scholarly journals Reactive Extraction of Lactic Acid, Formic Acid and Acetic Acid from Aqueous Solutions with Tri-n-octylamine/1-Octanol/n-Undecane

2019 ◽  
Vol 3 (2) ◽  
pp. 43 ◽  
Author(s):  
Nuttakul Mungma ◽  
Marlene Kienberger ◽  
Matthäus Siebenhofer
Keyword(s):  
Mass Transfer ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Formic Acid ◽  
Fermentation Broth ◽  
Lactic Acid Production ◽  
Mass Action ◽  
Reactive Extraction ◽  
Technical Application ◽  
Pka Value

The present work develops the basics for the isolation of lactic acid, acetic acid and formic acid from a single as well as a mixed feed stream, as is present, for example, in fermentation broth for lactic acid production. Modelling of the phase equilibria data is performed using the law of mass action and shows that the acids are extracted according to their pka value, where formic acid is preferably extracted in comparison to lactic and acetic acid. Back-extraction was performed by 1 M NaHCO3 solution and shows the same tendency regarding the pka value. Based on lactic acid, the solvent phase composition, consisting of tri-n-octylamine/1-octanol/n-undecane, was optimized in terms of the distribution coefficient. The data clearly indicate that, compared to physical extraction, mass transfer can be massively enhanced by reactive extraction. With increasing tri-n-octylamine and 1-octanol concentration, the equilibrium constant increases. However, even when mass transfer increases, tri-n-octylamine concentrations above 40 wt%, lead to third phase formation, which needs to be prevented for technical application. The presented data are the basis for the transfer to liquid membrane permeation, which enables the handling of emulsion tending systems.

scholarly journals Effect of broad-leaved dock (Rumex obtusifolius L.) on grass silage quality

2008 ◽  
Vol 56 (5) ◽  
pp. 75-80
Author(s):  
Stanislav Hejduk ◽  
Petr Doležal
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Formic Acid ◽  
Fermentation Process ◽  
Nutritive Value ◽  
Ph Value ◽  
Lactic Acid Production ◽  
Total N ◽  
Grass Silage ◽  
Probiotic Preparation

The effect of broad-leaved dock (BLD) on nutritive value and fermentation process of grassland fo­ra­ges was studied together with the effect of formic acid addition (4.0 vs. 2.0 l.t−1) and inoculation by lactic acid bacteria (LAB). Herbage of dock exhibits low DM content, crude protein and fibre contents, yet its NEL concentration is low.Despite of the low DM content in BLD silages, the fermentation process was successful, but the si­la­ges show significantly higher contents of lactic acid (176.5 %), acetic acid (198.2 %) and lover pH va­lues (4.24 vs. 4.39) as compared with than the grass silage. Silages made of dock do not contain bu­ty­ric acid and exhibit low rates of proteolysis (9.2 % NH3 from total N). Addition of formic acid shows in the group of assessed silages significant reduction content of lactic acid (−6.5 %) and acetic acid (−9.3 %) and significant decrease of pH value (−0.05). The use of probiotic preparation leads to significantly higher lactic acid production (+39.3 %) and to lover pH value (−0.23) as compare with control without additions.

scholarly journals The effect of coffee beans roasting on its chemical composition

10.5219/1062 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 344-350 ◽  
Author(s):  
Pavel Diviš ◽  
Jaromír Pořízka ◽  
Jakub Kříkala
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Formic Acid ◽  
Chlorogenic Acid ◽  
Total Phenolic ◽  
Coffee Beans ◽  
Aroma Characteristics ◽  
Phenolic Substances ◽  
Almost All ◽  
Coffee Cultivation

Drinking coffee has become part of our everyday culture. Coffee cultivation is devoted to over 50 countries in the world, located between latitudes 25 degrees North and 30 degrees South. Almost all of the world's coffee production is provided by two varieties, called ‘Arabica’ and ‘Robusta’ whereas the share of Arabica is 70% of the world's coffee harvest. Green (raw) coffee can not be used to prepare coffee beverages, coffee beans must first be roasted. Roasting coffee and reaching a certain degree of coffee roasting determine its flavor and aroma characteristics. In the present study the fate of sucrose, chlorogenic acid, acetic acid, formic acid, lactic acid, caffeic acid, total phenolic compounds and 5-hydroxymethylfurfural was studied in coffee (Brazil Cerrado Dulce, 100% Arabica) roasted in two ways (Medium roast and Full city roast). It has been found that almost all sucrose has been degraded (96 – 98%) in both roasting ways. During Medium roast 65% of chlorogenic acid contained in green coffee was degraded while during Full city roast it was 85%. During both Medium and Full city roasting, the formation of acetic acid but especially formic and lactic acid was recorded. The highest concentration of organic acids was recorded at Full City roasting at medium roasting times (3.3 mg.g-1 d.w. acetic acid, 1.79 mg.g-1 d.w. formic  acid, 0.65 mg.g-1d.w. lactic acid). The amount of phenolic substances also increased during roasting up to 16.7 mg.g-1 d.w. of gallic acid equivalent. Highest concentrations of 5-hydroxymethylfurfural were measured at medium roasting times at both Medium (0.357 mg.g-1 d.w.) and French city (0.597 mg.g-1 d.w.) roasting temperatures. At the end of roasting, the 5-hydroxymethylfurfural concentration in coffee were 0.237 mg.g-1 d.w. (Medium roast) and 0.095 mg.g-1 d.w. (Full city roast).

