250. The influence of various factors on the fermentation end-products of the heterofermentative streptococci

1940 ◽  
Vol 11 (1) ◽  
pp. 51-61 ◽  
Author(s):  
C. C. Thiel
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Total Production ◽  
Anaerobic Conditions ◽  
Respiratory Enzymes ◽  
Alcohol Production ◽  
Yeast Autolysate ◽  
Total Alcohol ◽  
Hydrolysis Of ◽  
By Products

1. The influence of temperature, pH, oxygen tension and yeast autolysate on the production of by-products and the ratios of by-products formed to sugar utilized and lactic acid produced in milk by the heterofermentative lactic acid streptococci has been investigated.2. The total production of lactic acid is increased by anaerobic conditions and low temperature. The ratio of lactic acid formed to sugar utilized is increased by anaerobic conditions and the presence of chalk.3. The total amount of acetic acid is higher in the presence of chalk, at the lower temperatures and in yeast milk, but is decreased by anaerobic conditions. The ratio of acetic acid both to sugar utilized and to lactic acid formed is smaller at lower temperatures, in the presence of “growth factors” and chalk and under anaerobic conditions.4. The total alcohol production is higher when yeast or chalk is added to milk, under anaerobic conditions and at lower temperatures, and similarly the ratio of alcohol formed to sugar utilized and lactic acid produced is increased.5. Hydrolysis of residual lactose occurred in all cultures of Str. citrovorus and with some of the other streptococci in cultures to which chalk had been added.6. Although the heterofermentative lactic acid streptococci possess respiratory enzymes, these fail to suppress aerobic fermentation (i.e. the Pasteur effect is slight).

257. The influence of various factors on the fermentation end-products of the heterofermentative lactobacilli

1940 ◽  
Vol 11 (2) ◽  
pp. 136-144 ◽  
Author(s):  
C. C. Thiel
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Growth Factors ◽  
Oxygen Tension ◽  
Alcoholic Fermentation ◽  
Total Production ◽  
Anaerobic Conditions ◽  
Yeast Autolysate ◽  
Relative Production ◽  
By Products

1. The influence of temperature, oxygen tension, yeast autolysate and chalk on the production of by-products and the ratios of by-products formed to sugar utilized and lactic acid produced in milk by the lactobacilli has been investigated.2. The total production of lactic acid is increased by the presence of chalk and “growth factors” but is not affected by temperature or oxygen tension. The ratio of lactic acid produced to sugar utilized is decreased at lower temperatures and increased by chalk but yeast autolysate and variation in oxygen tension give variable results.3. The total production of acetic acid is increased by the presence of chalk, and “growth factors” and by anaerobic conditions. The ratios of acetic acid produced to sugar utilized and lactic acid formed are decreased by chalk and anaerobic conditions and there is a tendency for the ratios to be decreased by the presence of yeast and increased at lower temperatures.4. The total production of alcohol is increased by anaerobiosis and also by the presence of chalk and yeast in the medium. The ratios of alcohol formed to sugar utilized and lactic acid produced is increased by anaerobic conditions, and chalk also tends to increase the relative amount of alcohol. Temperature and yeast autolysate have little effect.5. Chalk is effective in maintaining thepH at a higher level during growth, but the influence of chalk on the ratios of by-products formed to sugar utilized is probably not entirely a pS. effect since the addition of talc to the medium has an equally strong influence in altering the relative production of lactic acid and alcohol.6. It was previously shown for the heterofermentative streptococci that the Pasteur effect (suppression of alcoholic fermentation by respiration) is slight; similar results have been obtained with the heterofermentative lactobacilli.

scholarly journals Recovery heat in muscular contraction without lactic acid formation

1931 ◽  
Vol 108 (757) ◽  
pp. 279-301 ◽  
Keyword(s):  
Acetic Acid ◽  
Oxygen Consumption ◽  
Lactic Acid ◽  
Muscular Contraction ◽  
Acid Formation ◽  
Anaerobic Conditions ◽  
Spontaneous Breakdown ◽  
Rate Of Oxygen Consumption ◽  
Resting Muscle

In a comparison of muscles poisoned with mono-iodo-acetic acid (IAA) in the presence and in the absence of oxygen respectively, Lundsgaard (1930) found:- (1) That the spontaneous breakdown of phosphagen in poisoned resting muscle is much more rapid under anaerobic conditions. (2) That the onset of the characteristic contracture produced by IAA is accompanied always by an increase in the rate of oxygen consumption.

scholarly journals A theory of the production of zymase by the living cell

1928 ◽  
Vol 103 (725) ◽  
pp. 302-311
Keyword(s):  
Formic Acid ◽  
Aqueous Medium ◽  
Living Cell ◽  
Carbonic Acid ◽  
Close Relation ◽  
Anaerobic Conditions ◽  
Respiratory Enzymes ◽  
Alcohol Production ◽  
Modern Thought ◽  
Respiratory Mechanism

