scholarly journals Influence of Min-a-zel Plus on biochemical, microbiological and mycotoxicological parameters of lucerne silage

2003 ◽  
Vol 48 (2) ◽  
pp. 171-178 ◽  
Author(s):  
Nenad Djordjevic ◽  
Milan Adamovic ◽  
Goran Grubic ◽  
Viliman Koljajic ◽  
Aleksandra Bocarov-Stancic
Keyword(s):  
Acetic Acid ◽  
Statistical Model ◽  
Quality Class ◽  
High Ph ◽  
Ph Values ◽  
Green Mass ◽  
Acid Type

Lucerne of the 5th cut in the budding phase was ensiled in the experiment as fresh and wilted (DM= 220 and 360 g/kg), with two degrees of compression (520 and 380 g/dm3) and with added Min-a-zel plus as 2 g/kg green mass. The experiment was performed as the statistical model 2K. Min-a-zel plus used as 2 g/kg green mass had no influence on biochemical, microbiological and mycotoxicological parameters of lucerne silage. Compared to the beginning material, silages had more diverse microflora and more mycotoxins. All silages had high pH values and fermentation of the acetic acid type. Some improvement was achieved with wilting of the ensiling material. The least quality (V class) was obtained with fresh lucerne, which was less compressed, while others were ranked as IV quality class. The obtained results fortify the need for further investigations in developing correct doses of Min-a-zel plus to be used in ensiling of lucerne and other materials.

scholarly journals Effects of the use of acetic acid as the conservant in lucerne ensiling

2004 ◽  
Vol 49 (1) ◽  
pp. 59-64
Author(s):  
Nenad Djordjevic ◽  
Goran Grubic ◽  
Dragan Glamocic
Keyword(s):  
Acetic Acid ◽  
Chemical Analysis ◽  
Butyric Acid ◽  
Acid Content ◽  
Ph Value ◽  
Nitrogen Solubility ◽  
Total Acid ◽  
Quality Class ◽  
Green Mass ◽  
Silage Quality

The influence of acetic acid as the chemical conservant in three doses (4, 6 8 g/kg green mass) on the intensity of fermentation and proteolysis in lucerne silage was investigated. On the basis of chemical analysis, it was found that with the increase of conservant dose the pH value decreased aminogenesis and nitrogen solubility was limited. In silages treated the absolute and relative domination of acetic acid was found in total acid content. The increase of free and bonded acetic acid was discovered with the increase of conservant dose. Free butyric acid was not detected, while bonded butyric acid was present in negligible concentration, without effect on silage quality. Compared to control silage (III quality class according to DLG and Zelter method), a significant increase of acetic acid in silages resulted in the decline of their quality, and they were ranked as not useful (V quality class according to DLG method), or on the margin of usefulness (IV quality class according to Zelter method). In spite of some foreign references, domestic experiences show that acetic acid is not an effective conservant and it is not recommended for that use for lucerne that is not simple to ensile.

Effect of pH on the Accumulation of Volatile Fatty Acids from Proteinaceous Excess Sludge

2013 ◽  
Vol 807-809 ◽  
pp. 472-477 ◽  
Author(s):  
Xiao Ling Liu ◽  
Jian Wang ◽  
Yong Hiu Song ◽  
Ping Zeng
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Volatile Fatty Acids ◽  
Anaerobic Fermentation ◽  
Soluble Proteins ◽  
Excess Sludge ◽  
Heating Method ◽  
Effect Of Ph ◽  
High Ph ◽  
Ph Values

Proteins were the primary organics of excess sludge. Their properties were related to pH, which in turn affected the production of volatile fatty acids (VFAs). Excess sludge was firstly pretreated using the thermo-alkaline method, and the centrifuged supernatant was then taken as the substrate to investigate the effect of pH on the accumulation of VFAs from proteinaceous waste. The heating method was used to treat the inoculums in order to inhibit the generation of bio-methane during the whole anaerobic fermentation. The results showed that pH had an obvious influence on the bioconversion of proteins. Although the conversion ratios were higher than 50% when pH was controlled at 7.0-11.0, the protein biodegradation was sensitive to too low or too high pH values. Soluble proteins were precipitated to become insoluble proteins with the adjustment of pH from alkaline to acid except at pH 3.0. Acetic acid was the main accumulated end-product at most of pH settings, and at pH 10.0, its concentration reached the maximum of 5.7 g·L-1 which was around 57.8% of total VFAs. At various pHs, it was soluble proteins that were responsible for VFAs production, while the precipitated proteins displayed a poor bio-degradability and disfavored the accumulation of VFAs during a 240 h of anaerobic fermentation.

