lactic acid

acidum lacticum acidum sarcolacticum aethylidenmilchsaeure biolac espiritin ethylidene lactic acid 2- hydroxy-2-methylacetic acid 1- hydroxyethane carboxylic acid (±)-2- hydroxypropanoic acid 2- hydroxypropanoic acid alpha- hydroxypropanoic acid DL-2- hydroxypropanoic acid dextro,laevo-2- hydroxypropanoic acid 2- hydroxypropionic acid a- hydroxypropionic acid alpha- hydroxypropionic acid (RS)-2- hydroxypropionsaeure lactacyd lactasol (±)- lactic acid DL- lactic acid lactic acid 50% FCC lactic acid 80%, (naturals) lactic acid 88% USP heat stable (fermented) DL- lactic acid FCC lactic acid natural lactic acid powder lactic acid synthetic lactic acid, 88% USP lacticacid lactovagan dextro,laevo- milchsaeure DL- milchsaeure milk acid paramilchsaeure propanoic acid, 2-hydroxy- propel propionic acid, 2-hydroxy- tisulac tonsillosan PubMed: Gene Knockout and Overexpression Analysis Revealed the Role of N-Acetylmuramidase in Autolysis of Lactobacillus delbrueckii subsp. bulgaricus Ljj-6. J-Stage: https://www.jstage.jst.go.jp/article/bbb/75/12/75_110486/_article PubMed: Microbial diversity and flavor formation in onion fermentation. PubMed: Local domestication of lactic acid bacteria via cassava beer fermentation. PubMed: Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica. PubMed: Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria. PubMed: Stress responses in probiotic Lactobacillus casei. PubMed: Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese. PubMed: Bacteriophages of leuconostoc, oenococcus, and weissella. PubMed: Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide. PubMed: Physicochemical, microbial, and sensory properties of nanopowdered eggshell-supplemented yogurt during storage. PubMed: Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation. PubMed: Effect of temperature on Chinese rice wine brewing with high concentration presteamed whole sticky rice. PubMed: Cheddar cheese ripening and flavor characterization: a review. PubMed: Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese. PubMed: Lactobacillus acidophilus: characterization of the species and application in food production. PubMed: Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk. PubMed: Prokaryotic communities in pit mud from different-aged cellars used for the production of Chinese strong-flavored liquor. PubMed: Yeasts are essential for cocoa bean fermentation. PubMed: Combining chemoinformatics with bioinformatics: in silico prediction of bacterial flavor-forming pathways by a chemical systems biology approach "reverse pathway engineering". PubMed: Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses. PubMed: Acidic organic compounds in beverage, food, and feed production. PubMed: Informatic prediction of Cheddar cheese flavor pathway changes due to sodium substitution. PubMed: Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry. PubMed: Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar. PubMed: Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians. PubMed: Genome-scale metabolic model for Lactococcus lactis MG1363 and its application to the analysis of flavor formation. PubMed: Complete Genome Sequence for Lactobacillus helveticus CNRZ 32, an Industrial Cheese Starter and Cheese Flavor Adjunct. PubMed: Research on soybean curd coagulated by lactic acid bacteria. PubMed: Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening. PubMed: Relating sensory and chemical properties of sour cream to consumer acceptance. PubMed: Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar. PubMed: Branched-chain 2-keto acid decarboxylases derived from Psychrobacter. PubMed: A new method for the production of low-fat Cheddar cheese. PubMed: Nonstarter lactic acid bacteria volatilomes produced using cheese components. PubMed: Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter. PubMed: Sucuk and pastırma: microbiological changes and formation of volatile compounds. PubMed: Physico-chemical and functional properties of spray-dried sourdough in breadmaking. PubMed: Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: potential use of Hanseniaspora uvarum as a starter culture. PubMed: Fermented milks and milk products as functional foods--a review. PubMed: Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products. PubMed: Methionine metabolism: major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese. PubMed: Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters. PubMed: Perspectives on the contribution of lactic acid bacteria to cheese flavor development. PubMed: Uptake of α-ketoglutarate by citrate transporter CitP drives transamination in Lactococcus lactis. PubMed: Effect of oxygen on the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism during batch culture in Carnobacterium maltaromaticum LMA 28. PubMed: Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry. PubMed: Structural characterization of