Lactic Acid: A normal intermediate in the fermentation (oxidation, metabolism) of sugar. The concentrated form is used internally to prevent gastrointestinal fermentation. (From Stedman, 26th ed)Lactobacillus: A genus of gram-positive, microaerophilic, rod-shaped bacteria occurring widely in nature. Its species are also part of the many normal flora of the mouth, intestinal tract, and vagina of many mammals, including humans. Pathogenicity from this genus is rare.Lactobacillaceae: A family of gram-positive bacteria found regularly in the mouth and intestinal tract of man and other animals, in food and dairy products, and in fermenting vegetable juices. A few species are highly pathogenic.Lactobacillales: An order of gram-positive bacteria in the class Bacilli, that have the ability to ferment sugars to lactic acid. They are widespread in nature and commonly used to produce fermented foods.Leuconostoc: A genus of gram-positive, facultatively anaerobic bacteria whose growth is dependent on the presence of a fermentable carbohydrate. It is nonpathogenic to plants and animals, including humans.Pediococcus: A genus of gram-positive, facultatively anaerobic bacteria whose growth is dependent on the presence of a fermentable carbohydrate. No endospores are produced. Its organisms are found in fermenting plant products and are nonpathogenic to plants and animals, including humans.Fermentation: Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.Lactates: Salts or esters of LACTIC ACID containing the general formula CH3CHOHCOOR.Lactobacillus plantarum: A species of rod-shaped, LACTIC ACID bacteria used in PROBIOTICS and SILAGE production.Lactococcus: A genus of gram-positive, coccoid bacteria mainly isolated from milk and milk products. These bacteria are also found in plants and nonsterile frozen and dry foods. Previously thought to be a member of the genus STREPTOCOCCUS (group N), it is now recognized as a separate genus.Lactococcus lactis: A non-pathogenic species of LACTOCOCCUS found in DAIRY PRODUCTS and responsible for the souring of MILK and the production of LACTIC ACID.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Lactobacillus acidophilus: A species of gram-positive, rod-shaped bacteria isolated from the intestinal tract of humans and animals, the human mouth, and vagina. This organism produces the fermented product, acidophilus milk.Lactobacillus delbrueckii: A species of gram-positive, rod-shaped, facultatively anaerobic bacteria. capable of producing LACTIC ACID. It is important in the manufacture of fermented dairy products.Lactobacillus brevis: A species of gram-positive, rod-shaped LACTIC ACID bacteria that is frequently used as starter culture in SILAGE fermentation, sourdough, and lactic-acid-fermented types of beer and wine.Hydrogen-Ion Concentration: The normality of a solution with respect to HYDROGEN ions; H+. It is related to acidity measurements in most cases by pH = log 1/2[1/(H+)], where (H+) is the hydrogen ion concentration in gram equivalents per liter of solution. (McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed)Streptococcus thermophilus: A species of thermophilic, gram-positive bacteria found in MILK and milk products.Lactobacillus casei: A rod-shaped bacterium isolated from milk and cheese, dairy products and dairy environments, sour dough, cow dung, silage, and human mouth, human intestinal contents and stools, and the human vagina.Bifidobacterium: A rod-shaped, gram-positive, non-acid-fast, non-spore-forming, non-motile bacterium that is a genus of the family Bifidobacteriaceae, order Bifidobacteriales, class ACTINOBACTERIA. It inhabits the intestines and feces of humans as well as the human vagina.Streptococcaceae: A family of gram-positive non-sporing bacteria including many parasitic, pathogenic, and saprophytic forms.Probiotics: Live microbial DIETARY SUPPLEMENTS which beneficially affect the host animal by improving its intestinal microbial balance. Antibiotics and other related compounds are not included in this definition. In humans, lactobacilli are commonly used as probiotics, either as single species or in mixed culture with other bacteria. Other genera that have been used are bifidobacteria and streptococci. (J. Nutr. 1995;125:1401-12)Cheese: A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.Bacteriocins: Substances elaborated by specific strains of bacteria that are lethal against other strains of the same or related species. They are protein or lipopolysaccharide-protein complexes used in taxonomy studies of bacteria.Bread: Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods.Acetic Acid: Product of the oxidation of ethanol and of the destructive distillation of wood. It is used locally, occasionally internally, as a counterirritant and also as a reagent. (Stedman, 26th ed)Lactobacillus fermentum: A species of gram-positive, rod-shaped bacteria associated with DENTAL CARIES.Antibiosis: A natural association between organisms that is detrimental to at least one of them. This often refers to the production of chemicals by one microorganism that is harmful to another.Acidosis, Lactic: Acidosis caused by accumulation of lactic acid more rapidly than it can be metabolized. It may occur spontaneously or in association with diseases such as DIABETES MELLITUS; LEUKEMIA; or LIVER FAILURE.RNA, Ribosomal, 16S: Constituent of 30S subunit prokaryotic ribosomes containing 1600 nucleotides and 21 proteins. 