abstract food preservatives are often added to food as preservation method. mostly one preservative alone cannot preserve a product effectively. so it is required to create a preservation system to overcome limitations derived from each preservative. using proper selection of different preservatives may lead to significant practical benefits. in this investigation, resistant strain of bacillus ...

For the binary liquid systems formic acid + acetic acid, formic acid + propionic acid, and acetic acid + propionic acid, we give the results of new calorimetric measurements of the molar excess enthalpy H at 25 °C, 30 °C, 40 °C, and 60°C, covering the entire range of compositions. H is always positive, increases linearly with the temperature, and is slightly asymmetric with respect to the mole ...

this study was conducted to study the effect of organic acids on the preservation of alfalfa nutritional value after harvesting. a split plot design with 4 treatments and 3 times was conducted in which organic acids were sprayed on the 30percent moisture content forage before baling. treatments were: 1) forage without additives as control, 2) pure propionic acid, 1percent, 3) acetic acid percen...

Anaerobic digestion is the breakdown of biodegradable organic material by microorganisms in the absence of oxygen or in an oxygen-starved environment.This technology is superior to the landfilling and also the aerobic composting. The aim of the present study was to examine whether the effluent Volatile Fatty Acids from the anaerobic acidogenesis of the food waste can be used du to its high valu...

effect of different planting ratios of oat (avena sativa l.) and vetch (vicia sativa l.) was assessed on quality and quantity of forage and silage in an intercropping system as completely randomized block design (rcbd) with four replications. the treatments were different planting ratios of oat and vetch including 0:100, 20:80, 40:60, 50:50, 60:40, 80:20 and 100:0 (oat-vetch) formed as replacem...

CZostridium propionicum evidently possesses a mechanism for the conversion of lactate to propionate different from that found in the previously studied propionic acid producing bacteria. Reactions common to certain propionibacteria and VeiZZoneZZa gazogenes which could not be demonstrated with Cl. propionicum include : ( a ) the decarboxylation of succinic acid ; (b) the fermentation of malate ...

The effect of monensin (0 or 33 mug/g of diet) upon rumen fermentation in the presence and absence of methanogenesis was determined in vitro by using mixed rumen organisms continuously cultured for 17 days. Methane was inhibited by dichloroacetamide (DCA; 32 mg/day) or by a pH of 5.1. Monensin effected a significant decrease in the ratio of acetic to propionic acid in the presence or absence of...

Microbial electrolysis cells (MECs) can be used as a downstream process to dark fermentation to further capture electron in volatile fatty acids that remain after fermentation, improving this way the viability of the overall process. Acetic and propionic acid are common products of dark fermentation. The main objective of this work was to investigate the effect of different initial concentratio...

Meloidogyne incognita egg masses were immersed in different concentrations of six volaule fatty acids to bioassay their toxic effect on embryonic development and hatching. Exposure to a 250 ppm aqueous solution of volatile fatty, acids completely suppressed egg hatching within 48 hours. When exposed to a 125 ppm concentration hatching was reduced 75 % by acetic acid, 91% by propionic acid, 23% ...