lactose in the milk to lactic acid.
Lister for isolating a pure culture of lactic acid bacterium.
The first class include such changes as the alcoholic fermentation of sugar solutions, the acetic acid fermentation of alcohol, the lactic acid fermentation of milk sugar, and the putrefaction of animal and vegetable nitrogenous matter.
The Bacterium acidi lacti described by Pasteur decomposes milk sugar into lactic acid.
Glucose also undergoes fermentation into lactic acid in the presence of the lactic acid bacillus, and into butyric acid if the action of the preceding ferment be continued, or by other bacilli.
It also yields, by the so-called mucous fermentation, a mucous, gummy mass, mixed with mannitol and lactic acid.
Massart and Bordet, Leber, Metchnikoff and others have studied the phenomenon in leucocytes, with the result that while there is evidence of their being positively chemiotactic to the toxins of many pathogenic microbes, it is also apparent that they are negatively influenced by such substances as lactic acid.
It is difficultly fermented by yeast, but readily by the lactic acid bacillus.
The lactic acid bacillus, always present in unboiled milk (to which the souring of milk is due), is easily destroyed by heat; but the bacillus mesentericus, often found in it, forms spores, which are not destroyed by ordinary boiling, and germinate when the milk is kept at a moderately warm temperature, producing a brisk fermentation whereby a large volume of gas is liberated.
In the remedy just mentioned the salicylic acid forms the basis; but sometimes chloride of zinc or lactic acid is added to it to make it act more quickly, and these are the adjuvants.
It may be diminished or its increase prevented by a diet from which red meat and meat extracts are excluded, by the use of the lactic acid bacillus, by the administration of laxatives and cholagogues to regulate the bowels, and by the use of iodides and nitrites.
To these injurious microbes Metchnikoff has given the name of "wild," and he proposes to restore health by giving "tame" microbes, such as lactic acid bacilli.
The lactic acid bacilli are given either in the form of tablets or milk soured by them, or cheese made from the sour milk.
Lactide, O` CH (CH 3) CO >O, a crystalline solid, of melting-point CO CH(CH3) C., is one of the products obtained by the distillation of lactic acid.
Water, to help take the lactic acid out of the system.
bacteriumservation of milk by lactic acid bacteria resulted in yogurt.
chlorella powder is added to noodles, lactic acid drinks and curries to enhance coloring or improve flavor.
They generate ATP by the anaerobic fermentation of glucose to lactic acid.
There is a point at which the working muscles are producing lactic acid at a faster rate than the body can remove it.
mitochondrionmitochondria may lead to production of lactic acid at low exercise levels, which in turn limits muscle performance.
streptococcus bacteria is now added to change the lactose in the milk to lactic acid.
Bacillus amylobacter usually accompanies the lactic acid organism, and decomposes lactic and other higher acids with formation of butyric acid.
Since Metchnikoff's introduction (see Longevity) of the use of soured milk for dietetic purposes-the lactic acid bacillus destroying pathogenic bacteria in the intestine-a great impetus has been given to the multiplication of laboratory preparations containing 'cultures of the bacillus; and in recent years much benefit to health has, in certain cases, been derived from the discovery.
Polyactic acid, or Polylactide, is a versatile polymer made from lactic acid.
The test detects lactic acid and other short-chain fatty acids from undigested lactose fermented by bacteria in the colon.
The resulting symptoms include seizures, loss of coordination, short stature, build-up of lactic acid in the blood, difficulty speaking, dementia, and muscle weakness.
They are converted primarily into lactic acid.
Microbiologist Iichiro Ohhira, Ph.D. created his probiotic supplement by incorporating 12 different strains of beneficial flora derived from lactic acid.
Most humans can generate energy through glycolysis for approximately 90 seconds before their enzymes and substrate diminish and lactic acid begins building up in the muscles, preventing continual exercise.
When this occurs, your muscles will start burning from lactic acid build-up.
When more oxygen becomes available, the lactic acid will disperse and you will be able to pick your pace back up again.
By keeping the blood flowing you also help flush out lactic acid buildup for the more strength-oriented parts of your routine.
If you feel lactic acid building up, you're in anaerobic territory.
After a weight-training workout, a three-minute walk helps release lactic acid from your muscles.
The result is that metabolic byproducts of exercise such as lactic acid (which causes the "burn" you feel when exercising) is efficiently removed from the body.
This removal of lactic acid and other byproducts can reduce during and post workout pain and soreness.
Alpha hydroxy may appear on product labels as AHA, glycolic acid, or lactic acid.
Alpha hydroxy acid: The alpha hydroxy acids (AHA) glycolic acid and lactic acid exfoliates skin, smooths skin and reduces the red marks of acne scars.
The lactic acid helps balance and clear skin and lead to a more overall uniform texture.
The lactic acid in the milk is thought to work like a gentle peel without irritating the skin.
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