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Rapid determination of lactic acid in anaerobic biological treatment process using a portable sensitive lactate biosensor

100%

Darwin D.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2019

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tom 100

|

nr 2

2

Additives applied in grass silage production as depending on cultivation intensity of grassland

100%

Opitz von Boberfeld W.

Animal Science Papers and Reports. Supplement

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2002

|

tom 20

|

nr 1

3

Titanium dioxide and alpha-hydroxyacids in aqueous solutions and O-W emulsions

100%

Glowczyk-Zubek J., Kus S., Maslowska B., Nadir F.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2007

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nr 4

4

The rapid degradation of sauerkraut brine by free and immobilized yeast cells

100%

Nowak J., Hang Y. D.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2003

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tom 06

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nr 2

Industrialization of sauerkraut production in Poland will need to solve the problem associated with disposing of highly acidic waste effluents. Late sauerkraut brine present the greatest problem with respect to treatment because of their high BOD and low pH. Degradation rate of sauerkraut brine by Kluyveromyces marxianus yeast - depends on concentration of the brine in the medium. The removal of lactic acid in shake flask experiments varied from 98.95 to 56.75 % after 48 h at 30°C. The immobilization of yeast in sodium alginate improved the lactic acid degradation rate and allow to treat the very acid brine directly. Lactic acid was fully used in diluted brine in 24 h and the content in undiluted brine was reduced by 90.17 to 81.2 to % in the following runs after 48 h.

5

Characteristics of turkey breast meat showing different signs of bursitis and ascites

84%

Januskeviciene G., Paulauskas V., Milius J., Zaborskiene G., Garmiene G., Stankiene J.

Bulletin of the Veterinary Institute in Puławy

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2010

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tom 54

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nr 4

The amounts of biogenic amines (putrescine, histamine, cadaverine, tyramine, spermidine, and spermine), lactic acid, pH, and number of Enterobacteriaceae, Escherichia coli, and coagulase producing Staphylococci were determined in healthy turkeys and in the fillets of turkey breasts with the signs of ascites and bursitis. The examination of the amines was performed by high performance liquid chromatography; the amount of lactic acid was determined by capillary isotachophoresis method; pH value and microbiological indicators - by standardised methods. All determinations were done after 24, 72, and 120 h after slaughter of the turkeys. The fillets of the breasts were stored in the refrigerator at 4°C. The significant differences in the total amounts of biogenic amines in carcasses of healthy turkeys and carcasses of turkeys with substantial lesions of bursitis and medium or substantial lesions of ascites were determined within 5 d after slaughter (P<0.00l). The amounts of biogenic amines in the breast fillets of turkeys with low lesions of ascites and bursitis were very similar to that of the control group during the whole period of maturation. The average amount of lactic acid throughout 5 d after slaughter increased only in the breast fillets of healthy turkey (maximum value was 1.032 mg/100 g) and insignificantly increased in the carcasses with low lesions of ascites and bursitis (maximum value was 0.983 mg/100 g). The results of investigation indicate the breast fillets of turkeys with medium and substantial lesions of ascites and substantial lesions of bursitis are not fit for human consumption. However, in the cases of low lesions of ascites and low and medium lesions of bursitis, the fillets are not fit for maturation, but could be thermally processed in the period of 24 h after slaughter.

6

Impact of probiotics on numbers of lactic acid rods producing hydrogen peroxide isolated from mouths of dairy cattle

84%

Selwet M., Galbas M., Porzucek F., Pociejowska M., Clapa T.

Acta Scientiarum Polonorum. Zootechnica

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2013

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tom 12

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nr 3

The investigations were conducted on 60 Holstein-Friesian dairy cows (at age 3 year and weight 590 kg) kept in tie-stall barn. The animals were divided into 3 groups of 20 heads each. The control group (K) was fed diets without probiotics, group (EM) -- was fed diet with the addition of EM probiotic (dose of 150 ml ⋅ t-1 TMR) and group (T) -- was fed diet with the addition of ToyoCerin probiotic (dose of 0.2 kg ⋅ t-1 TMR). The volume of 2--10 cm$^3$ saliva was collected from each animal in which the following parameters were determined: number of lactic acid rods from the Lactobacillus genus, number of rods capable of producing hydrogen peroxide. For purpose of precise diagnostics, lactic acid rods were identified on the basis of biochemical traits employing API 50 CHL (BioMérieux), while those manufacturing H2O2 were additionally tested using PCR method. The occurrence of Lactobacillus spp. rods was confirmed in all the examined individuals and in each and every experimental combination. Lactobacillus spp. rods capable of produce hydrogen peroxide were isolated in 17 cows in group K, in 3 individuals in group EM and in 13 animals in group T. EM probiotic strongly significantly restrict the development of Lactobacillus spp. strains are capable to produce hydrogen peroxide.

