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Results 351 - 400 of 1855
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Zhang Zhigang - - 2008
The effect of residual impurities from glucose fermentation to lactic acid (LA) on subsequent ruthenium-catalyzed hydrogenation of LA to propylene glycol (PG) is examined. Whereas refined LA feed exhibits stable conversion to PG over carbon-supported ruthenium catalyst in a trickle bed reactor, partially refined LA from fermentation shows a steep ...
Collado M Carmen - - 2007
The microbiota of the gastrointestinal tract (GIT) can play an important role in the healthy status of farm animals and in the safety of the whole food chain. In this study, the mucosa-associated microbiota of the GIT of pigs and chickens was analyzed by culture methods and fluorescence in situ ...
López-López Antonio - - 2007
Table olives constitute an important part of the Mediterranean diet and the diet of many non-olive-producing countries. The aim of this work was to determine the fiber, sugar, and organic acid contents in Spanish commercial presentations of table olives and characterize them by means of a multivariate analysis. The selection ...
Moldes A B - - 2007
Trimming vine shoot samples were treated with water under selected operational conditions (autohydrolysis reaction) to obtain a liquid phase containing hemicellulose-decomposition products. In a further acid-catalyzed step (posthydrolysis reaction), xylooligosaccharides were converted into single sugars for the biotechnological production of lactic acid using Lactobacillus pentosus. A wide range of temperatures, ...
Agarwal Lata - - 2008
Cheese whey was the most suitable substrate for production of lactic acid under anaerobic conditions by Entercoccus flavescens which, on supplementating with corn steep liquor (5% v/v) and 10 mM CaCO(3) at pH 5.5, 37 degrees C, yielded 12.6 g lactic acid/l in 36 h. Production was scaled up to ...
Christiansen Jason K - - 2008
The conversion of amino acids into volatile and nonvolatile compounds by lactic acid bacteria in cheese is thought to represent the rate-limiting step in the development of mature flavor and aroma. Because amino acid breakdown by microbes often entails the reversible action of enzymes involved in biosynthetic pathways, our group ...
Donkor Osaana N - - 2007
The study examined chemical composition and rheological and sensory properties of probiotic soy yogurt during 28 day storage at 4 degrees C. Soymilk supplemented with 2% (w/v) inulin or 1% (w/v) each of raffinose and glucose was used as a base for soy yogurt manufacture. Viability of probiotic organisms and ...
Dumbrepatil Arti - - 2008
Efficient lactic acid production from cane sugar molasses by Lactobacillus delbrueckii mutant Uc-3 in batch fermentation process is demonstrated. Lactic acid fermentation using molasses was not significantly affected by yeast extract concentrations. The final lactic acid concentration increased with increases of molasses sugar concentrations up to 190 g/liter. The maximum ...
Thang Vu Hong - - 2008
The aim of this work was to recover lactic acid in undissociated form from grass silage juice. For this aim, chromatographic separation using neutral polymeric resin Amberlite XAD1600 was investigated. Up to now, there is no hint in the literatures about using neutral polymeric resin for lactic acid separation from ...
Kang M-W - - 2007
This study was conducted to investigate the sensory interactions between various organic acids and flavorants in 3 types of ramen soup ('beef,' seafood, and 'kimchi') when types and levels of organic acids (citric, malic, and lactic) varied. For 'beef' and seafood ramen soup, weak suprathreshold levels of acids (0.0039% to ...
Filya I - - 2007
The effect of 14 microbial inoculants on the fermentation and nutritive value of alfalfa silages was studied under laboratory conditions. The first cut (477 g of dry matter/kg) and second cut (393 g of dry matter/kg) of a second-year alfalfa stand were ensiled in 2 trials. In both trials alfalfa ...
Seseña S - - 2007
AIM: Identification of the predominant lactic acid bacteria (LAB) involved in spontaneous fermentations of Almagro eggplants, and evaluation of the biodiversity by molecular typing. METHODS AND RESULTS: Almagro eggplant fermentations in three factories (A, B and C) enjoying Protected Designation of Origin (PDO) status were monitored by chemical and microbiological ...
