Results 231 to 240 of about 68,495 (247)
Some of the next articles are maybe not open access.
Genetics of Lactic Acid Bacteria
2008Many meat (or fish) products, obtained by the fermentation of meat originating from various animals by the flora that naturally contaminates it, are part of the human diet since millenaries. Historically, the use of bacteria as starters for the fermentation of meat, to produce dry sausages, was thus performed empirically through the endogenous micro ...
Zagorec, Monique +3 more
openaire +3 more sources
Nalidixic Acid and Lactic Acidosis
Australian and New Zealand Journal of Medicine, 1979Summary: Nalidixic acid may cause severe acidosis and we report a fatal case of lactic acidosis associated with nalidixic acid therapy. Studies in normal volunteers showed drug related impairment of lactate metabolism. We question whether the drug should be used in patients who may accumulate the drug or be predisposed to lactic acidosis.
J. B. Edwards +5 more
openaire +3 more sources
The genomics of lactic acid bacteria
Trends in Microbiology, 2007The lactic acid bacteria (LAB) are one of the most industrially important groups of bacteria. These organisms are used in a variety of ways, including food production, health improvement and production of macromolecules, enzymes and metabolites. The genome sequencing of 20 LAB provides an expanded view of their genetic and metabolic capacities and ...
Todd R. Klaenhammer, Erika A. Pfeiler
openaire +3 more sources
Modeling Polycondensation of Lactic Acid
Macromolecular Symposia, 2007AbstractSummary: A mathematical model for the polycondensation of lactic acid accounting for water removal by diffusion is developed. The corresponding kinetic parameters are estimated by performing experiments under different sets of reaction conditions in open system. The model results are compared with the experimental ones and, after validating the
Y. M. HARSHE +4 more
openaire +3 more sources
Biopreservation by lactic acid bacteria
Antonie van Leeuwenhoek, 1996Biopreservation refers to extended storage life and enhanced safety of foods using the natural microflora and (or) their antibacterial products. Lactic acid bacteria have a major potential for use in biopreservation because they are safe to consume and during storage they naturally dominate the microflora of many foods. In milk, brined vegetables, many
openaire +3 more sources
Nutrition & Food Science, 1990
The use of lactic acid bacteria in food production is perhaps one of the oldest examples of biotechnology. It is probable that fermented milk has been consumed since man started milking animals, possibly as far back as 11,000 years ago. Over the years, numerous fermented foods have been developed, each with its own microbiological flora involved in ...
openaire +2 more sources
The use of lactic acid bacteria in food production is perhaps one of the oldest examples of biotechnology. It is probable that fermented milk has been consumed since man started milking animals, possibly as far back as 11,000 years ago. Over the years, numerous fermented foods have been developed, each with its own microbiological flora involved in ...
openaire +2 more sources
Annals of the New York Academy of Sciences, 1965
L B, Lockwood, D E, Yoder, M, Zienty
openaire +2 more sources
L B, Lockwood, D E, Yoder, M, Zienty
openaire +2 more sources
2017
The importance of lactic acid in the food industry is certainly correlated with its peculiar chemical and physical properties. According to the Joint FAO/WHO Food Standards Programme, lactic acid isomers and the racemic mixture can be used as acidity regulator in certain foods with the aim of contrasting certain acid-sensitive microorganisms.
Sara M. Ameen, Giorgia Caruso
openaire +2 more sources
The importance of lactic acid in the food industry is certainly correlated with its peculiar chemical and physical properties. According to the Joint FAO/WHO Food Standards Programme, lactic acid isomers and the racemic mixture can be used as acidity regulator in certain foods with the aim of contrasting certain acid-sensitive microorganisms.
Sara M. Ameen, Giorgia Caruso
openaire +2 more sources
Lactic Acid: Properties and Chemistry of Lactic Acid and Derivatives [PDF]
Biochemical Society Transactions, 1973 openaire +1 more source