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Topic: Lactic fermentation

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Lactate

Lactic acid

Pyruvic acid

Pyruvate

Cellular respiration

Fermentation

Muscle cell

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Lactate dehydrogenase

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	Fermented and vegetables. A global perspective. Chapter 5.
		Lactic acid bacteria are the primary group of organisms involved in sauerkraut fermentation.
		The end products of a normal kraut fermentation are lactic acid along with smaller amounts of acetic and propionic acids, a mixture of gases of which carbon dioxide is the principal gas, small amounts of alcohol and a mixture of aromatic esters.
		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 (0 words)

	Lactic Acid - LoveToKnow 1911
		LACTIC ACID (hydroxypropionic acid), C 3 H 6 0 3.
		Fermentation, or ethylidene lactic acid, was isolated by K. Scheele (Trans.
		It may be prepared by the lactic fermentation of starches, sugars, gums, andc., the sugar being dissolved in water and acidified by a small quantity of tartaric acid and then fermented by the addition of sour milk, with a little putrid cheese.
	www.1911encyclopedia.org /Lactic_Acid (415 words)

	Lactic acid - Wikipedia, the free encyclopedia
		Lactic acid (IUPAC systematic name: 2-hydroxypropanoic acid), also known as milk 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 used in a variety of food stuffs to act as an acidity regulator.
	en.wikipedia.org /wiki/Lactic_acid (883 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.
		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.
	en.wikipedia.org /wiki/Lactic_acid_fermentation (320 words)

	Lactic acid Information Center - lactic acid fermentation (Site not responding. Last check: )
		Lactic acid is a carboxylic lactic acid tenderizer acid with lactic lactic acid glucosamine hydrolysis acid metabolism a chemical formula of C
		Lactic acid fermentation lactic acid in the body performed by lactic acid bacteria poly lactic acid is responsible for the sour taste of old milk and is used in the production of dairy products such as cheese, chitin hydrolysis lactic acid yogurt, lactic acid build up in muscles of fibromyalgia sufferers and kefir.
		Lactic chlorine vs. lactic acid decontamination in meat acid is also the lactic acid lactic acid side effects mosquitoes result of malolactic c-reactive protein + lactic acid fermentation, a process used in winemaking to convert sharp-tasting malic acid into the gentler lactic acid.
	www.scipeeps.com /Sci-Chemistry_Topics_J_-_Le/Lactic_acid.html (701 words)

	Lactic acid Summary
		Lactic acid is utilized for the reformation of glucose in the process of gluconeogenesis and this occurs in the liver.
		Lactic acid, or 2-Hydroxypropanoic acid, is one of a family of organic carboxylic acids produced by biological organisms.
		Lactic acid is produced in active muscle tissue from the break down of glycogen, a carbohydrate used as an energy source for muscle movement.
	www.bookrags.com /Lactic_acid (2286 words)

	Lactic acid (Site not responding. Last check: )
		This lactic acid fermentation is also performed lactic acid bacteria which are responsible for the sour of old milk and which are used the production of dairy products such as cheese yoghurt and kefir.
		Lactic acid bacteria also operates in mouth and the resulting lactic acid is for the tooth decay known as caries.
		Lactic acid is also the result of fermentation a process used in winemaking to convert sharp-tasting malic acid into the gentler lactic acid.
	www.freeglossary.com /Lactic_acid (524 words)

	Fermentation Crock (Site not responding. Last check: )
		Lactic acid bacteria ferment the vegetables and preserve them longer, and increase the vitamins and minerals content.
		Lactic bacteria are important for the build-up and maintenance of a healthy intestinal flora.
		Fermented food cannot only be preserved for a long time, have a delicious taste, but it also prevents a number of illnesses typical of an "industrial" society.
	www.alphahealth.ca /fermentationcrock.html (542 words)

	fermentation. The Columbia Encyclopedia, Sixth Edition. 2001-05
		Fermentation is achieved by somewhat different chemical sequences in different species of organisms.
		In alcoholic fermentation, such as occurs in brewer’s yeast and some bacteria, the production of lactic acid is bypassed, and the glucose molecule is degraded to two molecules of the two-carbon alcohol, ethanol, and to two molecules of carbon dioxide.
		Many of the enzymes of lactic acid and alcoholic fermentation are identical to the enzymes that bring about the metabolic conversion known as glycolysis.
	www.bartleby.com /65/fe/fermenta.html (379 words)