Qiu Yu Tong YT Laboratory of Entomology, Wageningen University, P.O. Box 8031, 6700 EH, Wageningen, The - - 2007
Chemical cues play an important role in the host-seeking behavior of blood-feeding mosquitoes (Diptera: Culicidae). A field study was carried out in The Gambia to investigate the effects of human odor or synthetic odor blends on the attraction of mosquitoes. MM-X traps baited with 16 odor blends to which carbon ...
Medina Eduardo - - 2007
The inhibitors involved in the lactic acid fermentation of table olives were investigated in aseptic olive brines of the Manzanilla and Gordal varieties. Phenolic and oleosidic compounds in these brines were identified by high-performance liquid chromatography with ultraviolet and electrospray ionization mass spectrometry detection, and several substances were also characterized ...
Romaní Aloia - - 2008
The use of cellulosic biosludges generated in a Kraft pulp mill was investigated as substrate for lactic acid production by simultaneous saccharification and fermentation (SSF). The effect of the operation mode (batch or fedbatch), the initial liquid to solid ratio (12 or 30 g/g) and the nutrient supplementation (MRS components ...
Németh Edina - - 2007
Lactic acid bacteria play an important role in the fermentation of different food products. During the fermentation processes, lactobacilli are confronted with many inhibitor factors. These factors by themselves or in combination can influence the growth of lactic acid bacteria and their acidification capacity. The subject of our study was ...
Costa A - - 2008
Several microbial species associated with wine were challenged against increasing concentrations of dimethyl dicarbonate (DMDC). The concentration inducing complete cell death upon addition to red wine was regarded as the minimum inhibitory concentration (MIC). In dry red wines with 12% (v/v) ethanol and pH 3.50, the inactivation depended on the ...
Casaburi Annalisa - - 2008
In this study, three starter formulations including Lactobacillus curvatus and Staphylococcus xylosus strains selected in vitro on the basis of their lipolytic and proteolytic activities were employed for the manufacture of traditional fermented sausages of southern Italy. Microbial population, proteolysis, lipolysis, changes in free amino acids (FAA) and free fatty ...
Rao Ch Subba - - 2008
The imperative role of functionalized natural alginate in immobilization of Lactobacillus delbrucekii (NCIM 2365) cells in production of optically pure L (+) lactic acid was studied. L. delbrucekii cells were immobilized in alginate, succinylated alginate and carrageenan to evaluate the bead stability and selectivity towards production of optically pure L ...
Knowles Simon R - - 2008
This study examined the impact of academic stress on salivary cortisol concentrations and lactic acid bacteria activity. Whole, unstimulated saliva samples and faecal samples were collected from 23 healthy undergraduate students (23.0+/-6.8 years; range 18-44) over two 1-week periods: during the beginning of semester (low-stress baseline condition) and during the ...
Sahlin A - - 2007
Synopsis For patients with skin diseases, the process of treating the skin with topical medications adds to the burden of having the disease. Inconvenient skin reactions can make the treatment troublesome and lower the compliance. Moreover, epidemiological surveys indicate that 50% or more of female consumers believe they have sensitive ...
Asano Shizuka - - 2007
Membrane filter performance was investigated using beer-spoilage lactic acid bacteria (LAB). As a result, beer-adapted LAB strains showed considerably increased penetration rate through filters, as compared with non-adapted strains. Further statistical analyses demonstrated the significant shifts in cell size distribution towards shorter rods, when Lactobacillus brevis and L. lindneri strains ...
Nagai Kanji - - 2007
A stereoregular poly(phenylacetylene) bearing an N,N-diisopropylaminomethyl group as the pendant (poly-1) changed its structure into the prevailing one-handed helical conformation upon complexation with optically active acids in water. The complexes exhibited induced circular dichroism (ICD) in the UV/Vis region of the polymer backbone. Poly-1 is highly sensitive to the chirality ...
Li Yebo - - 2008
The processes of lactic acid production include two key stages, which are (a) fermentation and (b) product recovery. In this study, free cell of Bifidobacterium longum was used to produce lactic acid from cheese whey. The produced lactic acid was then separated and purified from the fermentation broth using combination ...
Gao Min-Tian - - 2008
To reduce nutrient cost for lactic acid production, rice bran, one of agricultural wastes, was chosen as a nutrient source in this study. Although rice bran is rich in protein and vitamins, the use of rice bran without any treatment was inefficient in lactic acid production. Rice bran was treated ...
