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
Lactic acid fermentation is a type of anaerobic respiration (or fermentation) that breaks down sugars to produce energy in the form of ATP. It is called anaerobic because it occurs in the absence of oxygen. Lactic acid is generated as a byproduct of this reaction, which is what gives this...
The meaning of LACTIC ACID BACTERIUM is any of various bacteria chiefly of the genera Lactobacillus and Streptococcus that produce predominantly lactic fermentation on suitable media and some of which are used in the commercial production of lactic acid
In the case of the copolymers of PLLA or PDLA and ricinoleic acid, a block length of at least 10 lactyl (lactic acid) units was required for SC crystallization [155]. View article Disorders of the Musculoskeletal System Stephanie J. Valberg, in Equine Internal Medicine (Fourth Edition), ...
Lactic acid bacteria play important roles in various fermented foods in Asia. Besides being the main component in kimchi and other fermented foods, they are used to preserve edible food materials through fermentation of other raw-materials such as rice w
Acid production was faster in bacteriophage-challenged cultures with reduced phosphate. Storage of a dehydrated bacteriophage inhibitory medium for 2 yr did not affect propagation characteristics of lactic culture. Examples of individual strain responses to the different phosphate percents are reported. ...
Examples of present and future applications of biotechnology to lactic acid bacteria to improve product quality are described. Studies of the basic biology ... McKay,L - 《Fems Microbiology Letters》 被引量: 364发表: 1990年 Engineering strategies aimed at control of acidification rate of lactic ac...
Reaction time:~ 10 min (L-lactic acid) and ~ 5 min (D-lactic acid) Detection limit:0.21 mg/L Application examples: Wine, soft drinks, milk, dairy products, foods containing milk (e.g. dietetic foods, bakery products, baby food, chocolate, sweets and ice-cream), ...
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The meaning of LACTIC FERMENTATION is fermentation in which lactic acid is produced from carbohydrate materials (as lactose in whey) by the action of any of various organisms but especially the lactic acid bacteria.