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Lactic acid production

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https://www.readbyqxmd.com/read/27904676/nitric-oxide-from-brain-microvascular-endothelial-cells-may-initiate-the-compensatory-response-to-mild-hypoxia-of-astrocytes-in-a-hypoxia-inducible-factor-1%C3%AE-dependent-manner
#1
Qinghai Shi, Xin Liu, Ning Wang, Xinchuan Zheng, Jianfeng Fu, Jiang Zheng
The physiological level of nitric oxide (NO) released by brain microvascular endothelial cells (BMECs) at normoxia can block the degradation of hypoxia-inducible factor-1α (HIF-1α) in astrocytes and initiate the compensatory response to hypoxia. However, it is unclear whether this occurs at mild hypoxia. This study was to investigate the expression of HIF-1α, VEGF and LDHA and the lactic acid production in astrocytes with or without co-culture with BMECs after mild hypoxia exposure. During mild hypoxia (5% O2), exogenous NO blocked the degradation of HIF-1α in astrocytes but up-regulated the transcription of VEGF and LDHA, accompanied by elevated expression of VEGF protein and increased production of lactic acid...
2016: American Journal of Translational Research
https://www.readbyqxmd.com/read/27904402/microbiological-quality-and-variability-of-natural-microbiota-in-croatian-cheese-maturing-in-lambskin-sacks
#2
Jadranka Frece, Marija Vrdoljak, Mija Filipčić, Marko Jelić, Iva Čanak, Željko Jakopović, Jelka Pleadin, Ivana Gobin, Tibela Landeka Dragičević, Ksenija Markov
As in the traditional production of cheese in lambskin sacks raw cow's or sheep's milk is mostly used, the purpose of this study is to see how the production affects the microbiological quality of the cheese. To do that, we tested 39 samples of raw cow's and sheep's milk, curd, ripened cheese (15, 30 and 45 days) and lambskin sacks for native microbial population. Two-thirds of the milk, curd and cheese samples had higher counts of staphylococci and enterobacteria than permitted by regulations. Not a single sample had Salmonella and Listeria monocytogenes, but we did find Escherichia coli in sheep's milk and cheese, and yeast and mould in both types of milk and cheese...
June 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27904391/non-alcoholic-beverages-from-fermented-cereals-with-increased-oligosaccharide-content
#3
Loreta Basinskiene, Grazina Juodeikiene, Daiva Vidmantiene, Maija Tenkanen, Tomas Makaravicius, Elena Bartkiene
The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB)) to improve its functional properties. Arabinoxylans in extruded rye were very efficiently hydrolysed into oligosaccharides by xylanolytic complex Ceremix Plus MG. Using Ceremix Plus MG and LAB fermentation, the yield of arabinoxylooligosaccharides and xylooligosaccharides in beverage was increased to 300 and 1100 mg/L, respectively...
March 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27902242/rapid-and-accurate-identification-of-pediococcus-species-isolated-from-korean-fermented-foods-by-maldi-tof-ms-with-local-database-extension
#4
Youngjae Cho, Eiseul Kim, Yoonju Lee, Sun-Kyung Han, Chang-Gyeom Kim, Dong-Won Choo, Young-Rok Kim, Hae-Yeong Kim
Pediococci are halophilic lactic acid bacteria, within the family Lactobacillaceae, which are involved in the fermentation of various salted and fermented foods, such as kimchi and jeotgal. In this study, a MALDI-TOF MS method was developed for the rapid identification of Pediococcus species. Of the 130 Pediococcus spectra aligned with the Biotyper taxonomy database, 122 isolates (93.9%) yielded log scores <1.7, which means they were not identifiable. After registering the spectra of 11 Pediococcus reference strains, all of the isolates were correctly identified, of which 84 (64...
October 27, 2016: International Journal of Systematic and Evolutionary Microbiology
https://www.readbyqxmd.com/read/27900494/semi-industrial-scale-30%C3%A2-m-3-fed-batch-fermentation-for-the-production-of-d-lactate-by-escherichia-coli-strain-hbut-d15
#5
Xiangmin Fu, Yongze Wang, Jinhua Wang, Erin Garza, Ryan Manow, Shengde Zhou
D(-)-lactic acid is needed for manufacturing of stereo-complex poly-lactic acid polymer. Large scale D-lactic acid fermentation, however, has yet to be demonstrated. A genetically engineered Escherichia coli strain, HBUT-D, was adaptively evolved in a 15% calcium lactate medium for improved lactate tolerance. The resulting strain, HBUT-D15, was tested at a lab scale (7 L) by fed-batch fermentation with up to 200 g L(-1) of glucose, producing 184-191 g L(-1) of D-lactic acid, with a volumetric productivity of 4...