16S rRNA is involved in initiation of polypeptide synthesis.Cultured Milk Products: Milk modified with controlled FERMENTATION. This should not be confused with KAFFIR LIME or with KAFFIR CORN.Food Preservation: Procedures or techniques used to keep food from spoiling.Streptococcus: A genus of gram-positive, coccoid bacteria whose organisms occur in pairs or chains. No endospores are produced. Many species exist as commensals or parasites on man or animals with some being highly pathogenic. A few species are saprophytes and occur in the natural environment.Industrial Microbiology: The study, utilization, and manipulation of those microorganisms capable of economically producing desirable substances or changes in substances, and the control of undesirable microorganisms.Weissella: A genus of gram-positive, asporogenous, lactic acid bacteria, in the family LEUCONOSTOCACEAE.Food Preservatives: Substances capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods.Culture Media: Any liquid or solid preparation made specifically for the growth, storage, or transport of microorganisms or other types of cells. The variety of media that exist allow for the culturing of specific microorganisms and cell types, such as differential media, selective media, test media, and defined media. Solid media consist of liquid media that have been solidified with an agent such as AGAR or GELATIN.Wine: Fermented juice of fresh grapes or of other fruit or plant products used as a beverage.L-Lactate Dehydrogenase: A tetrameric enzyme that, along with the coenzyme NAD+, catalyzes the interconversion of LACTATE and PYRUVATE. In vertebrates, genes for three different subunits (LDH-A, LDH-B and LDH-C) exist.Oenococcus: A genus of GRAM-POSITIVE COCCI in the family LEUCONOSTOCACEAE. It is the primary bacteria involved in carrying out malolactic conversion in winemaking.Gram-Positive Asporogenous Rods: A gram-positive, non-spore-forming group of bacteria comprising organisms that have morphological and physiological characteristics in common.Monocarboxylic Acid Transporters: A family of proteins involved in the transport of monocarboxylic acids such as LACTIC ACID and PYRUVIC ACID across cellular membranes.DNA, Bacterial: Deoxyribonucleic acid that makes up the genetic material of bacteria.DNA, Ribosomal: DNA sequences encoding RIBOSOMAL RNA and the segments of DNA separating the individual ribosomal RNA genes, referred to as RIBOSOMAL SPACER DNA.Colony Count, Microbial: Enumeration by direct count of viable, isolated bacterial, archaeal, or fungal CELLS or SPORES capable of growth on solid CULTURE MEDIA. The method is used routinely by environmental microbiologists for quantifying organisms in AIR; FOOD; and WATER; by clinicians for measuring patients' microbial load; and in antimicrobial drug testing.Meat Products: Articles of food which are derived by a process of manufacture from any portion of carcasses of any animal used for food (e.g., head cheese, sausage, scrapple).Nisin: A 34-amino acid polypeptide antibiotic produced by Streptococcus lactis. It has been used as a food preservative in canned fruits and vegetables, and cheese.Lactobacillus reuteri: A species of gram-positive, rod-shaped LACTIC ACID bacteria found naturally in the human intestinal flora and BREAST MILK.Silage: Fodder converted into succulent feed for livestock through processes of anaerobic fermentation (as in a silo).Gram-Positive Cocci: Coccus-shaped bacteria that retain the crystal violet stain when treated by Gram's method.Yogurt: A slightly acid milk food produced by fermentation due to the combined action of Lactobacillus acidophilus and Streptococcus thermophilus.Food Packaging: Containers, packaging, and packaging materials for processed and raw foods and beverages. It includes packaging intended to be used for storage and also used for preparation of foods such as microwave food containers versus COOKING AND EATING UTENSILS. Packaging materials may be intended for food contact or designated non-contact, for example, shipping containers. FOOD LABELING is also available.Sequence Analysis, DNA: A multistage process that includes cloning, physical mapping, subcloning, determination of the DNA SEQUENCE, and information analysis.Acids: Chemical compounds which yield hydrogen ions or protons when dissolved in water, whose hydrogen can be replaced by metals or basic radicals, or which react with bases to form salts and water (neutralization). An extension of the term includes substances dissolved in media other than water. (Grant & Hackh's Chemical Dictionary, 5th ed)Molecular Sequence Data: Descriptions of specific amino acid, carbohydrate, or nucleotide sequences which have appeared in the published literature and/or are deposited in and maintained by databanks such as GENBANK, European Molecular Biology Laboratory (EMBL), National Biomedical Research Foundation (NBRF), or other sequence repositories.Lactate Dehydrogenases: Alcohol oxidoreductases with substrate specificity for LACTIC ACID.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Carboxylic Acids: Organic compounds containing the carboxy group (-COOH). This group of compounds includes amino acids and fatty acids. Carboxylic acids can be saturated, unsaturated, or aromatic.Phylogeny: The relationships of groups of organisms as reflected by their genetic makeup.Sodium Acetate: The trihydrate sodium salt of acetic acid, which is used as a source of sodium ions in solutions for dialysis and as a systemic and urinary alkalizer, diuretic, and expectorant.Waste Products: Debris resulting from a process that is of no further use to the system producing it. The concept includes materials discharged from or stored in a system in inert form as a by-product of vital activities. (From Webster's New Collegiate Dictionary, 1981)Anaerobiosis: The complete absence, or (loosely) the paucity, of gaseous or dissolved elemental oxygen in a given place or environment. (From Singleton & Sainsbury, Dictionary of Microbiology and Molecular Biology, 2d ed)Carbohydrate Metabolism: Cellular processes in biosynthesis (anabolism) and degradation (catabolism) of CARBOHYDRATES.Bacteria: One of the three domains of life (the others being Eukarya and ARCHAEA), also called Eubacteria. They are unicellular prokaryotic microorganisms which generally possess rigid cell walls, multiply by cell division, and exhibit three principal forms: round or coccal, rodlike or bacillary, and spiral or spirochetal. Bacteria can be classified by their response to OXYGEN: aerobic, anaerobic, or facultatively anaerobic; by the mode by which they obtain their energy: chemotrophy (via chemical reaction) or PHOTOTROPHY (via light reaction); for