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Lactic Acid - Astrophysics Data System

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Last Updated: 11 May 2022

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Preliminary study on seaweed fermentation for lactic acid production

Seaweed is a staple ingredient in Indonesia's maritime region. However, seaweed fermentation into lactic acid is not yet common. Seaweed fermentation has high success because it contains the most abundant polysaccharides relative to other sources. Using a single culture of Lactobacillus plantarum and two substrates, namely seaweed flour and refined salt Kappa-Carrageenan, this research aims to synthesize lactic acid by fermentation. According to a proximate report, crude Fiber and starch levels in seaweed are 27. 7% and 14. 66%, respectively in RKC, respectively, at 16. 45% and 1. 0 percent. The highest lactic acid production in RKC and 37,130 mg/L in seaweed flour was 42,267 mg/L, based on GC-MS results. In this report, we can safely conclude that the hydrolysis and fermentation of RKC was more effective than seaweed flour.

Source link: https://ui.adsabs.harvard.edu/abs/2022E&ES.1017a2013H/abstract


Effects of montmorillonite (MMT) on the crystallization behavior of poly(L-lactic acid) (PLLA) by variable-temperature FTIR coupled with difference spectrometry, PCMW2D and 2DCOS analyses

Variable-temperature FTIR spectroscopy demonstrated the effect of montmorillonite on poly crystallization behavior. Since adding MMT, chromatographic imaging was used to determine the chromatic changes of PLLA after we introduced MMT, and perturbation correlation moving window two-dimensional analysis divided the temperature range into two sub-regions, i. e. , 32-116 °C and 116-152 °C, depending on the spectral variation. The results revealed that less MMT would result in a well-exfoliated structure that not only had no nucleation effect on PLLA but also delayed the cold crystallization to a higher temperature than pure PLLA.

Source link: https://ui.adsabs.harvard.edu/abs/2022AcSpA.27721289Z/abstract


Experimental investigation on mechanical and tribological properties of the fused filament fabrication of poly-lactic acid parts with various print orientations

Because of its ability of printing complex shapes with high accuracy, fused filament fabrication is widely used in artificial tissue/bone engineering applications. Nevertheless, the mechanical characteristics of the 3D printed poly-lactic acid parts are not sufficiently investigated. The main variables that influenced the mechanical properties of the 3D printed parts were infill density and print orientations. The 3D parts were printed by fused depositing modelling, using PLA filament. The remaining input process parameters, such as layer thickness, bed temperature, printing speed, and infill pattern, were kept constant. The remaining input process parameters, such as layer thickness, bed temperature, printing speed, and infill pattern, were held constant. The maximum tensile strength, hardness, and flexural strength had been found in the vertically oriented specimen with 100 percent ID and higher wear rate was apparent in horizontally oriented specimens with zero ID, according to the mechanical analysis.

Source link: https://ui.adsabs.harvard.edu/abs/2022ApPhA.128..428M/abstract


Assessment of arsenic sorption properties of lactic acid bacteria isolated from fecal samples for application as bioremediation tool

From human and albino mice fecal samples, the present research isolated 50 As-resistant LAB colonies. For optimal As biosorption from the water, As bioremediation kinetic study determined the contact time ten minutes and the pH between 5 and 7. The Langmuir isotherm model was more compatible with the data than the Freundlich isotherm model. As sequestration of LAB HS12 is the result of As bioaccumulation and scanning electron microscopy experiments. As bioaccumulation and scanning electron microscopy experiments revealed binding of As onto cell membrane and within the cell are the reason for As sequestration of LAB HS12. The phylogenetic evaluation of isolated HS12 strains revealed 97% similarity to Lactobacillus reuteri. Since the human origins identified as L. reuteri HS12 strain can be applied as a novel contributor to safe environmental and human health, it can be concluded that due to the As biosorption efficiency from water and liquid foods.

