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propionic acid

Chemical Structure

General Material Information

Preferred name propionic acid
Trivial Name Propionic acid
Short Description pseudoacetic acid
Formula C3 H6 O2
CAS Number 79-09-4
Deleted CAS Number 1032826-44-0
FEMA Number 2924
Flavis Number 8.003
ECHA Number 201-176-3
FDA UNII JHU490RVYR
Nikkaji Number J1.963A
Beilstein Number 0506071
MDL MFCD00002756
COE Number 3
NMR Predictor External link
JECFA Food Flavoring 84 propionic acid
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 79-09-4 ; PROPIONIC ACID
Synonyms
  • pseudo acetic acid
  • acide propanoique
  • acide propionique
  • carboxyethane
  • meta cetonic acid
  • ethane carboxylic acid
  • ethanecarboxylic acid
  • ethyl formic acid
  • ethylformic acid
  • hydroacrylic acid
  • 1-hydroxy-1-oxopropane
  • luprosil
  • methyl acetic acid
  • methylacetic acid
  • monoprop
  • propanoic acid
  • propanyl acid
  • propioic acid
  • N- propionic acid
  • nat. propionic acid
  • propionic acid natural
  • propionic acid pure
  • propionic acid, food grade
  • propionic acid, natural
  • propionicacid
  • propionoic acid
  • propionsaeure
  • propkorn
  • prozoin
  • Metacetonic acid
  • Pseudoacetic acid
  • Antischim B
  • Propcorn
  • Adofeed
  • Toxi-Check