chemotrophs by their source of chemical energy: CHEMOLITHOTROPHY (from inorganic compounds) or chemoorganotrophy (from organic compounds); and by their source for CARBON; NITROGEN; etc.; HETEROTROPHY (from organic sources) or AUTOTROPHY (from CARBON DIOXIDE). They can also be classified by whether or not they stain (based on the structure of their CELL WALLS) with CRYSTAL VIOLET dye: gram-negative or gram-positive.Aerobiosis: Life or metabolic reactions occurring in an environment containing oxygen.Cacao: A tree of the family Sterculiaceae (or Byttneriaceae), usually Theobroma cacao, or its seeds, which after fermentation and roasting, yield cocoa and chocolate.Sodium Lactate: The sodium salt of racemic or inactive lactic acid. It is a hygroscopic agent used intravenously as a systemic and urinary alkalizer.Acidosis: A pathologic condition of acid accumulation or depletion of base in the body. The two main types are RESPIRATORY ACIDOSIS and metabolic acidosis, due to metabolic acid build up.Milk: The white liquid secreted by the mammary glands. It contains proteins, sugar, lipids, vitamins, and minerals.Glucose: A primary source of energy for living organisms. It is naturally occurring and is found in fruits and other parts of plants in its free state. It is used therapeutically in fluid and nutrient replacement.Glycolysis: A metabolic process that converts GLUCOSE into two molecules of PYRUVIC ACID through a series of enzymatic reactions. Energy generated by this process is conserved in two molecules of ATP. Glycolysis is the universal catabolic pathway for glucose, free glucose, or glucose derived from complex CARBOHYDRATES, such as GLYCOGEN and STARCH.Polymers: Compounds formed by the joining of smaller, usually repeating, units linked by covalent bonds. These compounds often form large macromolecules (e.g., BIOPOLYMERS; PLASTICS).Bioreactors: Tools or devices for generating products using the synthetic or chemical conversion capacity of a biological system. They can be classical fermentors, cell culture perfusion systems, or enzyme bioreactors. For production of proteins or enzymes, recombinant microorganisms such as bacteria, mammalian cells, or insect or plant cells are usually chosen.Lactobacillus helveticus: A species of gram-positive bacteria isolated from MILK and cheese-starter cultures.Denaturing Gradient Gel Electrophoresis: Electrophoresis in which various denaturant gradients are used to induce nucleic acids to melt at various stages resulting in separation of molecules based on small sequence differences including SNPs. The denaturants used include heat, formamide, and urea.Acetobacter: A species of gram-negative bacteria of the family ACETOBACTERACEAE found in FLOWERS and FRUIT. Cells are ellipsoidal to rod-shaped and straight or slightly curved.Hydrochloric Acid: A strong corrosive acid that is commonly used as a laboratory reagent. It is formed by dissolving hydrogen chloride in water. GASTRIC ACID is the hydrochloric acid component of GASTRIC JUICE.Fatty Acids, Volatile: Short-chain fatty acids of up to six carbon atoms in length. They are the major end products of microbial fermentation in the ruminant digestive tract and have also been implicated in the causation of neurological diseases in humans.Refrigeration: The mechanical process of cooling.Flour: Ground up seed of WHEAT.Food Storage: Keeping food for later consumption.Food Industry: The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.Bacterial Proteins: Proteins found in any species of bacterium.Temperature: The property of objects that determines the direction of heat flow when they are placed in direct thermal contact. The temperature is the energy of microscopic motions (vibrational and translational) of the particles of atoms.Enterococcus faecalis: A species of gram-positive, coccoid bacteria commonly isolated from clinical specimens and the human intestinal tract. Most strains are nonhemolytic.ButanonesFormates: Derivatives of formic acids. Included under this heading are a broad variety of acid forms, salts, esters, and amides that are formed with a single carbon carboxy group.Biodegradable Plastics: Organic polymeric materials which can be broken down by naturally occurring processes. This includes plastics created from bio-based or petrochemical-based materials.Species Specificity: The restriction of a characteristic behavior, anatomical structure or physical system, such as immune response; metabolic response, or gene or gene variant to the members of one species. It refers to that property which differentiates one species from another but it is also used for phylogenetic levels higher or lower than the species.Propionibacterium: A genus of gram-positive, rod-shaped bacteria whose cells occur singly, in pairs or short chains, in V or Y configurations, or in clumps resembling letters of the Chinese alphabet. Its organisms are found in cheese and dairy products as well as on human skin and can occasionally cause soft tissue infections.Citric Acid: A key intermediate in metabolism. It is an acid compound found in citrus fruits. The salts of citric acid (citrates) can be used as anticoagulants due to their calcium chelating ability.Gram-Positive Bacteria: Bacteria which retain the crystal violet stain when treated by Gram's method.Streptococcus mutans: A polysaccharide-producing species of STREPTOCOCCUS isolated from human dental plaque.Biotechnology: Body of knowledge related to the use of organisms, cells or cell-derived constituents for the purpose of developing products which are technically, scientifically and clinically useful. Alteration of biologic function at the molecular level (i.e., GENETIC ENGINEERING) is a central focus; laboratory methods used include TRANSFECTION and CLONING technologies, sequence and structure analysis algorithms, computer databases, and gene and protein structure function analysis and prediction.MalatesFeminine Hygiene Products: Personal care items for women.Rumen: The first stomach of ruminants. It lies on the left side of the body, occupying the