Impact of climate and bulking materials on characteristics of compost from ecological toilets

2012 ◽  
Vol 2 (2) ◽  
pp. 79-86 ◽  
Author(s):  
James W. McKinley ◽  
Rebecca E. Parzen ◽  
Álvaro Mercado Guzmán
Keyword(s):  
Low Carbon ◽  
Pathogen Inactivation ◽  
High Ph ◽  
Moisture Contents ◽  
Urine Diversion ◽  
Ph Values ◽  
Dominant Process ◽  
Nitrogen Ratio ◽  
Storage Times ◽  
Carbon Concentrations

Urine-diversion dehydration toilets (UDDT) are common throughout the developing world, and the toilet product is widely used as compost. There is no comprehensive research to date that characterizes the compost to determine its quality, extent of pathogen inactivation, and the effects of climate and bulking materials on the compost. Compost was collected from 45 UDDT in Bolivia and analyzed for physical, chemical, and biological parameters. Eighty percent and 56% of samples did not meet acceptable compost guidelines for moisture content and pH, respectively, indicating desiccation was the dominant process in UDDT. Bulking materials significantly impacted compost characteristics in terms of pH, carbon, carbon-to-nitrogen ratio, and carbon stability (P < 0.05). Composts with ash exhibited, on average, low carbon concentrations (4.9%) and high pH values (9.7), which can be harmful to plants and composting microorganisms. Composts with sawdust exhibited, on average, high carbon concentrations (40.0%) and carbon-to-nitrogen ratios (31.0). Climate had no significant impact on chemical characteristics, however composts from humid regions had significantly higher moisture contents (34.4%) than those from arid climates (24.8%) (P < 0.05). Viable Ascaris lumbricoides ova were identified in 31% of samples, including samples with high pH, low moisture contents, and long storage times.

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.

Effect of pH, Acidulant, Time, and Temperature on the Growth and Survival of Listeria monocytogenes

1989 ◽  
Vol 52 (8) ◽  
pp. 571-573 ◽  
Author(s):  
KENT M. SORRELLS ◽  
DAVIN C. ENIGL ◽  
JOHN R. HATFIELD
Keyword(s):  
Antimicrobial Activity ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Citric Acid ◽  
Hydrochloric Acid ◽  
Malic Acid ◽  
Incubation Temperature ◽  
Growth And Survival ◽  
Ph Values

The effect of different acids, pH, incubation time, and incubation temperature on the growth and survival of four strains of Listeria monocytogenes in tryptic soy broth was compared. Hydrochloric acid (HCl), acetic acid (AA), lactic acid (LA), malic acid (MA), and citric acid (CA) were used to acidify tryptic soy broth to pH values 4.4, 4.6, 4.8, 5.0, and 5.2 pH. Incubation times were 1, 3, 7, 14, and 28 d at 10, 25, and 35°C. The inhibition of L. monocytogenes in the presence of high acidity appears to be a function of acid and incubation temperature. Based on equal pH values, the antimicrobial activity is AA > LA > CA ≥ MA > HCl at all incubation times and temperatures. When based on equal molar concentration, the activity appeared to be CA ≥ MA > LA ≥ AA > HCl at 35 and 25°C, and MA > CA > AA ≥ LA > HCl at 10°C. Greatest antimicrobial activity occurred at 35°C. Greatest survival occurred at 10°C and greatest growth occurred at 25°C. Final pH of the medium was as low as 3.8 in HCl at 28 d. All strains grew well at pH values lower than the minimum previously reported (5.5–5.6).

GROWTH OF STAPHYLOCOCCUS AUREUS IN ACIDIFIED PASTEURIZED MILK1

1970 ◽  
Vol 33 (11) ◽  
pp. 516-520 ◽  
Author(s):  
T. E. Minor ◽  
E. H. Marth
Keyword(s):  
Staphylococcus Aureus ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Hydrochloric Acid ◽  
Ph Value ◽  
The Other ◽  
Antagonistic Effects ◽  
Pasteurized Milk ◽  
Ph Values ◽  
Effect On Growth