Differentiation of Actinomyces propionicus from Actinomyces israelii and Actinomyces naeslundii by gas chromatography

1968 ◽  
Vol 14 (7) ◽  
pp. 749-753 ◽  
Author(s):  
Yu-Ying F. Li ◽  
Lucille K. Georg
Keyword(s):  
Gas Chromatography ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Liquid Chromatography ◽  
Formic Acid ◽  
The Other ◽  
Gas Liquid Chromatography ◽  
Actinomyces Naeslundii ◽  
Actinomyces Species ◽  
End Products

Gas–liquid chromatography (g.l.c.) was used for the analysis of certain metabolic end products of Actinomyces propionicus, as an aid in the separation of this organism from the morphologically similar Actinomyces species, A. israelii and A. naeslundii. Profiles of the chromatograms for the major volatile acids of five strains of A. propionicus studied were found to be distinct from those of four strains of A. israelii and four strains of A. naeslundii. The ratio of propionic acid to acetic acid was approximately 50 times as great for A. propionicus as for the other Actinomyces species. Formic acid was present in significant amounts in both A. israelii and A. naeslundii, but was present only in trace amounts in A. propionicus.Two major nonvolatile acids, lactic and succinic, were identified for the A. israelii and A. naeslundii strains. One of the A. propionicus strains also showed both acids in significant amounts; however, the other four strains of A. propionicus showed succinic acid in large amounts, but only trace amounts of lactic acid.

INFLUENCE OF FORMIC ACID AND FORMALIN ON THE PRODUCTION OF ORGANIC ACID IN DIRECT-CUT ALFALFA SILAGE

1973 ◽  
Vol 53 (1) ◽  
pp. 81-85 ◽  
Author(s):  
T. R. DAVIDSON ◽  
K. R. STEVENSON ◽  
J. BUCHANAN-SMITH
Keyword(s):  
Lactic Acid ◽  
Formic Acid ◽  
Organic Acid ◽  
Acid Production ◽  
Volatile Fatty Acids ◽  
Lactic Acid Production ◽  
Test Tube ◽  
Organic Acid Production ◽  
Subsequent Degradation ◽  
Forage Harvester

Early bloom alfalfa (Medicago sativa cult Saranac), at 22.5% dry matter, was harvested with a forage harvester. Formic acid (85% solution) and formalin (37.5% solution) and various combinations of mixtures were applied to the forage on a fresh weight basis at rates of 0.33, 0.50, and 0.66%. A sample of the treated material was ensiled in test tube silos fitted with fermentation locks. At various time intervals, analyses were made to follow the patterns of organic acid production. In untreated silage, the pH dropped to 4.3 with high lactic acid production, but after 39 days, the pH began to rise as lactic acid was degraded by Clostridia. Formic acid at 0.33 and 0.50% delayed but did not prevent either lactic acid production or subsequent degradation. Formic acid (0.66%) and all rates of formalin depressed lactic acid production. The production of butyric, isobutyric, and isovaleric acids was depressed to low levels only at the 0.66% rate of treatments. Formic acid was more effective than formalin in depressing volatile fatty acids. The formic–formalin mixtures gave results intermediate to separate applications of formic acid and formalin for all parameters analyzed.

Separation of Acetic Acid, Formic Acid, Succinic Acid, and Lactic Acid Using Adsorbent Resin

2012 ◽  
Vol 57 (8) ◽  
pp. 2102-2108 ◽  
Author(s):  
Hee-Geun Nam ◽  
Geon-Woo Lim ◽  
Sungyong Mun
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Formic Acid ◽  
Succinic Acid ◽  
Adsorbent Resin

scholarly journals LARGE MICROBIOTA SURVEY REVEALS HOW THE MICROBIAL ECOLOGY OF COOKED HAM IS SHAPED BY DIFFERENT PROCESSING STEPS

2019 ◽  
Author(s):  
Marine Zagdoun ◽  
Gwendoline Coeuret ◽  
Méry N’Dione ◽  
Marie-Christine Champomier-Vergès ◽  
Stéphane Chaillou
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Amplicon Sequencing ◽  
Acetic Acid Production ◽  
Serratia Proteamaculans ◽  
Production Type ◽  
Cooked Ham ◽  
Metabolites Production

