scholarly journals The Effect of Temperature, Incubation and Storage Time on Lactic Acid Content, pH, and Viscosity of Goat Milk Kefir

2020 ◽  
Vol 2 (1) ◽  
pp. 101-104
Author(s):  
Yola Desnera Putri ◽  
◽  
Nur Asni Setiani ◽  
Sohadi Warya ◽  
◽  
...  
Keyword(s):  
Lactic Acid ◽  
Acid Content ◽  
Storage Time ◽  
Goat Milk ◽  
Effect Of Temperature ◽  
Lactic Acid Content ◽  
And Storage

scholarly journals Dinamika Pertumbuhan Lactobacillus casei dan Karakteristik Susu Fermentasi Berdasarkan Suhu dan Lama Penyimpanan

2016 ◽  
Vol 16 (1) ◽  
pp. 23
Author(s):  
Siti Rani Ayuti ◽  
Nurliana Nurliana ◽  
Yurliasni Yurliasni ◽  
Sugito Sugito ◽  
Darmawi Darmawi
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Casei ◽  
Storage Time ◽  
Storage Temperature ◽  
Raw Materials ◽  
Growth Dynamics ◽  
Fermented Milk ◽  
Effect Of Temperature ◽  
Milk Fermentation ◽  
And Storage

ABSTRAK. Mutu susu fermentasi sangat dipengaruhi oleh bahan baku, proses pengolahan, proses fermentasi, dan penyimpanan. Perubahan nilai gizi dapat terjadi karena variasi dan fluktuasi suhu dan penyimpanan akan mempercepat kerusakan susu fermentasi. Penelitian bertujuan untuk mempelajari pengaruh suhu dan lama penyimpanan yang berbeda pada susu fermentasi terhadap pertumbuhan L. casei dan karakteristik susu fermentasi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor yaitu faktor A (suhu) terdiri dari a1=4-10⁰C, a2=10-16⁰C. Faktor B (lama penyimpanan) terdiri b1=0 hari b2=30 hari, b3=60 hari, b4=90 hari dan dianalisis meliputi jumlah total bakteri L. casei, nilai derajat keasaman (pH), kadar asam laktat, sineresis, dan kadar alkohol. Hasil analisis menunjukkan bahwa perlakuan suhu dan lama penyimpanan berpengaruh sangat nyata (P<0.01) terhadap total bakteri, sineresis, kadar alkohol, asam laktat, tetapi pada pH terjadi interaksi antara suhu dan penyimpanan. Disimpulkan bahwa suhu dan lama penyimpanan dapat mengakibatkan pertumbuhan L. casei tidak stabil dan terjadinya perubahan karakteristik fisik susu fermentasi L. casei.  (Growth dynamics of Lactobacillus casei and characteristics of milk fermentation based on temperature and storage time) ABSTRACT. Fermented milk quality is strongly influenced by raw materials, processing, fermentation and storage. Changes in nutritional value may occur due to variations and fluctuations in temperature and storage will accelerate damage fermented milk. The research aimed to study the effect of temperature and different storage length of fermented milk on the growth of L. casei and characteristics of fermented milk. The study used completely randomized design (CRD) with factorial pattern which are consisted of two factors. Factor A (storage temperature) they were a1=4-10⁰C, a2=10-16⁰C. Factor B (storage time) they were b1=0 days, b2=30 days, b3=60 days, b4=90 days and analyzed include the total number of bacteria L. casei, the value of the degree of acidity (pH), lactic acid levels, syneresis, and alcohol content. The results showed that the temperature and storage time was highly significant (P<0.01) effect the total bacteria, syneresis, alcohol level, lactic acid level, and there was interaction between temperature and storage time on pH. It can conclude that the temperature and storage time affect the growth of L. casei unstable and changes in the physical characteristics of L. casei fermented milk.

scholarly journals THE LACTIC ACID CONTENT OF MAMMALIAN BRAIN

1935 ◽  
Vol 110 (3) ◽  
pp. 637-642
Author(s):  
Bennett F. Avery ◽  
Stanley E. Kerr ◽  
Musa Ghantus
Keyword(s):  
Lactic Acid ◽  
Acid Content ◽  
Mammalian Brain ◽  
Lactic Acid Content

scholarly journals Effect of Lactic Acid Content into on during Miconazole Eye Drops to be Used for Infection Preventive

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Yoshimura K ◽  
Inoue Y ◽  
Koizumi A ◽  
Suzuki M ◽  
Itakura S ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Physical Properties ◽  
Acid Content ◽  
Eye Drops ◽  
Lactic Acid Content ◽  
The Stability

Purpose: The aims of this study were to prepare a 0.1% Miconazole (MCZ) eye-drop solution and to evaluate the stability and physical properties of the preparation.

scholarly journals Feed intake, rumenal pH and lactic acid in reindeer during transition to a complete ration added buffer and fat

Rangifer ◽  
1982 ◽  
Vol 2 (1) ◽  
pp. 31
Author(s):  
Ulla-Britt Bøe ◽  
Nicolai Gundersen ◽  
Harald Sletten ◽  
Endre Jacobsen
Keyword(s):  
Lactic Acid ◽  
General Condition ◽  
Feed Intake ◽  
Acid Content ◽  
Dramatic Decrease ◽  
Marine Oil ◽  
Rumen Ph ◽  
Lactic Acid Content