The effect of gradually reducing the pH of pasteurized milk with acetic, citric, hydrochloric, lactic, and phosphoric acids over periods of 4, 8, and 12 hr on growth of Staphylococcus aureus 100 in this substrate was determined. In addition, 1: 1 mixtures of lactic acid and each of the other acids, and of acetic and citric acids were evaluated for their effect on growth of this organism. To achieve a 90% reduction in growth over a 12 hr period, a final pH value of 5.2 was required for acetic, 4.9 for lactic, 4.7 for phosphoric and citric, and 4.6 for hydrochloric acid. A 99% reduction during a 12 hr period was obtained with a final pH value of 5.0 for acetic, 4.6 for lactic, 4.5 for citric, 4.1 for phosphoric, and 4.0 for hydrochloric acid. A pH value of 3.3 was required for a 99.9% reduction with hydrochloric acid, whereas the same effect was produced at a pH value of 4.9 with acetic acid. Correspondingly lower pH values were required to inhibit growth within 8 and 4 hr periods. Mixtures of acids adjusted to pH values at the borderline for growth (12 hr period) exhibited neither synergistic nor antagonistic effects between two acids.

scholarly journals Comparative Extraction of Aluminum Group Metals Using Acetic Acid Derivatives with Three Different-Sized Frameworks for Coordination

Separations ◽  
2021 ◽  
Vol 8 (11) ◽  
pp. 211
Author(s):  
Keisuke Ohto ◽  
Nako Fuchiwaki ◽  
Hiroaki Furugou ◽  
Shintaro Morisada ◽  
Hidetaka Kawakita ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Metal Ions ◽  
Spectroscopic Data ◽  
Equilibrium Constants ◽  
Structural Effects ◽  
Extraction Equilibrium ◽  
Ph Values ◽  
Slope Analysis ◽  
Coordination Sites ◽  
Extraction Properties

We prepared acetic acid derivatives using three different frameworks, calix[4]arene, alkenyltrimethylol, and trihydroxytriphenylmethane, which differ in the number and size of their coordination sites. We further investigated the extraction properties for aluminum group metal ions. All three extraction reagents exhibited increased extraction compared with the corresponding monomeric compounds, owing to structural effects. The extraction reaction and extraction equilibrium constants were determined using a slope analysis. Their extraction abilities, separation efficiencies, and potential coordination modes are discussed using the extraction equilibrium constants, half-pH values, and spectroscopic data. The calix[4]arene and trihydroxytriphenylmethane derivatives demonstrated allosteric co-extraction of indium ions (In3+) with an unexpected stoichiometry of 1:2.

Resistance of Spirulina platensis to Ammonia at High pH Values

1991 ◽  
Vol 32 (7) ◽  
pp. 953-958 ◽  
Author(s):  
Shimshon Belkin ◽  
Sammy Boussiba
Keyword(s):  
Spirulina Platensis ◽  
High Ph ◽  
Ph Values

LIPOLYTIC AND PROTEOLYTIC ACTIVITY OF ENTEROCOCCI AND LACTIC GROUP STREPTOCOCCI ISOLATED FROM YOUNG CHEDDAR CHEESE1

1970 ◽  
Vol 33 (9) ◽  
pp. 365-372 ◽  
Author(s):  
A. M. Dovat ◽  
G. W. Reinbold ◽  
E. G. Hammond ◽  
E. R. Vedamuthu
Keyword(s):  
Acetic Acid ◽  
Proteolytic Activity ◽  
Lipolytic Activity ◽  
Cheddar Cheese ◽  
Streptococcus Faecalis ◽  
Screening Techniques ◽  
Ph Values ◽  
Plate Counts

Lipolytic and proteolytic screening techniques were applied to cultures isolated from young Cheddar cheese manufactured in 10 Iowa cheese plants. Twenty-one cultures were selected for study. These included 16 enterococci and 5 lactic group streptococci. These strains were examined for lipolytic activity when grown in skimmilk, cream, and skimmilk containing tributyrin; changes in proteolysis index, plate counts, and pH in skimmilk incubated at 7, 15, 21, and 32 C also were determined, And, combinations of enterococci and lactic streptococci were studied. One-half of the Streptococcus durans strains frequently produced as much as 10 times more acetic acid than the others; the five strains of lactic streptococci consistently produced the lowest quantities of acetic acid. Compared with enterococci, except for Streptococcus faecalis var. liquefaciens, the lactic streptococci were more proteolytic, produced lower pH values, and had less viability at 15, 21, and 32 C. Enterococci other than S. faecalis var. liquefaciens were not proteolytic. All cultures showed tributyrinase activity; enterococci were the most active. Combining enterococci and lactic streptococci produced anomalous results.

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