142:
699:
675:
36:
761:
Upon passive diffusion of organic acids into the bacteria, where the pH is near or above neutrality, the acids will dissociate and raise the bacteria internal pH, leading to situations that will not impair nor stop the growth of bacteria. On the other hand, the anionic part of the organic acids that
845:
in Petri dish. However, when they treated wood with organic acids, the acids leached out from wood and did not prevent degradation. Additionally, the organic acids' acidity may have caused chemical degradation on wood. Additionally, in a more recent study, the ecotoxicity of several natural wood
800:
From the use of organic acids in poultry and pigs, one can expect an improvement in performance similar to or better than that of antibiotic growth promoters, without the public health concern, a preventive effect on the intestinal problems like necrotic enteritis in chickens and
723:
because of their effects on bacteria. The key basic principle on the mode of action of organic acids on bacteria is that non-dissociated (non-ionized) organic acids can penetrate the bacteria cell wall and disrupt the normal physiology of certain types of bacteria that we call
828:
Barbero-LĂłpez and colleagues tested at the
University of Eastern Finland the potential use of three organic acids, acetic, formic and propionic acids, in wood preservation. They showed a high antifungal potential against the decaying fungi tested (brown rotting fungi
667:) are widely distributed in nature as normal constituents of plants or animal tissues. They are also formed through microbial fermentation of carbohydrates mainly in the large intestine. They are sometimes found in their sodium, potassium, or calcium
796:
Organic acids added to feeds should be protected to avoid their dissociation in the crop and in the intestine (high pH segments) and reach far into the gastrointestinal tract, where the bulk of the bacteria population is located.
141:
792:
Organic acids have been used successfully in pig production for more than 25 years. Although less research has been done in poultry, organic acids have also been found to be effective in poultry production.
765:
It has been well demonstrated that the state of the organic acids (undissociated or dissociated) is not important to define their capacity to inhibit the growth of bacteria, compared to undissociated acids.
762:
can escape the bacteria in its dissociated form will accumulate within the bacteria and disrupt few metabolic functions, leading to osmotic pressure increase, incompatible with the survival of the bacteria.
598:
Citric and oxalic acids are used as rust removal. As acids, they can dissolve the iron oxides, but without damaging the base metal as do stronger mineral acids. In the dissociated form, they may be able to
334:
275:
568:
acids are used for oil and gas well stimulation treatments. These organic acids are much less reactive with metals than are strong mineral acids like
395:
552:
Exceptions to these solubility characteristics exist in the presence of other substituents that affect the polarity of the compound.
1042:
119:
996:
640:, and intestinal bacterial action on food components. Examples of these categories are alpha-ketoisocaproic, vanilmandelic, and
576:(HF). For this reason, organic acids are used at high temperatures or when long contact times between acid and pipe are needed.
549:
is a comparatively strong acid used in organic chemistry often because it is able to dissolve in the organic reaction solvent.
57:
659:(adrenaline) by human tissues and catabolism of dietary carbohydrate by intestinal bacteria, respectively. Organic acids (C
100:
388:
53:
72:
441:
938:"Bio-based wood preservatives: Their efficiency, leaching and ecotoxicity compared to a commercial wood preservative"
456:
group. In biological systems, organic compounds containing these groups are generally referred to as organic acids.
79:
166:
1052:
Brul, S.; Coote, P. (1999). "Preservative agents in foods, mode of action and microbial resistance mechnismes".
211:
855:
381:
231:
216:
236:
86:
936:
Barbero-López, Aitor; Akkanen, Jarkko; Lappalainen, Reijo; Peräniemi, Sirpa; Haapala, Antti (January 2021).
825:
In addition to the end uses previously seen, organic acids have been tested for the following applications:
46:
161:
1090:
748:
543:
68:
364:
339:
280:
246:
206:
196:
728:, meaning that they cannot tolerate a wide internal and external pH gradient. Among those bacteria are
519:
In general, organic acids are weak acids and do not dissociate completely in water, whereas the strong
885:
949:
860:
241:
997:"Use of organic acids as a model to study the impact of gut microflora on nutrition and metabolism"
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1038:
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965:
918:
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of the acid determines its acidity. Other groups can also confer acidity, usually weakly: the
251:
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preservatives was compared, and the results indicated a very low toxicity of propionic acid.