whole of the left side of the abdomen and even stretching across the median plane of the body to the right side. It is capacious, divided into an upper and a lower sac, each of which has a blind sac at its posterior extremity. The rumen is lined by mucous membrane containing no digestive glands, but mucus-secreting glands are present in large numbers. Coarse, partially chewed food is stored and churned in the rumen until the animal finds circumstances convenient for rumination. When this occurs, little balls of food are regurgitated through the esophagus into the mouth, and are subjected to a second more thorough mastication, swallowed, and passed on into other parts of the compound stomach. (From Black's Veterinary Dictionary, 17th ed)PyruvatesReticulum: The second stomach of ruminants. It lies almost in the midline in the front of the abdomen, in contact with the liver and diaphragm and communicates freely with the RUMEN via the ruminoreticular orifice. The lining of the reticulum is raised into folds forming a honeycomb pattern over the surface. (From Concise Veterinary Dictionary, 1988)Humulus: A plant genus in the CANNABACEAE family. Best known for the buds of Humulus lupulus L. used in BEER.Fructose: A monosaccharide in sweet fruits and honey that is soluble in water, alcohol, or ether. It is used as a preservative and an intravenous infusion in parenteral feeding.Carbon Dioxide: A colorless, odorless gas that can be formed by the body and is necessary for the respiration cycle of plants and animals.Rhizopus: A genus of zygomycetous fungi of the family Mucoraceae, order MUCORALES, a common saprophyte and facultative parasite of mature fruits and vegetables. It may cause cerebral mycoses in diabetes and cutaneous infection in severely burned patients.Condiments: Aromatic substances added to food before or after cooking to enhance its flavor. These are usually of vegetable origin.D-Aspartic Acid: The D-isomer of ASPARTIC ACID.Listeria: A genus of bacteria which may be found in the feces of animals and man, on vegetation, and in silage. Its species are parasitic on cold-blooded and warm-blooded animals, including man.Enterococcus: A genus of gram-positive, coccoid bacteria consisting of organisms causing variable hemolysis that are normal flora of the intestinal tract. Previously thought to be a member of the genus STREPTOCOCCUS, it is now recognized as a separate genus.Dairy Products: Raw and processed or manufactured milk and milk-derived products. These are usually from cows (bovine) but are also from goats, sheep, reindeer, and water buffalo.Feces: Excrement from the INTESTINES, containing unabsorbed solids, waste products, secretions, and BACTERIA of the DIGESTIVE SYSTEM.XyloseGenome, Bacterial: The genetic complement of a BACTERIA as represented in its DNA.Genetic Engineering: Directed modification of the gene complement of a living organism by such techniques as altering the DNA, substituting genetic material by means of a virus, transplanting whole nuclei, transplanting cell hybrids, etc.Gastrointestinal Contents: The contents included in all or any segment of the GASTROINTESTINAL TRACT.Acid-Base Equilibrium: The balance between acids and bases in the BODY FLUIDS. The pH (HYDROGEN-ION CONCENTRATION) of the arterial BLOOD provides an index for the total body acid-base balance.Food Technology: The application of knowledge to the food industry.Starch: Any of a group of polysaccharides of the general formula (C6-H10-O5)n, composed of a long-chain polymer of glucose in the form of amylose and amylopectin. It is the chief storage form of energy reserve (carbohydrates) in plants.Intestines: The section of the alimentary canal from the STOMACH to the ANAL CANAL. It includes the LARGE INTESTINE and SMALL INTESTINE.DNA Fingerprinting: A technique for identifying individuals of a species that is based on the uniqueness of their DNA sequence. Uniqueness is determined by identifying which combination of allelic variations occur in the individual at a statistically relevant number of different loci. In forensic studies, RESTRICTION FRAGMENT LENGTH POLYMORPHISM of multiple, highly polymorphic VNTR LOCI or MICROSATELLITE REPEAT loci are analyzed. The number of loci used for the profile depends on the ALLELE FREQUENCY in the population.Molasses: The syrup remaining after sugar is crystallized out of SUGARCANE or sugar beet juice. It is also used in ANIMAL FEED, and in a fermented form, is used to make industrial ETHYL ALCOHOL and ALCOHOLIC BEVERAGES.Crop, Avian: A thin-walled distention of the alimentary tract protruding just outside the body cavity in the distal end of the neck (esophagus), used for the temporary storage of food and water.Acetates: Derivatives of ACETIC ACID. Included under this heading are a broad variety of acid forms, salts, esters, and amides that contain the carboxymethane structure.Random Amplified Polymorphic DNA Technique: Technique that utilizes low-stringency polymerase chain reaction (PCR) amplification with single primers of arbitrary sequence to generate strain-specific arrays of anonymous DNA fragments. RAPD technique may be used to determine taxonomic identity, assess kinship relationships, analyze mixed genome samples, and create specific probes.Bacterial Typing Techniques: Procedures for identifying types and strains of bacteria. The most frequently employed typing systems are BACTERIOPHAGE TYPING and SEROTYPING as well as bacteriocin typing and biotyping.Tropaeolum: A plant genus of the family TROPAEOLACEAE. The common nasturtium is a plant that grows 2.4-3.6 m (8-12 feet) tall and has funnel-shaped flowers that are commonly yellow-orange with red spots or stripes and have a long spur that contains sweet nectar. Some species in this genus are called watercress which is also a common name for RORIPPA and NASTURTIUM.Abiotrophia: A genus of gram-positive, facultatively anaerobic bacteria in the family Aerococcaceae.Corrosion: The gradual destruction of a metal or alloy due to oxidation or action of a chemical agent. (From McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed)Propionates: Derivatives of propionic acid. Included under this heading are a broad variety of acid forms, salts, esters, and amides that contain the carboxyethane structure.Lactobacillus rhamnosus: A species of gram-positive, rod-shaped bacteria used in PROBIOTICS.Microbial Viability: Ability of a microbe to survive under given conditions. This can also be related to a colony's ability to replicate.Animal Feed: Foodstuff used especially for domestic and laboratory animals, or livestock.Base Composition: The relative amounts of the PURINES and PYRIMIDINES in a nucleic acid.Stereoisomerism: The phenomenon whereby compounds whose molecules have the same number and kind of atoms and the same atomic arrangement, but differ in their spatial relationships. (From McGraw-Hill Dictionary of Scientific and Technical Terms, 5th ed)Vagina: The genital canal in the female, extending from the UTERUS to the VULVA. (Stedman, 25th ed)Food-Processing Industry: The productive enterprises concerned with food processing.Yeasts: A general term for single-celled rounded fungi that reproduce by budding. Brewers' and bakers' yeasts are SACCHAROMYCES CEREVISIAE; therapeutic dried yeast is YEAST, DRIED.Dental Plaque: A film that attaches to teeth, often causing DENTAL CARIES and GINGIVITIS. It is composed of MUCINS, secreted from salivary glands, and microorganisms.Soy Milk: A beverage prepared from SOYBEANS.Gastrointestinal Tract: Generally refers to the digestive structures stretching from the MOUTH to ANUS, but does not include the accessory glandular organs (LIVER; BILIARY TRACT; PANCREAS).Pyruvic Acid: An intermediate compound in the metabolism of carbohydrates, proteins, and fats. In thiamine deficiency, its oxidation is retarded and it accumulates in the tissues, especially in nervous structures. (From Stedman, 26th ed)Triticum: A plant genus of the family POACEAE that is the source of EDIBLE GRAIN. A hybrid with rye (SECALE CEREALE) is called TRITICALE. The seed is ground into FLOUR and used to make BREAD, and is the source of WHEAT GERM AGGLUTININS.Biodegradation, Environmental: Elimination of ENVIRONMENTAL POLLUTANTS; PESTICIDES and other waste using living organisms, usually involving intervention of environmental or sanitation engineers.Fructans: Polysaccharides composed of D-fructose units.Lactose: A disaccharide of GLUCOSE and GALACTOSE in human and cow milk. It is used in pharmacy for tablets, in medicine as a nutrient, and in industry.Toxaphene: A very complex, but reproducible mixture of at least 177 C10 polychloro derivatives, having an approximate overall empirical formula of C10-H10-Cl8. It is used as an insecticide and may reasonably be anticipated to be a carcinogen: Fourth Annual Report on Carcinogens (NTP 85-002, 1985). (From Merck Index, 11th ed)Propylene Glycol: A clear, colorless, viscous organic solvent and diluent used in pharmaceutical preparations.Garbage: Discarded animal and vegetable matter from a kitchen or the refuse from food preparation. (From Random House College Dictionary, 1982)Resins, Synthetic: Polymers of high molecular weight which at some stage are capable of being molded and then harden to form useful components.Beer: An alcoholic beverage usually made from malted cereal grain (as barley), flavored with hops, and brewed by slow fermentation.Streptococcus bovis: A species of gram-positive, coccoid bacteria commonly found in the alimentary tract of cows, sheep, and other ruminants. It occasionally is encountered in cases of human endocarditis. This species is nonhemolytic.Phenformin: A biguanide hypoglycemic agent with actions and uses similar to those of METFORMIN. Although it is generally considered to be associated with an unacceptably high incidence of lactic acidosis, often fatal, it is still available in some countries. (From Martindale, The Extra Pharmacopoeia, 30th ed, p290)Cattle: Domesticated bovine animals of the genus Bos, usually kept on a farm or ranch and used for the production of meat or dairy products or for heavy labor.Genes, rRNA: Genes, found in both prokaryotes and eukaryotes, which are transcribed to produce the RNA which is incorporated into RIBOSOMES. Prokaryotic rRNA genes are usually found in OPERONS dispersed throughout the GENOME, whereas eukaryotic rRNA genes are clustered, multicistronic transcriptional units.Decarboxylation: The removal of a carboxyl group, usually in the form of carbon dioxide, from a chemical compound.Microbial Interactions: The inter- and intra-relationships between various microorganisms. This can include both positive (like SYMBIOSIS) and negative (like ANTIBIOSIS) interactions. Examples include virus - bacteria and bacteria - bacteria.Polymerase Chain Reaction: In vitro method for producing large amounts of specific DNA or RNA fragments of defined length and sequence from small amounts of short oligonucleotide flanking sequences (primers). The essential steps include thermal denaturation of the double-stranded target molecules, annealing of the primers to their complementary sequences, and extension of the annealed primers by enzymatic synthesis with DNA polymerase. The reaction is efficient, specific, and extremely sensitive. Uses for the reaction include disease diagnosis, detection of difficult-to-isolate pathogens, mutation analysis, genetic testing, DNA sequencing, and analyzing evolutionary relationships.Nanocomposites: Nanometer-scale composite structures composed of organic molecules intimately incorporated with inorganic molecules. (Glossary of Biotechnology and Nanobiotechology Terms, 4th ed)Biodiversity: The variety of all native living organisms and their various forms and interrelationships.Enterococcaceae: A family of gram-positive bacteria in the order Lactobacillales, phylum Firmicutes.BenzaldehydesSpectroscopy, Electron Energy-Loss: A technique for analysis of the chemical composition of molecules. A substance is bombarded with monochromatic ELECTRONS. Some of the electrons passing through the specimen will lose energy when they ionize inner shell electrons