November 29, 2016: Journal of Industrial Microbiology & Biotechnology
https://www.readbyqxmd.com/read/27898801/reduction-of-methane-emission-during-slurry-storage-by-the-addition-of-effective-microorganisms-and-excessive-carbon-source-from-brewing-sugar
#6
Mohd Saufi B Bastami, Davey L Jones, David R Chadwick
Storing livestock manure is the primary stage of manure management where microbial processes and chemical reactions result in the release of methane (CH), nitrous oxide (NO), ammonia (NH), and carbon dioxide (CO). This study examined the reduction of CH emissions from slurry storage under two temperatures (cool [10°C] and warm [30°C]) when a glucose-rich substrate (brewing sugar) and activated effective microorganisms were applied at 10% (w/w) and 5% (v/w), respectively. Brewing sugar addition influenced microbial anaerobic respiration, resulting in a reduction of slurry pH to <5...
November 2016: Journal of Environmental Quality
https://www.readbyqxmd.com/read/27896955/adsorption-and-reactive-desorption-on-metal-organic-frameworks-a-direct-strategy-for-lactic-acid-recovery
#7
Timothée Stassin, Helge Reinsch, Ben Van de Voorde, Stefan Wuttke, Dana D Medina, Norbert Stock, Thomas Bein, Rob Ameloot, Dirk De Vos
Biomass-derived lactic acid (LA) is an important platform chemical towards the sustainable production of numerous materials. However, the fermentation process currently in use is limited by the difficult recovery of the LA product from the fermentation broth and results in the generation of stoichiometric amounts of gypsum waste. Herein, we show that metal-organic frameworks (MOFs) of the UiO-66(Zr) type are effective adsorbents for the separation of LA from aqueous (buffer) solutions. These frameworks based on zirconium clusters and terephthalic acid derivatives display a tremendous uptake (up to 42 wt %) and a high affinity for LA...
November 29, 2016: ChemSusChem
https://www.readbyqxmd.com/read/27894041/valorization-of-exhausted-sugar-beet-cossettes-by-successive-hydrolysis-and-two-fermentations-for-the-production-of-bio-products
#8
A B Díaz, C Marzo, I Caro, I de Ory, A Blandino
Exhausted sugar beet cossettes (ESBC) show an enormous potential as a source of sugars for the production of bio-products. Enzyme hydrolysis with the combined effect of mainly cellulases, xylanases and pectinases, turned out to be very efficient, obtaining almost double the concentration of sugars measured with the sole action of Celluclast® and β-glucosidase, and increasing 5 times the hydrolysis rate. As the sole pretreatment, ESBC soaked in the hydrolysis buffer were autoclaved, avoiding the application of severe conventional biomass pretreatments...
November 19, 2016: Bioresource Technology
https://www.readbyqxmd.com/read/27890004/lactic-acid-bacteria-as-cell-factories-for-the-generation-of-bioactive-peptides
#9
Lucía Brown, Esteban Vera Pingitore, Fernanda Mozzi, Lucila Saavedra, Josefina M Villegas, Elvira M Hebert
There is a growing interest in the incorporation of functional foods in the daily diet to achieve health promotion and disease risk reduction. Numerous studies have focused on the production of biologically active peptides as nutraceuticals and functional food ingredients due to their health benefits. These short peptides, displaying antihypertensive, antioxidant, mineral binding, immunomodulatory and antimicrobial activities are hidden in a latent state within the primary sequences of food proteins requiring enzymatic proteolysis for their release...
