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Lactic acid production

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https://www.readbyqxmd.com/read/28728399/fermentation-quality-and-in-vitro-methane-production-of-sorghum-silage-prepared-with-cellulase-and-lactic-acid-bacteria
#1
Waroon Khota, Suradej Pholsen, David Higgs, Cai Yimin
Objective: The effects of lactic acid bacteria (LAB) and cellulase enzyme on fermentation quality, microorganism population, chemical composition and in vitro gas production of sorghum silages were studied. Methods: Commercial inoculant Lactobacillus plantarum Chikuso 1 (CH), local selected strain L. casei TH 14 and Acremonium cellulase (AC) were used as additives in sorghum silage preparation. Results: Prior to ensiling Sorghum contained 104 LAB and 106 cfu/g fresh matter coliform bacteria...
May 14, 2017: Asian-Australasian Journal of Animal Sciences
https://www.readbyqxmd.com/read/28728393/effects-of-dietary-supplementation-of-detoxified-rhus-verniciflua-sap-on-egg-production-yolk-lipid-and-intestinal-microflora-in-laying-hens
#2
Byoung-Ki An, Je-Hun Kim, Lan Zheng, Byung-Hern Moon, Kyung-Woo Lee
Objective: This study was conducted to investigate the effects of dietary detoxified Rhus verniciflua sap (RVS) on production performance, egg quality, lipid fractions of egg yolk, liver and serum, and the profile of cecal microflora in laying hens. Methods: Two hundred 52-week-old Hy-Line Brown layers were randomly divided into 4 groups with 5 replicates per group (2 hens per cage, 5 cages per replicate) and were provided with one of 4 experimental diets containing 0, 0...
May 14, 2017: Asian-Australasian Journal of Animal Sciences
https://www.readbyqxmd.com/read/28727455/electron-deficient-chiral-lactic-acid-based-hypervalent-iodine-reagents
#3
Jihan Qurban, Mohamed Elsherbini, Thomas Wirth
Novel electron-deficient chiral hypervalent iodine reagents were prepared in good overall yields. The reactivity and stereoselectivity of these reagents in oxidative rearrangements of alkenes to α-aryl ketones was investigated. The results show that the new reagents have good reactivity and generate products with high enantiomeric excess.
July 20, 2017: Journal of Organic Chemistry
https://www.readbyqxmd.com/read/28726509/soymilk-fermentation-by-enterococcus-faecalis-vb43-leads-to-reduction-in-the-immunoreactivity-of-allergenic-proteins-%C3%AE-conglycinin-7s-and-glycinin-11s
#4
V Biscola, A Rodriguez de Olmos, Y Choiset, H Rabesona, M S Garro, F Mozzi, J-M Chobert, M Drouet, T Haertlé, B D G M Franco
Food allergies represent a serious problem affecting human health and soy proteins rank among the most allergenic proteins from food origin. The proteolytic enzymes produced by lactic acid bacteria (LAB) can hydrolyse the major allergens present in soybean, reducing their immunoreactivity. Many studies have reported the ability of LAB to ferment soy-based products; while the majority of them focus on the improvement of the sensory characteristics and functionality of soy proteins, a lack of information about the role of lactic fermentation in the reduction of immunoreactivity of these proteins exists...
July 20, 2017: Beneficial Microbes
https://www.readbyqxmd.com/read/28721852/effective-identification-of-lactobacillus-casei-group-species-genome-based-selection-of-the-gene-mutl-as-the-target-of-a-novel-multiplex-pcr-assay
#5
Benedetta Bottari, Giovanna E Felis, Elisa Salvetti, Anna Castioni, Ilenia Campedelli, Sandra Torriani, Valentina Bernini, Monica Gatti
Lactobacillus casei,Lactobacillus paracasei and Lactobacillusrhamnosus form a closely related taxonomic group (the L. casei group) within the facultatively heterofermentative lactobacilli. Strains of these species have been used for a long time as probiotics in a wide range of products, and they represent the dominant species of nonstarter lactic acid bacteria in ripened cheeses, where they contribute to flavour development. The close genetic relationship among those species, as well as the similarity of biochemical properties of the strains, hinders the development of an adequate selective method to identify these bacteria...