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Literature & References

propanoic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:79-09-4
Pubchem (cid):1032
Pubchem (sid):134971247
Pherobase:View
Publications by Info
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Publications by PubMed
Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications.
Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening.
[The influence of starter cultures on the formation of volatile compounds in dry smoked sausages].
Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
Sources of umami taste in Cheddar and Swiss cheeses.
Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese.
The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development.
Fatty acid production from amino acids and alpha-keto acids by Brevibacterium linens BL2.
Characterization of nutty flavor in cheddar cheese.
How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
Development of a CE method to analyze organic acids in dairy products: application to study the metabolism of heat-shocked spores.
Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts.
Peripheral glutamate receptors: molecular biology and role in taste sensation.
The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt.
Propionibacterium cyclohexanicum sp. nov., a new acid-tolerant omega-cyclohexyl fatty acid-containing propionibacterium isolated from spoiled orange juice.
Preference for flavored wheat straw by lambs conditioned with intraruminal administrations of sodium propionate.
Antifungal Activity of Compounds Extracted from Cortex Pseudolaricis against Colletotrichum gloeosporioides.
Effects of dietary polysaccharides from the submerged fermentation concentrate of Hericium caput-medusae (Bull.:Fr.) Pers. on fat deposition in broilers.
Lactobacillus plantarum IFPL935 impacts colonic metabolism in a simulator of the human gut microbiota during feeding with red wine polyphenols.
Anaerobic digestion of food waste for volatile fatty acids (VFAs) production with different types of inoculum: Effect of pH.
Type IV resistant starch increases cecum short chain fatty acids level in rats.
Development of an industrializable fermentation process for propionic acid production.
Evaluation of the efficacy and safety of a marine-derived Bacillus strain for use as an in-feed probiotic for newly weaned pigs.
Comparison of four different methods for the determination of sulfites in foods marketed in South Korea.
Autism: metabolism, mitochondria, and the microbiome.
Novel PARP-1 inhibitors based on a 2-propanoyl-3H-quinazolin-4-one scaffold.
Characterization of bovine ruminal and equine cecal microbial populations enriched for enhanced nitro-toxin metabolizing activity.
Improved propionic acid production from glycerol with metabolically engineered Propionibacterium jensenii by integrating fed-batch culture with a pH-shift control strategy.
Inhibition of Listeria monocytogenes by propionic acid-based ingredients in cured deli-style Turkey.
High-fat diet reduces the formation of butyrate, but increases succinate, inflammation, liver fat and cholesterol in rats, while dietary fibre counteracts these effects.
Water-compatible molecularly imprinted microspheres in pipette tip solid-phase extraction for simultaneous determination of five fluoroquinolones in eggs.
Production of propionic acid-enriched volatile fatty acids from co-fermentation liquid of sewage sludge and food waste using Propionibacterium acidipropionici.
Development of a rapid LC-DAD/FLD method for the simultaneous determination of auxins and abscisic acid in plant extracts.
The food intake-suppressive effects of glucagon-like peptide-1 receptor signaling in the ventral tegmental area are mediated by AMPA/kainate receptors.
Growth inhibition of Erwinia amylovora and related Erwinia species by neutralized short‑chain fatty acids.
Hypolipidemic effect of Goami-3 rice (Oryza sativa L. cv. Goami-3) on C57BL/6J mice is mediated by the regulation of peroxisome proliferator-activated receptor-α and -γ.
Lessons from neurolathyrism: a disease of the past & the future of Lathyrus sativus (Khesari dal).
Anaerobic digestion of municipal solid waste composed of food waste, wastepaper, and plastic in a single-stage system: performance and microbial community structure characterization.
Chain length of dietary alkylresorcinols affects their in vivo elimination kinetics in rats.
Fecal microbial metabolism of polyphenols and its effects on human gut microbiota.
Catabolism of coffee chlorogenic acids by human colonic microbiota.
Effect of different concentrations of acetic, citric, and propionic acid dipping solutions on bacterial contamination of raw chicken skin.
Microstructure characterization of a food-grade U-type microemulsion system by differential scanning calorimetry and electrical conductivity techniques.
Performances of anaerobic co-digestion of fruit & vegetable waste (FVW) and food waste (FW): single-phase vs. two-phase.
Quantum dot loaded liposomes as fluorescent labels for immunoassay.
Development of a Propionibacterium-Escherichia coli shuttle vector for metabolic engineering of Propionibacterium jensenii, an efficient producer of propionic acid.
Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations.
Substrate-limited co-culture for efficient production of propionic acid from flour hydrolysate.
Fasting serum concentration of short-chain fatty acids in subjects with microscopic colitis and celiac disease: no difference compared with controls, but between genders.
Organic acids for control of Salmonella in different feed materials.
Nucleus accumbens GABAergic inhibition generates intense eating and fear that resists environmental retuning and needs no local dopamine.
Propionic and butyric acids, formed in the caecum of rats fed highly fermentable dietary fibre, are reflected in portal and aortic serum.
NMDA receptor blockade by ketamine abrogates lipopolysaccharide-induced depressive-like behavior in C57BL/6J mice.
High pressure homogenization increases antioxidant capacity and short-chain fatty acid yield of polysaccharide from seeds of Plantago asiatica L.
Effects of extracts of Humulus lupulus (hops) and Yucca schidigera applied alone or in combination with monensin on rumen fermentation and microbial populations in vitro.
Crude glycerol as glycogenic precursor in feed; effects on milk coagulation properties and metabolic profiles of dairy cows.
Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning.
Storage characteristics, nutritive value, energy content, and in vivo digestibility of moist, large rectangular bales of alfalfa-orchardgrass hay treated with a propionic acid-based preservative.
Wheat flour based propionic acid fermentation: an economic approach.
Burdock fermented by Aspergillus awamori elevates cecal Bifidobacterium, and reduces fecal deoxycholic acid and adipose tissue weight in rats fed a high-fat diet.
Modulation of protein fermentation does not affect fecal water toxicity: a randomized cross-over study in healthy subjects.
Effect of the genistein metabolite on leptin secretion in murine adipocytes in vitro.
Microbe-microbe interactions in mixed culture food fermentations.
Enhancement of propionic acid fraction in volatile fatty acids produced from sludge fermentation by the use of food waste and Propionibacterium acidipropionici.
FLX pyrosequencing analysis of the effects of the brown-algal fermentable polysaccharides alginate and laminaran on rat cecal microbiotas.
Germination inhibition of Bacillus cereus spores: impact of the lipophilic character of inhibiting compounds.
Food avoidance diets for systemic, lip, and oral contact allergy: an american contact alternatives group article.
Effect of molecular weight, acid, and plasticizer on the physicochemical and antibacterial properties of β-chitosan based films.
Development of a feed additive to reduce caecal Campylobacter jejuni in broilers at slaughter age: from in vitro to in vivo, a proof of concept.
An oxidoreduction potential shift control strategy for high purity propionic acid production by Propionibacterium freudenreichii CCTCC M207015 with glycerol as sole carbon source.
Chromium supplementation alters both glucose and lipid metabolism in feedlot cattle during the receiving period.
Pectic-oligosaccharides prepared by dynamic high-pressure microfluidization and their in vitro fermentation properties.
Efficacy of organic acids, bacteriocins, and the lactoperoxidase system in inhibiting the growth of Cronobacter spp. in rehydrated infant formula.
Effect of exclusive enteral nutrition on gut microflora function in children with Crohn's disease.
Microbial interactions associated with secondary cucumber fermentation.
Synergism between hydrogen peroxide and seventeen acids against five agri-food-borne fungi and one yeast strain.
Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage.
The effectiveness of selected feed and water additives for reducing Salmonella spp. of public health importance in broiler chickens: a systematic review, meta-analysis, and meta-regression approach.
The first dairy product exclusively fermented by Propionibacterium freudenreichii: a new vector to study probiotic potentialities in vivo.
Dietary galacto-oligosaccharides and calcium: effects on energy intake, fat-pad weight and satiety-related, gastrointestinal hormones in rats.
Beneficial effects of the active principle component of Korean cabbage kimchi via increasing nitric oxide production and suppressing inflammation in the aorta of apoE knockout mice.
Detection and inactivation of saxitoxin in skim milk.
Acidic stress induces the formation of P-bodies, but not stress granules, with mild attenuation of bulk translation in Saccharomyces cerevisiae.
Facilitated extinction of morphine conditioned place preference with Tat-GluA2(3Y) interference peptide.
Regulation of synaptic functions in central nervous system by endocrine hormones and the maintenance of energy homoeostasis.
Chemistry of color formation during rooibos fermentation.
Research on some factors influencing acid and exopolysaccharide produced by dairy propionibacterium strains isolated from traditional homemade Turkish cheeses.
Improved trehalose production from biodiesel waste using parent and osmotically sensitive mutant of Propionibacterium freudenreichii subsp. shermanii under aerobic conditions.
Yacon flour and Bifidobacterium longum modulate bone health in rats.
Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil.
Structure-activity analysis of niclosamide reveals potential role for cytoplasmic pH in control of mammalian target of rapamycin complex 1 (mTORC1) signaling.
The effect of betaine on in vitro fermentation of carbohydrate and protein combinations under osmotic stress in pigs.
Selection of potential probiotic lactobacilli for cholesterol-lowering properties and their effect on cholesterol metabolism in rats fed a high-lipid diet.
Effect of co-inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the quality of the distilled sugar cane beverage cachaça.
Analysis of plant hormones by microemulsion electrokinetic capillary chromatography coupled with on-line large volume sample stacking.
Mass spectrometric identification of 13C-labeled metabolites during anaerobic propanoic acid oxidation.
Microbial production of propionic acid from propionibacteria: current state, challenges and perspectives.
Effects of a novel propionate-rich sourdough bread on appetite and food intake.
Investigating hydrophobicity and the effect of exopolysaccharide on aggregation properties of dairy propionibacteria isolated from Turkish homemade cheeses.
Enhanced propionic acid production from Jerusalem artichoke hydrolysate by immobilized Propionibacterium acidipropionici in a fibrous-bed bioreactor.
Microbial production of propionic acid with Propionibacterium freudenreichii using an anion exchanger-based in situ product recovery (ISPR) process with direct and indirect contact of cells.
Effects of a propionic acid-based preservative on storage characteristics, nutritive value, and energy content for alfalfa hays packaged in large round bales.
Trace element requirements for stable food waste digestion at elevated ammonia concentrations.
