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Microbial Growth and Its Control
Published in Maria Csuros, Csaba Csuros, Klara Ver, Microbiological Examination of Water and Wastewater, 2018
Maria Csuros, Csaba Csuros, Klara Ver
A number of organic acids are used as preservatives to control mold growth. Sorbic acid, or its salt potassium sorbate, prevents mold growth in cheese. Benzoic acid, or its salt sodium benzoate, is an antifungal agent. It is effective only in acidic pH levels. It has wide use in soft drinks. Calcium propionate prevents mold growth in bread. Their use is considered quite safe. The activity of these organic acids is not related to their acidity, but to their ability to inhibit enzymatic and metabolic activity.
Production of Fermented Foods
Published in Nduka Okafor, Benedict C. Okeke, Modern Industrial Microbiology and Biotechnology, 2017
Nduka Okafor, Benedict C. Okeke
The spoilage of bread is caused mainly by the fungi Rhizopus, Mucor, Aspergillus, and Penicillium. Spoilage by Bacillus mesenteroides (ropes) rarely occurs. The chief anti-mycotic agent added to bread is calcium propionate. Others used to a much lesser extent are sodium diacetate, vinegar, mono-calcium phosphate, and lactic acid.
Growth engineering of Propionibacterium freudenreichii shermanii for organic acids and other value-added products formation
Published in Preparative Biochemistry and Biotechnology, 2018
Vijita V. Pillai, Gunjan Prakash, Arvind M. Lali
Propionic acid (PA), a short-chain volatile fatty acid is an important platform chemical and has application in a wide range of industries like in cheese making, preservatives and feed, pharmaceuticals, cosmetics, paints, and polymers. Major share of PA produced goes into animal feed and grain preservative sector, followed by sodium and calcium propionate production. Rise in demand for cleaner and bio-based ingredients for food, drugs, and cosmetics along with the hiked prices of petroleum-derived chemicals have led to increased interest in PA production through biological means.[123] However, microbial fermentation of PA has still not gained as much economic viability due to the long fermentation time, low concentration, low yield, low productivity,[4] end product inhibition,[5,6] difficulty in recovering pure PA from the product mixture and high cost of purification.[7]
Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review
Published in International Journal of Environmental Health Research, 2022
Leila Peivasteh-Roudsari, Marziyeh Karami, Raziyeh Barzegar-Bafrouei, Samane Samiee, Hadis Karami, Behrouz Tajdar-Oranj, Vahideh Mahdavi, Adel Mirza Alizadeh, Parisa Sadighara, Gea Oliveri Conti, Amin Mousavi Khaneghah
The impact of inorganic salts, including monovalent and divalent chlorides, phosphates, hydrogen carbonates, and lactate, on the creation of AA was conducted in cereal matrices throughout baking at 190°C for 9 min. Ammonium hydrogen carbonate increased AA production considerably, while other inorganic salts reduced the AA concentration. Also, calcium chloride has the highest effectiveness with nearly 90% AA deletion capability, followed by sodium acid pyrophosphate and potassium dihydrogen phosphate (75%), sodium chloride calcium lactate, and potassium chloride (40–45%). However, calcium propionate, a common preservative in food industries, could enhance more than 90% of the AA content (Kukurová 2009).
Guided dietary fibre intake as a means of directing short-chain fatty acid production by the gut microbiota
Published in Journal of the Royal Society of New Zealand, 2020
Through liver gluconeogenesis, propionate is an important source of glucose for ruminants: as much as 90% of glucose in adult ruminants is derived by this method (Nafikov and Beitz 2007). Ruminant studies also showed a marked decrease in appetite following intravenous infusion with propionate (Bergman 1990; Farningham and White 1993; Arora et al. 2011). A liver-brain axis mechanism was suggested because blockading the vagus nerve close to the liver prevented the propionate-induced hypophagia (Anil and Forbes 1980). Propionate probably has much less importance as a source of glucose in humans than in ruminants (Morrison and Preston 2016). However, delivery of propionate directly to the human colon in the form of inulin-propionate ester resulted in increased release of anorectic gut hormones (peptide YY [PYY] and glucagon-like peptide 1 [GLP-1]) and reduced energy intake by the participants by about 14% (Chambers et al. 2015). The use of inulin-propionate ester ensured delivery of most of the propionate to the colon where the propionate was released by bacterial action. Long-term (24 weeks) delivery prevented further weight gain and reduced intra-abdominal fat accretion in overweight participants (Chambers et al. 2015). In rodents, GLP-1 release is due to stimulation of GPR43 (FFAR2) on endocrine cells in the gut mucosa (L cells) (Tolhurst et al. 2012). Administration of PYY or GLP-1 to humans enhances satiety and reduces food intake (Turton et al. 1996; Batterham et al. 2003). Using a similar approach in another human study, functional NMR showed reductions in blood oxygen level-dependent signals in brain regions associated with reward processing during food picture testing (Byrne et al. 2016). The participants also had reduced energy intake during an ad libitum meal. These changes, however, were independent of plasma PYY and GLP-1 levels (Byrne et al. 2016). Adverse influences of calcium propionate (used in bread as a preservative) ingested with food by mice (glycogenolysis, hyperglycaemia) are unlikely to be relevant in the context of dietary fibre (Tirosh et al. 2019); the propionate in food is quickly absorbed in the small bowel whereas in situ production by the microbiota leads to binding to colonic receptors.