July 18, 2017: Microbiology
https://www.readbyqxmd.com/read/28720931/quality-attributes-of-dahi-prepared-from-milk-fortified-with-omega-3-fatty-acids-phytosterols-and-polydetxrose
#6
N Veena, B Surendra Nath, Bandla Srinivas, B V Balasubramanyam
In the present study, dahi prepared using milk fortified with omega-3 fatty acids (flaxseed oil), phytosterols and soluble fibre (polydextrose) through an oil-in-water emulsion was evaluated for the physico-chemical and sensory quality. The levels of fortificants in fortified dahi were also estimated. Fortification process did not affect the degree of fermentation in terms of pH and acidity. Sensory scores of fortified and control dahi did not differ significantly. Fortified dahi had lower viscosity, firmness and consistency, and higher water holding capacity (WHC) compared to control; however, significant differences were not observed in firmness and consistency values...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28719833/in-silico-search-of-inhibitors-of-streptococcus-mutans-for-the-control-of-dental-plaque
#7
Rodrigo Ochoa, María Cecilia Martínez-Pabón, María Adelaida Arismendi-Echeverri, Willer Leandro Rendón-Osorio, Carlos Enrique Muskus-López
Biofilm is an extremely complex microbial community arranged in a matrix of polysaccharides and attached to a substrate. Its development is crucial in the pathophysiology of oral infections like dental caries, as well as in periodontal, pulp, and periapical diseases. Streptococcus mutans is one of the most effective microorganisms in lactic acid production of the dental biofilm. Identifying essential Streptococcus mutans proteins using bioinformatics methods helps to search for alternative therapies. To this end, the bacterial genomes of several Streptococcus mutans strains and representative strains of other cariogenic and non-cariogenic bacteria were analysed by identifying pathogenicity islands and alignments with other bacteria, and by detecting the exclusive genes of cariogenic species in comparison to the non-pathogenic ones...
July 1, 2017: Archives of Oral Biology
https://www.readbyqxmd.com/read/28717312/effect-of-high-and-low-roughage-total-mixed-ration-diets-on-rumen-metabolites-and-enzymatic-profiles-in-crossbred-cattle-and-buffaloes
#8
S K Sinha, V B Chaturvedi, Putan Singh, L C Chaudhary, Mayukh Ghosh, Swati Shivani
AIM: A comparative study was conducted on crossbred cattle and buffaloes to investigate the effect of feeding high and low roughage total mixed ration (TMR) diets on rumen metabolites and enzymatic profiles. MATERIALS AND METHODS: Three rumen-fistulated crossbred cattle and buffalo were randomly assigned as per 3×3 switch over design for 21-days. Three TMR diets consisting of concentrate mixture, wheat straw and green maize fodder in the ratios of (T1) 60:20:20, (T2) 40:30:30, and (T3) 20:40:40, respectively, were fed to the animals ad libitum...
June 2017: Veterinary World
https://www.readbyqxmd.com/read/28712376/grape-pomace-improves-performance-antioxidant-status-fecal-microbiota-and-meat-quality-of-piglets
#9
I Kafantaris, D Stagos, B Kotsampasi, A Hatzis, A Kypriotakis, K Gerasopoulos, S Makri, N Goutzourelas, C Mitsagga, I Giavasis, K Petrotos, S Kokkas, P Goulas, V Christodoulou, D Kouretas
In the present study, grape pomace (GP) was used as feed additive in the diet of weaned piglets in order to develop innovative feedstuffs and to investigate their potential beneficial effects on welfare, productivity and meat quality. For examining the antioxidant capacity of the experimental feeds, 24 piglets of 20 days old were assigned to two experimental groups receiving standard or experimental diet for 30 days. Blood and tissues collections were performed at four different time-points, 2, 20, 35 and 50 days post birth...
July 17, 2017: Animal: An International Journal of Animal Bioscience
https://www.readbyqxmd.com/read/28712023/selection-of-potential-probiotic-lactobacillus-with-inhibitory-activity-against-salmonella-and-fecal-coliform-bacteria
#10
Mattika Abhisingha, Jureeporn Dumnil, Chetsadaporn Pitaksutheepong
Three hundred and sixty presumptive lactic acid bacteria (LAB) isolated from pregnant sows, newborn, suckling, and weaned piglets were preliminarily screened for anti-Salmonella activity. Fifty-eight isolates consisting of Lactobacillus reuteri (n = 32), Lactobacillus salivarius (n = 10), Lactobacillus mucosae (n = 8), Lactobacillus johnsonii (n = 5), and Lactobacillus crispatus (n = 3) were selected and further characterized for probiotic properties including production of antimicrobial substances, acid and bile tolerance, and cell adherence to Caco-2 cells...
