Journal of Mathematical ChemistryZhao, Z., Chen, L.S.: Dynamic analysis of lactic acid fer- mentation with impulsive input. J. Math. Chem. 47, 189- 1208 (2007)Zhao, Z, Chen, LS (2007) Dynamic analysis of lactic acid fermentation with impulsive input. J. Math. Chem. 47: pp. 189-...
), harvested at five dates in the spring growth (fortnightly from 12 May to 7 July; Harvests 1 to 5, respectively) and subsequently ensiled in laboratory pipe silos for a period of 100 days. The ryegrass and tall fescue silages exhibited a lactic acid dominant fermentation and showed ...
In the early stage of storage, glycogen in the muscle is converted into lactic acid, leading to a decrease in pH value. This process is known as “glycogen-lactic acid fermentation.” However, as time goes on, lactic acid in the muscle may be broken down by microorganisms, producing ...
Neutral detergent-insoluble crude protein NDICP % CP Procedure 4 of Licitra et al. (1996) Residual nitrogen measured by combustion or Kjeldahl after completing the NDF procedure described below. Volatile fatty acids, lactic acid and other organic acids Acetic, propionic, butyric, isobutyric, lactic...
Which of the following answer choices produces a net total of 32 ATP's: O both cellular respiration and lactic acid fermentation O cellular respiration O ethanol fermentation O lactic acid fermentation O Both cellular respiration and ethanol fermentation Explain the stage...
An extended ensiling period was associated with a reduction in pH values and an augmentation of lactic acid (LA) levels in alfalfa silages. Subsequent to 60 days of fermentation, the application of both BC and LP decreased the pH values and augmented the levels of lactic acid in treated ...
Generalized relationships are presented for calculating the sets of the inlet characteristics of a fermentation process for producing lactic acid, which provide real conditions for the existence of a technological process under continuous conditions. The basis is the computational relationships obtained from...
This was particularly evident at early harvest dates suggesting yeast fermentation of sugars, which were surplus to the requirement for a lactic acid dominant fermentation.doi:10.1111/grs.12011King, ColmanMcEniry, JosephRichardson, MarkO'Kiely, Padraig...
Furthermore, fermentation alters cell envelope remodeling and peptidoglycan biosynthesis, which leads to altered cell wall thickness, aggregation properties, and cell wall composition. In addition, fermentable sugars induced the secretion of known and novel metabolites and proteins targeting the enteric ...