	BIP - 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 whose 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 being used in many small scale applications like pH adjustment hardening baths for cellophanes used in food packaging, terminating agent for phenol formaldehyde resins, alkyl resin modifier, solder flux, lithographic and textile printing developers, adhesive formulations, electroplating and electropolishing baths, detergent builders.
	www.ejbiotechnology.info /content/vol7/issue2/full/7/bip (1343 words)

	More on Lactic
		Lactic acid is a carboxylic acid and its chemical formula is C3H6O3 and its structure is reflected in its systematic name, 2-hydroxypropanoic acid.
		Lactic acid bacteria also operates in the mouth, and the resulting lactic acid is responsible for the tooth decay known as caries.
		Lactic acid is also the result of malolactic fermentation, a process used in winemaking to convert sharp-tasting malic acid into the gentler lactic acid.
	www.psyhist.com /lactic.htm (757 words)

	Contract Fermentation -- Recommendations and Resources (Site not responding. Last check: )
		Fermentation usually implies that the action of the microoganisms is desirable.
		The fermentation theory of disease is the (now obsolete) concept that many diseases, including the diseases which were "epidemic, endemic and contagious," owe their origin to the presence of a "morbific principle" in the system, acting in a manner analogous to, although not identical with, the process of fermentation.
		Lactic acid fermentation breaks down a glucose molecule into two molecules of lactate, which combines with hydrogen ions to form lactic acid.
	www.becomingapediatrician.com /health/35/contract-fermentation.html (795 words)

	Microbes and food. Lactic acid fermentation.
		Yoghurt is a thickened, fermented milk made using a mixture of bacteria which work together to produce the desired acid and flavours.
		Sauerkraut, olives and gherkins are made by lactic fermentation of the brine-soaked food.
		Some of the flavours in wine are partly due to fermentations by bacteria which break down malic acid in the fruit juice to lactic acid and carbon dioxide gas.
	www.schoolscience.co.uk /content/4/biology/sgm/sgmprods2.html (275 words)

	Fermentation Summary
		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.
		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.
	www.bookrags.com /Fermentation (5128 words)

	ANALYZING SILAGES FOR FERMENTATION END PRODUCTS
		Lactic acid is the strongest and most abundant acid produced during an ideal fermentation.
		The ratio of lactic acid to acetic acid is a good indicator of the efficiency of the silage fermentation.
		Good fermentations require that the forage be harvested at an immature stage of growth, that it be chopped to the correct particle size to aid packing, and that the silo be filled quickly to reduce plant respiration of the sugars.
	ag.udel.edu /anfs/faculty/kung/articles/analyzing_silages_for_fermentati.htm (1720 words)

	Anton01
		It is possible to observe in ordinary lactic acid fermentations, on top of the sediment of chalk and nitrogenous material, a grey substance which occurs at the surface of this deposit.
		Therefore the lactic fermentation, like the ordinary alcoholic fermentation, is always correlated with the production of a nitrogenous material which has all the properties of an organised body of the mycodermal type, and is probably closely related to the yeast of beer.
		Lactic acid is indeed the principal product of the fermentation which has been given its names but it is far from the only product Butyric acid, alcohol, mannitol and a viscous material are always found accompanying the lactic acid.
	www.spaceship-earth.org /OrigLit/Pasteur1.htm (1769 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)

	Cellular Respiration
		In the process of lactic acid fermentation, the 3-carbon pyruvic acid molecules are turned into lactic acid.
		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.
	biology.clc.uc.edu /courses/bio104/cellresp.htm (2312 words)

	HighBeam Encyclopedia - fermentation (Site not responding. Last check: )
		FERMENTATION [fermentation] process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen.
		Fermentation bubbles with activity; fermentation is helping fine chemical companies carve out a niche and compete on a global basis.(Special Report: Fine Chemicals 97)
		Effect of an acid hydrolyzate of southern pine softwood on the growth and fermentation ability of yeast Saccharomyces cerevisiae.
	www.encyclopedia.com /html/f1/fermenta.asp (562 words)

	Applied Food Microbiology - Sauerkraut Fermentation
		By definition, sauerkraut is "acidic cabbage." It is the result of a natural fermentation by bacteria indigenous to cabbage in the presence of 2 to 3% salt.
		A layer of mineral oil floating on the expressed juice prevents the entry of oxygen; the oxygen that had been in the juice and cabbage leaves originally was respired away by bacterial and plant metabolism.
		Throughout the fermentation, it is critical that oxygen be excluded.
	www.jlindquist.net /generalmicro/324sauerkraut.html (0 words)