a D-isomer specific 2-hydroxyacid dehydrogenase from Lactobacillus delbrueckii ssp. bulgaricus. PubMed: Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products. PubMed: Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes. PubMed: "Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria. PubMed: Metabolic fingerprinting of hard and semi-hard natural cheeses using gas chromatography with flame ionization detector for practical sensory prediction modeling. PubMed: Identification and analysis of the metabolic functions of a high-salt-tolerant halophilic aromatic yeast Candida etchellsii for soy sauce production. PubMed: Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28. PubMed: Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide. PubMed: The effect of sodium lactate and lactic acid combinations on the microbial, sensory, and chemical attributes of marinated chicken thigh. PubMed: Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids. PubMed: Use of Taiwanese ropy fermented milk (TRFM) and Lactococcus lactis subsp. cremoris isolated from TRFM in manufacturing of functional low-fat cheeses. PubMed: Utilization of African grains for sourdough bread making. PubMed: Potassium acetate and potassium lactate enhance the microbiological and physical properties of marinated catfish fillets. PubMed: Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, and its application to sensory predictive modeling. PubMed: Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products. PubMed: Physicochemical Properties of Roasted Soybean Flour Bioconverted by Solid-State Fermentation Using Bacillus subtilis and Lactobacillus plantarum. PubMed: The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species. PubMed: Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli. PubMed: The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon fillets. PubMed: CRISPR: new horizons in phage resistance and strain identification. PubMed: No effect of protein coingestion on exogenous glucose oxidation during exercise. PubMed: Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd. PubMed: Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations. PubMed: Phenotypic and genotypic characteristics of lactic acid bacteria isolated from sour congee in Inner Mongolia of China. PubMed: Effects of electron-beam and gamma irradiation treatments on the microbial populations, respiratory activity and sensory characteristics of Tuber melanosporum truffles packaged under modified atmospheres. PubMed: Sequencing and transcriptional analysis of the biosynthesis gene cluster of putrescine-producing Lactococcus lactis. PubMed: Diversity of lactic acid bacteria in sian-sianzih (fermented clams), a traditional fermented food in Taiwan. PubMed: Volatile compound fingerprinting of mixed-culture fermentations. PubMed: Engineering lactic acid bacteria for increased industrial functionality. PubMed: Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham. PubMed: Osmosonication of blackberry juice: impact on selected pathogens, spoilage microorganisms, and main quality parameters. PubMed: Antibiotic resistance determinants in the interplay between food and gut microbiota. PubMed: Application of novel starter cultures for sourdough bread production. PubMed: Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration. PubMed: Original features of cell-envelope proteinases of Lactobacillus helveticus. A review. PubMed: The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate. PubMed: Molecular description and industrial potential of Tn6098 conjugative transfer conferring alpha-galactoside metabolism in Lactococcus lactis. PubMed: Citrate uptake in exchange with intermediates in the citrate metabolic pathway in Lactococcus lactis IL1403. PubMed: Volatile flavor compounds in yogurt: a review. PubMed: Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations. PubMed: Invited review: Lactobacillus helveticus--a thermophilic dairy starter related to gut bacteria. PubMed: Biochemical changes during the storage of high hydrostatic pressure processed avocado paste. PubMed: Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times. PubMed: Effect of exopolysaccharide-producing strains of Streptococcus thermophilus on technological attributes of fat-free lassi. PubMed: Role of lactic acid bacteria during meat conditioning and fermentation: peptides generated as sensorial and hygienic biomarkers. PubMed: Chemical and instrumental approaches to cheese analysis. PubMed: Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems. PubMed: Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk. PubMed: Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter. PubMed: Microbiota during fermentation of chum salmon (Oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE). PubMed: Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics. PubMed: Influence of microfiltration and adjunct culture on