Polycondensation of lactic acid catalyzed by organic acid anhydrides

There are three main reasons for using lactic acid bacteria (LAB) as starter cultures in industrial food fermentation processes: food preservation due to lactic acid production; flavour formation due to a range of organic molecules derived from sugar, lipid and protein catabolism; and probiotic properties attributed to some strains of LAB, mainly of lactobacilli. The aim of this study was to identify some genes involved in lactose metabolism of the probiotic Lactobacillus delbrueckii UFV H2b20, and analyse its organic acid production during growth in skimmed milk. The following genes were identified, encoding the respective enzymes: ldh – lactate dehydrogenase, adhE – Ldb1707 acetaldehyde dehydrogenase, and ccpA-pepR1 – catabolite control protein A. It was observed that L. delbrueckii UFV H2b20 cultivated in different media has the unexpected ability to catabolyse galactose, and to produce high amounts of succinic acid, which was absent in the beginning, raising doubts about the subspecies in question. The phylogenetic analyses showed that this strain can be compared physiologically to L. delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis, which are able to degrade lactose and can grow in milk. L. delbrueckii UFV H2b20 sequences have grouped with L. delbrueckii subsp. bulgaricus ATCC 11842 and L. delbrueckii subsp. bulgaricus ATCC BAA-365, strengthening the classification of this probiotic strain in the NCFM group proposed by a previous study. Additionally, L. delbrueckii UFV H2b20 presented an evolutionary pattern closer to that of probiotic Lactobacillus acidophilus NCFM, corroborating the suggestion that this strain might be considered as a new and unusual subspecies among L. delbrueckii subspecies, the first one identified as a probiotic. In addition, its unusual ability to metabolise galactose, which was significantly consumed in the fermentation medium, might be exploited to produce low-browning probiotic Mozzarella cheeses, a desirable property for pizza cheeses.

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A sustainable strategy for production and functionalization of nanocelluloses

Pure and Applied Chemistry ◽

10.1515/pac-2018-0204 ◽

2019 ◽

Vol 91 (5) ◽

pp. 865-874 ◽

Cited By ~ 3

Author(s):

Armando Córdova ◽

Samson Afewerki ◽

Rana Alimohammadzadeh ◽

Italo Sanhueza ◽

Cheuk-Wai Tai ◽

...

Keyword(s):

Energy Consumption ◽

Metal Ions ◽

Organic Acid ◽

Surface Functionalization ◽

Fluorescent Probes ◽

Organic Molecules ◽

Cross Coupling ◽

Palladium Nanoparticle ◽

Acid Catalyzed ◽

Nanoparticle Catalyst

Abstract A sustainable strategy for the neat production and surface functionalization of nanocellulose from wood pulp is disclosed. It is based on the combination of organocatalysis and click chemistry (“organoclick” chemistry) and starts with nanocellulose production by organic acid catalyzed hydrolysis and esterification of the pulp under neat conditions followed by homogenization. This nanocellulose fabrication route is scalable, reduces energy consumption and the organic acid can be efficiently recycled. Next, the surface is catalytically engineered by “organoclick” chemistry, which allows for selective and versatile attachment of different organic molecules (e.g. fluorescent probes, catalyst and pharmaceuticals). It also enables binding of metal ions and nanoparticles. This was exemplified by the fabrication of a heterogeneous nanocellulose-palladium nanoparticle catalyst, which is used for Suzuki cross-coupling transformations in water. The disclosed surface functionalization methodology is broad in scope and applicable to different nanocelluloses and cellulose based materials as well.

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Kinetics of Sulphonic Acid Catalyzed Acylations with Carboxylic Acid Anhydrides: Mixed Anhydrides as Intermediates

Bulletin des Sociétés Chimiques Belges ◽

10.1002/bscb.19730820707 ◽

2010 ◽

Vol 82 (7-8) ◽

pp. 523-538

Author(s):

L. Joly ◽

G. Hoornaert

Keyword(s):

Carboxylic Acid ◽

Sulphonic Acid ◽

Mixed Anhydrides ◽

Acid Catalyzed ◽

Acid Anhydrides ◽

Kinetics Of

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Determination of organic acid impurities in lactic acid obtained by fermentation of sugarcane juice

Journal of Chromatography A ◽

10.1016/j.chroma.2011.08.025 ◽

2011 ◽

Vol 1218 (40) ◽

pp. 7147-7157 ◽

Cited By ~ 11

Author(s):

Mohd. Shadbar Qureshi ◽

Sunil S. Bhongale ◽

Archana K. Thorave

Keyword(s):

Lactic Acid ◽

Organic Acid ◽

Sugarcane Juice

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Modification of rapeseed straw with organic acid anhydrides

Journal of Composite Materials ◽

10.1177/0021998314534096 ◽

2014 ◽

Vol 49 (11) ◽

pp. 1369-1378 ◽

Cited By ~ 1

Author(s):

