198 lactic acid bacteria (lab) were isolated from iranian milk samples. almost all isolatedlab showed inhibitory activity towards e. coli and s. aureus as gram negative and grampositive indicators, respectively. no role was observed for hydrogen peroxide in the activity ofall isolated strains while organic acids proved a prominent role in all detected inhibitoryactivities. within isolated lab, ...

organic compounds including seaweed extract were applied in organic production system and sustainable agriculture. one of these compounds is humic acid that was used widely in research and commercial programs. humic acid is an organic acid obtained from humus and other natural resources with hormonal effects and improving nutrient absorption, increasing root and shoot biomass. in order to inves...

in fermented products containing bifidobacteria, factors such as organic acid concentration and b-galactosidase activity are important in the development of flavor and texture of final products. both the process conditions and medium components have significant effects on fluctuation of such factors. the effects of whey permeate powder and yeast extract concentrations, as nitrogen sources was i...

Until recently, the scientific consensus has been that acid-rain-watershed interactions are those of processes which predominate in deep, well-drained mineral soil and the waters derived from them. In such watersheds alkaline minerals dissolve to naturally impart alkalinity to surface waters and normally acid components in rain would be neutralized. Furthermore, the sulfate of the sulfuric acid...

Sour taste is influenced by pH and acids present in foods. It is not currently possible, however, to accurately predict and modify sour taste intensity in foods containing organic acids. The objective of this study was to investigate the roles of protonated (undissociated) organic acid species and hydrogen ions in evoking sour taste. Sour taste intensity increased linearly with hydrogen ion con...

In fermented products containing Bifidobacteria, factors such as organic acid concentration and b-galactosidase activity are important in the development of flavor and texture of final products. Both the process conditions and medium components have significant effects on fluctuation of such factors. The effects of whey permeate powder and yeast extract concentrations, as nitrogen sources was i...

salicylic acid is an important organic acid in plants rhizosphere soil exuded in the phosphorus (p) deficiency condition. to study the sorption behavior of p in the presence of salicylic acid, a batch experiment was conducted with different concentrations of salicylic acid (0, 2, 5 and 10mm) and p (0- 45 mg p/l) in a calcareous soil. the results showed that application salicylic acid decreased ...

wheat crop, considering its high planting area and consumption at national scale, demand a regular yield increase. humic acid, as an organic acid obtained from humus and organic sources without any environmental destructive effects, improves wheat yield particularly in variable environment conditions. in order to evaluate the effects of different levels of humic acid on shoot and wheat yield, a...

An experiment was conducted to investigate the effect of phytase, organic acids and their interaction on body weight gain, feed consumption, feed conversion ratio, carcass yield and tibia ash. A total of 680 three-day old Japanese quail chicks (Coturnix coturnix japonica) were assigned to 20 battery brooders, 34 chicks in each. The experimental period lasted 35 days. The treatment groups employ...