• 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.

• Korean Chemical Engineering Research
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• v.50 no.1
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• pp.173-176
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• 2012

Chlorine dioxide has an excellent ability to sterilize and deodorize and is harmless to humans. However, it is very unstable and explosive as it is highly concentrated, thus its use in the air clean filed has been limited. Therefore, there is a demand to develop the system to produce a low concentration of chlorine dioxide sustainedly. Here, for a first step in the development of the system on the sustained production of chlorine dioxide, the use of polymer hydrogels was investigated. P(MMA-co-HEMA) hydrogel particles were prepared via dispersion photopolymerization and sodium chlorite and citric acid were loaded respectively in the hydrogel particles. When sodium chlorite and citric acid were reacted with not loaded in the hydrogels, rapid production of chlorine dioxide occurred and the concentration of chlorine dioxide decreased over time. However, when sodium chlorite and citric acid were loaded respectively in the hydrogel particles and reacted, chlorine dioxide was produced slowly and sustainedly because the release of sodium chlorite and citric acid from the hydrogels delayed the reaction between them. The result shows that the use of P(MMA-co HEMA) hydrogels has the potential to develop the system on the sustained production of chlorine dioxide.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.1
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• pp.96-99
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• 2003

The objective of this study was to evaluate the effects of various organic acids on microbial characteristics and Salmonella typhimurium in pork loins. Fresh pork loins were sprayed with various organic acids such as lactic acid, citric acid and acetic acid at various concentrations (0.5, 1, 1.5 and 2%). After spraying, the samples were packaged by HDPE film under air and stored at $4^{\circ}C$ for 14 days, and analyzed. Microbial deterioration of pork loins during the aerobic cold storage was delayed by organic acid spray. The bactericidal effect of acids increased with the increasing concentration. However, the inhibitory activity of organic acids during the storage varied with the kinds and concentrations of the acids. As for total plate counts, acetic acid was found to have the highest bactericidal activity, whereas citric acid was found to be the most inhibitory for coliform and S. typhimurium.

• The Korean Journal of Community Living Science
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• v.21 no.1
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• pp.71-79
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• 2010

This study was conducted to develop fresh-cut and processed pears. After treatment of citric acid (1%) or N-acetylcysteine (0.2 M), and co-treatment of citric acid (1%) and N-acetylcysteine (0.2 M) into the pears c.v. 'Wonhwang', the quality changes of pears during cold storage ($1^{\circ}C$) for 10 days were investigated respectively. Pear quality and the taste of pears increased much more in those treated with anti-browning agents than those in the control group at 10 days after anti-browning treatment and cold storage. Changes in Hunter b values of pears treated with 0.2 M N-acetylcysteine were insignificant. Those with Polyphenol oxidase (PPO) activity and ethylene production were had the most decreased effects and those with the phenolics compound contents were the most lowered. Firmness of fruits increased in treatment of 0.2 M N-acetylcysteine + 1% citric acid solution. The amount of respiration decreased in the application of 1% citric acid solution. Consequently, fruit freshness can be maintained more effectively by the treatment of the anti-browning agent compared to non-treatment, even if the effectiveness were different among different kinds of anti-browning agents.

• KSBB Journal
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• v.9 no.4
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• pp.406-411
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• 1994

An extractive fermentation process was developed to produce citric acid from g1ucose. Citric acid is a strong inhibitor to this fermentation. A mixture of tertiary amine and oleyl alcohol was used to selectively extract citric acid from the fermentation broth, hence enhancing the productivity by over 200%. Although the toxicity of the solvent was significant in the range of higher than 30% of amine, immobilization in polyurethane foam was useful to protect the cells from the toxicity of the solvent.

• Journal of Microbiology and Biotechnology
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• v.32 no.9
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• pp.1178-1185
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• 2022

Steroids are a class of compounds with cyclopentane polyhydrophenanthrene as the parent nucleus, and they usually have unique biological and pharmacological activities. Most of the biosynthesis of steroids is completed by a series of enzymatic reactions starting from cholesterol. Synthetic biology can be used to synthesize cholesterol in engineered microorganisms, but the production of cholesterol is too low to further produce other high-value steroids from cholesterol as the raw material and precursor. In this work, combinational strategies were established to increase the production of cholesterol in engineered Saccharomyces cerevisiae RH6829. The basic medium for high cholesterol production was selected by screening 8 kinds of culture media. Single-factor optimization of the carbon and nitrogen sources of the culture medium, and the addition of calcium ions, zinc ions and citric acid, further increased the cholesterol production to 192.53 mg/l. In the 5-L bioreactor, through the establishment of strategies for glucose and citric acid feeding and dissolved oxygen regulation, the cholesterol production was further increased to 339.87 mg/l, which was 734% higher than that in the original medium. This is the highest titer of cholesterol produced by microorganisms currently reported. The fermentation program has also been conducted in a 50-L bioreactor to prove its stability and feasibility.