quality of Domiati cheese. PubMed: A comparative study of an intensive malolactic transformation of cider using Lactobacillus brevis and Oenococcus oeni in a membrane bioreactor. PubMed: Sub-lethal stress effects on virulence gene expression in Enterococcus faecalis. PubMed: The proteolytic system of lactic acid bacteria revisited: a genomic comparison. PubMed: Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture. PubMed: Development and validation of a species-independent functional gene microarray that targets lactic acid bacteria. PubMed: Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses. PubMed: Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening. PubMed: Cloning, production, purification and preliminary crystallographic analysis of a glycosidase from the food lactic acid bacterium Lactobacillus plantarum CECT 748(T). PubMed: The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine. PubMed: Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor. PubMed: Genome-scale model of Streptococcus thermophilus LMG18311 for metabolic comparison of lactic acid bacteria. PubMed: Heterologous production of methionine-gamma-lyase from Brevibacterium linens in Lactococcus lactis and formation of volatile sulfur compounds. PubMed: Incorporation of nisI-mediated nisin immunity improves vector-based nisin-controlled gene expression in lactic acid bacteria. PubMed: Modeling and experimental studies on intermittent starch feeding and citrate addition in simultaneous saccharification and fermentation of starch to flavor compounds. PubMed: The D-2-hydroxyacid dehydrogenase incorrectly annotated PanE is the sole reduction system for branched-chain 2-keto acids in Lactococcus lactis. PubMed: Purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in Oenococcus oeni IOEB 8406. PubMed: Diversity of the bacterial community found in samma-narezushi (saury narezushi) revealed by the 16S rRNA gene clone library. PubMed: Optimization of L-(+)-lactic acid production using pelletized filamentous Rhizopus oryzae NRRL 395. PubMed: Comparative genomics of enzymes in flavor-forming pathways from amino acids in lactic acid bacteria. PubMed: Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells. PubMed: [Gene regulation to lactic acid bacteria for increasing production of flavor metabolite]. PubMed: Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria. PubMed: Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters. PubMed: The sensory interactions of organic acids and various flavors in ramen soup systems. PubMed: Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations. PubMed: Sources of umami taste in Cheddar and Swiss cheeses. PubMed: Phenotypic and genotypic analysis of amino acid auxotrophy in Lactobacillus helveticus CNRZ 32. PubMed: Rheological properties and sensory characteristics of set-type soy yogurt. PubMed: Assessment of the microbial contribution to the processing of salted salmon roe (Sujiko). PubMed: Invited review: Advances in starter cultures and cultured foods. PubMed: Advanced molecular tools for the identification of lactic acid bacteria. PubMed: Expression of plant flavor genes in Lactococcus lactis. PubMed: Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder. PubMed: Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production. PubMed: Mousy off-flavor: a review. PubMed: Optimization of L-(+)-lactic acid production using pelletized filamentous Rhizopus oryzae NRRL 395. PubMed: Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent. PubMed: Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces. PubMed: Liquid chromatography with accurate mass measurement on a triple quadrupole mass-spectrometer for the identification and quantification of N-lactoyl ethanolamine in wine. PubMed: Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions. PubMed: Genomic analysis of Oenococcus oeni PSU-1 and its relevance to winemaking. PubMed: Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures. PubMed: Activity of adventitious Enterococcus strains on model curdled caprine milk: microbial growth and evolution of concentration of organic acids and lactose throughout time. PubMed: Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance. PubMed: Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions. PubMed: The microbiology of cocoa fermentation and its role in chocolate quality. PubMed: Determination of growth characteristics and lipolytic and proteolytic activities of Penicillium strains isolated from Argentinean salami. PubMed: Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese. PubMed: Genetic organization and expression of citrate permease in lactic acid bacteria. PubMed: Meat-model system development for proteolytic activity determination. PubMed: Determination of esterolytic and lipolytic activities of lactic acid bacteria. PubMed: Purification of antilisterial bacteriocins. PubMed: Genome data mining of