scholarly journals Influence of lactic acid on the survival of Salmonella on poultry carcass surfaces

2018 ◽  
Vol 74 (1) ◽  
pp. 6055-2018
Author(s):  
MIECZYSŁAW RADKOWSKI ◽  
BARBARA ZDRODOWSKA ◽  
MAŁGORZATA GÓMÓŁKA-PAWLICKA
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Broiler Chicken ◽  
Salmonella Enteritidis ◽  
Nutrient Agar ◽  
Lactic Acid Concentration ◽  
Salmonella Spp ◽  
Salmonella Hadar ◽  
Salmonella Virchow ◽  
Poultry Carcass

The aim of this study was to determine the influence of Salmonella by different lactic acid concentrations in microbiological media and on the surfaces of the chicken carcasses. Contamination of samples were used strains: Salmonella Enteritidis, Salmonella Typhimurium , Salmonella Hadar, Salmonella Infantis and Salmonella Virchow. Each strain from each dilution was placed on nutrient agar without the addition of chemical substances (the control), and on nutrient agar with various amounts of substances added 0,02%, 0,05%, 0,1%, 0,25%, 0,5%, 1%, 2% solutions of lactic acid. A concentration of up to 0.02% of lactic acid did not have a significant effect on the quantitative growth of Salmonella spp. .Lactic acid, starting from the con-centration of 0.1 %, completely inhibits growth of all the studied strains of Salmonella. 150 samples from broiler chicken breasts, was immersed for 2 minutes in 80 ml of Salmonella suspension containing 107 CFU. The sam-ples were then transferred to sterile beakers with 250 ml of 2% and 5% solutions of lactic acid for a period of 5 minutes. At a lactic acid concentration of 2%, the number of Salmonella, compared to the control, reductions ranging from 0,18 to 1,21 log. At the lactic acid concentration of 5%, the number of Salmonella, compared to the control, reductions ranging for from 2,69 log to 3,67 log. .

THE SIGNIFICANCE OF THE CHANGES IN THE LACTIC ACID CONCENTRATION IN SECONDARLY-FORMED AQUEOUS HUMOUR

2009 ◽  
Vol 39 (1) ◽  
pp. 55-59
Author(s):  
E. Berardinis ◽  
O. Tieri
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Aqueous Humour ◽  
Lactic Acid Concentration

Modelling the growth rate of Escherichia coli as a function of pH and lactic acid concentration.

1997 ◽  
Vol 63 (6) ◽  
pp. 2355-2360 ◽  
Author(s):  
K A Presser ◽  
D A Ratkowsky ◽  
T Ross
Keyword(s):  
Escherichia Coli ◽  
Growth Rate ◽  
Lactic Acid ◽  
Acid Concentration ◽  
Lactic Acid Concentration

Post-Mortem Diagnosis of Hypoxia by Means of Brain Lactic Acid Concentration

1958 ◽  
Vol 192 (3) ◽  
pp. 577-580 ◽  
Author(s):  
Donald D. Van Fossan ◽  
Robert T. Clark
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Oxygen Deficiency ◽  
Postmortem Brain ◽  
Post Mortem ◽  
Lactic Acid Concentration ◽  
Altitude Exposure ◽  
Post Mortem Brain ◽  
Exposure Levels ◽  
The Brain

Simulated altitude exposure elevates the postmortem brain lactic acid concentration up to 98 mg/100 gm above controls depending on species used, duration, and intensity of exposure. The sharp difference in post-mortem brain lactic acid concentration between altitude exposed animals and controls remains demonstrable for the longest postmortem intervals studied (20 hr. in the dog, 30 hr. in the rabbit, and 6 hr. in the rat). Upon recovery from altitude exposure the brain lactic acid and/or precursors return toward pre-exposure levels in accordance with first order reaction kinetics during the first few minutes. The velocity constant is .32 and the half-life is 2.2 minutes. Elevated post-mortem brain lactic acid concentration is a constant finding in animals which were hypoxic at the time of death and appears to be a suitable criterion for establishing ante-mortem altitude exposure or other physiologically similar oxygen deficiency situations.

Effects of initial lactic acid concentration, HRTs, and OLRs on bio-hydrogen production from lactate-type fermentation

2012 ◽  
Vol 103 (1) ◽  
pp. 136-141 ◽  
Author(s):  
Tae-Hyeong Kim ◽  
Yunhee Lee ◽  
Kwang-Hyeon Chang ◽  
Sun-Jin Hwang
Keyword(s):  
Lactic Acid ◽  
Hydrogen Production ◽  
Acid Concentration ◽  
Lactic Acid Concentration

scholarly journals Regulation of lactic acid concentration in its bioproduction from wheat flour

2016 ◽  
Vol 54 ◽  
pp. 202-213 ◽  
Author(s):  
Karen Gonzalez ◽  
Sihem Tebbani ◽  
Filipa Lopes ◽  
Aurore Thorigné ◽  
Sébastien Givry ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Wheat Flour ◽  
Acid Concentration ◽  
Lactic Acid Concentration

Optimization of Lactic Acid Production from Food Waste by the Saccharification of Bacillus subtili

2010 ◽  
Vol 113-116 ◽  
pp. 1080-1083 ◽  
Author(s):  
Ying Ying Liu ◽  
Qun Hui Wang ◽  
Li Wei Chen ◽  
Xiao Qiang Wang ◽  
Juan Wang
Keyword(s):  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Acid Concentration ◽  
Food Waste ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Total Sugar ◽  
Lactic Acid Concentration ◽  
Two Phase ◽  
Better Than

In order to reduce the costs of production and increase the lactic acid yields, this research adopts Bacillus subtilis to substitute enzymes. The method used in the study is two-phase fermentation - inoculate Bacillus subtilis to food waste to produce sugar, and then inoculate Lactobacillus to food waste to yield lactic acid. 87.22 g l–1 of total sugar can be obtained from non-autoclaved food waste in 30 h of saccharification at 40 centigrade. After two-phase fermentation, the optimal lactic acid concentration was 50.77g/L. The results indicate that two-phase fermentation is better than synchronous saccharification fermentation.

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