The writer puts forward the view that zymase is a modification of the respiratory mechanism, and that the type of fermentation which leads to the production of alcohol and carbonic acid, or alcohol and formic acid as ultimate products, is that result of the continued action, under anaerobic conditions, and in an aqueous medium, of this surviving group of respiratory enzymes. This view has, as far as the writer can ascertain, never been put forward in quite the same manner, although the trend of modern thought has undoubtedly been towards a conception of the close relation of respiration and fermentation. The idea of Mazé (1904) seems to be the nearest approach to that here put forward, but differs in that like that of Stoklasa (1903) it supposes zymase to be ready formed in the cell, living aerobically, and alcohol to be formed normally in aerobic metabolism, and not as the result of anaerobiosis. The writer holds that the zymase does not exist as such, but is the result of a change in the structure of the respiratory enzymes. Mazé's view is in some degree opposed to Pasteur's theory that " life without air " is fermentation, and contrary to the observed facts that in many cases withholding oxygen is followed by a fermentation with the production of alcohol, while at a surface freely aerated, fermentation is greatly diminished. Pasteur (1872) found that mycoderma vini changed from the respiratory to the fermentative habit when plunged under water, and he observed, too, that the extent of alcohol production by yeast was inversely proportional to the aeration.

scholarly journals Relationship of Erythrocyte Cholinesterase Activity to Cell Metabolism

Blood ◽  
1954 ◽  
Vol 9 (5) ◽  
pp. 496-504 ◽  
Author(s):  
ELIZABETH H. THIELE ◽  
ROBERT B. PENNELL
Keyword(s):  
Lactic Acid ◽  
Cholinesterase Activity ◽  
Cell Metabolism ◽  
Red Cell ◽  
Anaerobic Conditions ◽  
Metabolic Functions ◽  
Normal Human ◽  
Relationship Of ◽  
Hydrolysis Of ◽  
Cell Storage

Abstract Production by normal human erythrocytes of a substrate for cholinesterase has been demonstrated. At body temperature, the formation and hydrolysis of the cholinesterase substrate is delicately controlled. At lowered temperatures, 0 to -1.5 C., production of cholinesterase substrate greatly exceeds its hydrolysis. The quantity of cholinesterase substrate capable of exerting its influence governs the quantity of dextrose converted to lactic acid by the erythrocyte under anaerobic conditions. The observations corroborate and extend the suggestion of Lindvig, Greig, and Peterson that cholinesterase is part of a cellular system governing erythrocyte permeability. The balance between production and hydrolysis of cholinesterase substrate at low temperature exhibits the same undulating fluctuations during red cell storage that have been noted for other erythrocyte metabolic functions.

Assorted Lactic Acid Bacteria with Yeasts in Alcohol Submerged Fermentation Step of Vinegar Production

2017 ◽  
Vol 866 ◽  
pp. 69-72
Author(s):  
Duongruitai Nicomrat ◽  
Siriphatrc Chamutpong
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Acetic Acid Bacteria ◽  
Starch Degradation ◽  
Pathogenic Microorganisms ◽  
Alcohol Production ◽  
Fermentation Control

In the spontaneous vinegar fermentation process, diverse microorganisms considered as crucial microorganisms to succession of the vinegar fermentation control most pathogenic microorganisms. The predominant communities in fermented vinegar are acetic acid bacteria (AAB) functioning at the last step of acetic acid formation. However, lactic acid bacteria (LAB) also present in the vinegar, help produce high, quality vinegar and involve in the initial phase of starch degradation and alcohol production. In this study, the research was performed to understand the effects of LAB together with yeasts, Saccharomyces cerevisiae on on alcoholic and acetification production. In the experiment, mixtures of isolated LAB from fermented banana vinegar were tested for their functions together with yeasts in the alcoholic fermentation step. The results showed that indigenous LAB had more predominant effective species helping the induction of sugar but reduction in pH. This observation thus indicated the importance of inoculated LAB isolates in vinegar fermentation process as enhancer of the quality in vinegar fermentation.

scholarly journals Influence of aerobic and anaerobic conditions on the growth and metabolism of selected strains of Lactobacillus plantarum

2012 ◽  
Vol 5 (2) ◽  
pp. 204-210 ◽  
Author(s):  
Jana Smetanková ◽  
Zuzana Hladíková ◽  
František Valach ◽  
Michaela Zimanová ◽  
Zlatica Kohajdová ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Ph Value ◽  
Cell Yield ◽  
Bacterial Strains ◽  
Anaerobic Conditions ◽  
Wild Strains ◽  
Aerobic And Anaerobic ◽  
Aerobic And Anaerobic Conditions

