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Topic: Lactic acid fermentation

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Lactic acid

Cellular respiration

Anaerobic respiration

Glycolysis

Mitochondrion

Citric acid

Fermentation

Lactose

Milk

Yoghurt

Spike Milligan

	Lactic Acid Fermentation
		Lactic Acid Fermentation - Lactic acid is produced from various carbohydrates such as corn strach, potato strach, molasses, and whey.
		During the fermentation the temperature is controlled at 43-50C depending on the organism and the medium is kept in constant agitation to keep the calcium carbonate in suspension.
		To obtain lactic acid, the calcium lactate is treated with sulphuric acid and the lactic acid thus obtained is further purified.
	www.microbiologyprocedure.com /industrial-microbiology/lactic-acid-fermentation.htm (160 words)

	Lactic acid - Wikipedia, the free encyclopedia
		Lactic acid, also known as milk acid or 2-hydroxypropanoic acid, is a chemical compound that plays a role in several biochemical processes.
		Lactic acid is a carboxylic acid with a chemical formula of C
		Lactic acid is popularly known as an AHA in the cosmetics industry.
	en.wikipedia.org /wiki/Lactic_acid (907 words)

	Fermentation - Wikipedia, the free encyclopedia
		Fermentation does not release all the available energy in a molecule; it merely allows glycolysis (a process that yields two ATP per glucose) to continue by replenishing reduced coenzymes.
		Fermentation is a process that is important in anaerobic conditions when there is no oxidative phosphorylation to maintain the production of ATP (Adenosine triphosphate) by glycolysis.
		Homolactic fermentation is the production of lactic acid from pyruvate; alcoholic fermentation is the conversion of pyruvate into ethanol and carbon dioxide; and heterolactic fermentation is the production of lactic acid as well as other acids and alcohols.
	en.wikipedia.org /wiki/Fermentation (1339 words)

	Method of purifying whey of lactic acid fermentation by electrodialysis - Patent 6204362
		In a method of purifying whey separated from lactic acid fermentation liquid by electrodialysis wherein said whey contains angiotensin-converting enzyme inhibiting peptides, the improvement which comprises using an anion exchange membrane having a permeability of diffusion coefficient in the range of 3.0 to 9.0.times.10.sup.-6 cm/sec.
		The acids and other impurities in the whey may be removed by subjecting the whey to one or a combination of the following treatments including electrodialysis, a treatment with ion exchange resins, hollow fiber membrane dialysis, reverse osmosis treatment, and hydrophobic column chromatography.
		Accordingly, there is provided a method of purifying whey separated from lactic acid fermentation liquid containing ACEI peptides by electrodialysis, which comprises using an anion exchange membrane having a permeability of diffusion coefficient in a range of 3.0 to 9.0.times.10.sup.-6 cm/sec., and more preferably in the range of 5.0 through 7.0.times.10.sup.-6 cm/sec.
	www.freepatentsonline.com /6204362.html (1717 words)

	Lactic acid fermentation (Site not responding. Last check: 2007-10-11)
		Lactic acid fermentation is a form of anaerobic respirationthat has a glucose -consuming catabolic pathway and is usedby both bacteria and animals to produce ATP in the absence of oxygen.
		Lactic acid fermentation breaks down a glucose molecule into two molecules of lactate, which combines with hydrogen ions to form lactic acid.
		Lactic acid fermentationis far inferior to cellular respiration as a way ofgenerating energy, but muscle cells do use it during heavy exertion.
	www.therfcc.org /lactic-acid-fermentation-134848.html (137 words)

	Full Text - L (+) lactic acid fermentation and its product polymerization
		Lactic acid is then esterified with methanol to produce methyl lactate, which is removed and purified by distillation and hydrolyzed by water under acid catalyst to produce lactic acid and the methanol, which is recycled.
		Lactic acid is a three carbon organic acid: one terminal carbon atom is part of an acid or carboxyl group; the other terminal carbon atom is part of a methyl or hydrocarbon group; and a central carbon atom having an alcohol carbon group.
		Lactic acid is produced in the form of L (+) or D (-) lactic acid or as its racemic mixture.
	www.ejbiotechnology.info /content/vol7/issue2/full/7 (6422 words)

