Lactic Acid
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A History Of Lactic Acid Making
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Author : H. Benninga
language : en
Publisher: Springer Science & Business Media
Release Date : 1990-06-30
A History Of Lactic Acid Making written by H. Benninga and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990-06-30 with Science categories.
A thorough history. Lactic acid's chemistry has posed problems that required the large-scale preparation of the acid for study; its manufacture is a complicated process involving many subdisciplines of the science of chemistry; its use encompasses many fields of industrial activity and important asp
The Lactic Acid Bacteria
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Author : Sigurd Orla-Jensen
language : en
Publisher:
Release Date : 1919
The Lactic Acid Bacteria written by Sigurd Orla-Jensen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1919 with Dairy microbiology categories.
Lactic Acid Bacteria
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Author : Seppo Salminen
language : en
Publisher: CRC Press
Release Date : 2004-07-23
Lactic Acid Bacteria written by Seppo Salminen and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-07-23 with Technology & Engineering categories.
While lactic acid producing fermentation has been utilized to improve the storability, palatability, and nutritive value of perishable foods for a very long time, only recently have we begun to understand just why it works. The first edition of this international bestseller both predicted and encouraged vigorous study of various strains of lactic a
Lactic Acid In The Food Industry
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Author : Sara M. Ameen
language : en
Publisher: Springer
Release Date : 2017-05-23
Lactic Acid In The Food Industry written by Sara M. Ameen and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-23 with Technology & Engineering categories.
This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid’s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods.
Bibliography On Lactic Acid And Derivatives
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Author : C. H. Fisher
language : en
Publisher:
Release Date : 1951
Bibliography On Lactic Acid And Derivatives written by C. H. Fisher and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1951 with Lactic acid categories.
The Lactic Acid Bacteria Volume 1
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Author : B.J.B. Wood
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
The Lactic Acid Bacteria Volume 1 written by B.J.B. Wood and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB.
Lactic Acid Bacteria
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Author : Makoto Kanauchi
language : en
Publisher: Humana Press
Release Date : 2019-01-07
Lactic Acid Bacteria written by Makoto Kanauchi and has been published by Humana Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-07 with Science categories.
This detailed book provides a collection of protocols for numerous experimental approaches perfected by the authors for lactic acid bacteria (LAB) research. Split in to three parts, the volume delves into the identification and metabolism of LABs, the applications of the bacteria for the food industry, as well as healthy functions of LAB. Written for the highly successful Methods in Molecular Biology series, chapters include introduction to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Authoritative and accessible, Lactic Acid Bacteria: Methods and Protocols serves as an ideal inspiration for many research efforts in the domains of food science and health science.
The Lactic Acid Bacteria In Health And Disease
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Author : Brian J.B. Wood
language : en
Publisher: Springer
Release Date : 1995-12-31
The Lactic Acid Bacteria In Health And Disease written by Brian J.B. Wood and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-12-31 with Technology & Engineering categories.
Lactic Acid Production From Glucose Cost Analysis La E11a
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Author : Intratec
language : en
Publisher: Intratec Solutions
Release Date : 2016-05-01
Lactic Acid Production From Glucose Cost Analysis La E11a written by Intratec and has been published by Intratec Solutions this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-01 with Business & Economics categories.
This report presents a cost analysis of Lactic Acid production from glucose syrup using a fermentation process. The process examined is similar to Corbion process. In this process, a 70 wt% glucose-water syrup is used as raw material. The fermentation broth is acidified in order to recover Lactic Acid and the product purification is realized by the use of a solvent. An 88 wt% Lactic Acid solution in water is generated as final product. This report examines one-time costs associated with the construction of a United States-based plant and the continuing costs associated with the daily operation of such a plant. More specifically, it discusses: * Capital Investment, broken down by: - Total fixed capital required, divided in production unit (ISBL); infrastructure (OSBL) and contingency - Alternative perspective on the total fixed capital, divided in direct costs, indirect costs and contingency - Working capital and costs incurred during industrial plant commissioning and start-up * Production cost, broken down by: - Manufacturing variable costs (raw materials, utilities) - Manufacturing fixed costs (maintenance costs, operating charges, plant overhead, local taxes and insurance) - Depreciation and corporate overhead costs * Raw materials consumption, products generation and labor requirements * Process block flow diagram and description of industrial site installations (production unit and infrastructure) This report was developed based essentially on the following reference(s): (1) US Patent 7867736, issued to Purac (now Corbion) in 2011; (2) US Patent 6747173, issued to Purac (now Corbion) in 2004 Keywords: Dextrose, 2-Hydroxypropanoic Acid, Anaerobic Fermentation, Calcium Carbonate, Sulfuric Acid
The Genera Of Lactic Acid Bacteria
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Author : W.H.N Holzapfel
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
The Genera Of Lactic Acid Bacteria written by W.H.N Holzapfel and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
The Lactic Acid Bacteria is planned as a series in a number of volumes, and the interest shown in it appears to justify a cautious optimism that a series comprising at least five volumes will appear in the fullness of time. This being so, I feel that it is desirable to introduce the series by providing a little of the history of the events which culminated in the decision to produce such a series. I also wish to indicate the boundaries of the group 'The Lactic Acid Bacteria' as I have defined them for the present purposes, and to outline my hopes for future topics in the series. Historical background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate metabolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide; but one isolate would grow only on maltose. Eventually we showed that maltose was being utilised by 'direct fermentation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis.