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Pang Xuan - - 2010
Polylactide (PLA) is a biodegradable, aliphatic polyester derived from lactic acid. It has similar mechanical properties to polyethylene terephthalate, but has a significantly lower maximum continuous use temperature. PLA products can be recycled after use either by remelting and processing the material a second time or by hydrolyzing to lactic ...
Zheng Yi - - 2011
Ensiling was investigated for the long-term storage of Sugar Beet Pulp (SBP). Eight strains of lactic acid bacteria (LAB) and a non-inoculated control were screened based on their ability to rapidly reduce pH, produce a large amount of lactic acid and inhibit undesirable fermentations. Lactobacillus brevis B-1836 (LAB #120), Lactobacillus ...
Shirazinejad Alireza - - 2010
Abstract Fresh raw shrimps were dipped for 10, 20, and 30 min at room temperature (25°C ± 1°C) in lactic acid (LA; 1.5%, 3.0%, v/v) to evaluate their antipathogenic effects against Vibrio cholerae, Vibrio parahaemolyticus, Salmonella entreitidis, and Escherichia coli O157:H7 inoculated at a level of 10(5) CFU/g. Significant reductions in the population ...
Tonner Ralf - - 2011
There are many different hypotheses on the origin of biomolecular homochirality. One possible scenario concerns the enantiomeric enrichment of a nearly racemic solid via self-disproportionation of enantiomers. In particular, in a recent paper Soloshonok and co-workers showed a first example of optical self-purification of α-(trifluoromethyl)lactic acid by sublimation [V. A. ...
Karp Susan G - - 2011
Lactic acid is a product that finds several applications in food, cosmetic, pharmaceutical and chemical industries. The main objective of this work was the development of a bioprocess to produce L(+)-lactic acid using soybean vinasse as substrate. Among ten strains, Lactobacillus agilis LPB 56 was selected for fermentation, due to ...
Takahashi N - - 2011
Dental biofilms produce acids from carbohydrates that result in caries. According to the extended caries ecological hypothesis, the caries process consists of 3 reversible stages. The microflora on clinically sound enamel surfaces contains mainly non-mutans streptococci and Actinomyces, in which acidification is mild and infrequent. This is compatible with equilibrium ...
Hanstock T L - - 2010
d-Lactic acidosis is associated with memory impairment in humans. Recent research indicates that d-lactic acid may inhibit the supply of energy from astrocytes to neurons involved with memory formation. However, little is known about the effects of increased hind-gut fermentation due to changes in diet on circulating lactic acid concentrations ...
Ingham Steven C - - 2010
We compared the survival of potential pathogen surrogates-meat-hygiene indicators (non-Escherichia coli coliforms), biotype I E. coli, and lactic acid bacteria starter cultures-with survival of an E. coli O157:H7 (ECO157:H7) inoculum in beef carcass intervention trials. Survival of one lactic acid bacteria starter culture (Bactoferm LHP Dry [Pediococcus acidilactici and Pediococcus ...
Di Criscio T - - 2010
In this work, 3 types of ice cream were produced: a probiotic ice cream produced by adding potentially probiotic microorganisms such as Lactobacillus casei and Lactobacillus rhamnosus; a prebiotic ice cream produced by adding inulin, a prebiotic substrate; and a synbiotic ice cream produced by adding probiotic microorganisms and inulin ...
Zhang Shiping - - 2011
The effect of Zn, Ni and activated carbon on the yield of lactic acid from cellulose was investigated to improve the lactic acid yield under alkaline hydrothermal conditions. The results showed that the lactic acid yield increased greatly in the presence of Zn, Ni and activated carbon. Central composite response ...
Imran ul-haq Muhammad - - 2010
The present contribution investigates whether it is possible to form stable amorphous particles of ketoprofen-poly(lactic acid), naproxen-poly(lactic acid), and indomethacin-poly(lactic acid). Amorphization and micronization of these poorly water-soluble drugs offer a combined way to improve the solubility and enhance the dissolution rate. The particles were formed by pulsed rapid expansion ...
Ge Xiang-Yang - - 2011
L-Lactic acid production by Lactobacillus casei was used as a model to study the mechanism of substrate inhibition and the strategy for enhancing L-lactic acid production. It was found that the concentration of cell growth and L-lactate decreased with the increase of glucose concentration and fermentation temperature. To enhance the ...
