evaluation, the flavor intensity and preference increased as the ripening time increased. The cheese sample treated with fusant showed the highest flavor intensity at 7 days, whereas cheese treated with L. helveticus exhibited the highest flavor intensity at 15 or 30 days. The cheese treated with L. helveticus showed the highest preference at 7 days, but cheese treated with fusant exhibited the highest preference at 30 days.

• Journal of the Korean Chemical Society
• /
• v.15 no.5
• /
• pp.275-280
• /
• 1971

Six previously unreported N-acylated-DL-1-amino alkyl phosphonic acids were prepared; N-Acetyl-DL-1-amino-3-methyl butyl phosphonic acidN-Benzoyl-DL-1-amino-2-methyl propyl phosphonic acidN-Benzoyl-DL-1-amino-3-methyl butyl phosphonic acidN-Benzoyl-DL-1-amino-2-methyl butyl phosphonic acidN-Acetyl-DL-1-amino-2-methyl propyl phosphonic acidN-Acetyl-DL-1-amino-2-methyl butyl phosphonic acidThe first four compounds were characterized, and the last two compounds were obtained in the crude oil state. The above three DL-1-amino-alkyl phosphonic acid were synthesized from iso-valeric acid, iso-caproic acid and ${\beta}$-methyl valeric acid using Hell-Volhard-Zelinsky reaction, the condensation reaction with triethyl-phosphite and the modified Curtius Reaction. Iso-caproic acid and ${\beta$-methyl valeric acid were prepared by the conventional methods.

• Korean Journal Plant Pathology
• /
• v.2 no.2
• /
• pp.89-95
• /
• 1986

The five short-chain fatty acids such as isobutyric(C-4), butyric(C-4), isovaleric(C-5), valeric(C-5) and caproic (C-6) acids obtained from the extract of common purslane showed wide antifungal spectra against spore germination and mycelial growth of the twenty five phytopathogenic fungi tested in vitro, although there were differences in antifungal potency among them. The antifungal potency of each fatty acid varied significantly against different fungi in spore germination and mycelial growth. The seventeen fungi used for spore germination test and the sixteen fungi used for mycelial growth test can be divided into three groups depending upon differences in minimal inhibitory concentration of each fatty acid for them, respectively. Caproic acid was significantly more toxic to germination than to mycelial growth of the test fungi, while the other four fatty acids did not show such a significant differences in toxicity with a few of exceptions as shown in valerie acid. The longer the chain-length of fatty acid was, the higher the antifungal potency was shown. The normal fatty acids such as butyric and valerie acid were more toxic than their isomers to spore germination and mycelial growth of the test fungi. Each fatty acid was more toxic to spore germination of obligate parasites and some of facultative parasites, and mycelial growth of facultative parasites than to spore germination and mycelial growth of saprophytes, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.11 no.4
• /
• pp.183-188
• /
• 1978

In this study, gas chromatographic analysis was carried out on volatile constituents of cooked squid for the object of obtaining information on the characteristic flavor of the cooked squid meat. The results obtained are as follows: 1) Methanol was the most effective solvent for the extraction of volatile constituents of squid meat. 2) Twenty five and thirty two peaks were detected from the condensate collected in cold traps which were immersed in ice water and dry ice-acetone, respectively. In these compounds, five kinds of volatile organic acids such as acetic acid, butyric acid, iso-valeric acid, valeric acid, and caproic acid were identified. 3) Eleven peaks were detected from the head space vapor collected in cold trap which is immersed in liquid nitrogen. Volatile amines identified in these components are as follows; methylamine, trimethylamine, dimethylamine, ethylamine, and iso-propylamine.

• Microbiology and Biotechnology Letters
• /
• v.22 no.2
• /
• pp.120-125
• /
• 1994

By using a synthetic medium simulated on the amino acid composition of soybeam, the effect of salt concentrations on the production of volatile organic acid by the strains of Zygosaccharomyces rouxii So-3101, a soy sauce yeast, was studied at the concentrations of 12.5, 18.0, 22.0 and 28.5% NaCl. The growth, consumption of glucose, and production of alcohol, total acid and volatile organic acid, showed the highest values at a concentration of 12.5% NaCl, and those values were decreased with an increase in the salt concentration. The ratio of volatile organic acid to total organic acid was remained at approximately the same level within the range of salt concentrations between 12.5~22.0%, whereas the ratio was decreased at a salt concentration of 28.5%. After incubation for 16 days, 8 volatile organic acids, i.e. acetic, propionic, n-butyric, isobutyric, isovaleric, isocaproic, n-caproic, and heptanoic acids, were detected by gas chromatography. Among the volatile organic acids, acetic acid was produced in the appreciable amiunt and its ratio to the other volatile acids was increased with an increase in the salt concentration.A small amount of isocaproic, propionic, isobutyric and isovaleric acids were produced, and n-caproic, n-butyric and heptanoic acids were detected only at the lower salt concentration.