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)...

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...

the chemical composition, in situ ruminal degradability coefficients of dry matter (dm), and nutrient digestibility in sheep were evaluated for corn silage (cs) treated (fresh weight basis) with different levels of a commercial bacterial inoculant (i) as follows: (1) untreated cs (control); (2) cs + i at half of the recommended level; (3) cs + i at the recommended level (3  1010 colony forming...

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...

objective: this study aimed to assess the destructive effects of citric acid, lactic acid and acetic acid produced from the fermentation of foods on primary teeth enamel.   methods: this in vitro, experimental study was conducted on 24 sound primary teeth. the teeth were polished with a fine abrasive paper under running water. tooth pieces measuring 3 × 4 × 3mm were cut out of the teeth and sto...

objectives: to assess the effect of lactic acid (la) on microleakage of silorane-based composite restorations and methacrylate-based composites with self-etch and etch-and-rinse bonding systems. materials and methods: class v cavities were prepared in 120 extracted human teeth, divided into four groups and restored as follows: 1. silorane-based composite+p90 adhesive system (p90); 2. filtek z25...

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...

simple and corresponding impacts of adding acidic improvers (lactic acid , acetic acid and citric acid ) on bread staling has been researched twice in 3 levels( 0%, 0.25 % and 0.5 %) by factorial experimental method .there was an orthogonal comparison between the two treatments (acidified treatments and sourdough groups) in the second stage. the effect of lactic acid on bread staling was signif...