Search results for "lactic acid"
showing 10 items of 660 documents
OATS AND FAT-FREE MILK BASED FUNCTIONAL FOOD PRODUCT
2001
The present study addresses problems and solutions related to new functional bio-active food product creation. Commercial rolled oats and fat-free milk were used as raw materials. Limited enzymatic hydrolysis of oat starch was carried out by α-amylase. The lactic acid bacteria strains Lactobacillus acidophilus, Bifidobacterium sp., and commercial starter cultures ABT-1 were cultivated in enzymatically hydrolysed oat mash. Lactobacillus acidophilus was a more active producer of lactic acid, while Bifidobacterium sp. improved the taste properties. A fat-free milk additive was applied to stabilise the texture of the oat mash, and increase the protein content of the final product. All procedure…
Effects of phenolic-like intercalated layered double hydroxides on poly(lactic acid) based nanocomposites
2015
Two phenolic-like antioxidants (AOs), 3-(3,5-di-tert-butyl-4-hydroxyphenyl)-propionate and 6-hydroxy-2,5,7,8-tetrametilcromano-2-carboxylate anions, were intercalated by anion exchange in layered double hydroxides (LDHs). The two AO-LDHs were dispersed by ultrasound-assisted solution mixing in poly(lactic acid) (PLA) and the thermal oxidation stability of the composites was evaluated following the variation of the molecular weight by SEC, after a controlled aging process, and determining the oxidation induction time (OIT) by DSC. The results evidenced that the intercalation of both the AO molecules within the LDH galleries prevent their own thermal and thermo-oxidative degradation as well a…
Comparative analysis of production and purification of homo- and hetero-polysaccharides produced by lactic acid bacteria
2013
2 figuras, 2 tablas
Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan
2011
8 páginas, 2 figuras, 2 tablas -- PAGS nros. 3271-3278
New Polylactic Acid Composites Reinforced with Artichoke Fibers
2015
In this work, artichoke fibers were used for the first time to prepare poly(lactic acid) (PLA)-based biocomposites. In particular, two PLA/artichoke composites with the same fiber loading (10% w/w) were prepared by the film-stacking method: the first one (UNID) reinforced with unidirectional long artichoke fibers, the second one (RANDOM) reinforced by randomly-oriented long artichoke fibers. Both composites were mechanically characterized in tensile mode by quasi-static and dynamic mechanical tests. The morphology of the fracture surfaces was analyzed through scanning electron microscopy (SEM). Moreover, a theoretical model, i.e., Hill's method, was used to fit the experimental Young's modu…
Green Composites Based on Hedysarum coronarium with Outstanding FDM Printability and Mechanical Performance
2022
The addition of natural scraps to biodegradable polymers has gained particular interest in recent years, allowing reducing environmental pollution related to traditional plastic. In this work, new composites were fabricated by adding 10% or 20% of Hedysarum coronarium (HC) flour to Poly (lactic acid) (PLA). The two formulations were first produced by twin screw extrusion and the obtained filaments were then employed for the fabrication of composites, either for compression molding (CM) or by fused deposition modeling (FDM), and characterized from a morphological and mechanical point of view. Through FDM it was possible to achieve dense structures with good wettability of the filler that, on…
Creep Behavior of Poly(lactic acid) Based Biocomposites
2017
Polymer composites containing natural fibers are receiving growing attention as possible alternatives for composites containing synthetic fibers. The use of biodegradable matrices obtained from renewable sources in replacement for synthetic ones is also increasing. However, only limited information is available about the creep behavior of the obtained composites. In this work, the tensile creep behavior of PLA based composites, containing flax and jute twill weave woven fabrics, produced through compression molding, was investigated. Tensile creep tests were performed at different temperatures (i.e., 40 and 60 °C). The results showed that the creep behavior of the composites is strongly inf…
Citrate lyases of lactic acid bacteria
1998
Citrate Iyase is a key enzyme of the citrate metabolism which is involved in flavor and texture of many fermented milk products. Citrate Iyase which catalyses the cleavage of citrate into oxaloacetate and acetate is a multienzyme complex composed of three proteins: an acyl carrier protein (ACP); a citrate, acetate-ACP transferase; and a citryl-S-ACP Iyase. The citrate Iyase is active only when the thioester residue of the prosthetic group bound to ACP is acetylated. In the presence of citrate, the transferase mediates the formation of citryl-S-acyl carrier protein by acyl exchange and liberation of acetate. Then the Iyase subunit cleaves the citryl-S-ACP with libe- ration of oxaloacetate an…
pH Homeostasis and Citric Acid Utilization: Differences Between Leuconostoc mesenteroides and Lactococcus lactis
1997
This study presents the effects of citric acid and extracellular pH (pHe) on the intracellular pH (pHi) of wild-type and citrate negative variants (cit−) Leuconostoc mesenteroides subsp. mesenteroides (Ln. mesenteroides M) and Lactococcus lactis subsp. lactis bv. diacetylactis (L. lactis LD). A recent method using a pH-sensitive fluorescent indicator carboxyfluorescein succinimidyl ester (cFSE) was adapted to measure the pHi of these two lactic acid bacteria in resting cells. Energized cells with 10 mM lactose of Ln. mesenteroides M and L. lactis LD modified their pH gradient (ΔpH) in the same manner; when the pHe was decreased from 7 to 4, the pHi decreased from 7 to about 5. The adjunctio…
Transport of Sugars and Sugar Alcohols by Lactic Acid Bacteria
2008
Lactic acid bacteria (LAB) play an important role in the fermentation of beverages like wine and beer, and in the production of dairy products, sour dough, sausages and cheese. The knowledge of the genome sequence offers an insight into the metabolism of the bacteria and provides means to optimize the manufacturing of the products. By now genomes of several lactic acid bacteria are sequenced, including wine related bacteria Oenococcus oeni PSU-1, Pediococcus pentosaceus ATCC 25745, Leuconostoc mesenteroides ATCC 8293 (http://www.jgi.doe.gov/; Klaenhammer et al. 2002; Mills et al. 2005) and Lactobacillus plantarum WCFS1 (http://www.cmbi. ru.nl/plantarum/; http://www.lacplantcyc.nl/; Kleerebe…