7

The effect of selected technological additives on improvement of shelf life of ground meat

84%

Kaczmarek-Duszek J., Bilska A., Krysztofiak K., Uchman W.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2008

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tom 07

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nr 2

51-61

The aim of the study was to investigate the effect of selected technological additives (NaCL, sodium lactate and lactic acid) on shelf life of ground meat. It was found that all the three substances cause reduced microbial growth. Dynamics of action in case of each of these substances vary and depend on their concentrations. A limitation in the feasible amount of applied additives may be their effect on sensory attributes of the product. There is a marked, advantageous interaction of the preserving activity of these substances. Using recorded results it is possible to optimize the composition of the mixture of analysed additives.

8

Effect of lactic acid fermented soyabean meal on the growth performance, intestinal microflora and morphology of weaned piglets

84%

Wang N. F., Chen Q., Le G. W., Shi Y. H., Sun J.

Journal of Animal and Feed Sciences

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2007

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tom 16

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nr 1

75-85

9

Elimination of Salmonella spp. by lactic acid

84%

Mikolajczyk A., Radkowski M.

Polish Journal of Veterinary Sciences

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2002

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tom 05

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nr 3

10

The survival of Salmonella spp. in relation to exposure to lactic acid and the storage time of turkey carcasses

84%

Mikolajczyk A.

Polish Journal of Natural Sciences

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2009

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tom 24

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nr 4

245-253

The studies aimed at determining the influence of lactic acid on Salmonella spp. during storage of turkey carcasses’ samples for 2, 4 and 6 days. The initial average contamination of turkey carcasses’ elements with Salmonella spp. was 2.4 · 10³ bacteria. Following the immersion in water in average 4.3 · 10² Salmonella spp. cfu was recovered and that number was assumed as the inoculum. The number of Salmonella spp. decreases during storage of turkey carcasses’ samples in the refrigerator at 4℃. Compared to elements of carcasses immersed in sterile water the largest reduction, by two logarithmic cycles was recorded after 2 days of storage of samples treated with 1% lactic acid. In case of the other variants of the experiment when 1% solution of lactic acid was applied S. Enteritidis grew in numbers within the same logarithmic range. Compared to the samples immersed in sterile water, 2% lactic acid caused reduction in the number of Salmonella spp. on elements of poultry carcasses by one logarithmic cycle both immediately after contamination and after 2 and 6 days of storage; unfortunately after 4 days of storage S. Enteritidis grew in numbers that were within the same logarithmic range. During storage of the turkey samples tested at 4℃ for 2, 4 and 6 days, the numbers of Salmonella spp. decreased. That decrease compared to samples immersed in sterile water was the largest after 2 days of storage after application of 1% lactic acid.

11

Quality of dill pickled cucumbers depending on the variety and chemical composition of pickle brine

84%

Gorzelany J., Matlok N., Migut D., Cebulak T.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2014

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tom 14

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nr 4

12

Effect of lactic acid on alpha-amylase activity and phytic acid content in germination of rice (Oryza sativa L.)

84%

Thi Thu Ha P., Xuan T. D.

International Letters of Natural Sciences

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2018

|

tom 67

Lactic acid has been known as one of compounds to cause cellular harm in waterlogged tissues through the process of cytoplasmic acidosis. The effects of lactic acid on α-amylase activity and phytic acid (myo-inositol 1,2,3,4,5,6-hexaphosphate) content using an assay for high phosphate in the germination stage of rice were evaluated. It is showed that lactic acid inhibited rice germination at every treated dose. The reduction of α-amylase content attributed to lactic acid at 24 h after germination of rice seeds was observed. The findings highlighted the effects of lactic acid on α-amylase activity and phytic acid content and suggested that this compound may play a potent role as a germination regulator in rice.

13

Use of blood gases and lactic acid analyses in diagnosis and prognosis of respiratory diseases in calves

84%

Nagy O., Seidel H., Paulikova I., Mudron P., Kovac G.

Bulletin of the Veterinary Institute in Puławy

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2006

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tom 50

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nr 2

14

Circadian and circannual changes in the parameters of acid-base balance in the blood of foals and their lactating mothers

84%

Gill J., Flisinska-Bojanowska A.

Advances in Agricultural Sciences

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1994

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tom 03

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nr 1

15

The effect of model diets on the chemical composition of carcass and some internal organs in long-starved mice

84%

Szydlowska J., Wozniak M.

Polish Journal of Food and Nutrition Sciences

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1992

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tom 01

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nr 4

16

Chemical composition in aqueous extracts of Potamogeton malaianus and Potamogeton maackianus and their allelopathic effects on Microcystis aeruginosa

67%

Wang H. Q., Cheng S.-P., Zhang S.-H., He F., Liang W., Zhang L.-P., Hu C.-Y., Ge F.-J., Wu Z.-B.

