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Results 201 - 250 of 1839
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Ikushima Shigehito - - 2009
Polylactic acid is receiving increasing attention as a renewable alternative for conventional petroleum-based plastics. In the present study, we constructed a metabolically-engineered Candida utilis strain that produces L-lactic acid with the highest efficiency yet reported in yeasts. Initially, the gene encoding pyruvate decarboxylase (CuPDC1) was identified, followed by four CuPDC1 ...
Coda R - - 2010
This study aimed at characterizing the lactic acid bacteria microbiota and selecting mixed endogenous starters to be used for sourdough fermentation of spelt or emmer flours. Identification of lactic acid bacteria was carried out by partial sequencing of the 16S rRNA, recA, 16S/23S rRNA spacer region and pheS genes. Spelt ...
Katina Kati - - 2009
Several lactic acid bacteria belonging to the genera Leuconostoc, Lactobacillus, and Weissella have been introduced to wheat sourdough baking for in situ production of exopolysaccharides. This is considered a novel method for improving the shelf-life, volume and nutritional value of bread without additives. However, in situ production of exopolysaccharides during ...
Okano Kenji - - 2010
In order to achieve direct fermentation of an optically pure D: -lactic acid from cellulosic materials, an endoglucanase from a Clostridium thermocellum (CelA)-secreting plasmid was introduced into an L: -lactate dehydrogenase gene (ldhL1)-deficient Lactobacillus plantarum (ldhL1) bacterial strain. CelA expression and its degradation of beta-glucan was confirmed by western blot ...
Budhavaram Naresh K - - 2009
Production of lactic acid from paper sludge was studied using thermophilic Bacillus coagulan strains 36D1 and P4-102B. More than 80% of lactic acid yield and more than 87% of cellulose conversion were achieved using both strains without any pH control due to the buffering effect of CaCO(3) in paper sludge. ...
Chen T-H - - 2009
In this study, various yeasts (Kluyveromyces marxianus, Saccharomyces turicensis, Pichia fermentans) and lactic acid bacteria (Lactobacillus kefiranofaciens, Lactobacillus kefiri, Leuconostoc mesenteroides) were entrapped in 2 different microspheres using an entrapment ratio for the strains that was based on the distribution ratio of these organisms in kefir grains. The purpose of ...
Kang Sinyoung - - 2009
BACKGROUND: The authors have demonstrated a decrease in pH in the incisional wound environment, suggesting a possible contribution of low pH to postsurgical pain. In this study, the authors characterized the acid-responsiveness of nociceptors innervating the plantar aspect of the rat hind paw 1 day after plantar incision and compared ...
Sheedy John R - - 2009
Patients with chronic fatigue syndrome (CFS) are affected by symptoms of cognitive dysfunction and neurological impairment, the cause of which has yet to be elucidated. However, these symptoms are strikingly similar to those of patients presented with D-lactic acidosis. A significant increase of Gram positive facultative anaerobic faecal microorganisms in ...
Lee Jang-Eun - - 2009
The chemical composition of grape wines varies with grape variety, environmental factors of climate and soil, and bacterial strains, which can each affect the wine quality. Using (1)H NMR analysis coupled with multivariate statistical data sets, we investigated the effects of grape vintage on metabolic profiles of wine and the ...
Ong L - - 2009
Bifidobacterium longum 1941, B. animalis subsp. lactis LAFTI B94, Lactobacillus casei 279, Lb. casei LAFTI L26, Lb. acidophilus 4962, or Lb. acidophilus LAFTI L10 were used as an adjunct in the production of Cheddar cheeses, which were ripened at 4 and 8 degrees C for 24 wk. Effects of ripening ...
Boyer R R - - 2009
Listeria monocytogenes is the pathogen of concern in ready-to-eat (RTE) meat products. Salt brines are used to chill processed meats. L. monocytogenes and lactic acid bacteria (LAB) can grow under saline conditions, and may compete with each other for nutrients. The objective of this study was to determine the effect ...
Noël Marion - - 2009
As biomass feedstock, wood and lactic acid biopolymers have been used as constituents of an innovative biocomposite material possessing remarkable properties. Three different systems were made by soaking lactic acid oligomers into solid wood and then oven heating to induce in situ polymerisation, confirmed by Fourier transformed infrared spectroscopy (FTIR) ...