Wu Xuefeng - - 2011
Semicontinuous fermentation using pellets of Rhizopus oryzae has been recognized as a promising technology for L: -lactic acid production. In this work, semicontinuous fermentation of R. oryzae AS 3.819 for L: -lactic acid production has been developed with high L: -lactic acid yield and volumetric productivity. The effects of factors such as ...
Sachdeva Silonie - - 2010
INTRODUCTION: Chemical peeling with both alpha and beta hydroxy acids has been used to improve acne scarring with pigmentation. Lactic acid, a mild alpha hydroxy acid, has been used in the treatment of various dermatological indications but no study is reported in acne scarring with pigmentation. AIMS: To evaluate the ...
Rode Tone Mari - - 2010
Staphylococcus aureus is an important food poisoning bacterium. In food preservation, acidification is a well-known method. Permeant weak organic acids, like lactic and acetic acids, are known to be more effective against bacteria than inorganic strong acids (e.g., HCl). Growth experiments and metabolic and transcriptional analyses were used to determine ...
Wei Liujing - - 2010
Although Gluconobacter oxydans can convert 1,2-propanediol to D: -(-)-lactic acid, the enzyme(s) responsible for the conversion has remain unknown. In this study, the membrane-bound alcohol dehydrogenase (ADH) of Gluconobacter oxydans DSM 2003 was purified and confirmed to be essential for the process of D: -(-)-lactic acid production by gene knockout ...
Coelho Luciana Fontes - - 2010
L(+)-Lactic acid is used in the pharmaceutical, textile and food industries as well as in the synthesis of biodegradable plastics. The aim of this study was to investigate the effects of different medium components added in cassava wastewater for the production of L(+)-lactic acid by Lactobacillus rhamnosus B 103. The ...
Wang C - - 2010
To characterize the bacterial communities in commercial total mixed ration (TMR) silage, which is known to have a long bunk life after silo opening. Samples were collected from four factories that produce TMR silage according to their own recipes. Three factories were sampled three times at 1-month intervals during the ...
Novotni Dubravka - - 2011
Different lactic acid bacteria starters were used to prepare sourdough to make partially-baked frozen wholemeal wheat bread. The sourdough was prepared with a pure culture of Lactobacillus plantarum or with commercial starters containing Lactobacillus brevis combined with Saccharomyces cerevisiae var. chevalieri (LV4), Lactobacillus fermentum (PL1), or Lactobacillus fermentum with phytase ...
Chotisubha-anandha Nawakorn - - 2011
Rhizopus oryzae was immobilized on a cotton matrix in a static bed bioreactor. Compared with free cells in a stirred tank bioreactor, immobilized R. oryzae in this bioreactor gave higher lactic acid production but lower ethanol production. The highest lactic acid production rate (2.09 g/L h) with the final concentration ...
Aslan Seyma - - 2010
Biomaterials that inactivate microbes are needed to eliminate medical device infections. We investigate here the antimicrobial nature of single-walled carbon nanotubes (SWNTs) incorporated within the biomedical polymer poly(lactic-co-glycolic acid) (PLGA). We find Escherichia coli and Staphylococcus epidermidis viability and metabolic activity to be significantly diminished in the presence of SWNT-PLGA, ...
Trani Antonio - - 2010
Ciauscolo is a short-ripened fermented sausage manufactured in the Marche region (central Italy) that has recently received a protected geographical indication product classification (PGI). The aim of this study was the exploration of the biochemical traits of this traditional Italian salami, with a special focus on protein and lipid composition. ...
Gerez C L - - 2010
The effect of lactic acid bacteria (LAB) on pathogenic fungi was evaluated and the metabolites involved in the antifungal effect were characterized. Penicillium digitatum (INTA 1 to INTA 7) and Geotrichum citri-aurantii (INTA 8) isolated from decayed lemon from commercial packinghouses were treated with imazalil and guazatine to obtain strains ...
Ayyash Mutamed M - - 2010
The effect of partial substitution of NaCl with KCl on chemical composition, lactic bacterial count, and organic acids profile of Halloumi cheese was investigated. Halloumi cheeses were made and kept in 4 different brine solutions at 18% including NaCl only (HA), 3NaCl : 1KCl (HB), 1NaCl : 1KCl (HC), and ...
Albenzio M - - 2010
This study was undertaken to evaluate the effect of lamb rennet paste containing probiotic strains on proteolysis, lipolysis, and glycolysis of ovine cheese manufactured with starter cultures. Cheeses included control cheese made with rennet paste, cheese made with rennet paste containing Lactobacillus acidophilus culture (LA-5), and cheese made with rennet ...