	Lactic Acid
		Lactic acid (α-hydroxypropanoic acid, AHA) is a chemical compound that plays a role in several biochemical processes.
		While lactic acid accumulation is one of the limiting factors in exercise, Delayed onset muscle soreness, which becomes apparent more than 24 hours after exercising, is not (as was once thought) caused by lactic acid buildup.
		Lactic acid fermentation can occur in red blood cells, because they lack mitochondria, and in skeletal muscle during intense exertion and when sufficient amounts of oxygen cannot be supplied fast enough.
	www.freeinfoprovider.com /moreinfo.php?topic=LacticAcid (523 words)

	Malo-lactic Fermentation - LoveToKnow Wine
		Malo-lactic fermentation – we have all heard about it and we know that it affects the taste of the wine.
		Lactic acid is less acidic and makes the wine taste better.
		Malo-lactic fermentation is generally used for dry red wines and sometimes with select dry white wines though it is not recommended for sweeter wines.
	wine.lovetoknow.com /wiki/Malo-lactic_Fermentation (337 words)

	Research Update: Lactic Fermentation of Broiler Carcasses- Foolproof or Not? (Site not responding. Last check: )
		By contrast, when the fermenting material was incubated at 30°C (86°F), all reached pH 4.5 by two days, although the trend in putrefied carcasses was to see a slight pH rise toward the end of the trial.
		Fermentation drums in an anteroom or outside the broiler house would ferment at mild or lower temperatures for much of the year.
		Lactic fermentation seems ideal for the poultry industry because of simplicity, adaptability to the broiler farm, the biosecurity advantages over some other forms of disposal, and the capacity to recover a valuable feed ingredient.
	www.agnr.umd.edu /AGNRNews/Article.cfm?&ID=945&NL=48 (1085 words)

	51F-5 Effect of lactic acid fermentation on major components of rice bran (Site not responding. Last check: )
		Justification: Lactic acid fermentation of rice bran was investigated because of its potential to incorporate health beneficial active bacterial strains and to produce some savory products with enhanced taste, nutrition and shelf life.
		Methods: Fermented products were made by incubating rice bran (9% moisture, 15% protein) and nonfat yogurt (89% moisture, 5% protein), mixed at a ratio of (A) 2:1, (B) 1:1, and (C) 1:2 at 43 C for 4, 8 and 16 hr.
		Lactic acid formed after 4, 8 or 16 hr incubation time in preparation "A" was 0.9% (d.b.).
	ift.confex.com /ift/2000/techprogram/paper_3831.htm (348 words)

	Microbial Fermentations: Changing The Course Of Human History (Site not responding. Last check: )
		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.
		Fermentation has always been an important part of our lives: foods can be spoiled by microbial fermentations, foods can be made by microbial fermentations, and muscle cells use fermentation to provide us with quick responses.
		During lactic acid fermentation, the electrons released during glycolysis are passed to pyruvic acid to form two molecules of lactic acid.
	www.accessexcellence.org /LC/SS/ferm_background.html (1617 words)

	Perry Making
		Firstly, the principal stages of the fermentation are described, followed by an overview of the perry making process, a discussion of the characteristics of the pear juice, the microbiology of the process, the changes in the composition of the perry during fermentation, and finally a description of how to make your own perry.
		The disadvantages are that it destroys the bacteria responsible for the subsequent malo-lactic fermentation.
		Fermentation is not only affected by the species of wild yeast but also the tannin levels of the pear juice.
	homepage.ntlworld.com /scrumpy/cider/perry.htm (3299 words)

	Beverages by lactic acid fermentation and methods of producing same - Patent 4855147
		The accompanying drawings, which are incorporated in and form a part of the specification, show exemplary processes of lactic acid fermentation embodying the present invention and, together with the description, serve to explain the principles of the invention.
		Such solidified substances may be removed after lactic acid fermentation but it is preferable to prevent such solidification by heating the processed tomato product and the milk product separately for sterilization and, after they are cooled, mixing them together for the purpose of lactic acid fermentation.
		Favorable evaluation of beverages by lactic acid fermentation according to the present invention was established by a margin of 1%.
	www.freepatentsonline.com /4855147.html (2115 words)

	Food Feature: Old-Fashioned, Healthy, Lacto-Fermented Soft Drinks: The Real "Real Thing"
		Lactic acid is a natural preservative that inhibits putrefying bacteria.
		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.
		Lactic-acid fermented vegetables and fruit chutneys are not meant to be eaten in large quantities but as condiments.
	www.westonaprice.org /foodfeatures/lacto.html (1590 words)

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