	Lactic acid fermentation - Wikipedia, the free encyclopedia
		Lactic acid fermentation is a form of anaerobic respiration that occurs in animal cells in the absence of oxygen.
		Muscle cramps have been associated with levels of lactic acid in the blood, especially as a result of electrolyte imbalance caused by sweating.
		However, certain activities, which do not induce sweating or seem strenuous, still produce cramps (such as writing or playing an instrument) so it is unlikely that lactic acid is anything more than a minor factor.
	en.wikipedia.org /wiki/Lactic_acid_fermentation (324 words)

	lactic acid on Encyclopedia.com
		Lactic acid is a fermentation product of lactose (milk sugar); it is present in sour milk, koumiss, leban, yogurt, and cottage cheese.
		Lactic acid is produced in the muscles during intense activity.
		Lactic acid is produced commercially for use in pharmaceuticals and foods, in leather tanning and textile dyeing, and in making plastics, solvents, inks, and lacquers.
	www.encyclopedia.com /html/l1/lacticac.asp (512 words)

	LACTIC ACID - LoveToKnow Article on LACTIC ACID (Site not responding. Last check: 2007-10-11)
		It may be prepared by the lactic fermentation o starches, sugars, gums, andc., the sugar being dissolved in water anc acidified by a small quantity of tartaric acid and then fermented b; the addition of sour milk, with a little putrid cheese.
		27); b) the oxidation of propylene glycol (A. Wurtz); by boiling a-chlor propionic acid with caustic alkalis, or with silver oxide and water; by the reduction of pyruvic acid with sodium amalgam; or from acetaldehyde by the cyanhydrin reaction (J. Wislicenus, Ann., 1863 128, p.
		Chromic acid oxidizes t to acetic acid and carbon dioxide; potassium permang_anate >xidizes it to pyruvic acid; nitric acid to oxalic acid, and a mixture }f manganese dioxide and sulphuric acid to acetaldehyde and carbon iioxide.
	www.1911ency.org /L/LA/LACTIC_ACID.htm (461 words)

	Lactic acid fermentation (Site not responding. Last check: 2007-10-11)
		Lactic acid fermentation is a form of anaerobic respiration that has a glucose-consuming catabolic pathway and is used by both bacteria and animals to produce ATP in the absence of oxygen.
		Lactic acid fermentation is far inferior to cellular respiration as a way of generating energy, but muscle cells do use it during heavy exertion.
		The resulting buildup of lactic acid may have a role in muscle cramps.
	en.mcfly.org /Lactic_acid_fermentation (125 words)

	Lactic Acid From Alfalfa (Site not responding. Last check: 2007-10-11)
		Lactic acid—a colorless or slightly yellow, syrupy liquid—is naturally formed by the fermentation of lactose, or milk sugar.
		Lactic acid is commonly used as a food additive for flavor and preservation, but a new market for organic lactic acid exists for making biodegradable plastics.
		The alfalfa fibrous fraction, from which lactic acid is made, results when juice is expressed from freshly cut herbage to make other high-value products, including food- and feed-grade proteins and carotenoids.
	www.ars.usda.gov /is/AR/archive/may99/acid0599.htm (375 words)

	Fermented and vegetables. A global perspective. Chapter 5.
		The lactic acid bacteria are a diverse group of organisms with a diverse metabolic capacity.
		Lactic acid bacteria are the primary group of organisms involved in sauerkraut fermentation.
		The rapidity of the fermentation is correlated with the concentration of salt in the brine and its temperature.
	www.fao.org /docrep/x0560e/x0560e10.htm (5720 words)

	Lactic acid fermentation
		Lactic acid fermentation is caused by some fungi and bacteria.
		The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food.
		The milk sugar or lactose is fermented by these bacteria to lactic acid which causes the characteristic curd to form.
	www.tempeh.info /fermentation/lactic-acid-fermentation.html (496 words)