1061:
1008:
957:
910:
803:
730:
668:
413:
354:
324:
186:
176:
1033:
Patanen, K. H.; Mroz, Z. (1999). "Organic acids for preservation". In Block, S. S. (ed.).
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infection in young pigs. Also one can expect a reduction of the carrier state for
674:
440:, can act as acids but they are usually very weak. The relative stability of the
899:"Antifungal Activity of Organic Acies and Their Impact on Wood Decay Resistance"
769:
656:
633:
632:. Human blood and urine contain these plus organic acid degradation products of
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in food products, in particular, dairy and poultry such as ham and sausages.
17:
1013:
542:
On the other hand, most organic acids are very soluble in organic solvents.
488:
369:
359:
310:
305:
256:
1073:
977:
914:
625:
678:
The general structure of a few weak organic acids. From left to right:
649:
600:
679:
453:
897:
Barbero-LĂłpez, Aitor; Hossain, Mokbul; Haapala, Antti (2020-10-28).
886:
http://www.purac.com/purac_com/67cbf5490d83dc478dafbd96cab841b1.php
702:
The general structure of a few organic acids. From left to right:
697:
691:
673:
606:
Biological systems create many more complex organic acids such as
445:
683:
449:
417:
265:
156:
29:
535:
in water, but higher molecular mass organic acids, such as
221:
710:. The acidic hydrogen in each molecule is colored red.
694:. The acidic hydrogen in each molecule is colored red.
60:. Unsourced material may be challenged and removed.
436:OH, are relatively stronger acids. Alcohols, with
420:properties. The most common organic acids are the
523:do. Lower molecular mass organic acids such as
1035:Disinfection, sterilization & preservation
539:, are insoluble in molecular (neutral) form.
389:
8:
1037:(5th ed.). Philadelphia: Lea Febiger.
1054:International Journal of Food Microbiology
603:the metal ions, helping to speed removal.
591:are often used in biologically compatible
396:
382:
131:
1012:
424:, whose acidity is associated with their
120:Learn how and when to remove this message
877:
323:
264:
134:
27:Organic compound with acidic properties
7:
58:adding citations to reliable sources
25:
995:Dibner, J. J.; Butin, P. (2002).
671:, or even stronger double salts.
942:Science of the Total Environment
140:
34:
962:10.1016/j.scitotenv.2020.142013
459:A few common examples include:
432:, containing the group –SO
45:needs additional citations for
1:
1066:10.1016/s0168-1605(99)00072-0
884:Applications for lactic acid.
788:In nutrition and animal feeds
572:(HCl) or mixtures of HCl and
644:-lactic acids, derived from
1107:
719:Organic acids are used in
560:Simple organic acids like
583:of organic acids such as
856:List of carboxylic acids
232:Self-ionization of water
217:Hammett acidity function
903:Wood and Fiber Science
749:Listeria monocytogenes
711:
695:
1014:10.1093/japr/11.4.453
915:10.22382/wfs-2020-039
841:White rotting fungus
839:Gloeophyllum trabeum;
701:
677:
547:-Toluenesulfonic acid
247:Frustrated Lewis pair
207:Equilibrium chemistry
197:Dissociation constant
167:Acid–base homeostasis
861:Acid-base extraction
843:Trametes versicolor)
448:group –SH, the
242:Lewis acid catalysis
54:improve this article
1001:J. Appl. Poult. Res
954:2021ScTEn.75342013B
780:are widely used as
831:Coniophora puteana
712:
696:
162:Acid–base reaction
835:Rhodonia placenta
778:potassium lactate
721:food preservation
652:
643:
638:neurotransmitters
622:-glucuronic acids
621:
610:
574:hydrofluoric acid
570:hydrochloric acid
406:
405:
252:Chiral Lewis acid
130:
129:
122:
104:
16:(Redirected from
1098:
1077:
1048:
1029:
1027:
1026:
1017:. Archived from
1016:
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894:
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882:
821:Ongoing research
804:Escherichia coli
731:Escherichia coli
650:
641:
619:
608:
593:buffer solutions
422:carboxylic acids
414:organic compound
398:
391:
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365:Non-nucleophilic
192:Buffer solutions
177:Acidity function
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989:Further reading
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704:carboxylic acid
666:
662:
630:carboxyl groups
581:conjugate bases
558:
517:
515:Characteristics
452:group, and the
435:
402:
227:Proton affinity
152:Acceptor number
135:Acids and bases
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51:
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1007:(4): 453–463.
