lac·tic acid (lăk′tĭk) An organic acid produced when milk sours or various fruits ferment. It is used as a flavoring and preservative for foods. Lactic acid is also produced by muscle tissue during exercise, especially when oxygen supply is limited, and can cause cramping pains. The ...
PURPOSE:Half-purified lactic acid which is produced by fermentation is heat treated to enable the content of ether-insoluble substances to lower below the permissible level. CONSTITUTION:Half-purified lactic acid of which the concentration is more than 50wt%, usually 70-80wt% and the remaining is...
lactic acid is mostly determined by the two functional groups. Besides the acidic character in aqueous medium, the bifunctionality (a terminal carboxylic acid and a hydroxyl group) allows lactic acid molecules to form ‘‘interesters’’ such as the cyclic dimers, the trimers, or longer lactic...
d-Lactic acid, is an important organic acid produced from agro-industrial wastes by Sporolactobacillus inulinus YBS1-5 was investigated to reduce the raw material cost of fermentation. The YBS1-5 strain could produce d-lactic acid by using cottonseed meal as the sole nitrogen source. For effic...
On the other side, d-lactic acid (D-LA) is an organic acid, produced mainly by lactic acid bacteria, that has gained interest due to its application in the synthesis of polylactic acid (PLAs), a biodegradable and environmentally friendly polymer (Martinez et al., 2013; Wang et al., 2015...
The meaning of LACTIC ACID is a hygroscopic organic acid C3H6O3 present normally especially in muscle tissue as a by-product of anaerobic glycolysis, produced in carbohydrate matter usually by bacterial fermentation, and used especially in food and medic
Importantly, an industrial lactic acid producing process utilising yeast has already been implemented. Utilisation of D-xylose in addition to D-glucose in production of biochemicals such as lactic acid by microbial fermentation would be beneficial, as it would allow lignocellulosic raw materials to be...
The maximum L-lactic acid yield of 0.93g/g glucose with an optical purity of 99.3% was obtained by the engineered strain, designated as LA1002, from 50g/L of substrate, which is very close to the theoretical value (1.0g/g of glucose). In particular, LA1002 produced lactic acid at an...
The fatty acid elongase NOA is necessary for viability and has a somatic role in Drosophila sperm development The essential gene noa (CG 3971; also known as Baldspot) encodes elongase which is most similar to the mammalian elongase ELOVL6. noa is expressed in the n... A Jung,M Hollmann,...
百度试题 结果1 题目8)The somewhatacid(酸的)flavour is causedby the presence of lactic acid(乳酸). 相关知识点: 试题来源: 解析反馈 收藏