Stolzenbach Sandra - - 2009
Sensory profiling was performed for a Danish lightly fermented heat-processed cold cut pork product termed 'rullepølse'. Product samples were stored under modified atmosphere (MAP, 30% CO(2)/70% N(2)) for 0, 28 and 34days and with subsequent aerobic storage for 4days (MAP-OPEN) at temperatures of 4°C and 8°C. Microbial growth and metabolism ...
Sawyer J T - - 2009
Fresh and cooked color of dark-cutting (DC) beef strip loins (mean pH=6.56) enhanced with 0.25, 0.50, 0.75 or 1.00% lactic acid (LA) were compared to non-enhanced DC and normal pH (NpH; mean pH=5.43) strip loins. Even though NpH steaks received the most (P<0.05) desirable fresh color scores, color scores for ...
Schirmer Bjørn Christian - - 2009
The aim of this study was to evaluate a novel packaging method for fresh fish and to determine its effect on the bacterial growth in fresh salmon. Fresh salmon was packed with a small amount of 100% CO(2) (gas/product ratio 0.2/1.0 v/v) and a brine solution containing various combinations of ...
Seesuriyachan Phisit - - 2009
The acid biocoagulants produced from non-sterile lactic acid fermentation by Lactobacillus casei TISTR 1500 were used to settle colloidal protein, mainly casein, at the isoelectric point in dairy effluent prior to secondary treatment. High concentration of azo dye (Ponceau 4R) in the dairy wastewater and the stress of starvation decreased ...
Pham T Thuy - - 2009
In this study, soy protein isolate (SPI) (4%, v/w) was supplemented to the yogurt mix to increase the amount of biologically active isoflavone in yogurt (SY). The control yogurt was without any SPI supplementation (USY). The supplementation significantly (P < 0.05) increased the lactose metabolism by the yogurt starter including ...
Zeng Z - - 2009
Natural sauerkraut fermentations contain a great number of lactic acid bacteria. The aim of this study was to identify lactic acid bacterial strains with high conjugated linoleic acid (CLA)-producing ability from natural sauerkraut fermentations. Fifteen CLA-producing lactic acid bacterial strains were isolated in the study. One of these strains, designated ...
Lecompte J-Y - - 2009
1. The aim was to establish how poultry skin could be efficiently decontaminated without changing its organoleptic properties. 2. Chicken skins were surface inoculated with Listeria innocua and treated with different acid solutions (2 and 10% lactic acid for 1 and 30 min). Surviving bacteria were enumerated immediately after treatment ...
Wee Young-Jung - - 2009
Continuous lactic acid fermentations were conducted using lignocellulosic hydrolyzates and corn steep liquor as inexpensive raw materials. Lactic acid concentrations decreased with increases in the dilution rate, whereas the residual substrate concentrations increased. However, lactic acid yields were maintained at more than 0.90 g g(-1) over all cases experimented. The ...
Kito Hideki - - 2009
Twenty-one strains of Amylomyces rouxii isolated from starters of Asian fermented foods were divided into two groups, lactic acid (LA) and fumaric and malic acid (FMA) producers, by organic acid productivity in liquid culture. Phylogenetic analysis based on the ldhB gene, ribosomal RNA encoding DNA (rDNA) internal transcribed spacer (ITS) ...
Pastink Margreet I - - 2009
In this report, we describe the amino acid metabolism and amino acid dependency of the dairy bacterium Streptococcus thermophilus LMG18311 and compare them with those of two other characterized lactic acid bacteria, Lactococcus lactis and Lactobacillus plantarum. Through the construction of a genome-scale metabolic model of S. thermophilus, the metabolic ...
Araújo A B A - - 2009
In this work, hybrid chitosan/hydroxyapatite composites material were developed and characterized. The polymer matrix was first dissolved in polylactic acid, and then hydroxyapatite (HA) was added as filler material. The effects of the added amounts of a crosslinking agent (genipin) and of the concentrations of lactic acid, and of the ...
Inaba Chiaki - - 2009
The whole-cell biocatalyst displaying Candida antarctica lipase B (CALB) on the yeast cell surface with alpha-agglutinin as the anchor protein was easy to handle and possessed high stability. The lyophilized CALB-displaying yeasts showed their original hydrolytic activity and were applied to an ester synthesis using ethanol and L: -lactic acid ...
Blättel V - - 2009
Beside yeasts, lactic acid bacteria (LAB) are the most abundant microbes in must during vinification. Whereas Oenococcos oeni is commercially used as a starter culture for the biological acid reduction in wines, other species are responsible for different types of wine spoilage. Members of the genera Pediococcus, Weissella, Leuconostoc, and ...