of the atoms in the specimen. The energy loss is element dependent. Analysis of the energy loss spectrum reveals the elemental composition of a specimen. ENERGY-FILTERED TRANSMISSION ELECTRON MICROSCOPY is a type of electron energy loss spectroscopy carried out in electron microscopes specially outfitted to analyze the spectrum of electron energy loss.Time Factors: Elements of limited time intervals, contributing to particular results or situations.Fish Products: Food products manufactured from fish (e.g., FISH FLOUR, fish meal).Bacterial Adhesion: Physicochemical property of fimbriated (FIMBRIAE, BACTERIAL) and non-fimbriated bacteria of attaching to cells, tissue, and nonbiological surfaces. It is a factor in bacterial colonization and pathogenicity.Gene Expression Regulation, Bacterial: Any of the processes by which cytoplasmic or intercellular factors influence the differential control of gene action in bacteria.Veillonella: A genus of gram-negative, anaerobic cocci parasitic in the mouth and in the intestinal and respiratory tracts of man and other animals.Base Sequence: The sequence of PURINES and PYRIMIDINES in nucleic acids and polynucleotides. It is also called nucleotide sequence.Bacterial Load: Measurable quantity of bacteria in an object, organism, or organism compartment.Sodium Chloride: A ubiquitous sodium salt that is commonly used to season food.Vaginosis, Bacterial: Polymicrobial, nonspecific vaginitis associated with positive cultures of Gardnerella vaginalis and other anaerobic organisms and a decrease in lactobacilli. It remains unclear whether the initial pathogenic event is caused by the growth of anaerobes or a primary decrease in lactobacilli.Biota: The spectrum of different living organisms inhabiting a particular region, habitat, or biotope.Dental Cements: Substances used to bond COMPOSITE RESINS to DENTAL ENAMEL and DENTIN. These bonding or luting agents are used in restorative dentistry, ROOT CANAL THERAPY; PROSTHODONTICS; and ORTHODONTICS.Food Analysis: Measurement and evaluation of the components of substances to be taken as FOOD.Eichhornia: A plant genus of the family PONTEDERIACEAE that is used as a biological filter for treating wastewater.Genes, Bacterial: The functional hereditary units of BACTERIA.Ammonia: A colorless alkaline gas. It is formed in the body during decomposition of organic materials during a large number of metabolically important reactions. Note that the aqueous form of ammonia is referred to as AMMONIUM HYDROXIDE.Siloxanes: Silicon polymers that contain alternate silicon and oxygen atoms in linear or cyclic molecular structures.Hot Temperature: Presence of warmth or heat or a temperature notably higher than an accustomed norm.Muscle Fatigue: A state arrived at through prolonged and strong contraction of a muscle. Studies in athletes during prolonged submaximal exercise have shown that muscle fatigue increases in almost direct proportion to the rate of muscle glycogen depletion. Muscle fatigue in short-term maximal exercise is associated with oxygen lack and an increased level of blood and muscle lactic acid, and an accompanying increase in hydrogen-ion concentration in the exercised muscle.Metabolism: The chemical reactions that occur within the cells, tissues, or an organism. These processes include both the biosynthesis (ANABOLISM) and the breakdown (CATABOLISM) of organic materials utilized by the living organism.RNA, Bacterial: Ribonucleic acid in bacteria having regulatory and catalytic roles as well as involvement in protein synthesis.Cells, Immobilized: Microbial, plant, or animal cells which are immobilized by attachment to solid structures, usually a column matrix. A common use of immobilized cells is in biotechnology for the bioconversion of a substrate to a particular product. (From Singleton & Sainsbury, Dictionary of Microbiology and Molecular Biology, 2d ed)Industrial Waste: Worthless, damaged, defective, superfluous or effluent material from industrial operations.Cecum: The blind sac or outpouching area of the LARGE INTESTINE that is below the entrance of the SMALL INTESTINE. It has a worm-like extension, the vermiform APPENDIX.Cereals: Seeds from grasses (POACEAE) which are important in the diet.Polyglycolic Acid: A biocompatible polymer used as a surgical suture material.Synbiotics: Nutritional supplements combining PROBIOTICS (bacteria) and PREBIOTICS (sugars).Enterococcus faecium: A species of gram-positive, coccoid bacteria whose organisms are normal flora of the intestinal tract. Unlike ENTEROCOCCUS FAECALIS, this species may produce an alpha-hemolytic reaction on blood agar and is unable to utilize pyruvic acid as an energy source.Ampyrone: A metabolite of AMINOPYRINE with analgesic and anti-inflammatory properties. It is used as a reagent for biochemical reactions producing peroxides or phenols. Ampyrone stimulates LIVER MICROSOMES and is also used to measure extracellular water.Meat: The edible portions of any animal used for food including domestic mammals (the major ones being cattle, swine, and sheep) along with poultry, fish, shellfish, and game.Hyperoxaluria: Excretion of an excessive amount of OXALATES in the urine.Capparis: A plant genus of the family CAPPARACEAE that contains mabinlin, a sweet protein.Suppositories: Medicated dosage forms that are designed to be inserted into the rectal, vaginal, or urethral orifice of the body for absorption. Generally, the active ingredients are packaged in dosage forms containing fatty bases such as cocoa butter, hydrogenated oil, or glycerogelatin that are solid at room temperature but melt or dissolve at body temperature.Polyesters: Polymers of organic acids and alcohols, with ester linkages--usually polyethylene terephthalate; can be cured into hard plastic, films or tapes, or fibers which can be woven into fabrics, meshes or velours.Biofilms: Encrustations, formed from microbes (bacteria, algae, fungi, plankton, or protozoa) embedding in extracellular polymers, that adhere to surfaces such as teeth (DENTAL DEPOSITS); PROSTHESES AND IMPLANTS; and catheters. Biofilms are prevented from forming by treating surfaces with DENTIFRICES; DISINFECTANTS; ANTI-INFECTIVE AGENTS; and antifouling agents.Virus Inactivation: Inactivation of viruses by non-immune related techniques. They include extremes of pH, HEAT treatment, ultraviolet radiation, IONIZING RADIATION; DESICCATION; ANTISEPTICS; DISINFECTANTS; organic solvents, and DETERGENTS.Alkalosis, Respiratory: A state due to excess loss of carbon dioxide from the body. (Dorland, 27th ed)Food Contamination: The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.Plastics: Polymeric materials (usually organic) of large molecular weight which can be shaped by flow. Plastic usually refers to the final product with fillers, plasticizers, pigments, and stabilizers included (versus the resin, the homogeneous polymeric starting material). (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)Cluster Analysis: A set of statistical methods used to group variables or observations into strongly inter-related subgroups. In epidemiology, it may be used to analyze a closely grouped series of events or cases of disease or other health-related phenomenon with well-defined distribution patterns in relation to time or place or both.Listeria monocytogenes: A species of gram-positive, rod-shaped bacteria widely distributed in nature. It has been isolated from sewage, soil, silage, and from feces of healthy animals and man. Infection with this bacterium leads to encephalitis, meningitis, endocarditis, and abortion.Calcium Phosphates: Calcium salts of phosphoric acid. These compounds are frequently used as calcium supplements.Biomass: Total mass of all the organisms of a given type and/or in a given area. (From Concise Dictionary of Biology, 1990) It includes the yield of vegetative mass produced from any given crop.
  • Two principal types of oxidation that contribute to food deterioration are autoxidation of unsaturated fatty acids (i.e., those containing one or more double bonds between the carbon atoms of the hydrocarbon chain) and enzyme-catalyzed oxidation. (britannica.com)
  • The autoxidation of unsaturated fatty acids involves a reaction between the carbon-carbon double bonds and molecular oxygen (O 2 ). (britannica.com)
  • Aluminium - color (silver) Aluminium ammonium sulfate - mineral salt Aluminium potassium sulfate - mineral salt Aluminium silicate - anti-caking agent Aluminium sodium sulfate - mineral salt Aluminium sulfate - mineral salt Amaranth - color (red) (FDA: [DELISTED] Red #2) Note that amaranth dye is unrelated to the amaranth plant Amaranth oil - high in squalene and unsaturated fatty acids - used in food and cosmetic industries. (wikipedia.org)
  • Here, we report that the combination of Al( III ) and Sn( II ) cations can efficiently catalyse the conversion of cellulose and related carbohydrates into lactic acid in water. (rsc.org)
  • Size-controlled azoxystrobin-poly (lactic acid) microspheres (MS) were prepared by an oil/water emulsion solvent evaporation approach. (mdpi.com)
  • Global Poly (DL-lactic) Acid Market Professional Survey Report. (mynewsdesk.com)
  • The recently published report titled Global Poly (DL-lactic) Acid Market Professional Industry 2018 Market Research Report is an in depth study providing complete analysis of the industry for the period 2018 - 2025. (mynewsdesk.com)
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  • Volume augmentation products, such as hyaluronic acid (HA), calcium hydroxylapatite (CaHA), and poly-L-lactic acid (PLLA), are often used in combination with one another and with neurotoxins for facial rejuvenation because of the complementary modes of action. (jddonline.com)
  • 4. The method according to claim 1 wherein said polyester comprises poly(aliphatic hydroxy carboxylic acid). (patentgenius.com)
  • In recent years, new applications, such as degradable plastics and coatings made from poly (lactic) acid, have the potential to greatly expand the market for lactic acid (Cheng et al. (scribd.com)
  • (springer.com)
  • Human LDH Isoenzymes, also known as lactic dehydrogenase, are responsible for converting muscle lactic acid into pyruvic acid, an essential step in producing cellular energy. (webwire.com)
  • Kidney-stone disease, gout, lactic-acid build-up with exercise are all created in an acidic environment. (statesman.com)
  • The accumulation of lactic acid can be critical, so a lactic acid test may be done for the purpose of identifying acidic conditions in the body. (brighthub.com)
  • [ 4 ] When urate is filtered at exceedingly high concentrations from the plasma and is further concentrated through the course of the tubular system, with the pH becoming progressively more acidic, uric acid precipitation and obstruction in the tubules, collecting ducts, and even pelves and ureters may result. (medscape.com)
  • As bacteria break down sugar, lactic acid and carbon dioxide are formed, removing oxygen and making the food more acidic. (healthline.com)
  • The acidic environment damages the tooth's hard tissues ( enamel and dentin ) by way of leaching mineral content from them (primarily calcium and phosphate ions). (animated-teeth.com)
  • A buffered acid has a lower pH, which makes it more acidic and better able to penetrate skin to have an effect. (happi.com)
  • The closer the acid gets to neutral pH (6.6-7.3), the less acidic the acid, which means, the less likely it is to be irritating and less effective on the skin, as well. (happi.com)
  • Such treatment would have selectivity by virtue of the acidic milieu surrounding tumors, because MCT is increasingly active as extracellular pH decreases below 7.0 and lactic acid production increases. (aspetjournals.org)
  • Dietary acids include phosphoric, citric, and other acids commonly used to impart the tart, tangy flavors we associate with acidic foods and beverages. (dentalcare.com)
  • Under conditions of anaerobic activity such as heavy exercise, the body will adjust and re-establish equilibrium once the exercise is discontinued, clearing the system of excess lactic acid. (brighthub.com)