lactic acid bacteria: the impact of bioinformatics. PubMed: Beer spoilage bacteria and hop resistance. PubMed: Quality characteristics of Chinese sausages made from PSE pork. PubMed: Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid, and spoilage microorganisms. PubMed: Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids. PubMed: Mousy off-flavor of wine: precursors and biosynthesis of the causative N-heterocycles 2-ethyltetrahydropyridine, 2-acetyltetrahydropyridine, and 2-acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176. PubMed: Amino acid catabolism and generation of volatiles by lactic acid bacteria. PubMed: Determination of shelf life of concentrated yogurt (labneh) produced by in-bag straining of set yogurt using hazard analysis. PubMed: Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture. PubMed: Effect of beta-glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation. PubMed: Development of a CE method to analyze organic acids in dairy products: application to study the metabolism of heat-shocked spores. PubMed: Influence of ovine milk in mixture with bovine milk on the quality of reduced fat Muenster-type cheese. PubMed: Consumer acceptance of raw apples treated with an antibacterial solution designed for home use. PubMed: Cloning and expression of an oligopeptidase, PepO, with novel specificity from Lactobacillus rhamnosus HN001 (DR20). PubMed: Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. PubMed: Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres. PubMed: Tryptophan catabolism in Brevibacterium linens as a potential cheese flavor adjunct. PubMed: Isoflavone transformation during soybean koji preparation and subsequent miso fermentation supplemented with ethanol and NaCl. PubMed: Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese. PubMed: Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts. PubMed: Growth of nisin-producing lactococci in cooked rice supplemented with soybean extract and its application to inhibition of Bacillus subtilis in rice miso. PubMed: A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese. PubMed: Isolation, characterization, and influence of native, nonstarter lactic acid bacteria on Cheddar cheese quality. PubMed: Diversity of sulfur compound production in lactic acid bacteria. PubMed: Acetaldehyde metabolism by wine lactic acid bacteria. PubMed: Characterization and localization of a cheese georegion using edaphic criteria (Jura mountains, France). PubMed: Evaluation of solid-phase microextraction for the isotopic analysis of volatile compounds produced during fermentation by lactic acid bacteria. PubMed: Aroma comparisons of traditional and mild yogurts: headspace gas chromatography quantification of volatiles and origin of alpha-diketones. PubMed: Off-flavor compounds in wine and other food products formed by enzymatical, physical, and chemical degradation of tryptophan and its metabolites. PubMed: Organic acids and volatile flavor components evolved during refrigerated storage of kefir. PubMed: Chemical and microbiological characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants. PubMed: Sulfur metabolism in bacteria associated with cheese. PubMed: Changes in the components of dry-fermented sausages during ripening. PubMed: Fermentation of low-salt miso as affected by supplementation with ethanol. PubMed: Conversion of methionine to thiols by lactococci, lactobacilli, and brevibacteria PubMed: Influence of salt on the quality of reduced fat cheddar cheese. PubMed: Propionibacterium cyclohexanicum sp. nov., a new acid-tolerant omega-cyclohexyl fatty acid-containing propionibacterium isolated from spoiled orange juice. PubMed: Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks. PubMed: Formation of flavor compounds in cheese. PubMed: Metabolic engineering of sugar catabolism in lactic acid bacteria. PubMed: Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production. PubMed: Genetic manipulation of the pathway for diacetyl metabolism in Lactococcus lactis. PubMed: Diacetyl formation by lactic bacteria. PubMed: The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality. PubMed: Growth and viability of Bifidobacterium bifidum in cheddar cheese. PubMed: Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef. PubMed: Scanning electron and light microscopic study of microbial succession on bethlehem st. Nectaire cheese. PubMed: Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria. PubMed: Impact of bovine somatotropin on dairying in eastern Europe. PubMed: Influence of aflatoxin B1 on gas production by lactic acid bacteria. PubMed: The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roasts. PubMed: Glycolysis and related reactions during cheese manufacture and ripening. PubMed: Food biotechnology review: traditional solid-state fermentations of plant raw materials--application, nutritional significance, and future prospects.