Source link: https://ui.adsabs.harvard.edu/abs/2022ApWS...12..116B/abstract


Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria

In comparison to three laboratory fermentations, samples from 38 carrot juice fermentations were obtained by a citizen science project here. Enterobacteriaceae were outcompeted by lactic acid bacteria between 3 and 13 days of fermentation, according to Culturing. The fermentations were initiated in subsequent order by a series of Leuconostoc and Lactobacillus species, according to high-throughput 16S RNA gene sequencing. ASVs from nine distinct phylogenetic groups of the Lactobacillus genus complex were found in a high LAB diversity, with ASVs from nine distinct phylogenetic groups of the Lactobacillus genus complex. However, fermentation experiments with isolates revealed that only strains belonging to the most prevalent phylogenetic groups preserved the fermentation profiles. The carrot juice fermentation process provides a robust man-made microbial ecosystem suitable for research into LAB diversity and niche specificity. ImportANCE OF PRODUCTION The use of fermented food by professional chefs is steadily increasing around the world. However, several of these artisanal food products are still understudied. In a Belgian Michelin star restaurant, an extensive microbial investigation of spontaneous fermented carrot juices that are used as nonalcoholic alternatives for wine was carried out. The fermentations were initiated in subsequent order by a number of species of Leuconostoc and Lactobacillus, according to the identification of the key microbial players. In addition, a large number of lactic acid bacteria was discovered; however, fermentation experiments with isolates revealed that only strains belonging to the most common lactic acid bacteria preserved fermentation conditions. Lastly, this research found that the use of RNA-based 16S rRNA amplicon sequencing greatly reduces host read contamination.

Source link: https://ui.adsabs.harvard.edu/abs/2018ApEnM..84E.134W/abstract


Reduced-Particle-Size Wheat Bran Is Efficiently Colonized by a Lactic Acid-Producing Community and Reduces Levels of Enterobacteriaceae in the Cecal Microbiota of Broilers

Both humans and animals are able to improve the digestive health of both humans and animals in a variety of ways. Wheat bran is a commonly available by-product of flour processing and is a highly concentrated source of soluble dietary fiber. ABSTRACT OF INTERNATIONAL CASES FROM TWO Chickens In the present research, we investigated whether reducing the particle size of wheat bran improves the colonizing microbial community using batch fermentations with cecal inocula from seven different chickens. We also investigated the effects of in-feed delivery of regular wheat bran and wheat bran with reduced particle size on broilers' cecal microbial community composition. In both WB and WB280's particle-associated communities, the Enterobacteriaceae relative abundances increased in the particle-associated communities relative to that of the control. Particle size reduction of wheat bran has resulted in the colonization of the bran particles by a very particular lactic acid- and butyric acid-producing group, and can be used to drive toward beneficial microbial shifts. When the reduced-particle-size wheat bran is used as a feed additive to broilers, it could potentially increase the resistance against pathogens and animal performance. IMPORTANCE Prebiotic dietary fibers are known to improve both human and animal gastrointestinal health in many ways. Wheat bran is a commonly available by-product of flour milling and is a particularly concentrated source of soluble dietary fiber.

Source link: https://ui.adsabs.harvard.edu/abs/2018ApEnM..84E1343V/abstract


Preparation and properties of a novel poly(lactic-acid)-based thermoplastic vulcanizate from both experiments and simulations

An isocyanate-triggered dynamic vulcanization process was used to produce a novel bio-based thermoplastic vulcanizate powder composed of poly and a unique polymeric slide ring material. During phase in vulcanization, phase inversion of TPV was evident, and TEM images revealed that SeRM particles dispersed in PLA continuous phase had an average diameter of 1–4 mm. The glass transition temperature of PLA was marginally reduced thanks to the increase in interface compatibility by chemically bonding the PCL side chains and PLA chains, which was found to be marginally reduced. At a sem/PLA blend ratio of 70/30, the tensile strength and elongation at break of TPVs was approximately 14. 7 MPa and 164%, respectively, at a SeRM/PLA blending ratio of 70/30, owing to the special sliding effect of SeRM molecules when subjected to deformations. The bio-based TPV, according to such aspects, could be a promising substitute to traditional plastics in the biomedical fields.

Source link: https://ui.adsabs.harvard.edu/abs/2022RSCAd..12.9534L/abstract


Biogenic Amines Increase the Odds of Bacterial Vaginosis and Affect the Growth of and Lactic Acid Production by Vaginal Lactobacillus spp.