A water-soluble fraction from a by-product of wheat increases the formation of propionic acid in rats compared with diets based on other by-product fractions and oligofructose.
Polydextrose enrichment of infant formula demonstrates prebiotic characteristics by altering intestinal microbiota, organic acid concentrations, and cytokine expression in suckling piglets.
How to improve the hygienic quality of forages for horse feeding.
Evaluation of anti-diabetic potential of chromium(III) propionate complex in high-fat diet fed and STZ injected rats.
Propionic acid affects immune status and metabolism in adipose tissue from overweight subjects.
Variability of Escherichia coli O157 strain survival in manure-amended soil in relation to strain origin, virulence profile, and carbon nutrition profile.
Dissipation of six acid herbicides in water and sediment of two Canadian prairie wetlands.
Synthesis, analytical features, and biological relevance of 5-(3',4'-dihydroxyphenyl)-γ-valerolactone, a microbial metabolite derived from the catabolism of dietary flavan-3-ols.
New insights into physiology and metabolism of Propionibacterium freudenreichii.
Acetate but not propionate induces oxidative stress in bakers' yeast Saccharomyces cerevisiae.
Use of a polystyrene-divinylbenzene-based weakly acidic cation-exchange resin column and propionic acid as an eluent in ion-exclusion/adsorption chromatography of aliphatic carboxylic acids and ethanol in food samples.
Determination of aspartase activity in dairy Propionibacterium strains.
Effects of key operational parameters on biohydrogen production via anaerobic fermentation in a sequencing batch reactor.
Effect of organic acids on shrimp pathogen, Vibrio harveyi.
The effect of dietary fiber from wheat processing streams on the formation of carboxylic acids and microbiota in the hindgut of rats.
Comparative evaluation of laboratory-scale silages using standard glass jar silages or vacuum-packed model silages.
Effect of applying inoculants with heterolactic or homolactic and heterolactic bacteria on the fermentation and quality of corn silage.
Influence of microflora on texture and contents of amino acids, organic acids, and volatiles in semi-hard cheese made with DL-starter and propionibacteria.
Effects of feeding salt-tolerant forage cultivated in saline-alkaline land on rumen fermentation, feed digestibility and nitrogen balance in lamb.
Maintenance affects the stability of a two-tiered microbial 'food chain'?
Formation of volatiles and fattyacids of therapeutic importance in the probiotic Lactobacillus plantarum LPcfr adapted to resist GIT conditions.
Malt in combination with Lactobacillus rhamnosus increases concentrations of butyric acid in the distal colon and serum in rats compared with other barley products but decreases viable counts of cecal bifidobacteria.
Colonic metabolites of berry polyphenols: the missing link to biological activity?
Effects of the enteric bacterial metabolic product propionic acid on object-directed behavior, social behavior, cognition, and neuroinflammation in adolescent rats: Relevance to autism spectrum disorder.
Environmental effect on yield, composition and technological seed traits of some Italian ecotypes of grass pea (Lathyrus sativus L.).
Profiling of phenols in human fecal water after raspberry supplementation.
Meta-analyses of effects of phytochemicals on digestibility and rumen fermentation characteristics associated with methanogenesis.
Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
Biological effects of propionic acid in humans; metabolism, potential applications and underlying mechanisms.
The complete genome of Propionibacterium freudenreichii CIRM-BIA1, a hardy actinobacterium with food and probiotic applications.
Effects of microbial inoculants on corn silage fermentation, microbial contents, aerobic stability, and milk production under field conditions.
Chromium(III) propionate complex supplementation improves carbohydrate metabolism in insulin-resistance rat model.
Fermentation characteristics of corn-, triticale-, and wheat-based dried distillers' grains with solubles in barley-based diets determined using continuous and batch culture systems.
Propionic acid fermentation by Propionibacterium freudenreichii CCTCC M207015 in a multi-point fibrous-bed bioreactor.
An overview of clinical pharmacology of Ibuprofen.
Effects of a probiotic fermented milk beverage containing Lactobacillus casei strain Shirota on defecation frequency, intestinal microbiota, and the intestinal environment of healthy individuals with soft stools.
Investigations on the kinetics of the concentration of deoxynivalenol (DON) and on spoilage by moulds and yeasts of wheat grain preserved with sodium metabisulfite (Na2S2O5, SBS) and propionic acid at various moisture contents.
The impact of the level of the intestinal short chain Fatty acids in inflammatory bowel disease patients versus healthy subjects.
Unraveling the mechanism of β-N-oxalyl-α,β-diaminopropionic acid (β-ODAP) induced excitotoxicity and oxidative stress, relevance for neurolathyrism prevention.
The effect of probiotics on host metabolism: the microbiota and fermentation.
Fermentation of cucumbers brined with calcium chloride instead of sodium chloride.
Additive effects of trans-10, cis-12 conjugated linoleic acid and propionic acid on milk fat content and composition in dairy cows.
Anti-yeast activity of a food-grade dilution-stable microemulsion.
Food preservatives sodium benzoate and propionic acid and colorant curcumin suppress Th1-type immune response in vitro.
Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang).
Intestinal fermentation modulates postprandial acylcarnitine profile and nitrogen metabolism in a true carnivore: the domestic cat ( Felis catus).
Effects of extracts of spices on rumen methanogenesis, enzyme activities and fermentation of feeds in vitro.
Regulation of adipokine production in human adipose tissue by propionic acid.
Effects of oat bran, processed to different molecular weights of beta-glucan, on plasma lipids and caecal formation of SCFA in mice.
Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough.
Fast determination of phenoxy acid herbicides in carrots and apples using liquid chromatography coupled triple quadrupole mass spectrometry.
Fermentation of Metroxylon sagu resistant starch type III by Lactobacillus sp. and Bifidobacterium bifidum.
Bioavailability of various polyphenols from a diet containing moderate amounts of berries.
[Metabonomic profiling of plasma metabolites in Wistar rats to study the effect of aging by means of GC/TOFMS-based techniques].
Active principle of kimchi, 3-(4'-hydroxyl-3',5'-dimethoxyphenyl)propionic acid, retards fatty streak formation at aortic sinus of apolipoprotein E knockout mice.
Evaluation of the acute oral toxicity class of tricentric chromium(III) propionate complex in rat.
The red clover isoflavone irilone is largely resistant to degradation by the human gut microbiota.
A comparison of the in vitro biotransformation of (-)-epicatechin and procyanidin B2 by human faecal microbiota.
Food waste decomposition in leachbed reactor: role of neutralizing solutions on the leachate quality.
Regulation of glutamate receptor trafficking by leptin.
Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) co-polymer production from a local isolate, Brevibacillus invocatus MTCC 9039.
Growth condition and bacterial community for maximum hydrolysis of suspended organic materials in anaerobic digestion of food waste-recycling wastewater.
Potentiation of neurotoxicity of Lathyrus sativus by manganese: alterations in blood-brain barrier permeability.
Genotoxicity assessment of chromium(III) propionate complex in the rat model using the comet assay.
Non-NMDA receptors in the lateral parabrachial nucleus modulate sodium appetite.
Exopolysaccharides produced by Bifidobacterium longum IPLA E44 and Bifidobacterium animalis subsp. lactis IPLA R1 modify the composition and metabolic activity of human faecal microbiota in pH-controlled batch cultures.
Antimicrobial activity of a food-grade fully dilutable microemulsion against Escherichia coli and Staphylococcus aureus.
Effect of organic acids on Escherichia coli O157:H7 and Staphylococcus aureus contaminated meat.
Blueberry husks, rye bran and multi-strain probiotics affect the severity of colitis induced by dextran sulphate sodium.
Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening.
Multiple efflux pumps are involved in the transepithelial transport of colchicine: combined effect of p-glycoprotein and multidrug resistance-associated protein 2 leads to decreased intestinal absorption throughout the entire small intestine.
Buffer requirements for enhanced hydrogen production in acidogenic digestion of food wastes.
Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds.
P633H, a novel dual agonist at peroxisome proliferator-activated receptors alpha and gamma, with different anti-diabetic effects in db/db and KK-Ay mice.
Conversion of dehydrodiferulic acids by human intestinal microbiota.
[Relationship between toxic effects of potassium bromate and endocrine glands].
The RIM101 pathway has a role in Saccharomyces cerevisiae adaptive response and resistance to propionic acid and other weak acids.
Inhibitory effects of sucrose fatty acid esters on survival of Yersinia enterocolitica on eggshell surface and use of blue lake as indicator of bacterial penetration into eggs.
Effects of dietary additives (potassium diformate/organic acids) as well as influences of grinding intensity (coarse/fine) of diets for weaned piglets experimentally infected with Salmonella Derby or Escherichia coli.
A blend of essential plant oils used as an additive to alter silage fermentation or used as a feed additive for lactating dairy cows.
Effect of DL-malic acid supplementation on feed intake, methane emission, and rumen fermentation in beef cattle.
Effect of treating lettuce surfaces with acidulants on the behaviour of Listeria monocytogenes during storage at 5 and 20 degrees C and subsequent exposure to simulated gastric fluid.
[The influence of starter cultures on the formation of volatile compounds in dry smoked sausages].
Enantiomer separation of imidazo-quinazoline-dione derivatives on quinine carbamate-based chiral stationary phase in normal phase mode.
Effect of organic acids on numbers of yeasts and mould fungi and aerobic stability in the silage of corn.
Blueberry husks and multi-strain probiotics affect colonic fermentation in rats.
Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
Model experiments mimicking the human intestinal transit and metabolism of D-galacturonic acid and amidated pectin.
A role for alpha-amino-3-hydroxy-5-methylisoxazole-4-propionic acid GluR1 phosphorylation in the modulatory effects of appetitive reward cues on goal-directed behavior.
Fate of the nonsteroidal anti-inflammatory drug naproxen in agricultural soil receiving liquid municipal biosolids.
NMDA receptors regulate nicotine-enhanced brain reward function and intravenous nicotine self-administration: role of the ventral tegmental area and central nucleus of the amygdala.
Production and carcase traits in broiler chickens given diets supplemented with inorganic trivalent chromium and an organic acid blend.
Intracerebroventricular injection of propionic acid, an enteric bacterial metabolic end-product, impairs social behavior in the rat: implications for an animal model of autism.
Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4, 8, and 12 degrees C.
Batch fermentation model of propionic acid production by Propionibacterium acidipropionici in different carbon sources.
One- and two-dimensional direct chiral liquid chromatographic determination of mixtures of diclofop-Acid and diclofop-methyl herbicides.
Effect of using propionic acid bacteria as an adjunct culture in yogurt production.
Pathways that produce volatile sulphur compounds from methionine in Oenococcus oeni.
Sources of umami taste in Cheddar and Swiss cheeses.
Effects of beta-glucan addition to a probiotic containing yogurt.
Sucrose, glucose and fructose have similar genotoxicity in the rat colon and affect the metabolome.
Transport and metabolism of ferulic acid through the colonic epithelium.