Andújar-Ortiz Inmaculada - - 2010
The role of specific components from inactive dry yeast preparations widely used in winemaking on the growth of three representative wine lactic acid bacteria (Oenococcus oeni, Lactobacillus hilgardii and Pediococcus pentosaceus) has been studied. A pressure liquid extraction technique using solvents of different polarity was employed to obtain extracts with ...
Zhang Yong - - 2011
Lactic acid production by repeated fed-batch fermentation using free and immobilized cells of Lactobacillus lactis-11 in a packed bed-stirred fermentor (PBSF) system filled with different support materials including ceramic beads, macro-activated carbon cylinders and glass fiber balls was investigated. The results showed that the optimal support materials were the ceramic ...
Guo Yang - - 2010
The aim of this study is to investigate production of L-lactic acid from sucrose and corncob hydrolysate by the newly isolated R. oryzae GY18. R. oryzae GY18 was capable of utilizing sucrose as a sole source, producing 97.5 g l(-1) L-lactic acid from 120 g l(-1) sucrose. In addition, the ...
Takami Kimiaki - - 2010
We designed and synthesized water-soluble biocompatible and biodegradable polymers composed of 2-methacryroyloxyethyl phosphorylcholine and oligo(L- or D-lactic acid) macromonomers to develop an injectable hydrogel matrix. Aqueous solutions containing the polymers with oligo(L-lactic acid) (OLLA) and oligo(D-lactic acid) (ODLA) chains underwent spontaneous gelation when mixed together. This was due to the ...
Wang Limin - - 2010
Lignocellulosic biomass-derived sugars are considered nowadays to be an economically attractive carbohydrate feedstock for large-scale fermentations of bulk chemicals such as lactic acid. In the present study, corncob molasses containing a high content of xylose, which is one of the lignocellulosic biomasses and a waste by-product from xylitol production, was ...
Wang Limin - - 2010
Cassava is one of the most efficient and rich crops in terms of carbohydrate production, which is a tropical perennial plant that grows on poor or depleted soils. Microbial conversion of such a renewable raw material to useful products is an important objective in industrial biotechnology. l-Lactic acid was efficiently ...
Lee Woojin - - 2010
Antimicrobial activities of chitosan against lactic acid bacteria were studied to apply for controlling dongchimi (whole-radish juicy kimchi) fermentation to prevent over-ripening. Antimicrobial activity of chitosan against lactic acid bacteria such as Leuconostoc mesenteroides and Lactobacillus plantarum was assayed at 10, 20, 30, and 40 mg/L concentration in the medium. ...
Wojtczak M - - 2010
High-performance anion exchange chromatography (HPAEC) with conductometric detection was used for the determination of the lactic acid content of apple juice subjected to fermentation with the strains of Lactobacillus brevis and Lactobacillus plantarum, obtained from a collection, at 20 and 30 degrees C. At the same time, lactate content was ...
Jiang Yujian - - 2010
BACKGROUND: Rosy vinegar is a well-known traditional Chinese product whose flavour is affected by its lactic acid content. In this study, Lactobacillus bacteria were employed to increase the content of lactic acid during the ethanol fermentation stage. RESULTS: The optimised fermentation parameters were determined as an inoculation amount of 3% ...
Pormsila Worapan - - 2010
The enantiomers of the anions of five alpha-hydroxy acids, namely lactic acid, alpha-hydroxybutyric acid, 2-hydroxycaproic acid, 2-hydroxyoctanoic acid and 2-hydroxydecanoic acid, as well as the two alpha-amino acids aspartic acid and glutamic acid, were baseline separated and detected by CE with contactless conductivity detection. Vancomycin was employed as chiral selector ...
Zhang Yong - - 2010
Substrate concentration in lactic acid fermentation broth could not be controlled well by traditional feeding methods, including constant, intermittent, and exponential feeding methods, in fed-batch experiments. A simple feedback feeding method based on pH was proposed to control pH and substrate concentration synchronously to enhance lactic acid production in fed-batch ...
Pessione Alessandro - - 2010
Lactic acid bacteria (LAB) are very ancient organisms that can't obtain metabolic energy by respiration without external heme supplementation. Since the gain in ATP from lactic fermentation is inadequate to support efficient growth, they developed alternative strategies for energy production. Three main energy generating routes are present in LAB: amino ...