July 15, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28711259/effect-of-dairy-product-environment-on-the-growth-of-bacillus-cereus
#11
E Tirloni, E Ghelardi, F Celandroni, C Bernardi, S Stella
pH is one of the most important parameters to manage bacterial replication in foodstuffs. In this study, the ability of 2 Bacillus cereus strains, one clinical human isolate (GPe2) and one isolate from a dairy products (D43), were investigated for the in vitro growth at different pH values (from 3.5 to 7.5) at 2 temperatures (15 and 37°C), showing their ability to grow from 5.5 to 7.5 and from 5.0 to 7.5, respectively. The ability of spores of these 2 microorganisms to germinate in different typologies of dairy products (unflavored yogurt, Taleggio cheese, mascarpone cheese, and raw and pasteurized milk) was also investigated by inoculating the spores and maintaining the products at 15°C...
July 12, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28711258/strains-of-the-lactobacillus-casei-group-show-diverse-abilities-for-the-production-of-flavor-compounds-in-2-model-systems
#12
Ewelina Stefanovic, Anne Thierry, Marie-Bernadette Maillard, Andrea Bertuzzi, Mary C Rea, Gerald Fitzgerald, Olivia McAuliffe, Kieran N Kilcawley
Cheese flavor development is directly connected with the metabolic activity of microorganisms used during its manufacture, and the selection of metabolically diverse strains represents a potential tool for the production of cheese with novel and distinct flavor characteristics. Strains of Lactobacillus have been proven to promote the development of important cheese flavor compounds. As cheese production and ripening are long-lasting and expensive, model systems have been developed with the purpose of rapidly screening lactic acid bacteria for their flavor potential...
July 12, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28703952/potential-of-bacteriocins-from-lab-to-improve-microbial-quality-of-dry-cured-and-fermented-meat-products
#13
Paulina Kęska, Joanna Stadnik, Dorota Zielińska, Danuta Kołożyn-Krajewska
Meat and meat products are an important component of the daily diet. Nevertheless, they are perishable goods and are prone to microbial contamination, which leads to an increased risk to the health of consumers as well as economic losses in the meat industry. Fermentation has been used for thousands of years to preserve meat. As a result of extensive biochemical reactions occurring in meat during fermentation and ripening, the condi- tions inhibiting the growth of pathogenic and spoilage bacteria are formed...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28702431/isolation-of-antifungal-lactic-acid-bacteria-lab-from-kunu-against-toxigenic-aspergillus-flavus
#14
Oluwafunmilayo Oluwakemi Olonisakin, Yemisi Adefunke Jeff-Agboola, Clement Olusola Ogidi, Bamidele Juliet Akinyele
The antifungal activity of isolated lactic acid bacteria (LAB) from a locally fermented cereal, "Kunu", was tested against toxigenic Aspergillus flavus. The liquid refreshment, "Kunu", was prepared under hygienic condition using millet, sorghum, and the combination of the two grains. The antifungal potential of isolated LAB against toxigenic A. flavus was carried out using both in vitro and in vivo antifungal assays. The LAB count from prepared "Kunu" ranged from 2.80 ×10(4) CFU/mL to 4.10×10(4) CFU/mL and Lactobacillus plantarum, Lactobacillus delbrueckii, Lactobacillus fermentum, Pediococcus acidilactici, and Leuconostoc mesenteroides were the isolated bacteria...
June 2017: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28702329/metformin-causes-a-futile-intestinal-hepatic-cycle-which-increases-energy-expenditure-and-slows-down-development-of-a-type-2-diabetes-like-state
#15
Philipp Schommers, Anna Thurau, Insa Bultmann-Mellin, Maria Guschlbauer, Andreas R Klatt, Jan Rozman, Martin Klingenspor, Martin Hrabe de Angelis, Jens Alber, Dirk Gründemann, Anja Sterner-Kock, Rudolf J Wiesner
OBJECTIVE: Metformin, the first line drug for treatment of type 2 diabetes, suppresses hepatic gluconeogenesis and reduces body weight in patients, the latter by an unknown mechanism. METHODS: Mice on a high fat diet were continuously fed metformin in a therapeutically relevant dose, mimicking a retarded formulation. RESULTS: Feeding metformin in pharmacologically relevant doses to mice on a high fat diet normalized HbA1c levels and ameliorated glucose tolerance, as expected, but also considerably slowed down weight gain...