Dominik Paukszta ◽

Beata Doczekalska ◽

Adam Ostrowski ◽

Monika Bartkowiak

Keyword(s):

Organic Acid ◽

Rapeseed Straw ◽

Acid Anhydrides

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Conversion of Glycerol to Lactic Acid Catalyzed by Different-Sized Cu2O Nanoparticles in NaOH Aqueous Solution

Journal of Nanoscience and Nanotechnology ◽

10.1166/jnn.2017.12395 ◽

2017 ◽

Vol 17 (1) ◽

pp. 780-787 ◽

Cited By ~ 7

Author(s):

Lingqin Shen ◽

Haixu Yin ◽

Hengbo Yin ◽

Si Liu ◽

Aili Wang

Keyword(s):

Aqueous Solution ◽

Lactic Acid ◽

Cu2o Nanoparticles ◽

Acid Catalyzed

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Über neue monocyclische Acyloxyfluoroborane 2.2.6.6-Tetrafluoro-1.4-dialkyl-1.3.5-trioxa-1.6-diboracyclohexene: Darstellung, Molekül- und Kristallstruktur/ New Monocyclic Acyloxyfluoroboranes 2,2,6,6-Tetrafluoro-1,4-dialkyl-1,3,5-trioxa-2,6-diboracyclohexenes: Synthesis, Molecular and Crystal Structure

Zeitschrift für Naturforschung B ◽

10.1515/znb-1983-0505 ◽

1983 ◽

Vol 38 (5) ◽

pp. 554-558 ◽

Cited By ~ 13

Author(s):

Herbert Binder ◽

Walter Matheis ◽

Hans-Jörg Deiseroth ◽

Han Fu-Son

Keyword(s):

Crystal Structure ◽

Organic Acid ◽

Structure Determination ◽

Unit Cell ◽

Ring Conformation ◽

X Ray ◽

Conformational Isomers ◽

Ring Group ◽

Acid Anhydrides

Abstract Acyloxyfluoroboranes Trimeric alkoxydifluoroboranes (F2BOR)3 (2) react with organic acid anhydrides by substitution of a ring group OR forming monocyclic acyloxyfluoroboranes of the type 2,2,6,6-tetrafluoro-l,4-dialkyl-l,3,5-trioxa-2,6-diboracyclohexene (3). The X-ray crystal structure determination of 3a shows two conformational isomers: two planar and two non-planar six-membered rings are present in the unit cell. The ring conformation is influenced by weak intermolecular H — F interactions.

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Control of Listeria monocytogenes on Frankfurters with Antimicrobials in the Formulation and by Dipping in Organic Acid Solutions

Journal of Food Protection ◽

10.4315/0362-028x-67.11.2456 ◽

2004 ◽

Vol 67 (11) ◽

pp. 2456-2464 ◽

Cited By ~ 66

Author(s):

I. M. BARMPALIA ◽

I. GEORNARAS ◽

K. E. BELK ◽

J. A. SCANGA ◽

P. A. KENDALL ◽

...

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Listeria Monocytogenes ◽

Organic Acid ◽

The United States ◽

Acid Solutions ◽

Overall Acceptability ◽

Bactericidal Effects ◽

Yeasts And Molds ◽

And Storage

The antilisterial activity of sodium lactate (SL) and sodium diacetate (SD) was evaluated in a frankfurter formulation and in combination with a dipping treatment into solutions of lactic acid or acetic acid after processing and inoculation. Pork frankfurters were formulated with 1.8% SL or 0.25% SD or combinations of 1.8% SL with 0.25 or 0.125% SD. After processing, frankfurters were inoculated (2 to 3 log CFU/cm2) with a 10-strain composite of Listeria monocytogenes and left undipped or were dipped (2 min) in 2.5% solutions of lactic acid or acetic acid (23 ± 2°C) before vacuum packaging and storage at 10°C for 40 days. Total microbial populations and L. monocytogenes, lactic acid bacteria, and yeasts and molds were enumerated during storage. Sensory evaluations also were carried out on frankfurters treated and/or formulated with effective antimicrobials. The combination of 1.8% SL with 0.25% SD provided complete inhibition of L. monocytogenes growth throughout storage. Dipping in lactic acid or acetic acid reduced initial populations by 0.7 to 2.1 log CFU/cm2, but log CFU/cm2. For samples containing single antimicrobials and dipped in lactic acid or acetic acid, L. monocytogenes growth was completely inhibited or reduced over 12 and 28 days, respectively, whereas final populations were lower (P < 0.05) than those in undipped samples of the same formulations. Bactericidal effects during storage (reductions of 0.6 to 1.0 log CFU/cm2 over 28 to 40 days) were observed in frankfurters containing combinations of SL and SD that were dipped in organic acid solutions. Inclusion of antimicrobials in the formulation and/or dipping the product into organic acid solutions did not affect (P > 0.05) the flavor and overall acceptability of products compared with controls. The results of this study may be valuable to meat processors as they seek approaches for meeting new regulatory requirements in the United States.

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