Abstract Three wild strains of Lactobacillus plantarum were investigated for their growth and ability to produce lactic acid, acetic acid and ethanol under aerobic and anaerobic conditions. They were tested at three different temperatures (30 °C, 37 °C and 45 °C). The growth of lactobacilli was studied by measuring optical density (OD) at λ = 600 nm and pH value at the following times. With increasing temperature difference of cell yield was observed. The final cell yield under aerobic conditions was higher. Organic acids and ethanol were analysed using an HPLC RID method. Formation of lactic acid (as the major metabolite) was the slowest during cultivation at 30 °C, but the final amount of lactic acid showed the highest values. Concentrations of metabolites produced by lactobacilli after 48th hours of cultivation were: 9.18-11.48 g.dm-3 (lactic acid), 0.84-1.65 g.dm-3 (acetic acid) and 2.51-4.03 g.dm-3 (ethanol). No significant differences (p = 0.05) were found in production of lactic acid and ethanol by different bacterial strains under aerobic and anaerobic conditions. Statistically significant differences (p = 0.05) were observed in production of acetic acid by 2L2 under aerobic and anaerobic conditions and for production of ethanol under anaerobic conditions by strains 1L5 and 2L2.

THE FERMENTATION OF D-ALLOSE AND D-GLUCOSE BY AEROBACTER AEROGENES

1955 ◽  
Vol 1 (7) ◽  
pp. 473-478 ◽  
Author(s):  
H. A. Altermatt ◽  
F. J. Simpson ◽  
A. C. Neish
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Methyl Groups ◽  
Carboxyl Group ◽  
Hexose Monophosphate ◽  
Anaerobic Conditions ◽  
Aerobacter Aerogenes ◽  
Aerobic Conditions ◽  
Aerobic And Anaerobic ◽  
Aerobic And Anaerobic Conditions

Aerobacter aerogenes rapidly ferments D-allose-1-C14 and D-alIose-2-C14 under aerobic and anaerobic conditions to give products labelled in the same manner as those obtained from similar fermentations of D-glucose-1-C14 and D-glucose-2-C14. The lactic acid, acetic acid, ethanol, and 2,3-butanediol obtained from the sugars labelled in carbon-1 contained C14 in the methyl groups. From the sugars labelled in carbon-2, A. aerogenes produced lactic acid, ethanol, and 2,3-butanediol labelled in the carbinol groups and acetic acid labelled in the carboxyl group. The results agree with the hypothesis that both sugars are fermented under anaerobic conditions by the Embden–Meyerhof–Parnas route. This route is also of major importance under aerobic conditions where little sugar appears to be dissimilated via the hexose monophosphate shunt.

Studies of Fish Spoilage: IX. Changes in Buffering Capacity of Cod Muscle Press Juice

1941 ◽  
Vol 5b (3) ◽  
pp. 203-210 ◽  
Author(s):  
V. K. Collins ◽  
C. C. Kuchel ◽  
S. A. Beatty
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Buffering Capacity ◽  
The State ◽  
Trimethylamine Oxide ◽  
Fish Spoilage ◽  
Bacterial Action ◽  
Hydrolysis Of

Cod muscle press juice during storage shows a decrease and later an increase in buffering capacity, both due to bacterial action. Reduction of trimethylamine oxide causes the decrease, and oxidation of lactic acid to acetic acid slightly lessens the effect. The increase is possibly entirely due to hydrolysis of protein by bacteria. Since the decrease occurs during the onset of spoilage, the buffering capacity gives useful data as to the state of preservation.

Organic material dissolved during oxygen-alkali pulping of hot water extracted birch sawdust

TAPPI Journal ◽  
2015 ◽  
Vol 14 (4) ◽  
pp. 237-244 ◽  
Author(s):  
JONI LEHTO ◽  
RAIMO ALÉN
Keyword(s):  
Acetic Acid ◽  
Betula Pendula ◽  
Cooking Time ◽  
Hot Water ◽  
Partial Hydrolysis ◽  
Chemical Pulping ◽  
Black Liquors ◽  
Aliphatic Carboxylic Acids ◽  
Hydrolysis Of ◽  
Cooking Conditions

Untreated and hot water-treated birch (Betula pendula) sawdust were cooked by the oxygen-alkali method under the same cooking conditions (temperature = 170°C, liquor-to-wood ratio = 5 L/kg, and 19% sodium hydroxide charge on the ovendry sawdust). The pretreatment of feedstock clearly facilitated delignification. After a cooking time of 90 min, the kappa numbers were 47.6 for the untreated birch and 10.3 for the hot water-treated birch. Additionally, the amounts of hydroxy acids in black liquors based on the pretreated sawdust were higher (19.5-22.5g/L) than those in the untreated sawdust black liquors (14.8-15.5 g/L). In contrast, in the former case, the amounts of acetic acid were lower in the pretreated sawdust (13.3-14.8 g/L vs. 16.9-19.1 g/L) because the partial hydrolysis of the acetyl groups in xylan already took place during the hot water extraction of feedstock. The sulfur-free fractions in the pretreatment hydrolysates (mainly carbohydrates and acetic acid) and in black liquors (mainly lignin and aliphatic carboxylic acids) were considered as attractive novel byproducts of chemical pulping.

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