PPT-Production of Lactic Acid

About Lactic acid Occurs in two isomeric forms LD and as mixture First isolated from Milk in 1798 First organic acid to be produced by microorganisms in 1880 Applications of Lactic Acid. Aroma and Flavor Effects. Lucy Joseph. Department of Viticulture and Enology. U.C. Davis. Brettanomyces. Aromas in Wine. Horse sweat - Leather. Earthy. Medicinal. Band Aid. Smoky. Tobacco. Barnyard. By Jessica Moses (3A). Jessie . O’Kelley. (4A). Jesus Miranda (6B). Third Strike . Lactic Acid Fermentation. He . wound his arm around, ready to throw the last pitch of the game.. He holds his breath…biceps release, triceps contract. . Lecturer Dr. . Kamal. E. M. . Elkahlout. Assistant Prof. of . Biotechnology. 1. CHAPTER 2. Some Microorganisms Commonly Used in. Industrial Microbiology and Biotechnology. 2. LIVING THINGS: THREE DOMAINS. Lactic Acid. Lactic acid produced during high intensity exercises causes acidosis, decreasing the pH, causing DOMS.. Supposedly:. Observation 1: High levels of lactic acid in frogs interfered with muscle contractions. S. ystem. Anaerobic Glycolysis . Lactic Acid Pathway. All . Creatine Phosphate. has been depleted.. ATP now is re synthesised by Glycogen. Carbohydrate is eaten in the form of sugar or starch and is stored in muscles and liver as glycogen.. . . INTRODUCTION. Winemaking, or vinification, is the production of wine.. Although most wine is made from grapes.. Mead is a wine that is made with honey being the primary ingredient after water. . !. anaerob!. ..but pH sensitive!. L. monocytogenes . . gram-positive. facultative anaerobic. IN SPOILED SILAGES!. E. . coli. Toxins!. Yeast. Aerobic insta-bility!. Moulds. Myco-toxins!. additives. . Marcus . Schicklberger. Lactic Acid Bacteria. Gram positive. Non-. sporforming. Anaerobes, lack . catalase. Acid- and . halotolerant. Ferment glucose to only lactic acid or to lactic acid, CO. 2. and . Bio-preservative effect of lafrom fermented cow milk on Olubode TP Oyelakin AO Olawale BRAppliedMicrobiology LUBODE TP e t al INDIAN JOURNAL OF APPLIED MICROBIOLOGY Vol 22 No 3 acid production. Lactic acid was discovered in 1780 by C.W. Scheele in . sour milk. , and in 1881 Fermi obtained lactic acid by . fermentation, resulting . in its industrial production. . The . yearly world . Agents. . responsible. in . Food. . Fermentations. FE308. -. . Fermentation. . Technology. Spring . 201. 6. Biological agents . responible. in Food Fermentations. Bacteria. a)Lactic acid bacteria. Winemaking, or vinification, is the production of wine.. Although most wine is made from grapes.. Mead is a wine that is made with honey being the primary ingredient after water. . Wine. Production. What are LABs?. Lactococcus. sp.. Lactobacillus. sp.. Leuconostoc. sp.. Pediococcus. sp.. Oenococcus. sp.. Streptococcus. sp.. Enterococcus. sp.. Sporolactobacillus. sp.. Carnobacterium. sp.. About Lactic acid. Occurs in two isomeric forms L(+)/D(-) and as mixture.. First isolated from Milk in 1798.. First organic acid to be produced by microorganisms in 1880.. Applications of Lactic Acid.