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VOLATILITY OF LACTIC ACID [PDF]
Journal of the American Chemical Society, 1913 n ...
Hart, E. B., Willaman, J. J.
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Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review [PDF]
Frontiers in Microbiology, 2017 Lactic acid bacteria are industrially important microorganisms recognized for their fermentative ability mostly in their probiotic benefits as well as lactic acid production for various applications. Nevertheless, lactic acid fermentation often suffers end-product inhibition which decreases the cell growth rate.
Majdiah Othman +5 more
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Journal of Fungi, 2021 Lactic acid is mainly used to produce bio-based, bio-degradable polylactic acid. For industrial production of lactic acid, engineered Saccharomyces cerevisiae can be used.
Byeong-Kwan Jang +6 more
doaj +1 more source
Electricity-assisted production of caproic acid from grass [PDF]
, 2017 Background: Medium chain carboxylic acids, such as caproic acid, are conventionally produced from food materials. Caproic acid can be produced through fermentation by the reverse beta-oxidation of lactic acid, generated from low value lignocellulosic ...
Andersen, Stephen +3 more
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Controlled overproduction of proteins by lactic acid bacteria [PDF]
, 1997 Lactic acid bacteria are widely used in industrial food fermentations, contributing to flavour, texture and preservation of the fermented products. Here we describe recent advances in the development of controlled gene expression systems, which allow the
Kleerebezem, Michiel, +3 more
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Lactic acid and cognitive function: Investigations in female volleyball athletes
Journal Sport Area, 2023 Lactic acid is a by-product of anaerobic metabolism and is commonly associated with muscle fatigue. However, recent research suggests that lactic acid may also positively affect cognitive function.
Rola Angga Lardika +3 more
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Xylose metabolism in the fungus Rhizopus oryzae : effect of growth and respiration on l (+)-lactic acid production [PDF]
, 2008 The fungus Rhizopus oryzae converts both glucose and xylose under aerobic conditions into chirally pure l(+)-lactic acid with by-products such as xylitol, glycerol, ethanol, carbon dioxide and fungal biomass.
Eggink, G. +3 more
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Strains of lactic acid bacteria isolated from traditional Carpathian cheeses
Regulatory Mechanisms in Biosystems, 2018 Traditional national fermented products and cheeses are a source for the search for species and strains of lactic acid bacteria (LAB) which are not within the range of bacterial agents used in the dairy industry.
I. M. Slyvka +3 more
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Lactic Acid as a Hypnotic [PDF]
The Journal of Nervous and Mental Disease, 1876 n ...
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