	Low pH lactic acid fermentation - Patent 20060094093
		A process for producing lactic acid which includes incubating acid-tolerant homolactic bacteria in nutrient medium to produce a fermentation broth with high levels of free lactic acid is provided.
		The terms "lactic acid" and "free lactic acid" are employed interchangeably herein to refer to the acid form, i.e., 2-hydroxypropionic acid.
		Thus, a "lactate acid rich stream" is merely a phase or mixture rich in lactic acid (versus lactate salt) by comparison to the original mixture processed; and, a "lactate salt rich stream" is a stream rich in lactate salt (versus lactic acid) by comparison to the original mixture processed.
	www.freepatentsonline.com /20060094093.html (10141 words)

	Cellular Respiration
		It is the presence of lactic acid in yogurt that gives it its sour taste, and it is the presence of lactic acid in our muscles “the morning after” that makes them so sore.
		Once our muscles form lactic acid, they can’t do anything else with it, so until it is gradually washed away by the blood stream and carried to the liver (which is able to get rid of it), our over-exerted muscles feel stiff and sore even if they haven’t been physically injured.
		In eukaryotes, the pyruvic acid from glycolysis must be transferred into the mitochondria to be sent through the Krebs cycle, also known as the citric acid cycle, at a “cost” of one ATP per molecule of pyruvic acid.
	biology.clc.uc.edu /courses/bio104/cellresp.htm (2312 words)

	Anaerobic Respiration Lactic Acid Fermentation (Site not responding. Last check: 2007-10-11)
		Lactic acid fermentation is a form of anaerobic respiration that occurs in animal cells in the...
		Lactic acid is usually formed by fermentation of glucose, a...
		Lactic acid bacteria have the property of producing lactic acid from sugars by a process called fermentation.
	www.century21.co.uk /Anaerobic-Respiration-Lactic-Acid-Fermentation.html (418 words)

	Microbial Fermentations: Changing The Course Of Human History (Site not responding. Last check: 2007-10-11)
		Fermentation technology got its origins the first time someone made wine, was perfected in the 1940's with the production of antibiotics, and is the now the primary method of production in the biotechnology industry.
		During lactic acid fermentation, the electrons released during glycolysis are passed to pyruvic acid to form two molecules of lactic acid.
		Lactic acid fermentation is carried out by many bacteria, most notably by the lactic acid bacteria used in the production of yogurt, cheese, sauerkraut, and pickles.
	www.accessexcellence.org /LC/SS/ferm_background.html (1617 words)

	Lactic Acid Bacteria
		Lactic acid bacteria are a group of related bacteria that produce lactic acid as a result of carbohydrate fermentation.
		The fermentation (and growth of the bacteria) is self-limiting due to the sensitivity of lactic acid bacteria to such acidic pH.
		Lactic acid bacteria are those which form small colonies, and test negative for catalase, en enzyme which helps detoxify hydrogen peroxide in the cell.
	www.waksmanfoundation.org /labs/mbl/lactic.html (957 words)

	Food Feature: Old-Fashioned, Healthy, Lacto-Fermented Soft Drinks: The Real "Real Thing"
		Lactic acid is a natural preservative that inhibits putrefying bacteria.
		Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.
		Rich in lactic acid and lactic-acid-producing bacteria, whey acts as an inoculant, reducing the time needed for sufficient lactic acid to be produced to ensure preservation.
	www.westonaprice.org /foodfeatures/lacto.html (1590 words)

	Lactic Acid (Site not responding. Last check: 2007-10-11)
		Lactic acid, which causes soreness in muscles, is pushed out.
		It is the acid that gives old milk its sour taste, and it accumulates in skeletal muscles after extensive exercise, causing muscle pain.
		This lactic acid fermentation is performed by lactic acid bacteria which are responsible for the sour taste of old milk and which are used in the production of dairy products such as cheese, yoghurt and kefir.
	www.wikiverse.org /lactic-acid (609 words)