Relationship between lead uptake by lettuce and water-soluble low-molecular-weight organic acids in rhizosphere as influenced by transpiration.
Comparison of two-phase lipase-catalyzed esterification on micro and bench scale.
Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese.
AMPA receptor antagonists reverse effects of extended habit training on signaled food approach responding in rats.
Development of a highly sensitive and specific enzyme-linked immunosorbent assay for detection of Sudan I in food samples.
Effects of increasing the intake of dietary β-glucans by exchanging wheat for barley on nutrient digestibility, nitrogen excretion, intestinal microflora, volatile fatty acid concentration and manure ammonia emissions in finishing pigs.
Prevention of volatile fatty acids production and limitation of odours from winery wastewaters by denitrification.
Antioxidants determination with laccase.
Weakening of salmonella with selected microbial metabolites of berry-derived phenolic compounds and organic acids.
The effect of Lactobacillus buchneri 40788 on the fermentation and aerobic stability of ground and whole high-moisture corn.
The real nature of the indole alkaloids in Cortinarius infractus: evaluation of artifact formation through solvent extraction method development.
Enhancement of 1,4-dihydroxy-2-naphthoic acid production by Propionibacterium freudenreichii ET-3 fed-batch culture.
Propionate absorption associated with bicarbonate secretion in vitro in the mouse cecum.
The influence of manure composition on emissions of odour and ammonia from finishing pigs fed different concentrations of dietary crude protein.
Topiramate reduces ethanol consumption by C57BL/6 mice.
Determination of short-chain fatty acids in serum by hollow fiber supported liquid membrane extraction coupled with gas chromatography.
Comparative bioavailability study of two ibuprofen preparations after oral administration in healthy volunteers.
Differential effects of pyrazinamide and clofibrate on gene expression of rat hepatic alpha-amino-beta-carboxymuconate-epsilon-semialdehyde decarboxylase, a key enzyme of the tryptophan-NAD pathway.
Anaerobic membrane reactor with phase separation for the treatment of cheese whey.
[A positive effect of Propionibacterium freudenreichii on the growth of Saccharomyces cerevisiae during their cocultivation].
Binding of Fusarium mycotoxins by fermentative bacteria in vitro.
Molecular weight of guar gum affects short-chain fatty acid profile in model intestinal fermentation.
Neurobiological effects of intraventricular propionic acid in rats: possible role of short chain fatty acids on the pathogenesis and characteristics of autism spectrum disorders.
Survival of a Salmonella typhimurium poultry isolate in the presence of propionic acid under aerobic and anaerobic conditions.
Short-chain fatty acid formation in the hindgut of rats fed native and fermented oat fibre concentrates.
Methylmalonic and propionic acidurias: management without or with a few supplements of specific amino acid mixture.
AMPA receptor GluR2, but not GluR1, subunit deletion impairs emotional response conditioning in mice.
Biodegradation kinetics of high strength oily pet food wastewater in a membrane-coupled bioreactor (MBR).
2-(8-hydroxy-6-methoxy-1-oxo-1h-2-benzopyran-3-yl) propionic acid, an inhibitor of angiogenesis, ameliorates renal alterations in obese type 2 diabetic mice.
Extended shelf life of soy bread using modified atmosphere packaging.
Amylomyces rouxii strain CBS 438.76 affects cholesterol metabolism in cholesterol-fed rats.
The alphaPROX assay: fluorescence screening of the inhibitory effects of hydrophilic antioxidants on protein oxidation.
Combining organic acid treatment with steam pasteurization to eliminate Listeria monocytogenes on fully cooked frankfurters.
Use of the pig caecum model to mimic the human intestinal metabolism of hispidulin and related compounds.
Milk whey culture with Propionibacterium freudenreichii ET-3 is effective on the colitis induced by 2,4,6-trinitrobenzene sulfonic acid in rats.
Effect of dietary calcium propionate on performance, hepatic enzyme activities and aflatoxin residues in broilers fed a diet containing low levels of aflatoxin B1.
Population pharmacokinetic-pharmacodynamic modeling of subcutaneous and pulmonary insulin in rats.
Short-chain fatty acid formation in the hindgut of rats fed oligosaccharides varying in monomeric composition, degree of polymerisation and solubility.
In situ sample cleanup during immunoassay: a simple method for rapid detection of aflatoxin B, in food samples.
Production of Propionibacterium shermanii biomass and vitamin B12 on spent media.
Rapid determination of short-chain fatty acids in colonic contents and faeces of humans and rats by acidified water-extraction and direct-injection gas chromatography.
Different function of pedunculopontine GABA and glutamate receptors in nucleus accumbens dopamine, pedunculopontine glutamate and operant discriminative behavior.
Effects of qualitative feed restriction during rearing on the performance of broiler breeders during rearing and lay.
Proteolysis, fermentation efficiency, and in vitro ruminal digestion of peanut stover ensiled with raw or heated corn.
Inactivation of Pseudomonas fluorescens in skim milk by combinations of pulsed electric fields and organic acids.
Synergistic and antagonistic properties of selected cultures of lactic acid and propionic acid bacteria. Part I. Fermentation activity.
Synergistic and antagonistic properties of selected cultures of lactic acid and propionic acid bacteria. Part II. Proteolytic activity.
Use of lactic and propionic acid bacteria in the production of fermented parsley juice.
Synthesis of polyhydroxyalkanoate (PHA) from excess activated sludge under various oxidation-reduction potentials (ORP) by using acetate and propionate as carbon sources.
The effects of various antifungal additives on the fermentation and aerobic stability of corn silage.
The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development.
Quantitation of dityrosine in wheat flour and dough by liquid chromatography-tandem mass spectrometry.
Fungal populations and mycotoxins in silage in Assiut and Sohag governorates in Egypt, with a special reference to characteristic Aspergilli toxins.
Effects of chromium propionate on growth, carcass traits, and pork quality of growing-finishing pigs.
Degradation of neohesperidin dihydrochalcone by human intestinal bacteria.
Antifungal effect of dairy propionibacteria--contribution of organic acids.
A PCR method for detection of bifidobacteria in raw milk and raw milk cheese: comparison with culture-based methods.
Induction of phytohormones and differential gene expression in citrus flowers infected by the fungus Colletotrichum acutatum.
Resistant starch derived from processed legumes: in vitro and in vivo fermentation characteristics.
The pig caecum model: a suitable tool to study the intestinal metabolism of flavonoids.
Influence of adjunct cultures on volatile free fatty acids in reduced-fat Edam cheeses.
Removal of volatile fatty acids with immobilized Rhodococcus sp. B261.
Influence of manufacturing conditions on the conjugated linoleic acid content and the isomer composition in ripened French Emmental cheese.
Acidified litter benefits the intestinal flora balance of broiler chickens.
Comparison of zinc acetate and propionate addition on gastrointestinal tract fermentation and susceptibility of laying hens to Salmonella enteritidis during forced molt.
The effects of buffered propionic acid-based additives alone or combined with microbial inoculation on the fermentation of high moisture corn and whole-crop barley.
Acetoin production as an indicator of growth and metabolic inhibition of Listeria monocytogenes.
Effect of weak acid preservatives on growth of bakery product spoilage fungi at different water activities and pH values.
Synthesis of haptens and development of an immunoassay for the olive fruit fly pheromone.
Broiler breeders: potential alternatives to restricted feeding.
Simultaneous quantification of glyphosate, glufosinate, and their major metabolites in rice and soybean sprouts by gas chromatography with pulsed flame photometric detector.
Influence of antimicrobial agents on the spoilage of a meat-based entomophage diet.
Effectiveness of acidic calcium sulfate with propionic and lactic acid and lactates as postprocessing dipping solutions to control Listeria monocytogenes on frankfurters with or without potassium lactate and stored vacuum packaged at 4.5 degrees C.
Transepithelial transport of chlorogenic acid, caffeic acid, and their colonic metabolites in intestinal caco-2 cell monolayers.
Physiological effects of lactulose and inulin in the caecum of rats.
Antimicrobial edible films and coatings.
Methionine catabolism and production of volatile sulphur compounds by OEnococcus oeni.
Adjunct starter properties affect characteristic features of Swiss-type cheeses.
Effect of food grade organic acids on inoculated S. aureus, L. monocytogenes, E. coli and S. Typhimurium in sheep/goat meat stored at refrigeration temperature.
The "high solubility" definition of the current FDA Guidance on Biopharmaceutical Classification System may be too strict for acidic drugs.
Inhibitory effects of green tea polyphenols on the production of a virulence factor of the periodontal-disease-causing anaerobic bacterium Porphyromonas gingivalis.
Effects of high zinc diets using zinc propionate on molt induction, organs, and postmolt egg production and quality in laying hens.
A potent feed preservative candidate produced by Calcarisporium sp., an endophyte residing in stargrass (Cynodon dactylon).
Biogenic amine formation and "zapatera" spoilage of fermented green olives: effect of storage temperature and debittering process.
Phytotoxic effects of wheat extracts on a herbicide-resistant biotype of annual ryegrass (Lolium rigidum).
Combined impact of pH and organic acids on iron uptake by Caco-2 cells.
Two cinnamate derivatives produce similar alteration in mRNA expression and activity of antioxidant enzymes in rats.
Improved growth and nutrition status in children with methylmalonic or propionic acidemia fed an elemental medical food.
Influence of corn silage particle length on the performance of lactating dairy cows fed supplemental tallow.
In vitro evaluation of the fermentation properties of galactooligosaccharides synthesised by alpha-galactosidase from Lactobacillus reuteri.
Lack of effect of a common bread preservative?
Controlled trial of cumulative behavioural effects of a common bread preservative.
Identification of metabolites of (-)-epicatechin gallate and their metabolic fate in the rat.
Characterization of a new rat urinary metabolite of piperine by LC/NMR/MS studies.
Glutamate-receptor-mediated encoding and retrieval of paired-associate learning.
Persistence of Trichinella spiralis in rat carcasses experimentally mixed in different feed.
Neurophysiological and behavioural evidence for an olfactory function for the dorsal organ and a gustatory one for the terminal organ in Drosophila melanogaster larvae.
Influence of modified atmosphere packaging on the shelf life of prebaked pizza dough with and without preservative added.
Accumulation of 1,2-propanediol and enhancement of aerobic stability in whole crop maize silage inoculated with Lactobacillus buchneri.
Whole-grain rye and wheat foods and markers of bowel health in overweight middle-aged men.
The effect of treating alfalfa with Lactobacillus buchneri 40788 on silage fermentation, aerobic stability, and nutritive value for lactating dairy cows.
Effects of 9,10 anthraquinone on ruminal fermentation, total-tract digestion, and blood metabolite concentrations in sheep.
Green technology for conversion of food scraps to biodegradable thermoplastic polyhydroxyalkanoates.
An anthroposophic lifestyle and intestinal microflora in infancy.
Interactions of lipid metabolism and intestinal physiology with Tremella fuciformis Berk edible mushroom in rats fed a high-cholesterol diet with or without Nebacitin.
Dietary conjugated linoleic acid with fish oil alters yolk n-3 and trans fatty acid content and volatile compounds in raw, cooked, and irradiated eggs.
