Results obtained from a three year survey of the lactic acid and associated bacterial levels at various sugar mills in Natal are presented. Preliminary research involved establishing a suitable method for the qualitative and quantitative determination of lactic acid in various factory streams. The relationship between sucrose lost and lactic acid produced was investigated and an average weight ...

The aim of this study was to investigate the effect of L-lactic acid on swimming endurance of mice. Mice (n = 50) were injected intraperitoneally with saline, then with L-lactic acid (either 25 mg/kg or 50 mg/kg body weight), then after 2 days with the same doses of glucose, and after another 2 days again with L-lactic acid at the same doses. Swimming times to exhaustion were determined at 30 m...

The consideration of the manner in which various metabolites are removed from the living cell by the process of oxidation presents a problem which, if it is to be considered quantitatively, necessitates a detailed knowledge of the course of comparable reactions in vitro. I t is, therefore, desirable to consider such reactions from many points of view before attempting to analyze the more compli...

These experiments were designed to determine the characteristics of lactic acid utilization and production in vivo in Jensen sarcoma and Morris hepatoma 7288CTC. Arteriovenous differences for lactic and pyruvic acids, glucose, and the ketone bodies were measured across "tissue-isolated" tumors growing in fed and fasted rats. Lactic acid was utilized (n = 18), produced (n = 24), or neither utili...

L. amylophilus GV6 was studied for production of L(+) lactic acid in single step fermentation using starchy substrates. Seven types of inexpensive organic nitrogen supplements (flour of pigeon pea, red lentil gram, black gram, bengal gram, green gram, soya bean and baker’s yeast) were evaluated for their potential to replace more expensive commercial nitrogen sources, peptone and yeast extract....

Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the  physico-chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast...

In this study, lactic acid production by repeated batch fermentation using cell entrapped methods was compared. Barium alginate beads, agar gel and polyurethane foam cubes were employed as carriers to immobilize Lactobacillus casei subsp. casei for the purpose of L (+)-lactic acid production. Increasing concentrations of lactic acid during fermentation were better tolerated by barium alginate e...

A method for the determination of lactic acid concentration in blood by gas chromatography is described. Lactic acid in a protein-free filtrate is oxidized by ceric sulfate to acetaldehyde. The latter compound is introduced into the gas chromatographic column by vapor phase injection, and is quantitatively measured within 3 mm. The method is specific, precise, and not affected by compounds that...

* Corresponding author Lactic acid has been first introduced to us as early as 1780 as a sour component of milk. Ever since we have found its applications in food, pharmaceutical, cosmetic industries etc. Now there are emerging uses as a potential feedstock for the biodegradable polymer industry. The microorganisms being used for lactic acid fermentation, the raw materials reported, the various...

INTRODUCTION Lactic acidosis often occurs in severely unwell patients presenting to Accident and Emergency. It is commonly associated with either hypoxia or decreased tissue perfusion secondary due to cardiovascular collapse or sepsis. CASE PRESENTATION We present a case of severe lactic acidosis in the presence of normal tissue perfusion and oxygenation in a 31-year-old patient with poorly-c...