  • Three forms of kidney disease have been attributed to excess uric acid: acute uric acid nephropathy, chronic urate nephropathy, and uric acid nephrolithiasis. (medscape.com)
  • These disorders share the common element of excess uric acid or urate deposition, although the clinical features vary. (medscape.com)
  • The classical "oxygen debt" hypothesis formulated by Hill and associates in the 1920s was an attempt to link the metabolism of lactic acid with the O2 consumption in excess of resting that occurs after exercise. (nih.gov)
  • I'm sure you've all been told that your muscles hurt during and after exercise because you have an excess build of lactic acid in your muscles. (wyzant.com)
  • α-Hydroxy acids, or alpha hydroxy acids , are a class of chemical compounds that consist of a carboxylic acid substituted with a hydroxyl group on the adjacent carbon. (absoluteastronomy.com)
  • The small genomes of lactic acid bacteria encode a broad repertoire of transporters for efficient carbon and nitrogen acquisition from the nutritionally rich environments they inhabit and reflect a limited range of biosynthetic capabilities that indicate both prototrophic and auxotrophic strains. (pnas.org)
  • The lactic acid along with carbon dioxide builds up in the bloodstream as it cannot be cleared through the lungs. (brighthub.com)
  • Populations of lactic acid bacteria are found throughout nature, including in animals and humans. (healthline.com)
  • Lactic acid bacteria are found on plant surfaces, on external cavities of human and animal bodies, as commensal colonizers of the gastrointestinal systems of vertebrates, as well as in sewage and manure. (springer.com)
  • The Report Global and China Lactic Acid and Derivative Industry Report, 2014-2016 provides information on pricing, market analysis, shares, forecast, and company profiles for key industry participants. (sbwire.com)
  • The Global and China Lactic Acid and Derivative Industry Report, 2014-2016 market research, published in October 2014 , is spread across 66 pages, discusses 19 companies and it's market analysis is supported with 65+ charts. (prnewswire.com)
  • The goal of the present work was to produce lactic silage from food wastes. (scielo.br)
  • It was possible to produce a lactic silage and keep it stable for up to 30 days, which was enough storage time before being sent to a drying process for future use in animal feeding or compost. (scielo.br)
  • The research report studies the global Global lactic acid sales market report 2017 market on the basis of several criteria, including type, application, and geography to provide a better understanding to the readers. (qyresearchreports.com)
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  • According to the report, equipment and raw material are two primary components of the manufacturing process of Global lactic acid sales market report 2017. (qyresearchreports.com)
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  • Butyl Stearate is a chemical compound which is prepared by reacting stearic acid with an appropriate amount of alcohol. (openpr.com)
  • that Bacillus subtilis natto produces odors related to sweat by producing isobutyric and isovaleric acid from the amino acid leucine using a leucine dehydrogenase (Takemura et al. (kenyon.edu)
  • For example, enzymes called phenolases catalyze the oxidation of certain molecules (e.g., the amino acid tyrosine ) when fruits and vegetables , such as apples , bananas , and potatoes , are cut or bruised. (britannica.com)
  • This enzyme is used to oxidize the L forms of leucine, valine, isoleucine, norvaline, norleucine, and aminobutyrate by removing the amine group from these amino acids and reducing NAD+ to NADH. (kenyon.edu)
  • A new study on mice shows that these whey protein shakes contain very high levels of branched-chain amino acids (BCAAs), which can reduce certain brain hormones to increase risk for obesity and premature death. (drmirkin.com)
  • When the dietary supply is inadequate the body can make a limited amount of creatine from a combination of the amino acids arginine, glycine and methionine. (cbass.com)
  • Ninety-two strains of lactic acid bacteria (LAB) were isolated from a Malaysian food ingredient, chili bo, stored for up to 25 days at 28°C with no benzoic acid (product A) or with 7,000 mg of benzoic acid kg −1 (product B). The strains were divided into eight groups by traditional phenotypic tests. (asm.org)
  • Both sorbic and benzoic acid have a broad spectrum of activity (Davidson, 2001). (ispub.com)
  • L-ascorbic acid is derived from vitamin C in synthetic form. (happi.com)
  • It imparts antioxidant benefits, brightening skin and increasing collagen, L-ascorbic acid is the synthetic version of vitamin C and works to brighten skin while providing free-radical protection against photo-damage and elements in the environment such as pollution that damages skin. (happi.com)
  • Argon - propellant Rocket (Arugula) Asafoetida - Ascorbic acid (Vitamin C) - antioxidant (water-soluble) Ascorbyl palmitate - antioxidant (fat soluble) Ascorbyl stearate - antioxidant (fat soluble) Aspartame - artificial sweetener Astaxanthin - color Avocado oil - used a substitute for olive oil. (wikipedia.org)
  • Albany, NY -- ( SBWIRE ) -- 01/15/2015 -- Global lactic acid consumption has been growing steadily and rapidly since 2008, and the market capacity has arrived at 800,000 tons in 2013. (sbwire.com)
  • China surpassed Western Europe to become the second largest lactic acid market, with growth in consumption primarily benefiting from increasing demand in the food and beverage processing industry as well as robust export demand. (sbwire.com)
  • Lactic acid (CAS No. 50-21-5, 2-hydroxypropanoic acid) is the most widely occurring hydroxycarboxylic acid and is distributed in normal food. (sbir.gov)
  • In addition to other biological roles, L -lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 (HCA 1 ), which is a G i/o -coupled G protein-coupled receptor (GPCR). (wikipedia.org)