Risk assessment of the use of sub-optimal levels of weak-acid preservatives in the control of mould growth on bakery products.
Combinations of indigestible carbohydrates affect short-chain fatty acid formation in the hindgut of rats.
How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
The effect of delayed ensiling and application of a propionic acid-based additive on the fermentation of barley silage.
The effect of treating whole-plant barley with Lactobacillus buchneri 40788 on silage fermentation, aerobic stability, and nutritive value for dairy cows.
Variation in organic acids content during ripening of pickled white cheese.
Characterization of copolymer hydroxybutyrate/hydroxyvalerate from saponified vernonia, soybean, and "spent" frying oils.
Controlled trial of cumulative behavioural effects of a common bread preservative.
Influence of a propionic acid feed additive on performance of turkey poults with experimentally induced poult enteritis and mortality syndrome.
Fermentation and bulking capacity of indigestible carbohydrates: the case of inulin and oligofructose.
Effect of diet on markers of intestinal health in dogs.
In vitro study on the effect of organic acids on Campylobacter jejuni/coli populations in mixtures of water and feed.
Fermented wheat in liquid diets: effects on gastrointestinal characteristics in weanling piglets.
Evaluation of food additives and low-toxicity compounds as alternative chemicals for the control of Penicillium digitatum and Penicillium italicum on citrus fruit.
Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration.
Development of a CE method to analyze organic acids in dairy products: application to study the metabolism of heat-shocked spores.
Estimation of preservative concentrations in foods and their daily intake based on official inspection results in Japan in fiscal year 1998.
Occurrence of xerophilic fungi in bakery gingerbread production.
Comparative metabolism of genistin by human and rat gut microflora: detection and identification of the end-products of metabolism.
Media for the isolation and enumeration of bifidobacteria in dairy products.
Peptides identified during Emmental cheese ripening: origin and proteolytic systems involved.
Effects of tannic acid on cecal volatile fatty acids and susceptibility to Salmonella typhimurium colonization in broiler chicks.
Effect of selected natural antimicrobials on Baker's yeast activity.
Measurements of the gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate.
Sensitivity of acid-adapted and acid-shocked Shigella flexneri to reduced pH achieved with acetic, lactic, and propionic acids.
Properties of diphenolase from Vanilla planifolia (Andr.) shoot primordia cultured in vitro.
[Effects of chemical agents on the prevention of fungal contamination during household wheat storage in Cixian county].
Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts.
The effect of season and monensin sodium on the digestive characteristics of autumn and spring pasture fed to sheep.
Cecal volatile fatty acids and broiler chick susceptibility to Salmonella typhimurium colonization as affected by aflatoxins and T-2 toxin.
Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes.
Fatty acid steryl, stanyl, and steroid esters by esterification and transesterification in vacuo using Candida rugosa lipase as catalyst.
Effects of food preservatives on Alternaria alternata growth and tenuazonic acid production.
Characterization of key chromophores formed by nonenzymatic browning of hexoses and L-alanine by using the color activity concept.
Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan.
Microbial populations, fermentation end-products, and aerobic stability of corn silage treated with ammonia or a propionic acid-based preservative.
Effect of common food preservatives on mycelial growth and spore germination of Fusarium oxysporum.
Control of growth and fumonisin B1 production by Fusarium verticillioides and Fusarium proliferatum isolates in moist maize with propionate preservatives.
The effect of Lactobacillus buchneri, Lactobacillus plantarum, or a chemical preservative on the fermentation and aerobic stability of corn silage.
A computer-controlled system to simulate conditions of the large intestine with peristaltic mixing, water absorption and absorption of fermentation products.
Cardiovascular and renal effects of central administration of a mineralocorticoid receptor antagonist in conscious female rats.
Yeast influence on volatile composition of wines.
Characterization of monophenolase activity of polyphenol oxidase from iceberg lettuce.
A new selective medium for Bifidobacterium spp.
Possible synergistic effect of nisin and propionic acid on the growth of the mycotoxigenic fungi Aspergillus parasiticus, Aspergillus ochraceus, and Fusarium moniliforme.
A mixture of organisms affects cholesterol metabolism together with rat cecal flora.
Food toxins, ampa receptors, and motor neuron diseases.
Acute irritant contact dermatitis from propionic acid used in animal feed preservation.
Combinations of intervention treatments resulting in 5-log10-unit reductions in numbers of Escherichia coli O157:H7 and Salmonella typhimurium DT104 organisms in apple cider.
Effect of applying lactic acid bacteria isolated from forage crops on fermentation characteristics and aerobic deterioration of silage.
Polyhydroxybutyrate: plastic made and degraded by microorganisms.
The water-soluble extract of chicory influences serum and liver lipid concentrations, cecal short-chain fatty acid concentrations and fecal lipid excretion in rats.
The foraging gene affects adult but not larval olfactory-related behavior in Drosophila melanogaster.
Degradation of konjac glucomannan by enzymes in human feces and formation of short-chain fatty acids by intestinal anaerobic bacteria.
Induction of acid resistance of Salmonella typhimurium by exposure to short-chain fatty acids.
Antimicrobial efficacy of preservative combinations in South African brown bread.
Reduction of caecal Listeria monocytogenes in Leghorn chicks following treatment with a competitive exclusion culture (PREEMPT)
Early Salmonella challenge time and reduction in chick cecal colonization following treatment with a characterized competitive exclusion culture.
Role of organic acids during processing to improve quality of channel catfish fillets.
Response of cultures of Propionibacterium to acid and low pH: tolerance and inhibition.
Survival of Lactobacillus plantarum DSM 9843 (299v), and effect on the short-chain fatty acid content of faeces after ingestion of a rose-hip drink with fermented oats.
Dosage titration of a characterized competitive exclusion culture to inhibit Salmonella colonization in broiler chickens during growout.
Basal forebrain cholinergic lesions enhance conditioned approach responses to stimuli predictive of food.
Specific changes in food intake elicited by blockade or activation of glutamate receptors in the nucleus accumbens shell.
The effect of preservatives based on propionic acid on the fermentation and aerobic stability of corn silage and a total mixed ration.
Prediction of Listeria spp. growth as affected by various levels of chemicals, pH, temperature and storage time in a model broth.
The effect of supplemental propionate on insulin responsiveness to glucose and tissue responsiveness to insulin in relation to feeding in sheep.
The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt.
Quantitative determination of ceftiofur in milk by liquid chromatography-electrospray mass spectrometry.
Feeding induced by blockade of AMPA and kainate receptors within the ventral striatum: a microinfusion mapping study.
Gingival inflammation induced by food and short-chain carboxylic acids.
Structure-activity relationships of (4-acylpyrrol-2-yl)alkanoic acids as inhibitors of the cytosolic phospholipase A2: variation of the substituents in positions 1, 3, and 5.
Synthesis, biological evaluation, and structure-activity relationships of 3-acylindole-2-carboxylic acids as inhibitors of the cytosolic phospholipase A2.
Ligand recognition in glutamate receptors: insights from mutagenesis of the soluble alpha-amino-3-hydroxy-5-methyl-4-isoxazole propionic acid (AMPA)-binding domain of glutamate receptor type D (GluR-D).
Propionibacterium cyclohexanicum sp. nov., a new acid-tolerant omega-cyclohexyl fatty acid-containing propionibacterium isolated from spoiled orange juice.
Simple relationship between acid dissociation constant and minimal pH for microbial growth in laboratory medium.
Physiology and development of Pectinatus cerevisiiphilus and Pectinatus frisingensis, two strict anaerobic beer spoilage bacteria.
Growth and survival kinetics of Yersinia enterocolitica IP 383 0:9 as affected by equimolar concentrations of undissociated short-chain organic acids.
Effect of method of delivery of propylene glycol on plasma metabolites of feed-restricted cattle.
Antibacterial activity of formic and propionic acids in the diet of hens on Salmonellas in the crop.
Short-chain carboxylic-acid-stimulated, PMN-mediated gingival inflammation.
Light-induced vitamin deficiency in Drosophila melanogaster.
Cypha [propionic acid, 2-(4-methoxyphenol) salt] inhibits sweet taste in humans, but not in rats.
Integration of regulatory signals controlling forage intake in ruminants.
Preference for flavored wheat straw by lambs conditioned with intraruminal administrations of sodium propionate.
Oxidation of fluorescent glycero- and sphingophospholipids in human plasma lipoproteins: alkenylacyl subclasses are preferred targets.
Destruction of aflatoxins B1 and G 1 in bread making.
Growth of yeasts in milk and associated changes to milk composition.
Influence of orally and rectally administered propionate on cholesterol and glucose metabolism in obese rats.
Metabolic activities of Listeria monocytogenes in the presence of sodium propionate, acetate, lactate and citrate.
The survival benefit of short-chain organic acids and the inducible arginine and lysine decarboxylase genes for Escherichia coli.
Reduction in incidence of experimental fowl typhoid by incorporation of a commercial formic acid preparation (Bio-Add) into poultry feed.
Survey of baked goods for propionic acid and propionates.
Fed-batch fermentation with and without on-line extraction for propionic and acetic acid production by Propionibacterium acidipropionici.
Comparative assessment of bacterial inoculation and propionic acid treatment of aerobic stability and microbial populations of ensiled high-moisture ear corn.
Comparison of official methods for 'readily oxidizable substances' in propionic acid as a food additive.
Lactitol enhances short-chain fatty acid and gas production by swine cecal microflora to a greater extent when fermenting low rather than high fiber diets.
Effects of nerve growth factor treatment on rats with lesions of the nucleus basalis magnocellularis produced by ibotenic acid, quisqualic acid, and AMPA.
Purification of recombinant GluR-D glutamate receptor produced in Sf21 insect cells.
A new fluorescence method for the continuous determination of surface lipid oxidation in lipoproteins and plasma.
Glutamate receptors in the nucleus accumbens shell control feeding behavior via the lateral hypothalamus.
Fermentation of radiolabeled carbohydrates by a reconstructed continuous-flow culture effective against Salmonella in broiler chicks.
Excitatory amino acid receptors within nucleus accumbens subregions differentially mediate spatial learning in the rat.
Short-chain fatty acids modulate growth of lactobacilli in mixed culture fermentations with propionibacteria.
Treatment of commercial broiler chickens with a characterized culture of cecal bacteria to reduce salmonellae colonization.
Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans.
Laboratory evaluation of chemical control of aflatoxin production in unshelled peanuts (Arachis hypogaea L.).
Mycological evaluation of chemically-treated unshelled peanuts.
Potential growth and control of Escherichia coli O157:H7 in soft hispanic type cheese.
Anaerobic digestion of ice-cream wastewater: a comparison of single and two-phase reactor systems.