Lortal Sylvie - - 2009
In the Sicilian PDO Ragusano cheese making, raw milk is placed in a wooden vat called a Tina. As no starter is added, lactic acid is produced by milk flora and flora released from the Tina biofilm. The aim of this work was to assess the safety and efficiency of ...
Mukherjee A - - 2009
This study evaluated the effects of meat binding or restructuring formulations, including salt/phosphate, algin/calcium, ActivaRM, and Fibrimex, with or without 0.27% (wt/wt) lactic acid, on thermal inactivation of internalized Escherichia coli O157:H7 in ground beef, serving as a model system for restructured products. Ground beef batches (700 g; approximately 5% ...
Ding W K - - 2009
Ten probiotic bacteria, including Lactobacillus rhamnosus, Bifidobacterium longum, L. salivarius, L. plantarum, L. acidophilus, L. paracasei, B. lactis type Bl-04, B. lactis type Bi-07, HOWARU L. rhamnosus, and HOWARU B. bifidum, were encapsulated in various coating materials, namely alginate, guar gum, xanthan gum, locust bean gum, and carrageenan gum. The ...
Martínez-Castellanos Gustavo - - 2009
The effects of Lactobacillus plantarum alone or in combination with chitosan were evaluated on quality and color retention in rambutan fruits (Nephelium lappaceum) stored at 25 degrees C and 10 degrees C with 75+/-2.5% of relative humidity for 10 and 15 days, respectively. The development of the microorganisms was evidenced ...
Abbott Derek A - - 2009
Industrial production of lactic acid with the current pyruvate decarboxylase-negative Saccharomyces cerevisiae strains requires aeration to allow for respiratory generation of ATP to facilitate growth and, even under nongrowing conditions, cellular maintenance. In the current study, we observed an inhibition of aerobic growth in the presence of lactic acid. Unexpectedly, ...
Shintaku Kyohei - - 2009
The aims of this study were to evaluate the transplacental transfer properties of diclofenac and to determine the effect of L-lactic acid on the transplacental transfer of diclofenac. The maternal and fetal vessels of human placenta were perfused in a single-pass mode with a solution containing diclofenac and antipyrine. The ...
Bevilacqua A - - 2009
AIMS: This study was aimed to investigate the effects of a high-pressure homogenization (HPH) treatment on some micro-organisms, involved in the spoilage of fruit juices. METHODS AND RESULTS: Lactobacillus plantarum, Lactobacillus brevis, Bacillus coagulans cells, Saccharomyces bayanus, Pichia membranaefaciens and Rhodotorula bacarum were separately inoculated in a saline solution (0.9% ...
Martin Leigh R - - 2009
Lactic acid is a major component of the TALSPEAK process planned for use in the separation of trivalent lanthanide and actinide elements. This acid acts both as a buffer and to protect the actinide complexant from radiolytic damage. However, there is little kinetic information on the reaction of water radiolysis ...
Bartowsky E J - - 2009
Bacteria are part of the natural microbial ecosystem of wine and play an important role in winemaking by reducing wine acidity and contributing to aroma and flavour. Conversely, they can cause numerous unwelcome wine spoilage problems, which reduce wine quality and value. Lactic acid bacteria, especially Oenococcus oeni, contribute positively ...
Wang Chung-Yi - - 2009
The present study assesses the feasibility of noni as a raw substrate for the production of probiotic noni juice by lactic acid bacteria (Lactobacilluscasei and Lactobacillus plantarum) and bifidobacteria (Bifidobacteriumlongum). Changes in pH, acidity, sugar content, cell survival and antioxidant properties during fermentation were monitored. All tested strains grew well ...
Prabhakar A R - - 2009
This study was undertaken to gain an insight into the interaction of conventional glass ionomers (GC Fuji II, GC Fuji IX GP and Chem Flex restorative materials) commonly used in Alternative Restorative Technique (ART) with aqueous solutions in terms of water sorption, solution buffering and ion release. Both immature and ...
Brooijmans Rob - - 2009
For some lactic acid bacteria higher biomass production as a result of aerobic respiration has been reported upon supplementation with heme and menaquinone. In this report, we have studied a large number of species among lactic acid bacteria for the existence of this trait. Heme- (and menaquinone) stimulated aerobic growth ...
