many organisms produce lactic acid by fermentation, but most industrially important strains are from the genus lactobacillus and rhizopus oryzae. l(+)-lactic acid is the only optical isomer for use in pharmaceutical and food industries because human body is only adapted to assimilate this form. in this research, six strains of lactobacillus and four strains of r. oryzae (known as high producer)...

background and objective: lactic acid is widely used in the food, chemical and pharmaceutical industries. the major problems associated with lactic acid production are substrate and end-product inhibition, and by-product formation. membrane technology represents one of the most effective processes for lactic acid production. the aim of this work is to increase cell density and lactic acid produ...

Many organisms produce lactic acid by fermentation, but most industrially important strains are from the genus Lactobacillus and Rhizopus oryzae. L(+)-Lactic acid is the only optical isomer for use in pharmaceutical and food industries because human body is only adapted to assimilate this form. In this research, six strains of Lactobacillus and four strains of R. oryzae (known as high producer)...

Background. Fatigue has an undesirable effect on the continued exercise performance and decreases athlete's activity. Fast lactic acid disposed is high of importance for athletes. Objectives. Therefore, the present article determines the effects of the different frequencies of whole-body vibration after a strenuous activity on blood lactic acid. Methods. 60 athletes were chosen from sel...

Stereospecificity of Some Invertebrate Lactic Dehydrogenases by Mary Jacobs Scheid 1. It has been assumed that only among unicellular organisms did nicotin¬ amide adenine dinucleotide (NAD)-linked lactic dehydrogenases occur. All higher animals were thought to possess Lspecific lactic dehydro¬ genases. It was discovered recently, however, that many species of invertebrates possess lactic dehydr...

The growth rate responses of Escherichia coli M23 (a nonpathogenic strain) to suboptimal pH and lactic acid concentration were determined. Growth rates were measured turbidimetrically at 20 degrees C in the range of pH 2.71 to 8.45. The total concentration of lactic acid was fixed at specific values, and the pH was varied by the addition of a strong acid (hydrochloric) or base (sodium hydroxide...

in the present study lactic acid production was enhanced by optimizing the three process variables viz; inoculum size, temperature and ph using three factor five level ccrd (central composite rotatable design) by lactobacillus delbruckii under smf (submerged fermentation process). paneer (dairy by-product) whey was used as sole substrate for lactic acid production. design expert 8.0.2.0 softwar...

SO-CAETID fermentation lactic acids are generally believed to be inactive, since it was ascertained by Phelps & Palmer [1917] and Pederson et al. [1926] that optically inactive lactic acid was produced in many natural fermentations. The lactic acid in Sake was found to be the inactive form, although not only inactive lactic acid-producing organisms (Lactobacillus sake), but also optically activ...

Morphological, cultural, physiological and biochemical characteristics were employed to identify lactic acid bacteria (LAB), isolated from drinking yoghurt in different areas in Fars province, Iran. From 18 drinking yoghurt samples a total of 673 LAB positives were determined, in which 117 (17.38%) and 556 (82.62%) were identified as lactic acid cocci and lactic acid bacilli, respectively. Addi...