Propionic

And glucogenic nutrients such as propionic acid and bypass starch are essential for milk yield and milk protein, said Frank Wright's John Allen. ❋ Unknown (2010)

Although, the protein utilized a number of fatty acids as substrate such as propionic acid, hexanoic acid, decanoic acid, lauric acid, palmitic acid, stearic acid and oleic acid (data not shown) as is the case with many other known Fatty Acyl-CoA Synthetases ❋ Garima Khare Et Al. (2009)

There are two main types of preservatives: those containing an acid, such as propionic, acetic, and formic acids, and those containing mold inhibitors. ❋ Unknown (2008)

Organic acidopathies (propionic acidemia, methylmalonic acidemia, biotinidase deficiency, phenylketonuria (PKU) and other disorders) ❋ Unknown (2010)

Formation of phytogenic aerosols and sedimentation a carbohydrate; b volatile organic carbon (acetic, propionic, or butyric acid; aldehydes; alcohols; ketones; ethers; etc.); c these bacteria can use several S-containing reduced compounds (S, S2 -, SO32 -, etc.) as an energy source Controls on nitrous oxide fluxes ❋ Unknown (2009)

Lactic acid is then fermented to acetic acid, propionic acid and carbon dioxide so that Finlandia Swiss does not contain lactose or any other carbohydrates. ❋ Steve Carper (2005)

After coagulation the cheese is fermented with a souring agent containing lactobacilli, Streptococcus thermophilus and propionic acid bacteria. ❋ Steve Carper (2005)

The unusual bacteria responsible for ripening in the can are species of Haloanaerobium, which produce hydrogen and carbon dioxide gases, hydrogen sulfide, and butyric, propionic, and acetic acids: in effect a combination of rotten eggs, rancid Swiss cheese, and vinegar, overlaid onto the basic fish flavor! ❋ Harold McGee (2004)

Lactic acid bacteria sour it, and produce some volatile acids as well vine-gary acetic, cheesy propionic. ❋ Harold McGee (2004)

Lactic, acetic, propionic, succinic, and pyruvic acids have been identified in gari, with aldehydes and esters providing the aroma. ❋ Unknown (1992)

Propionic bacteria develop at temperatures over 18 C when they consume lactic acid, producing CO2 and propionic acid, leading to the sweetish flavour and 'eye' formation in Emmental and Gruyere cheeses. ❋ Unknown (1989)

Later, lactobacilli and others, like propionic bacteria (in Swiss cheese), predominate. ❋ Unknown (1989)

The addition of propionic acid prevents the growth of mould. ❋ Unknown (1983)

Three per cent (w/v) of a 50: 50 mixture of formic acid and propionic acid recommended by Gildberg and Raa (2) was needed, probably because of the high buffering capacity of our fish. ❋ Unknown (1983)

Without the addition of propionic acid, the moist mixture usually became mouldy, bacterial growth caused a pH increase, and putrefaction followed within a few weeks (3). ❋ Unknown (1983)