November 23, 2016: Protein and Peptide Letters
https://www.readbyqxmd.com/read/27889148/surface-attachment-of-active-antimicrobial-coatings-onto-conventional-plastic-based-laminates-and-performance-assessment-of-these-materials-on-the-storage-life-of-vacuum-packaged-beef-sub-primals
#10
David Clarke, Andrey A Tyuftin, Malco C Cruz-Romero, Declan Bolton, Seamus Fanning, Shashi K Pankaj, Carmen Bueno-Ferrer, Patrick J Cullen, Joe P Kerry
Two antimicrobial coatings, namely Sodium octanoate and Auranta FV (a commercial antimicrobial composed of bioflavonoids, citric, malic, lactic, and caprylic acids) were used. These two antimicrobials were surface coated onto the inner polyethylene layer of cold plasma treated polyamide films using beef gelatin as a carrier and coating polymer. This packaging material was then used to vacuum pack beef sub-primal cuts and stored at 4 °C. A control was prepared using the non-coated commercial laminate and the same vacuum packaged sub-primal beef cuts...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27889143/use-of-natural-antimicrobials-to-improve-the-quality-characteristics-of-fresh-phyllo-a-dough-based-wheat-product-shelf-life-assessment
#11
Maria I Tsiraki, Layal Karam, Mohamad G Abiad, Hany M Yehia, Ioannis N Savvaidis
This study explores the effects of chitosan and natamycin on the quality of fresh "Phyllo" - a dough-based wheat product, by monitoring the microbiological, physicochemical and sensory parameters. Four different lots of phyllo samples stored under aerobic packaging conditions, in the absence or presence of the aforementioned antimicrobials, were prepared and stored at 4 °C. Microbiological data suggested that, the combination of chitosan and natamycin resulted in significant reductions (1-3 log cfu/g) of the microbial species examined (mesophilic total viable counts; TVC), yeasts/molds, psychrotrophic and lactic acid bacteria (LAB), Enterobacteriaceae and coliforms) by day 10...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27888733/enhancement-of-l-lactic-acid-production-via-synergism-in-open-co-fermentation-of-sophora-flavescens-residues-and-food-waste
#12
Jin Zheng, Ming Gao, Qunhui Wang, Juan Wang, Xiaohong Sun, Qiang Chang, Yukihiro Tashiro
In this study, Sophora flavescens residues (SFR) were used for l-lactic acid production and were mixed with food waste (FW) to assess the effects of different compositions of SFR and FW. Positive synergistic effects of mixed substrates were achieved with co-fermentation. Co-fermentation increased the proportion of l-lactic acid by decreasing the co-products of ethanol and other organic acids. A maximum l-lactic acid concentration of 48.4g/L and l-lactic acid conversion rate of 0.904g/g total sugar were obtained through co-fermentation of SFR and FW at the optimal ratio of 1:1...
November 15, 2016: Bioresource Technology
https://www.readbyqxmd.com/read/27888334/capacity-of-lactic-acid-bacteria-in-immunity-enhancement-and-cancer-prevention
#13
REVIEW
Muhammad Shahid Riaz Rajoka, Junling Shi, Jing Zhu, Dongyan Shao, Qingsheng Huang, Hui Yang, Mingliang Jin
Lactic acid bacteria are associated with the human gastrointestinal tract. They are important for maintaining the balance of microflora in the human gut. An increasing number of published research reports in recent years have denoted the importance of producing interferon-gamma and IgA for treatment of disease. These agents can enhance the specific and nonspecific immune systems that are dependent on specific bacterial strains. The mechanisms of these effects were revealed in this investigation, where the cell walls of these bacteria were modulated by the cytokine pathways, while the whole bacterial cell mediated the host cell immune system and regulated the production of tumor necrosis factors and interleukins...
November 26, 2016: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/27886641/comparison-of-hot-versus-cold-boning-of-beef-carcasses-on-bacterial-growth-and-the-risk-of-blown-pack-spoilage
#14
Rachael Reid, Séamus Fanning, Paul Whyte, Joe Kerry, Declan Bolton
Primals were prepared from beef Longissimus thoracis et lumborum (LTL), psoas major (PM), quadriceps femoris (QF) and semitendinosus (S) muscles from cold and hot boned carcasses, vacuum-packaged and stored for 42 or 100days at 2°C and 7°C. Storage temperature, carcass or primal surface temperature, pH and aw were monitored. Samples were taken periodically and tested for total viable count mesophilic (TVCm), TVC psychrophilic (TVCp), total Enterobacteriaceae count (TEC), presumptive Pseudomonas spp., lactic acid bacteria (LAB), Clostridium spp...
November 17, 2016: Meat Science
https://www.readbyqxmd.com/read/27885267/contributory-roles-of-two-l-lactate-dehydrogenases-for-l-lactic-acid-production-in-thermotolerant-bacillus-coagulans
#15
Lifan Sun, Caili Zhang, Pengcheng Lyu, Yanping Wang, Limin Wang, Bo Yu
Thermotolerant Bacillus coagulans is considered to be a more promising producer for bio-chemicals, due to its capacity to withstand harsh conditions. Two L-lactate dehydrogenase (LDH) encoding genes (ldhL1 and ldhL2) and one D-LDH encoding gene (ldhD) were annotated from the B. coagulans DSM1 genome. Transcriptional analysis revealed that the expression of ldhL2 was undetectable while the ldhL1 transcription level was much higher than that of ldhD at all growth phases. Deletion of the ldhL2 gene revealed no difference in fermentation profile compared to the wild-type strain, while ldhL1 single deletion or ldhL1ldhL2 double deletion completely blocked L-lactic acid production...