	Glycolysis and Fermentation
		Fermentation occurs in mammals under circumstances where ATP is required but molecular oxygen is lacking (for example, during sprints).
		In fermentation (i.e., when molecular oxygen is absent or in microorganisms which are unable to take advantage of molecular oxygen when it is present), pyruvate serves as the final electron acceptor resulting in the formation of lactic acid, ethanol, etc.
		The carbon dioxide produced by alcohol fermentation is the gas involved in the rising of yeast breads as well as supplying the bubbles in champagne.
	www.mansfield.ohio-state.edu /~sabedon/biol1095.htm (2687 words)

	Creative Fermentation Technology For the Future Internet Forum
		Steinkraus(1993) classified fermentation technology of the world which is responsible for man’s survival into six groups: alcoholic, lactic acid, leavened breads, meat substitutes, meat flavored sauces/pastes and protein/flavoring agents fermentation.
		The lactic acid bacteria grown in kimchi could survive in gastric acid and bile juice reaching to the large intestine (Lee 1997).
		The importance of fermentation technology for the improvement of hygienic situation of needed region, where cold-chain system is not well established, was discussed at the FAO/WHO Workshop on the Assessment of Fermentation as a Household Technology for Improving Food Safety held in December 11-15, 1995, Pretoria, Republic of South Africa (WHO 1996).
	seafood.ucdavis.edu /iufost/lee.htm (2126 words)

	Spartanburg SC \| GoUpstate.com \| Spartanburg Herald-Journal
		Lactic acid fermentation is a form of anaerobic respiration that occurs in some bacteria and animal cells in the absence of oxygen.
		Phosphofructokinase (PFK) is inhibited by a low pH and this prevents the formation of excess lactate and/or lactic acidosis (sudden drop in blood pH).
		Muscle cramps have been associated with levels of lactic acid in the blood, especially as a result of electrolyte imbalance caused by sweating.
	www.goupstate.com /apps/pbcs.dll/section?category=NEWS&template=wiki&text=Lactic_acid_fermentation (268 words)

	Online Kitchen appliances for sale - Kitchen Appliances Canada & San Francisco
		Recently in the news, sauerkraut and pickled vegetables fermented the natural way with lactic acid fermentation are being credited with correcting bodily imbalances of intestinal flora, leading to problems including acid reflux for which doctors often prescribe harsh antibiotics.
		Natural lactic acid fermentation is one of the oldest and healthiest means of food preservation.
		Lactic acid fermentation is the only method of preservation that retains all the natural plant ingredients while improving the quality, taste and aroma.
	www.health-fit.com /kitchen_appliances.htm (1136 words)

	ARS \| Publication request: PRODUCTION OF MANNITOL AND LACTIC ACID BY FERMENTATION WITH LACTOBACILLUS INTERMEDIUS NRRL ... (Site not responding. Last check: 2007-10-11)
		Typical yields of mannitol, lactic acid, and acetic acid from 250 g/L fructose were 0.70, 0.16, and 0.12 g, respectively per g of fructose.
		The fermentation time was greatly dependent on fructose concentration (from 20 h at 150 g/L to 136 h at 300 g/L) but the product yields were not dependent on fructose level.
		The bacterium produced 21.3 ± 0.6 g lactic acid, 10.5 ± 0.3 g acetic acid, and 4.7 ± 0.0 g ethanol per L of fermentation broth from dilute acid (15% solids, 0.5% H2SO4, 121 deg C, 1 h) pretreated enzyme (cellulase, beta-glucosidase) saccharified corn fiber hydrolyzate.
	www.ars.usda.gov /research/publications/publications.htm?SEQ_NO_115=134605 (427 words)

	Team Oregon Tip
		Lactic acid may not accumulate if the intensity of the exercise is low enough for it to be oxidized to make more ATP.
		An example of the result of lactic acid accumulation is the "tying up" of the 800 meter runner the last 100 yards after starting too fast.
		Examples most of us have felt are the burning from too many sit ups (lactic acid in the abdominal muscles) or the quadriceps burning felt when bicycling or running up a steep hill.
	www.teamoregon.com /~teamore/publications/energy.html (2079 words)

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