Hyperglycemia and non-enzymatic glycation of serum and tissue proteins in chickens.
Broiler chick responses to anorectic agents: dietary acetic and propionic acids and the blood metabolites.
Propionic acid production by immobilized cells of a propionate-tolerant strain of Propionibacterium acidipropionici.
Antimicrobial action of some GRAS compounds against Vibrio vulnificus.
Administration of propionate to day-old turkeys.
Isolation and characterization of aclacinomycin A-non-producing Streptomyces galilaeus (ATCC 31615) mutants.
Potential growth and control of Salmonella in Hispanic type soft cheese.
Resistance against Salmonella enteritidis cecal colonization in Leghorn chicks by vent lip application of cecal bacteria culture.
Comparison of effects of chicken cecal microorganisms maintained in continuous culture and provision of dietary lactose on cecal colonization by Salmonella typhimurium in turkey poults and broiler chicks.
A rapid capillary gas chromatographic method for the determination of propionic acid and propionates in bread and bread products.
Mechanism of inhibited growth of Bacillus pumilus by Propionibacterium freudenreichii subsp. shermanii.
Laboratory and field evaluation of commercial feed preservatives in the diet of nursery pigs.
Composition, preservation, and use of sea clam viscera as a protein supplement for growing pigs.
The lateral hypothalamus: a primary site mediating excitatory amino acid-elicited eating.
In vitro metabolism of radiolabeled carbohydrates by protective cecal anaerobic bacteria.
Production of propionic acid from whey permeate by sequential fermentation, ultrafiltration, and cell recycling.
Effects of feeding premature infants with Lactobacillus GG on gut fermentation.
Effectiveness of dietary propionic acid in controlling Salmonella typhimurium colonization in broiler chicks.
Evaluation of phototoxic properties of some food additives: sulfites exhibit prominent phototoxicity.
Satiety signals in sheep: involvement of CCK, propionate, and vagal CCK binding sites.
Interactive behavior of Saccharomyces cerevisiae, Bacillus pumilus and Propionibacterium freudenreichii subsp. shermanii.
The role of propionate and acetate in the control of food intake in sheep.
Lateral hypothalamic injections of glutamate, kainic acid, D,L-alpha-amino-3-hydroxy-5-methyl-isoxazole propionic acid or N-methyl-D-aspartic acid rapidly elicit intense transient eating in rats.
The voluntary intake of hay and silage by lactating cows in response to ruminal infusion of acetate or propionate, or both, with or without distension of the rumen by a balloon.
Effect of mixed cecal microflora maintained in continuous culture and of dietary lactose on Salmonella typhimurium colonization in broiler chicks.
Factors affecting the distribution of ingested propionic acid in the rat forestomach.
Effects of bentonite on wool growth and nitrogen metabolism in fauna-free and faunated sheep.
In vitro effects of the thiopeptide A10255 on ruminal fermentation and microbial populations.
Influence of dietary fiber and buffer value index on the ruminal milieu of lactating dairy cows.
Effect of some food preservatives on aflatoxin production.
Oxaprozin: a once-daily nonsteroidal anti-inflammatory drug.
Relationship between structure and function of dietary fibre: a comparative study of the effects of three galactomannans on cholesterol metabolism in the rat.
The influence of temperature and organic matter on the bactericidal activity of short-chain organic acids on salmonellas.
Lithium chloride-sodium propionate agar for the enumeration of bifidobacteria in fermented dairy products.
Propionic acid and the phenomenon of rodent forestomach tumorigenesis: a review.
Effect of six organic acids on staphylococcal growth and enterotoxin production.
Detection of propionic acid bacteria in cheese.
Sites of action by propionate on Listeria monocytogenes.
Jenseniin G, a heat-stable bacteriocin produced by Propionibacterium jensenii P126.
[In vivo study of cecal fermentation activity in the rabbit. Completion and validation of a new technique for cecal cannulation].
[In vitro simulation of rabbit cecal fermentation in a semi- continuous flow fermentor. I. Role of food substrate pretreatment].
Propionate lowers blood glucose and alters lipid metabolism in healthy subjects.
High propionic acid fermentations and mineral accumulation in the cecum of rats adapted to different levels of inulin.
Aflatoxin in betel nut and its control by use of food preservatives.
Propionic Acid Production by a Propionic Acid-Tolerant Strain of Propionibacterium acidipropionici in Batch and Semicontinuous Fermentation.
[Laboratory studies of Salmonella decontamination in bone meal using propionic acid].
Evaluation of dairy food processing wash water solids as a protein source: III. Nitrogen utilization by heifers fed medium-concentrate diets.
Early changes in the forestomach of rats, mice and hamsters exposed to dietary propionic and butyric acid.
Preservative effect of combinations of acetic acid with lactic or propionic acid on buffalo meat stored at refrigeration temperature.
[Effect of temperature on the growth of Penicillium from moldy feed].
Effects of a buffered propionic acid in diets on the performance of broiler chickens and on microflora of the intestine and carcass.
Central nervous system injection of dynorphin-(1-13) overrides gastric satiety factors in sheep.
[Measures for lessening the mycotoxin formation and concentration in feed].
Steroid catechol degradation: disecoandrostane intermediates accumulated by Pseudomonas transposon mutant strains.
Odor masking in the rat.
[Production of volatile fatty acids in the rumen of calves during dietary-microbial stimulation and early weaning].
Behavior of Listeria monocytogenes in the presence of sodium propionate.
Control of salmonella infections in broiler chickens by the acid treatment of their feed.
Effect of chemical treatment of poultry feed on survival of Salmonella.
The roles of hepatic nerves in the reduction of food intake as a consequence of intraportal sodium propionate administration in sheep.
Single cell protein as food and feed.
Odour mixture suppression: evidence for a peripheral mechanism in human and rat.
An investigation of the mechanisms of odor suppression using physical and dichorhinic mixtures.
Yoghurt: an unlikely source of Campylobacter jejuni/coli.
Gas chromatographic determination of calcium propionate added as preservative to bread.
Screening of the food additive propionic acid for genotoxic properties.
Effect of nickelous and other metal ions on the inhibition of rumen bacterial metabolism by 3-(3'-isocyanocyclopent-2-enylidene)propionic Acid and related isocyanides.
Short-term effects of various phenols and acids on the Fischer 344 male rat forestomach epithelium.
Non-steroidal anti-inflammatory analgesics other than salicylates.
Energy disappearance in hindgut of sheep.
[Hygienic regulation of 2,4-dichlorophenoxy-alpha-propionic acid in food products].
Studies of the fungistatic activity of antifungal compounds in mash and pelleted feeds.
Comparative effects of antifungal compounds on the nutritional value of diets containing moldy corn for broiler chicks.
Response of starter pigs to supplementation of corn-soybean meal diets with organic acids.
Effect of defaunating the rumen on growth and carcass composition of lambs.
Effect of monensin on fermentation pattern and soybean protein degradation in the rumen of sheep.
Propionate loading test for liver function during experimental liver necrosis in sheep.
[Chemical preservation of food].
Comparison of different strategies for the lipase-catalyzed preparative resolution of racemic acids and alcohols: Asymmetric hydrolysis, esterification, and transesterification.
The effect of food preservatives on pH homeostasis in Escherichia coli.
Effects of propionic acid added to supplemental corn on utilization of complete ensiled diets by lactating dairy cows.
Effect of propionic acid on ketogenesis in lactating sheep fed restricted rations or deprived of food.
Influence of colostrum preservation and sodium bicarbonate on performance of dairy calves.
Effect of dietary propionic and lactic acids on feed intake by chicks.
Effects of propionic acid and of copper sulfate on the nutritional value of diets containing moldy corn for broiler chicks.
Mold inhibitory activity of an N-oxime ether.
Improvement of the nutritive value of high tannin sorghums for broiler chickens by high moisture storage (reconstitution).
[Volatile fatty acids in the rumen of sheep fed a synthetic diet].
Effect of monensin on total volatile fatty acid production by steers fed a high grain diet.
Effects of avoparcin on ruminal propionate production and amino acid degradation in sheep fed high and low fiber diets.
Effect of lasalocid sodium on rumen fermentation and digestion in sheep.
MR 714, a new aryloxypropionic non-steroidal antiinflammatory agent. Chemical and pharmacokinetic properties and preliminary pharmacotoxicological data.
[Studies on analysis of pesticide residues in foods (XXXVII). Measurement of 2,4,5-TP [2-(2,4,5-trichlorophenoxy)propionic acid] by gas chromatography-mass spectrometry with a computer].
[Propionic acid preservation of corn following inoculation with molds and yeasts].
Decomposition of the Fusarium graminearum toxin zearalenone in storage conditions.
Effect of five cycle rapid freeze-thaw treatment in conjunction with various chemicals for the reduction of Salmonella typhimurium.
Effect of monensin on the fermentation of basal rations in the Rumen Simulation Technique (Rusitec).
Effects of the antibiotic monensin and an inhibitor of methanogenesis on in vitro continuous rumen fermentations.
Physiological criteria and mycotoxin production as AIDS in identification of common asymmetric penicillia.
Gas chromatographic determination of propionic acid in bread and cake.
Utilization of low quality roughages: effects of urea and protein supplements of differing solubility on digesta flows, intake and growth rate of cattle eating oaten chaff.
[The effect of Rumensin on the metabolic profile of rumen fluid in feedlot cattle].
The control of bacterial contamination in carcass meal with propionic acid.
[Isotachophoretic determination of preservatives (author's transl)].
[Various methods for the determination of preservatives in food. I. Extraction and spectrophotometric determinations (author's transl)].
Behavioural responses to amino acids and related compounds, including propionic acid, by adult Biomphalaria glabrata (Say), a snail host of Schistosoma mansoni.
[Current zoonoses from the food hygiene point of view (author's transl)].
[Devitalization of Salmonellae in fish meal using propionic acid].
Effect of food on absorption of indoprofen administered orally to man in two dosage forms.
[The effect of feeding propionic acid on the health status of milk cows].
[The effect of nutritional factors on the ruminal mucosa. 3. Condition of the mucosa after infusion of propionic acid, acetic acid and butyric acid].
Effect of fat supplementation on voluntary food intake and rumen metabolism in sheep.
[Possibilities of Salmonella decontamination of feeds with special reference to propionic acid--preliminary report].
[Variations in the pattern of ruminal volatile free fatty acids, acetoacetate and glucose in the blood plasma of lactating cows after a period of fasting and renewed feeding].
New inhibitors of methane production by rumen micro-organisms. Experiments with animals and other practical possibilities.
Vitamin B12 content in the complex stomach of small ruminants receiving propionic acid and sodium propionate in the food.
Short-term oral and dermal toxicity of MCPA and MCPP.
Effect of different levels of propionic acid on the growth of Micropolyspora faeni (A.94) and Thermoactinomyces vulgaris (A.64).
Digestibility and nitrogen retention in pigs fed diets containing dried and undried field beans treated with propionic acid.
Improved method for determination of 2,2-dichloropropionic acid in chlorinated propionic acid by use of buffered mercuric nitrate solution.
[Application of propionic acid for preserving mixed feeding stuffs, industrially prepared, as well as cereals and maize. Results of microbiologic studies].