ABSTRACTThe production of cooked ham involves numerous steps shaping the microbial communities of the final product, with consequences on spoilage metabolites production. To identify the main factors driving the ecology of ham and its spoilage, we designed a study encompassing five variables related to ham production: type of storage during meat transportation, churning speed, drain-off time, slicing line and O2 packaging permeability. We obtained about 200 samples from the same facility and we characterized i) their microbiota based on gyrB amplicon sequencing ii) their production of spoilage-related metabolites based on E-Nose analysis and enzymatic assays. The slicing was the most critical step, shaping two general types of microbiota according to the slicing line: one dominated by Carnobacterium divergens and another one dominated by Leuconostoc carnosum and Serratia proteamaculans. Regarding metabolites production, L. carnosum was associated to D-lactic acid, ethanol and acetic acid production, whereas Serratia proteamaculans was associated to acetic acid production. This last species prevailed with highly O2-permeable packaging. Within a given slicing line, we observed campaign-based variations, with Lactobacillus sakei, Leuconostoc mesenteroides and Carnobacterium maltaromaticum prevalent in summer. L. sakei was associated with L-lactic acid production and C. maltaromaticum with formic and acetic acid productions.

Optimization of Pre-treatment Using RSM on Wheat Straw and Production of Lactic Acid Using Thermotolerant, Inhibitor Tolerant and Xylose Utilizing Bacillus Sonorenesis Strain DGS15

2022 ◽  
Author(s):  
Simarpreet Kaur Chawla ◽  
Dinesh Goyal
Keyword(s):  
Lactic Acid ◽  
Wheat Straw ◽  
Lignocellulosic Biomass ◽  
Fermentation Broth ◽  
Lactic Acid Production ◽  
Reducing Sugar ◽  
Hot Water ◽  
Pre Treatment ◽  
Wheat Straw Biomass ◽  
Pretreated Biomass

Abstract Thermotolerant lactic acid producing bacteria, isolated from red soil of brick kiln was identified by 16S rRNA sequencing as Bacillus sonorenesis , which showed remarkable capability to ferment sugars of lignocellulosic biomass after pre-treatment, yielding 0.97 g/g lactic acid with overall productivity of 0.38 g L -1/ h. RSM was employed to optimize the sulphuric acid pre-treatment combined with dilute NaOH and hot water pre-treatment. Pretreated wheat straw biomass had 40.4% cellulose, 18.4% hemicellulose, 12.4% lignin and 28.2 g L -1 reducing sugar, while native wheat straw biomass had 36% cellulose, 25% hemicellulose, 20% total lignin, and 0.94 g L -1 reducing sugar. Scanning electron microscopy (SEM) revealed that the ordered and compact structure of wheat straw was destroyed upon pre-treatment. X-ray diffractogram (XRD) revealed 9.71% increase in crystallinity index ( CrI ) in pretreated biomass. FTIR spectrogram showed removal of lignin due to reduction of peak at 1640 cm -1 in pretreated biomass. Bacillus sonorenesis DGS15 is inhibitor tolerant (furfural (1.2 g L -1 ) and HMF (2.4 g L -1 )). Furfural was consumed after 72 h of fermentation and HMF got accumulated with 3.75-fold increase in concentration in the fermentation broth. In terms of final concentration, yield, and fermentation duration, this is the best performance of DGS15 for lactic acid production utilizing xylose, glucose as the carbon source. All of these findings showed that the thermotolerant Bacillus sonorenesis strain DGS15 is a novel, attractive candidate for producing lactic acid from lignocellulosic biomass.

scholarly journals Efficient Homolactic Fermentation byKluyveromyces lactis Strains Defective in Pyruvate Utilization and Transformed with the HeterologousLDH Gene

2001 ◽  
Vol 67 (12) ◽  
pp. 5621-5625 ◽  
Author(s):  
Michele M. Bianchi ◽  
Luca Brambilla ◽  
Francesca Protani ◽  
Chi-Li Liu ◽  
Jefferson Lievense ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactate Dehydrogenase ◽  
Fermentation Broth ◽  
Kluyveromyces Lactis ◽  
Large Fraction ◽  
Lactic Acid Production ◽  
Pyruvate Decarboxylase ◽  
High Yield ◽  
Theoretical Yield ◽  
Ldh Activity

ABSTRACT A high yield of lactic acid per gram of glucose consumed and the absence of additional metabolites in the fermentation broth are two important goals of lactic acid production by microrganisms. Both purposes have been previously approached by using aKluyveromyces lactis yeast strain lacking the single pyruvate decarboxylase gene (KlPDC1) and transformed with the heterologous lactate dehydrogenase gene (LDH). The LDH gene was placed under the control theKlPDC1 promoter, which has allowed very high levels of lactate dehydrogenase (LDH) activity, due to the absence of autoregulation by KlPdc1p. The maximal yield obtained was 0.58 g g−1, suggesting that a large fraction of the glucose consumed was not converted into pyruvate. In a different attempt to redirect pyruvate flux toward homolactic fermentation, we usedK. lactis LDH transformant strains deleted of the pyruvate dehydrogenase (PDH) E1α subunit gene. A great process improvement was obtained by the use of producing strains lacking both PDH and pyruvate decarboxylase activities, which showed yield levels of as high as 0.85 g g−1 (maximum theoretical yield, 1 g g−1), and with high LDH activity.

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