Polish Journal of Environmental Studies

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2010

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tom 19

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nr 1

213-218

The ethyl acetate fractions of aqueous extracts from two submerged macrophytes Potamogeton malaianus and Potamogeton maackianus were analyzed by gas chromatograph-mass spectrometry (GC-MS). The allelopathic activities and joint effects of the main components in ethyl acetate fractions on Microcystis aeruginosa were also determined. The results indicated that primary compositions in the ethyl acetate fractions were fatty acids, phenolic acids and hydroxy fatty acids that possessed antialgal activities. The joint effect assay for palmitic acid, benzoic acid and lactic acid showed that the additional effects were observed in the mixed organic acid, namely, the inhibitory effects of mixture groups were stronger than that of each compound alone on the growth of M. aeruginosa.

17

Lactobacillus by-products inhibit the growth and virulence of uropathogenic Escherichia coli

67%

Cadieux P. A., Burton J. P., Devillard E., Reid G.

Journal of Physiology and Pharmacology. Supplement

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2009

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tom 60

|

nr 6

18

Inhibition of herpes simplex virus type 2 by vaginal lactobacilli

67%

Conti C., Malacrino C., Mastromarino P.

Journal of Physiology and Pharmacology. Supplement

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2009

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tom 60

|

nr 6

19

Effect of addition of Ca, Cu, Fe, Zn and lactic acid to drinking water on content of these elements in muscles of slaughter turkeys

67%

Makarski B., Makarska E.

Journal of Elementology

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2010

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tom 15

|

nr 1

119-129

The study was conducted on 300 turkey cocks type BUT-9, grown under optimal conditions for this kind of poultry. The feed was a typical commercial full-dose mix for turkeys. The birds were divided into 5 experimental groups. From the 3rd week of their life, they were given preparations with their drinking water. Group I was the control group, while drinking water for the test groups was enriched as follows: lactic acid (0.4%) for group II, CuSO4 in the amount of 30 mg Cu·dm-3 H2O for group III, CuSO4 (30 mg Cu-dm-3) and 0.4% of lactic acid for group IV and CuSO4 in the amount of 50 mg Cu·dm-3 for group V. Application of the preparations was terminated after 3 days, when symptoms of poisoning were observed in turkey cocks of groups II and IV, alongside increased mortality rate. Samples of drinking water were taken for analyses, and from each group 10 birds were selected for slaughter to take tissue samples (breast and leg muscles). The objective of the experiments was to determine the concentration of Ca, Mg, Zn, Cu and Fe in the consumable tissues of turkey cocks. The study showed that the highest rate of mortality of turkey cocks was observed in the group that was given lactic acid with their drinking water, and these turkeys had increased levels of Ca, Cu, Zn and Fe. In none of the groups, the content of Zn in the breast muscle exceeded 20 mg kg-1, while the concentration of copper in all experimental groups (except the control) was above the level of 10 mg kg-1. Increased doses of copper caused an increase in the concentration of magnesium in the leg muscles, while a combination of copper supplementation with lactic acid resulted in increased accumulation of Cu in both the breast and leg muscles.

20

Antibacterial activity of sumac extract, thyme water and lactic acid against Escherichia coli 0157:H7, Listeria monocytogenes 4b, Staphylococcus aureus and Yersinia enterocolitica 03

67%

Oral N., Gulmez M., Vatansever L., Guven A.

Medycyna Weterynaryjna

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2007

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tom 63

|

nr 08

938-940

This study aimed to determine the antimicrobial activities of sumac (Rhus coriaria L.) water extract (8.0 %, wt/vol), thyme (Thymus vulgaris L.) water (commercial hydrosol) and ½ thyme water (1:1, commercial hydrosol / distilled water, vol/vol) in vitro in comparison with lactic acid (1.0 %, vol/vol), against the foodborne pathogenic bacteria Escherichia coli O157:H7, Listeria monocytogenes 4b, Staphylococcus aureus and Yersinia enterocolitica O3. The test microorganisms were inoculated to the treatment solution tubes. All the inoculated tubes were kept at 20 ± 2°C for 60 minutes. The numbers of the four test bacteria decreased to an uncountable level (<1 cfu/ml) in 1 min in the thyme water. The counts of all the pathogens, with the exception of L. monocytogenes 4b, were lower than the countable level after 1 min in the lactic acid. Both lactic acid and ½ thyme water reduced the test bacteria counts to the uncountable level in 10 min. In the sumac extract, the reduction time periods were 10 min for E. coli O157:H7, 30 min for Staph. aureus and 60 min for L. monocytogenes 4b and Y. enterocolitica O3. However, when enriched after treatment, E. coli O157:H7 and Staph. aureus were grown in lactic acid, S. aureus was grown in ½ thyme water and E. coli O157:H7, Staph. aureus, and L. monocytogenes 4b were grown in sumac extract. Thyme water had the strongest antibacterial activity against both the Gram negative and the Gram positive bacteria tested, followed by lactic acid, ½ thyme water and sumac extract.

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