<p>Feed intake, general condition, rumenal pH and lactic acid content was followed during feeding of starved reindeer on a coventional diet (RF-71). The result was a dramatic decrease of rumen pH (pH=5.1 in experiment no. Ill) a few hours after feeding of the coventional diet, but this could be counteracted significantly by addition of buffer (pH=6.4 in experiment no. Ill) of hydrogenated marine oil (pH=6.1 in experiment no. Ill) to the ration. The highest content of the lactic acid in the rumen was 40 mM in animals fed RF-71, whereas addition of buffer or hydrogenated marine oil completely supressed accumulation of this acid.</p><p>Foropptak, pH og melkesyre i vomma hos rein under overgangsforing med kraftfor tilsatt buffer og fett.</p><p>Abstract in Norwegian&nbsp;/ Sammendrag: Forinntak, almentilstand, pH og melkesyreinnhold i vom ble registrert under foring av sultede rein med konvensjonelt kraftfor (reinfor 71 = RF-71). Det ble funnet et sterkt pH-fall i vomma (pH=5.1, fors&oslash;k III) f&aring; timer etter at dyrene startet &aring; spise RF-71. Denne effekten ble redusert ved tilsetting av buffer (pH=6.4, fors&oslash;k III) eller herdet marint fett (pH=6.1, fors&oslash;k III) til dietten. De dyr som ble foret med RF-71 hadde et melkesyreinnhold i vomma p&aring; opp til 40 mM. Tilsetting av buffer eller herdet marint fett til dietten forhindret akkumulering av melkesyre.</p><p>Poron rehunk&auml;ytt&ouml;, p&ouml;tsin pH ja maitohapposis&auml;lt&ouml; siirtym&auml;vaiheen ruokinnassa k&auml;ytett&auml;ess&auml; v&auml;kirehua, johon on lis&auml;tty puskuria ja rasvaa.</p><p>Abstract in Finnish / Yhteenveto: Rehunk&auml;ytto&auml;, yleistilaa, p&ouml;tsin pH:ta ja maitohapposis&auml;lt&ouml;&auml; tutkittiin ruokittaessa n&auml;lkiintyneit&auml; poroja tavanomaisella v&auml;kirehulla (poron 71 = RF-71). Joitakin tuntejaruokinnan aloittamisen j&auml;lkeen havaittiin voimakas p&ouml;tsin pH:n lasku (pH 5.1, koe III). T&auml;m&auml; vaikutus v&auml;heni kun poron nauttiman ravinnon joukkoon lis&auml;ttiin puskuria (pH 6.4, koe III) tai merikaloista valmistettua kovetettua rasvaa (pH 6.1, koe III). RF-71 rehua nauttineiden el&auml;inten p&ouml;tsin maitohapposis&auml;lt&ouml; oli 40 nM. Puskurin tai kovetetun merellisen el&auml;inper&auml;isen rasvan lis&auml;&auml;minen ravintoon ehk&auml;isi maitohapon kasaantumista.</p>

scholarly journals A Comprehensive Study of the Impacts of Oat β-Glucan and Bacterial Curdlan on the Activity of Commercial Starter Culture in Yogurt

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5411
Author(s):  
Marek Aljewicz ◽  
Małgorzata Majcher ◽  
Beata Nalepa
Keyword(s):  
Lactic Acid ◽  
Acid Content ◽  
Starter Culture ◽  
Starter Cultures ◽  
Average Increase ◽  
Content Type ◽  
Lactic Acid Content ◽  
Production Increase ◽  
Addition Level ◽  
Comprehensive Study

This study provides important information about the impacts of various levels of oat (OBG) and bacterial (curdlan) β-glucan and fat contents in milk on survivability and metabolism of yogurt starter cultures. The results show that addition of β-glucans in the concentration higher than 0.25% reduced starter bacterial counts during storage and prolonged the milk acidification process. A significant increase in lactose consumption by starter cultures was noted in the yogurt samples with OBG addition up to 0.75%. The highest (by 567% on average) increase in lactic acid content was noted in the control yogurts. Whereas the lowest (by 351%) increase in lactic acid content was noted in yogurts with OBG. After 28-day storage, the acetic aldehyde content was significantly influenced by fat content, type and addition level of polysaccharide. A higher increase in acetoin content was noted in samples with 0.25% than in samples with 1% of polysaccharides. In turn, significantly lower increases in diacetyl and 2,3-pentanedione contents were observed in the yogurt samples with OBG than in these with curdlan, with diacetyl production increase along with the higher concentration of the polysaccharide. The addition of OBG and curdlan to milk contributed to differences in the starter culture metabolism, consequently, in the milk acidification dynamics.

Lactic and Pyruvic Acid Relations in Contracting Mammalian Muscle

1956 ◽  
Vol 186 (2) ◽  
pp. 221-223 ◽  
Author(s):  
Jacob Sacks ◽  
Jo H. Morton
Keyword(s):  
Lactic Acid ◽  
Steady State ◽  
Pyruvic Acid ◽  
Acid Content ◽  
Marked Decrease ◽  
Blood Stream ◽  
Anaerobic Conditions ◽  
Tetanic Contraction ◽  
Mammalian Muscle ◽  
Lactic Acid Content

Tetanic contraction of mammalian muscle under essentially anaerobic conditions was found to result in marked increase in the pyruvic acid content as well as in the lactic acid content. The increase in lactic acid content was proportionately greater than in the pyruvic acid content. Repeated single twitches at a rate of 1/sec., continued long enough to produce a steady state, resulted in only a slight increase in pyruvic acid content, with a marked decrease in the ratio of pyruvic to lactic acid. The pyruvic acid formed during the steady state of activity appears not to pass into the blood stream.

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