Eriksen Niels T - - 2008
We have tested the hypothesis (Van Ooteghem et al. Appl Biochem Biotechnol 2002 98-100: 177-189) that microaerobic metabolism may increase the yield of H(2) from the thermophilic bacterium Thermotoga neapolitana. In anaerobic conditions, T. neapolitana converted glucose into acetic acid and lactic acid and yielded 2.4 +/- 0.3 mol H(2) ...
Sathe S J - - 2007
AIM: The aim of this study was to isolate and identify antifungal lactic acid bacteria from fresh vegetables, and evaluate their potential in preventing fungal spoilage of vegetables. METHODS AND RESULTS: Lactic acid bacteria from fresh vegetables were enriched in MRS (de Man Rogosa Sharpe) broth and isolated by plating ...
Lehman R Michael - - 2007
Distillers grains are coproduced with ethanol and carbon dioxide during the production of fuel ethanol from the dry milling and fermentation of corn grain, yet there is little basic microbiological information on these materials. We undertook a replicated field study of the microbiology of distillers wet grains (DWG) over a ...
Abe Ayumi - - 2007
The zygomycete Rhizopus oryzae currently is identified by sporangiophore morphology and growth temperature, but heterogeneity of the species has been reported. We examined the suitability of organic acid production as an effective taxonomic character for reclassification of the species. Strains were divided into two groups, LA (lactic acid producer) and ...
An Susun - - 2007
In evaluating the safety of a novel cosmetic product or a new chemical, it is important to assess susceptible population. One group of subjects is known to stingers who are more likely to experience sensory effects such as stinging and burning after contacting with cosmetics. The purpose of the study ...
Gögüs U - - 2007
Organic acids, hot water (HW), and chlorine have been commonly used in carcass decontamination for years. However, it has been observed that organic acids have adverse effects on color and are corrosive, while HW is discoloring. On the other hand, glucose fermentation by lactic acid bacteria in meat during the ...
Ren Changshun - - 2008
The aim of present study was to investigate the transdermal properties of indapamide and to explore the efficacy of various permeation enhancers and organic acids with regard to the percutaneous absorption of indapamide. Permeation experiments were performed in vitro, using rat abdominal skin as a barrier. In the permeation studies, ...
Titz Alexander - - 2008
The selectins play a key role in the inflammatory process, that is, the recruitment of leukocytes from blood vessels into inflamed tissue. Because excessive infiltration of leukocytes can induce acute or chronic reactions, the control of leukocyte extravasation is of great pharmaceutical interest. All physiological ligands of the selectins contain ...
Gao Lijuan - - 2008
To efficiently utilize rice straw and lessen its disposal problem on the environment, a lactic acid bacteria community, SFC-2 was developed from natural fermentation products of rice straw by continuous enrichment with the MRS-S broth (MRS broth with sucrose), and used to accelerate the fermentation of air-dried straws. The SFC-2 ...
Mussatto Solange I - - 2007
Chemically pre-treated brewer's spent grain was saccharified with cellulase producing a hydrolysate with approx. 50 g glucose l(-1). This hydrolysate was used as a fermentation medium without any nutrient supplementation by Lactobacillus delbrueckii, which produced L-lactic acid (5.4 g l(-1)) at 0.73 g g(-1) glucose consumed (73% efficiency). An inoculum ...
Drake S L - - 2007
Umami plays an important role in the flavor of many cheese varieties. The purpose of this study was to identify the compound(s) responsible for umami taste in Cheddar and Swiss cheeses. Four Cheddar and 4 Swiss cheeses (two with low umami intensity and two with high umami intensity from each ...
Altaf Md - - 2007
AIMS: Development of cost-effective production medium by applying statistical designs for single-step fermentation of starch (corn flour - CF) to L-(+) lactic acid, using inexpensive nitrogen sources as substitutes for peptone and yeast extract in MRS medium by amylolytic Lactobacillus amylophilus GV6. METHODS AND RESULTS: A two-level Plackett-Burman design was ...
Patterson Jennifer L JL Department of Microbiology and Immunology, Virginia Commonwealth University, Richmond, VA 23298, - - 2007
Bacterial vaginosis is the most common vaginal disorder worldwide. Certain lactobacilli produce H2O2 and lactic acid, which normally suppress growth of anaerobes; however, in bacterial vaginosis, Gardnerella vaginalis and other anaerobes proliferate, and the number of lactobacilli decreases. G. vaginalis colonizes the vaginal epithelium as a biofilm, which likely plays ...