ABSTRACT Bacterial vaginosis is the most common vaginal disorder among reproductive-aged women, but its etiology remains unclear. We analyzed 149 longitudinally collected vaginal samples to determine the in vivo concentrations of the most common BAs in vivo and later investigated their relationship to BV and effects on growth kinetics of axenically cultured vaginal Lactobacillus species using targeted liquid chromatography mass spectrometry. With increased cadaverine, putrescine, and tyramine, the odds of women moving from L. crispatus - dominated vaginal microbiota to microbiota that lack a paucity of Lactobacillus spp. Excepting L. jensenii 62G, the exception is L. jensenii 62G. The lag time was shortened by cadaverine but not reduced in the presence of spermidine and spermine, which was shortened in the presence of spermidine and spermine. The growth rate of L. crispatus VPI 3199 was slowed by cadaverine and tyramine, but strain-specific responses to spermine and spermidine were observed. Vaginal Lactobacillus spp. was known to reduced production of d- and l-lactic acid, and this effect was independent of Lactobacillus species growth. When grown in the presence of spermine, two strains of L. crispatus had higher amounts of d - and l lactic acid, but not both were higher. The results of this research reveal concrete evidence of the direct effects of common biogenic amines on vaginal Lactobacillus spp. IMPORTANCE Lactobacillus spp. IMPORTANCE Lactobacillus spp. BAs produced by amino acid decarboxylase enzymes, according to our results, negatively affect the development of type strains of the most common vaginal Lactobacillus spp. These findings reveal that BAs destabilize vaginal Lactobacillus spp.

Source link: https://ui.adsabs.harvard.edu/abs/2021ApEnM..87E3068B/abstract


Honeybee-Specific Lactic Acid Bacterium Supplements Have No Effect on American Foulbrood-Infected Honeybee Colonies

A new alternative to AFB control has been found in the previously reported antagonistic effects of honeybee-derived bacterial microbiota on P. larvae's infectivity and pathogenicity in laboratory bioassays. However, honeybee colonies are intricate superorganisms, in which social immune defenses play a vital role in disease prevention at the colony level. The causes controlling the honeybee microbial ecology in a colony are too robust to be effective by supplementation of live hbs-lab and that new potential treatments uncovered by laboratory experiments must be tested thoroughly in colonies, according to the inference. Here we investigated whether supplemental administration of hbs-LAB had a similar beneficial effect on P. larvae infections at the colony level. These findings do not contradict established antagonistic effects of hbs-lab against P. larvae at the individual bee level, but rather suggest that additional hbs-LAB administration may not be the most efficient way to harness these beneficial effects at the colony level. A new approach to AFB control has been suggested by the previously demonstrated antagonistic effects of honeybee-derived bacterial microbiota on the infectivity and pathogenicity of P. larvae in laboratory bioassays, suggesting a new approach to AFB control. At the colony level, only a few studies have investigated the effects of beneficial microorganisms on bee disease. The conclusion is that the mechanisms governing the honeybee microbial dynamics within a colony are too robust to manipulate positively by supplement feeding of live hbs-LAB and that new potential remedies based on laboratory studies must be tested thoroughly in colonies.

Source link: https://ui.adsabs.harvard.edu/abs/2019ApEnM..85E.606S/abstract


Fructophilic Lactic Acid Bacteria, a Unique Group of Fructose-Fermenting Microbes

Fructophilic lactic acid bacteria are a newly discovered group, consisting of a few species of Fructobacillus and Lactobacillus species. ABSTRACT Fructophilic lactic acid bacteria are a recently discovered group of Fructophilic lactic acid bacteria, comprising of a handful of species of Fructobacillus and Lactobacillus. This results in a lack of NAD/NADH and the need for additional electron acceptors to metabolize glucose. In particular, there are significantly fewer genes for carbohydrate metabolism in FLAB than in other labs, particularly because there are no complete phosphotransferase transporters. Flowers, grapes, wines, and insects are common among the first group, while the second group is associated with ripe fruits and fruit fermentations. Species associated with insects can influence the wellbeing of their hosts' hosts and are considered to be reliable vectors for honey bees' lysis. FLAB may be promising candidates for human health promotion aside from their effect on insect health.

Source link: https://ui.adsabs.harvard.edu/abs/2018ApEnM..84E1290E/abstract

* Please keep in mind that all text is summarized by machine, we do not bear any responsibility, and you should always check original source before taking any actions

* Please keep in mind that all text is summarized by machine, we do not bear any responsibility, and you should always check original source before taking any actions