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View
CHEBI:View
CHEMBL:View
Metabolomics Database:Search
UM BBD:Search
KEGG (GenomeNet):C00163
HMDB (The Human Metabolome Database):HMDB00237
FooDB:FDB008285
Export Tariff Code:2915.50.1000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
FAO:Propionic acid
Formulations/Preparations:
•grades: technical, 99.0%; food chemicals codex •trade names: luprosil; proxoin; tenox p.

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 74.079223632812
Specific gravity @ 25 °C
Pounds per Gallon 8.238 to 8.321
Refractive Index 1.385 to 1.389 @ 20 °C
Melting Point -24 to -23°C @ 760 mm Hg
Boiling Point 140 to 141°C @ 760 mm Hg
Boiling Point 70 to 71°C @ 50 mm Hg
Vapor Pressure 4.227 mmHg @ 25 °C
Vapor Density 2.56
Flash Point TCC Value 53.89 °C TCC
logP (o/w) 0.33
Shelf life 12 months (or longer if stored properly.)
Storage notes Refrigerate in tightly sealed containers.
Solubility
alcohol Yes
water, 1.736e+005 mg/L @ 25 °C (est) Yes
oils Yes
propylene glycol Yes
water, 1.00E+06 mg/L @ 25 °C (exp) Yes