Reddy Gopal - - 2008
Lactic acid, an enigmatic chemical has wide applications in food, pharmaceutical, leather, textile industries and as chemical feed stock. Novel applications in synthesis of biodegradable plastics have increased the demand for lactic acid. Microbial fermentations are preferred over chemical synthesis of lactic acid due to various factors. Refined sugars, though ...
Skrivanová Eva - - 2008
Eighty-eight rabbits weaned at the age of 35 days were divided into four groups. Rabbits of the first two groups were fed a granulated feed, free of antimicrobials. Rabbits of the 3rd and the 4th groups were fed the same diet, supplemented with caprylic acid at 5 g/kg, and with ...
Shahid Saroash - - 2008
Cements have recently been described, made from glass ionomer glass reacted with acetic and lactic acid instead of polymeric carboxylic acid. From their behaviour a theory relating to a possible secondary setting mechanism of glass ionomer has been adduced. However, only one glass (G338) was used throughout. In this study ...
Broberg Anders - - 2007
The metabolite production of lactic acid bacteria (LAB) on silage was investigated. The aim was to compare the production of antifungal metabolites in silage with the production in liquid cultures previously studied in our laboratory. The following metabolites were found to be present at elevated concentrations in silos inoculated with ...
Jia Hongfei - - 2007
Lactate-based chemicals and polymers including poly(lactic acid) (PLA) are highly valuable materials for biomedical, food and general-purpose applications. Chemical synthesis, albeit the high reaction velocities achieved with it, often leaves chemical residues that are subject to health and safety concerns. Alternative biosynthesis is preferred in order to overcome these problems. ...
Fraga Martín - - 2008
Lactic acid bacteria (LAB) are important members of the human vaginal microbiota and their presence is considered beneficial. However, little is known about native vaginal bacteria in other animal species such as the horse. The aim of this work was to quantify the vaginal lactic acid bacteria and lactobacilli of ...
Gullón Beatriz - - 2007
The potential of apple pomace for lactic acid production by simultaneous saccharification and fermentation (SSF) was evaluated. The effects of the cellulase to solid ratio (CSR), the liquor to solid ratio (LSR), and the beta-glucosidase to cellulase ratio (BCR) on the kinetics of lactic acid generation were assessed, and a ...
Antwi M - - 2007
A new class of predictive model developed in a liquid system is extended in order to quantify gelatin gel matrix structure effects on the growth of Listeria innocua and Lactococcus lactis (both in mono- and coculture, and both producing mainly lactic acid). It was observed that gelatin does not only ...
Van der Meulen Roel - - 2007
Four laboratory sourdough fermentations, initiated with wheat or spelt flour and without the addition of a starter culture, were prepared over a period of 10 days with daily back-slopping. Samples taken at all refreshment steps were used for determination of the present microbiota. Furthermore, an extensive metabolite target analysis of ...
Endo Akihito - - 2007
Diversity and compositions of the Lactobacillus, Streptococcus, and Bifidobacterium group in the feces of six healthy, actively racing horses (Thoroughbreds) were analyzed by using PCR-denaturing gradient gel electrophoresis (DGGE) and real-time PCR with primer sets specific for each group. PCR-DGGE analysis of the feces showed that Lactobacillus equi, Lactobacillus johnsonii, ...
Akbas M Y - - 2007
AIMS: To study and compare the efficacy of organic acids and chlorine dipping in inactivation of Escherichia coli and Listeria monocytogenes on fresh-cut iceberg lettuce. METHODS AND RESULTS: Fresh-cut iceberg lettuce leaves were inoculated with E. coli or L. monocytogenes. After inoculation, samples were stored at 4 degrees C for ...
Macalady Jennifer L - - 2007
The sulfide-rich Frasassi cave system hosts an aphotic, subsurface microbial ecosystem including extremely acidic (pH 0-1), viscous biofilms (snottites) hanging from the cave walls. We investigated the diversity and population structure of snottites from three locations in the cave system using full cycle rRNA methods and culturing. The snottites were ...
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