Oshiro Mugihito - - 2010
In order to achieve high butanol production by Clostridium saccharoperbutylacetonicum N1-4, the effect of lactic acid on acetone-butanol-ethanol fermentation and several fed-batch cultures in which lactic acid is fed have been investigated. When a medium containing 20 g/l glucose was supplemented with 5 g/l of closely racemic lactic acid, both ...
Asano Ryoki - - 2010
An acidulocomposting system for the treatment of cattle manure with little emission of ammonia gas was developed, and the structure of its microbial community was investigated by denaturing gradient gel electrophoresis (DGGE) and clone library construction. An acidulocomposting apparatus (BC20, 20 L) was operated for 79 days to treat 2 ...
Yadav A K - - 2011
Lactic acid, an anaerobic product of glycolysis, can be theoretically produced by synthetic route; however, it is commercially produced by homo-fermentative batch mode of operations. Factors affecting its production and strategies improving it are considered while devising an optimized protocol. Although a hetero-fermentative mode of production exists, it is rarely ...
Li Qiang - - 2010
Initial oxygen aeration enabled Actinobacillus succinogenes 130Z(T) to be regarded as a novel type of lactic-acid-producing strain in subsequent anaerobic cultivation. Lactic acid production increased 32-fold, up to the final titers of 135.6+/-0.14 g L(-1) with an overall yield of 0.96+/-0.09 g g(-1) glucose and 2.94+/-0.03 g L(-1) h(-1) productivity. ...
Walton Sara L - - 2010
Bacillus coagulans MXL-9 was found capable of growing on pre-pulping hemicellulose extracts, utilizing all of the principle monosugars found in woody biomass. This organism is a moderate thermophile isolated from compost for its pentose-utilizing capabilities. It was found to have high tolerance for inhibitors such as acetic acid and sodium, ...
Pérez-Díaz I M - - 2010
Without the addition of preservative compounds cucumbers acidified with 150 mM acetic acid with pH adjusted to 3.5 typically undergo fermentation by lactic acid bacteria. Fumaric acid (20 mM) inhibited growth of Lactobacillus plantarum and the lactic acid bacteria present on fresh cucumbers, but spoilage then occurred due to growth ...
Fouad Ehab A - - 2010
An acetyl salicylic acid-caffeine complex was prepared and evaluated for the potential use in rectal administration. The results revealed the formation of a complex between acetyl salicylic acid and caffeine in a 1:1 molar ratio by a charge transfer mechanism. The effects of acetyl salicylic acid and complex on the ...
Zhang Wangang - - 2010
In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional ...
Pescuma Micaela - - 2010
Whey protein concentrate (WPC) is employed as functional food ingredient because of its nutritional value and emulsifying properties. However, the major whey protein beta-lactoglobulin (BLG) is the main cause of milk allergy. The aim of this study was to formulate a fermented whey beverage using selected lactic acid bacteria and ...
Li Zheng - - 2010
In this study, a glucose feedback controller had been designed. Under the controller, the glucose concentration in L: -lactic acid culture could be automatically controlled at 15 +/- 1 g/L. Furthermore, L: -lactic acid production by Lactobacillus rhamnosus LA-04-1 in fed-batch culture was significantly increased to 170 g/L L: -lactic ...
Narváez-Zapata J A - - 2010
Mezcal is an alcoholic beverage obtained from the distillation of fermented juices of cooked Agave spp. plant stalks (agave must), and each region in Mexico with denomination of origin uses defined Agave species to prepare mezcal with unique organoleptic characteristics. During fermentation to produce mezcal in the state of Tamaulipas, ...
Zhao Bo - - 2010
A thermophilic Bacillus sp. strain 2-6 was used in completely open repeated batch fermentation for producing optically pure L-lactic acid. Up to 107 g l(-1) L-lactic acid of optical purity 99.8% was obtained with NaOH as pH regulator. Unexpectedly, accumulated cells did not necessarily lead to increased L-lactic acid production. ...
Yen Hong-Wei - - 2010
Based on the batch results, we constructed a simplified simultaneous saccharification and fermentation (SSF) model for the simulation of lactic acid production directly from unhydrolyzed potato starch using Lactobacillus amylophilus. The results of batch operation at different initial starch concentrations (20, 40 and 60 g/l) indicated that a higher initial starch ...
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