• Membrane Journal
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• v.2 no.2
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• pp.122-128
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• 1992

A study on the citric acid production was performed in various size dual hollow fiber bioreactors with immobilized Aspergillus niger (KCTC 1232). The final dry cell mass density reached 300g/l based on the space volume available for cell growth. Under air and oxygen aeration the volumethe productivity reached 0.63 and 1.02g/l.h, which cormsponded to 10 and 16 fold over those of batch fermentation, respectively. The initial pH of the medium was a critical factor and the lower value resulted in higher citric acid yield. The increase in the feeding rate of medium or the number of reactor unit resulted in the improvement of the productivity due to higher consumption rate of substrate.

• Journal of Microbiology and Biotechnology
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• v.3 no.4
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• pp.266-269
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• 1993

The production of free non-volatile and volatile organic acids in Kimchi during fermentations at 30, 20 and $5^{\circ}C$, were determined by gas chromatography. The order in the amount of non-volatile organic acid, soon after preparation, was malic, citric, tartaric, pyroglutamic, oxalic, lactic, succinic and ${\alpha}-ketoglutaric$ acids. The major non-volatile acids at the optimum ripening time were malic, tartaric, citric and lactic acids, and as the temperature was lowered, the amount of lactic, succinic, oxalic, pyroglutamic and fumaric acids increased, while that of malic and tartaric acids decreased. The order in the amount of volatile acids at the beginning was acetic, butyric, propionic and formic acids. Among these acids, acetic acid was significantly increased in its amount during fermentation and the Kimchi fermented at low temperature produced more acetic acid than that fermented at high temperature.

• Korean Journal of Microbiology
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• v.45 no.4
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• pp.391-396
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• 2009

This study was carried out to investigate the changes in yeast cell number, organic acid and total acid during the fermentation and distribution processes for enhancement of preservation of Makgeolli. Organic acids, including lactic acid, succinic acid, malic acid and citric acid, were increased with fermentation time, while oxalic acid, phosphoric acid and acetic acid were not detected, respectively. Production of organic acids leaded to pH reduction in Makgeolli. In case of Makgeolli kept at $4^{\circ}C$, there was no change in organic acids until 20 days. On the other hand, when observing the change in organic acid of Makgeolli kept at $25^{\circ}C$, concentration of lactic acid was decreased, while citric acid was not detected from the beginning of storage. However, acetic acid was detected from 10th day and rapidly increased at the 25th day. Therefore, it is suggested that the current expiration date (10 days in a cooler) could be extended.

• Korean Journal of Environmental Agriculture
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• v.20 no.1
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• pp.1-7
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• 2001

We investigated the capability of the phosphate-solubilizing fungus, Penicillium sp. GL-101, to solubilize in vitro some insoluble rock phosphate via possible mechanisms: acidification of the medium, production of chelating metabolites, redox activity, and so on. GL-101 was able to solubilize rock phosphate (mostly calcium phosphate) in a liquid potato dextrose broth(PDB) medium, as determined by spectrophotometric analyses. Acidification was the major mechanism of solubilization since the pH of cultures fell below 4.0 and in cultures containing 1.0%(w/v) loess the pH dropped from 7.0 to 3.2. More than 10 mg/mL concentrations of citric acids were detected by high-performance liquid chromatography(HPLC) in the culture supernatants. Also this fungus showed the phosphatase activity (over 1.3 unit) to contribute partially releasing phosphate from rock phosphate, when supplemented with 1.0% loess in culture broth. The chelating activity of GL-101 in culture supernatants was not present because 2-ketogluconic acid, a chelating agent for the phosphate, was produced only a basal level. Therefore, the solubilization mechanism of rock phosphate by Penicillium sp. GL-101 involves both acidification due to citric acid production and phosphatase activity.