Svoboda M - - 2009
The goal of the trial was to determine the efficacy of Se from Se-enriched lactic acid bacteria in accumulation of Se in the muscle tissue and to evaluate its effect on meat quality in finisher pigs. In group I (n = 12) the feed was supplemented with inorganic sodium selenite, ...
Pandey Anurag - - 2009
Synthesis of poly(L-lactic acid) typically requires a long process time with the use of tin octoate as a catalyst. In this study microwave-assisted polymerization of lactic acid has been studied both with the aid and without the aid of tin octoate catalyst. While the presence of tin octoate assists in ...
Mezaini Abdelkader - - 2009
In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria. Streptococcus thermophilus T2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the ...
Qin Jiayang - - 2009
The demand for lactic acid has been increasing considerably because of its use as a monomer for the synthesis of polylactic acid (PLA), which is a promising and environment-friendly alternative to plastics derived from petrochemicals. Optically pure L-lactic acid is essential for polymerization of PLA. The high fermentation cost of ...
Kutyauripo Josphat - - 2009
The effect of removing the second step of malt conversion in the brewing of Chibuku beer was investigated with the intention of extending the shelf-life of the product. Chibuku was brewed in the laboratory scale fermenters using Delta Beverages' standard brewing procedure. A variation was made where the second malt ...
Albano H - - 2008
AIMS: This study evaluates the microbial ecology of 'Alheira' by traditional microbiological analysis and a PCR-denaturing gradient gel electrophoresis (DGGE) protocol. METHODS AND RESULTS: Total microbial DNA from 'Alheiras' was extracted directly from the products and subjected to PCR using Eubacterial primers for 16S rDNA. The amplicons were separated by ...
Cochu A - - 2008
AIMS: To demonstrate the feasibility of growing lactobacilli and producing lactic acid using maple sap as a sugar source and to show the importance of oligosaccharides in the processes. METHODS AND RESULTS: Two maple sap samples (Cetta and Pinnacle) and purified sucrose were used as carbon sources in the preparation ...
Hayashidani Hideki - - 2008
Pathogenic Yersinia enterocolitica serotypes O:3, O:5,27, O:8 and O:9 were inoculated into sliced and ground pork, and the samples were stored under vacuum or aerobic conditions at 2 and degrees C. All serotypes survived for 5 weeks in pork with or without vacuum packing without any discernable increases in their ...
Okano Kenji - - 2009
In order to achieve direct and efficient fermentation of optically pure D-lactic acid from raw corn starch, we constructed L-lactate dehydrogenase gene (ldhL1)-deficient Lactobacillus plantarum and introduced a plasmid encoding Streptococcus bovis 148 alpha-amylase (AmyA). The resulting strain produced only D-lactic acid from glucose and successfully expressed amyA. With the ...
Gao Chao - - 2009
D-lactic acid and pyruvic acid are two important building block intermediates. Production of D-lactic acid and pyruvic acid from racemic lactic acid by biotransformation is economically interesting. Biocatalyst prepared from 9 g dry cell wt l(-1) of Pseudomonas stutzeri SDM could catalyze 45.00 g l(-1)DL-lactic acid into 25.23 g l(-1)D-lactic ...
Ge Xiang-Yang - - 2009
Aspergillus niger SL-09 and Lactobacillus sp. G-02 were used as a mixed culture in a 7-l fermentor to directly form L-lactic acid from Jerusalem artichoke tubers. The synthesis of inulinase and invertase from A. niger SL-09 was enhanced significantly by the inoculation of Lactobacillus sp. G-02 at 12h of culture, ...
Abdel-Rahman Fawzia H - - 2008
Thirty-three organic acids and furfural metabolites were examined for their nematicidal activity against plant-parasitic, free-living and predacious nematodes. Propionic acid, 2-methylhexanoic acid, lactic acid, maleic acid, and furic acid were the most effective nematicides among normal chain organic acids, branched organic acids, hydroxy/keto-acids, dicarboxylic acids and furfural metabolites, respectively. Seven ...
Surenkok Ozgur - - 2008
OBJECTIVE: This study sought to determine the effects of trunk-muscle fatigue and blood lactic acid elevation on static and dynamic balance. INTERVENTION: Fatigue was induced by an isokinetic protocol, and static and dynamic balance were assessed during bilateral stance using a Kinesthetic Ability Trainer. Subjects participated in a fatigue protocol ...
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