November 25, 2016: Scientific Reports
https://www.readbyqxmd.com/read/27872661/production-of-l-lactic-acid-from-acid-pretreated-sugarcane-bagasse-using-bacillus-coagulans-dsm2314-in-a-simultaneous-saccharification-and-fermentation-strategy
#16
Edwin C van der Pol, Gerrit Eggink, Ruud A Weusthuis
BACKGROUND: Sugars derived from lignocellulose-rich sugarcane bagasse can be used as feedstock for production of l(+)-lactic acid, a precursor for renewable bioplastics. In our research, acid-pretreated bagasse was hydrolysed with the enzyme cocktail GC220 and fermented by the moderate thermophilic bacterium Bacillus coagulans DSM2314. Saccharification and fermentation were performed simultaneously (SSF), adding acid-pretreated bagasse either in one batch or in two stages. SSF was performed at low enzyme dosages of 10...
2016: Biotechnology for Biofuels
https://www.readbyqxmd.com/read/27869545/non-invasive-monitoring-of-3d-chondrogenic-constructs-using-molecular-beacon-nanosensors
#17
Li Min Tay, Christian Wiraja, David Yeo, Yingnan Wu, Zheng Yang, Yon Jin Chuah, Eng Hin Lee, Yuejun Kang, Chenjie Xu
Chondrogenic differentiation of human mesenchymal stem cells (MSCs) in 3D hydrogel holds promise as a method for repairing injured articular cartilage. Given MSC plasticity (its potential to mature into alternative lineages), non-destructive monitoring is critical for the optimization of chondrogenic differentiation conditions and the evaluation of the final product. However, conventional validation/assessment of the differentiation process (i.e. quantitative reverse transcription polymerase chain (qRT-PCR) and histology) are end-point assays requiring disruption of the sample...
November 21, 2016: Tissue Engineering. Part C, Methods
https://www.readbyqxmd.com/read/27867770/soymilk-residue-okara-as-a-natural-immobilization-carrier-for-lactobacillus-plantarum-cells-enhances-soymilk-fermentation-glucosidic-isoflavone-bioconversion-and-cell-survival-under-simulated-gastric-and-intestinal-conditions
#18
Xia Xiudong, Wang Ying, Liu Xiaoli, Li Ying, Zhou Jianzhong
Cell immobilization is an alternative to microencapsulation for the maintenance of cells in a liquid medium. However, artificial immobilization carriers are expensive and pose a high safety risk. Okara, a food-grade byproduct from soymilk production, is rich in prebiotics. Lactobacilli could provide health enhancing effects to the host. This study aimed to evaluate the potential of okara as a natural immobilizer for L. plantarum 70810 cells. The study also aimed to evaluate the effects of okara-immobilized L...
2016: PeerJ
https://www.readbyqxmd.com/read/27867078/co-expression-of-two-heterologous-lactate-dehydrogenases-genes-in-kluyveromyces-marxianus-for-l-lactic-acid-production
#19
Jae Won Lee, Jung Hoon In, Joon-Bum Park, Jonghyeok Shin, Jin Hwan Park, Bong Hyun Sung, Jung-Hoon Sohn, Jin-Ho Seo, Jin-Byoung Park, Soo Rin Kim, Dae-Hyuk Kweon
Lactic acid (LA) is a versatile compound used in the food, pharmaceutical, textile, leather, and chemical industries. Biological production of LA is possible by yeast strains expressing a bacterial gene encoding l-lactate dehydrogenase (LDH). Kluyveromyces marxianus is an emerging non-conventional yeast with various phenotypes of industrial interest. However, it has not been extensively studied for LA production. In this study, K. marxianus was engineered to express and co-express various heterologous LDH enzymes that were reported to have different pH optimums...
November 17, 2016: Journal of Biotechnology
https://www.readbyqxmd.com/read/27866041/study-of-the-bacterial-diversity-of-foods-pcr-dgge-versus-lh-pcr
#20
Cristiana Garofalo, Elena Bancalari, Vesna Milanović, Federica Cardinali, Andrea Osimani, Maria Luisa Savo Sardaro, Benedetta Bottari, Valentina Bernini, Lucia Aquilanti, Francesca Clementi, Erasmo Neviani, Monica Gatti
The present study compared two culture-independent methods, polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE) and length-heterogeneity polymerase chain reaction (LH-PCR), for their ability to reveal food bacterial microbiota. Total microbial DNA and RNA were extracted directly from fourteen fermented and unfermented foods, and domain A of the variable regions V1 and V2 of the 16S rRNA gene was analyzed through LH-PCR and PCR-DGGE. Finally, the outline of these analyses was compared with bacterial viable counts obtained after bacterial growth on suitable selective media...
November 10, 2016: International Journal of Food Microbiology
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