Results 11 to 20 of about 5,356,068 (315)
Lactic acid separation and recovery from fermentation broth by ion-exchange resin: A review
Bioresources and Bioprocessing, 2021 Lactic acid has become one of the most important chemical substances used in various sectors. Its global market demand has significantly increased in recent years, with a CAGR of 18.7% from 2019 to 2025.
Nur Akmal Solehah Din +4 more
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Lactic Acid: A Novel Signaling Molecule in Early Pregnancy?
Frontiers in Immunology, 2020 Aerobic glycolysis is a recognized feature shared by tumors, leading to the accumulation of lactic acid in their local microenvironments. Like the tumors, the blastocysts, placenta, trophoblasts and decidual immune cells can also produce a large amount ...
Li-Na Ma +5 more
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Foods, 2023 Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth, meat
Paula Fuentes Choya +6 more
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Lactic Acid: A Comprehensive Review of Production to Purification
Processes, 2023 Lactic acid (LA) has broad applications in the food, chemical, pharmaceutical, and cosmetics industries. LA production demand rises due to the increasing demand for polylactic acid since LA is a precursor for polylactic acid production.
A. Ojo, O. de Smidt
semanticscholar +1 more source
Frontiers in Microbiology, 2023 Cells of all kingdoms produce extracellular vesicles (EVs); hence, they are present in most environments and body fluids. Lacticaseibacillus paracasei produces EVs that have attached biologically active proteins (P40 and P75).
Gaspar Pérez Martínez +4 more
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Role of Lactic Acid Bacteria in Food Preservation and Safety
Foods, 2022 Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food biopreservation. Bacterial antagonism has been recognized for over a century, but in recent years, this phenomenon has received more scientific attention ...
Agnieszka Zapaśnik +2 more
semanticscholar +1 more source
Bacteriocin-Producing Probiotic Lactic Acid Bacteria in Controlling Dysbiosis of the Gut Microbiota
Frontiers in Cellular and Infection Microbiology, 2022 Several strains of lactic acid bacteria are potent probiotics and can cure a variety of diseases using different modes of actions. These bacteria produce antimicrobial peptides, bacteriocins, which inhibit or kill generally closely related bacterial ...
Anjana, S. Tiwari
semanticscholar +1 more source
Journal of Dairy Science, 2022 : Milk protein is one of the major food allergens. As an effective processing method, fermentation may reduce the potential allergenicity of allergens.
Lina Zhao +10 more
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Pharmaceutics, 2022 The sustained release of pharmaceutical substances remains the most convenient way of drug delivery. Hence, a great variety of reports can be traced in the open literature associated with drug delivery systems (DDS).
Antonios Vlachopoulos +10 more
semanticscholar +1 more source
Microorganisms, 2022 Mutualistic bacteria have different forms of interaction with the host. In contrast to the invasion of pathogenic bacteria, naturally occurring internalization of commensal bacteria has not been studied in depth.
Diana Aurora Ramirez-Sánchez +5 more
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