Organoleptic Properties

Odor Type: Acidic
pungent, acidic, cheesy, vinegar, dairy
Odor strength high , recommend smelling in a 0.10 % solution or less
Substantivity 8 hour(s) at 100.00 %
Luebke, William tgsc, (1989) At 0.10 % in propylene glycol. pungent acidic cheesy vinegar
Mosciano, Gerard P&F 15, No. 6, 35, (1990) Pungent acidic and dairy-like
VCF-online Acid, fat, pungent, rancid, raspberry, silage, soy
Flavor Type: Acidic
acidic, dairy, fruity
Mosciano, Gerard P&F 15, No. 6, 35, (1990) At 60.00 ppm. Acidic, dairy with a pronounced fruity lift
General comment Pungent acidic cheesy

Occurrences

Potential Uses

Applications
Odor purposes Cajeput, Crabapple, Lavender
Flavoring purposes Bread, Butter, Cajeput, Cheese, Coffee, Cognac, Milk
Cosmetic purposes Preservatives

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
C - Corrosive.
R 10 - Flammable.
R 34 - Causes burns.
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 2600 mg/kg
FAO Nutrition Meetings Report Series. Vol. 53A, Pg. 110, 1974.

intravenous-mouse LD50 625 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Acta Pharmacologica et Toxicologica. Vol. 18, Pg. 141, 1961.

intravenous-rabbit LD50 1320 mg/kg
FAO Nutrition Meetings Report Series. Vol. 53A, Pg. 110, 1974.

oral-mammal (species unspecified) LD50 1640 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 39(4), Pg. 86, 1974.

unreported-mouse LD50 1370 mg/kg
LUNGS, THORAX, OR RESPIRATION: DYSPNEA BEHAVIORAL: EXCITEMENT BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 35(3), Pg. 96, 1970.

unreported-rabbit LD50 1900 mg/kg
LUNGS, THORAX, OR RESPIRATION: DYSPNEA BEHAVIORAL: EXCITEMENT BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 35(3), Pg. 96, 1970.

intravenous-rabbit LDLo 1320 mg/kg
FAO Nutrition Meetings Report Series. Vol. 53A, Pg. 110, 1974.

parenteral-rat LD50 3500 mg/kg
Defense des Vegetaux. Vol. 26, Pg. 5, 1972.

unreported-rat LD50 1510 mg/kg
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) BEHAVIORAL: EXCITEMENT LUNGS, THORAX, OR RESPIRATION: DYSPNEA
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 35(3), Pg. 96, 1970.

Dermal Toxicity:
skin-rabbit LD50 500 ul/kg
American Industrial Hygiene Association Journal. Vol. 23, Pg. 95, 1962.

Inhalation Toxicity:
Not determined

Safety in use information

Category:
sanitizing agents for food processing equipment, flavoring agents
Recommendation for propionic acid usage levels up to:
not for fragrance use.
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3. Update in publication number(s): 29
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: 200.00000500.00000
beverages(nonalcoholic): 50.00000500.00000
beverages(alcoholic): 0.010000.01000
breakfast cereal: 50.00000500.00000
cheese: 100.00000600.00000
chewing gum: 100.00000300.00000
condiments / relishes: 100.00000500.00000
confectionery froastings: --
egg products: 50.00000500.00000
fats / oils: 50.00000500.00000
fish products: 50.00000500.00000
frozen dairy: 50.00000500.00000
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 100.00000500.00000
hard candy: 14.0000014.00000
imitation dairy: 50.00000500.00000
instant coffee / tea: 100.00000500.00000
jams / jellies: --
meat products: 50.00000500.00000
milk products: 50.00000500.00000
nut products: 50.00000500.00000
other grains: --
poultry: 50.00000500.00000
processed fruits: --
processed vegetables: 50.00000500.00000
reconstituted vegetables: 50.00000500.00000
seasonings / flavors: 50.00000500.00000
snack foods: 50.00000500.00000
soft candy: 0.010000.01000
soups: 50.00000500.00000
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Authority (EFSA) reference(s):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 18 (FGE.18): Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical group 6
View page or View pdf

Flavouring Group Evaluation 18, Revision 1 (FGE. 18 Rev1)[1] : Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical groups 6 and 8
View page or View pdf

Scientific Report of EFSA on the risk assessment of salts of authorised acids, phenols or alcohols for use in food contact materials [1]
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Scientific Opinion on Flavouring Group Evaluation 13Rev1: Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14
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Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring-substituted phenolic substances from chemical groups 21 and 25
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Scientific Opinion on the safety and efficacy of propionic acid, sodium propionate, calcium propionate and ammonium propionate for all animal species
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Scientific Opinion on safety and efficacy of sodium benzoate, propionic acid and sodium propionate for pigs, poultry, bovines, sheep, goats, rabbits, horses
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Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

Scientific Opinion on the re-evaluation of propionic acid (E 280), sodium propionate (E 281), calcium propionate (E 282) and potassium propionate (E 283) as food additives
View page or View pdf

EPI System: View
ClinicalTrials.gov:search
NIOSH International Chemical Safety Cards:search
NIOSH Pocket Guide:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA GENetic TOXicology:Search
EPA Substance Registry Services (TSCA):79-09-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :1032
National Institute of Allergy and Infectious Diseases:Data
SCCNFP:opinion
WISER:UN 3463
WGK Germany:1
propanoic acid
Chemidplus:0000079094
EPA/NOAA CAMEO:hazardous materials
RTECS:79-09-4