Relieving effects of glycine and methionine from acetic acid inhibition inEscherichia coli fermentation

1993 ◽  
Vol 41 (3) ◽  
pp. 316-324 ◽  
Author(s):  
Keehyun Han ◽  
Juan Hong ◽  
Henry C. Lim
Keyword(s):  
Acetic Acid ◽  
Acid Inhibition ◽  
Inescherichia Coli ◽  
Acetic Acid Inhibition

Acetic acid inhibition of d-xylose fermentation by Pichia stipitis

1991 ◽  
Vol 13 (1) ◽  
pp. 82-86 ◽  
Author(s):  
Carina van Zyl ◽  
Bernard A. Prior ◽  
James C. du Preez
Keyword(s):  
Acetic Acid ◽  
Xylose Fermentation ◽  
Pichia Stipitis ◽  
Acid Inhibition ◽  
Acetic Acid Inhibition

scholarly journals Acetic acid inhibition on methanogens in a two-phase anaerobic process

2013 ◽  
Vol 75 ◽  
pp. 1-7 ◽  
Author(s):  
K.K. Xiao ◽  
C.H. Guo ◽  
Y. Zhou ◽  
Y. Maspolim ◽  
J.Y. Wang ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Acid Inhibition ◽  
Two Phase ◽  
Anaerobic Process ◽  
Acetic Acid Inhibition

Bacterial Spoilage of Citrus Products at pH Lower than 3.51

1976 ◽  
Vol 39 (12) ◽  
pp. 819-822 ◽  
Author(s):  
B. J. JUVEN
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Thermal Resistance ◽  
Tartaric Acid ◽  
Lactobacillus Brevis ◽  
Acid Inhibition ◽  
Temperature Range ◽  
Ph Values ◽  
Sugar Syrup ◽  
Z Value

A strain of Lactobacillus brevis, L-3, was isolated from a blown can of grapefruit segments in sugar syrup; it caused spoilage of citrus products having pH values lower than 3.5. When inoculated into orange (pH 3.38) and grapefruit (pH 2.99) juices, after 5 h at 30 C L-3 produced 15 and 22 μg diacetyl/ml, respectively, and off-flavor was detectable. L-3 grew in APT broth acidified to pH 3.0 with citric, hydrochloric, phosphoric, or tartaric acid. However, its growth was inhibited at pH 3.6 if the acidulant was lactic acid, while with acetic acid inhibition occurred at a pH between 3.7 and 4.0. The thermal resistance of L-3 in orange serum (pH 3.4) was studied in the temperature range of 52 to 60 C: a z value of 8.3 was obtained. A simple and reliable capillary technique for studying the thermal resistance of gas-producing organisms in liquid foods and media is presented.

Acetic Acid and Lactic Acid Inhibition of Growth ofSaccharomyces Cerevisiaeby Different Mechanisms

2001 ◽  
Vol 59 (4) ◽  
pp. 187-194 ◽  
Author(s):  
Neelakantam V. Narendranath ◽  
Kolothumannil C. Thomas ◽  
W. Michael Ingledew
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Inhibition ◽  
Inhibition Of Growth

Acetic acid formation inescherichia coli fermentation

1992 ◽  
Vol 39 (6) ◽  
pp. 663-671 ◽  
Author(s):  
Keehyun Han ◽  
Henry C. Lim ◽  
Juan Hong
Keyword(s):  
Acetic Acid ◽  
Acid Formation ◽  
Inescherichia Coli ◽  
Acetic Acid Formation
Sign in / Sign up

Export Citation Format

Share Document