propionic acid


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propionic acid

 [pro″pe-on´ik]
a fatty acid found in chyme and sweat, and one of the products of bacterial fermentation of wood pulp waste; its salts (calcium propionate and sodium propionate) are antifungal agents and inhibitors of mold on foods.

pro·pi·on·ic ac·id

(prō'pē-on'ik as'id), Avoid the misspelling/mispronunciation proprionic.
Methylacetic acid; ethylformic acid; found in sweat; elevated in cases of ketotic hyperglycinemia and in cases of biotin deficiency.
Synonym(s): propanoic acid

pro·pi·on·ic ac·id

(prō'pē-on'ik as'id)
Methylacetic acid; ethylformic acid; found in sweat.
References in periodicals archive ?
Propionic acid degradation can be divided into three stages on the basis of two distinct turning points.
Propionic acid (g/kg DM)###1.78bcd###3.69abc###4.54ab###5.09a###1.43cd###0.47d###0.74cd###0.0004###0.4358
It is revealed that the comparatively lower concentration of 80% of formic acid was required than that of acetic and propionic acid. As the quality of the delignified product, propionic acid would give better end product in higher yield as compared to the lower aliphatic acid that was observed.
In this study, propionic acid and PmB were significantly associated with IBS, and PmB was negatively associated with IL-10 in the CSF, which may suggest that the SCFA are involved in the brain-gut communication.
[C.sub.3][H.sub.6][O.sub.3][right arrow][C.sub.3][H.sub.6][O.sub.2] + [1/2][O.sub.2] Lactic acid [right arrow] propionic acid + oxygen (12)
The results for the concentration of propionic acid in vitro showed that in almost all forages analyzed (p < 0.05), there was a linear relationship, except for Brachiaria, where there was no difference (p = 0.8279) between replacement levels.
Current research suggests that the most significant byproduct is propionic acid, which contributes a chocolate aroma and may be partially responsible for the pleasing and complex aroma profile of malolactic fermentation.
Joint feeding of the studied biologically active preparations not only increased the intensity of the fermentation processes in the rumen but also changed their focus toward increased propionic acid fermentation, which is evidenced by higher propionic acid value in the total VFA content in the rumen of bull-calves in the third experimental group by 5.8% in absolute units (P > 0.95), as compared to the reference group.