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909:(4): 410–418.
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822:
819:
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782:antimicrobials
774:sodium lactate
772:and its salts
743:C. perfringens
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442:conjugate base
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430:Sulfonic acids
426:carboxyl group
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335:Brønsted–Lowry
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69:"Organic acid"
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1103:
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1091:Organic acids
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1067:
1063:
1060:(1–2): 1–17.
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1050:
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1044:0-683-30740-1
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1021:on 2011-03-06
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814:Campylobacter
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787:
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771:
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763:
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755:Campylobacter
751:
750:
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744:
739:
738:
733:
732:
727:
722:
714:
709:
708:sulfonic acid
705:
700:
693:
689:
685:
681:
676:
672:
670:
658:
654:
647:
639:
635:
631:
627:
624:that contain
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563:
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538:
534:
530:
526:
522:
521:mineral acids
514:
510:
507:
505:
502:
500:
499:Tartaric acid
497:
495:
492:
490:
487:
485:
482:
480:
477:
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472:
470:
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443:
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431:
428: –COOH.
427:
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172:Acid strength
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71: –
70:
66:
65:Find sources:
59:
55:
49:
48:
43:This article
41:
37:
32:
31:
19:
18:Organic acids
1057:
1053:
1034:
1023:. Retrieved
1019:the original
1004:
1000:
945:
941:
931:
906:
902:
892:
880:
866:Organic base
842:
838:
834:
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811:species and
808:
802:
799:
795:
791:
768:
764:
760:
753:
747:
741:
735:
729:
726:pH-sensitive
725:
718:
605:
597:
578:
559:
556:Applications
551:
544:
541:
537:benzoic acid
529:lactic acids
518:
504:Butyric acid
458:
410:organic acid
409:
407:
290:
202:Donor number
116:
107:
97:
90:
83:
76:
64:
52:Please help
47:verification
44:
770:Lactic acid
657:epinephrine
634:amino acids
484:Oxalic acid
479:Citric acid
474:Formic acid
469:Acetic acid
464:Lactic acid
182:Amphoterism
1025:2018-10-08
948:: 142013.
872:References
809:Salmonella
737:Salmonella
646:catabolism
509:Folic acid
494:Malic acid
360:Superbases
306:Superacids
212:Extraction
110:April 2009
80:newspapers
970:0048-9697
923:0735-6161
817:species.
758:species.
489:Uric acid
257:ECW model
237:Titration
1085:Category
1074:10488839
978:32890867
850:See also
653:-leucine
626:hydroxyl
533:miscible
950:Bibcode
715:In food
688:alcohol
611:-lactic
601:chelate
589:lactate
585:citrate
345:Organic
291:Organic
286:Mineral
94:scholar
1072:
1041:
976:
968:
921:
752:, and
740:spp.,
680:phenol
617:, and
615:citric
566:acetic
562:formic
525:formic
454:phenol
418:acidic
412:is an
355:Strong
301:Strong
96:
89:
82:
75:
67:
692:thiol
669:salts
446:thiol
416:with
350:Oxide
340:Lewis
327:types
316:Solid
296:Oxide
281:Lewis
268:types
101:JSTOR
87:books
1070:PMID
1039:ISBN
974:PMID
966:ISSN
919:ISSN
837:and
776:and
684:enol
655:and
587:and
579:The
531:are
527:and
450:enol
370:Weak
325:Base
311:Weak
266:Acid
187:Base
157:Acid
73:news
1062:doi
1009:doi
958:doi
946:753
911:doi
648:of
628:or
564:or
438:–OH
408:An
56:by
1087::
1068:.
1058:50
1056:.
1005:11
1003:.
999:.
972:.
964:.
956:.
944:.
940:.
917:.
907:52
905:.
901:.
833:,
746:,
734:,
706:,
690:,
686:,
682:,
663:–C
636:,
613:,
595:.
222:pH
1076:.
1064::
1047:.
1028:.
1011::
980:.
960::
952::
925:.
913::
665:7
661:1
651:L
642:D
620:D
609:L
545:p
434:2
397:e
390:t
383:v
123:)
117:(
112:)
108:(
98:·
91:·
84:·
77:·
50:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