July 2017: Molecular Metabolism
https://www.readbyqxmd.com/read/28702085/electricity-assisted-production-of-caproic-acid-from-grass
#16
Way Cern Khor, Stephen Andersen, Han Vervaeren, Korneel Rabaey
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 β-oxidation of lactic acid, generated from low value lignocellulosic biomass. In situ extraction of caproic acid can be achieved by membrane electrolysis coupled to the fermentation process, allowing recovery by phase separation. RESULTS: Grass was fermented to lactic acid in a leach-bed-type reactor, which was then further converted to caproic acid in a secondary fermenter...
2017: Biotechnology for Biofuels
https://www.readbyqxmd.com/read/28702021/combination-of-metabolomic-and-proteomic-analysis-revealed-different-features-among-lactobacillus-delbrueckii-subspecies-bulgaricus-and-lactis-strains-while-in-vivo-testing-in-the-model-organism-caenorhabditis-elegans-highlighted-probiotic-properties
#17
Elena Zanni, Emily Schifano, Sara Motta, Fabio Sciubba, Claudio Palleschi, Pierluigi Mauri, Giuditta Perozzi, Daniela Uccelletti, Chiara Devirgiliis, Alfredo Miccheli
Lactobacillus delbrueckii represents a technologically relevant member of lactic acid bacteria, since the two subspecies bulgaricus and lactis are widely associated with fermented dairy products. In the present work, we report the characterization of two commercial strains belonging to L. delbrueckii subspecies bulgaricus, lactis and a novel strain previously isolated from a traditional fermented fresh cheese. A phenomic approach was performed by combining metabolomic and proteomic analysis of the three strains, which were subsequently supplemented as food source to the model organism Caenorhabditis elegans, with the final aim to evaluate their possible probiotic effects...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28702019/functional-resilience-and-response-to-a-dietary-additive-kefir-in-models-of-foregut-and-hindgut-microbial-fermentation-in-vitro
#18
Gabriel de la Fuente, Eleanor Jones, Shann Jones, Charles J Newbold
Stability in gut ecosystems is an important area of study that impacts on the use of additives and is related with several pathologies. Kefir is a fermented milk drink made with a consortium of yeast and bacteria as a fermentation starter, of which the use as additive in companion and livestock animals has increased in the last few years. To investigate the effect of kefir milk on foregut and hindgut digestive systems, an in vitro approach was followed. Either rumen fluid or horse fecal contents were used as a microbial inoculate and the inclusion of kefir (fresh, autoclaved, or pasteurized) was tested...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28702017/acetic-acid-causes-endoplasmic-reticulum-stress-and-induces-the-unfolded-protein-response-in-saccharomyces-cerevisiae
#19
Nozomi Kawazoe, Yukio Kimata, Shingo Izawa
Since acetic acid inhibits the growth and fermentation ability of Saccharomyces cerevisiae, it is one of the practical hindrances to the efficient production of bioethanol from a lignocellulosic biomass. Although extensive information is available on yeast response to acetic acid stress, the involvement of endoplasmic reticulum (ER) and unfolded protein response (UPR) has not been addressed. We herein demonstrated that acetic acid causes ER stress and induces the UPR. The accumulation of misfolded proteins in the ER and activation of Ire1p and Hac1p, an ER-stress sensor and ER stress-responsive transcription factor, respectively, were induced by a treatment with acetic acid stress (>0...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28700412/parathyroid-hormone-as-a-marker-for-hypoperfusion-in-trauma-a-prospective-observational-study
#20
Scott C Fligor, Katie M Love, Bryan R Collier, Daniel I Lollar, Mark E Hamill, Andrew D Benson, Eric H Bradburn
BACKGROUND: Hyperparathyroidism is common in critical illness. Intact parathyroid hormone has a half-life of 3 to 5 minutes due to rapid clearance by the liver, kidneys, and bone. In hemorrhagic shock, decreased clearance may occur, thus making parathyroid hormone a potential early marker for hypoperfusion. We hypothesized that early hyperparathyroidism predicts mortality and transfusion in trauma patients. METHODS: A prospective observational study was performed at a Level 1 trauma center in consecutive adult patients receiving the highest level of trauma team activation...
July 12, 2017: Journal of Trauma and Acute Care Surgery
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