Lactic acid classification

Part of the process to make cheese involves the flocculation of an electrostatically stabilized colloidal O/W emulsion of oil droplets coated with milk casein. The flocculation is caused by the addition of a salt, leading to the formation of networks which eventually gel. The other part of the process involves reaction with an enzyme (such as rennet), an acid (such as lactic acid), and possibly heat, pressure and microorganisms, to help with the ripening [811]. The final aggregates (curd) trap much of the fat and some of the water and lactose. The remaining liquid is the whey, much of which readily separates out from the curd. Adding heat to the curd (-38 °C) helps to further separate out the whey and convert the curd from a suspension to an elastic solid. There are about 20 different basic kinds of cheese, with nearly 1000 types and regional names. Potter provides some classification [811]. 

Axelsson, L. 1998. Lactic acid bacteria Classification and physiology. In Lactic Acid Bacteria. Microbiology and Functional Aspects (S. Salminen and A. von Wright, eds), pp. 1-72. Marcel Dekker, NY. 

CAS 18917-91-4 EINECS/ELINCS 242-670-9 Synonyms Aluminum-L-2-hydroxypropionate Aluminum trilactate Aluminum, tris (2-hydroxypropanoato)- Aluminum, tris (lactato)- Tris (2-hydroxypropanoato) aluminum Classification Nonaromatic acid salt Definition Aluminum salt of L-lactic acid Empirical C9H15AIO9 Formula AI(CH3CHOHCOO)3 Properties Wh. powd. water-sol. m.w. 294.18 m.p. > 300 C... 

CAS 34451-19-9 EINECS/ELINCS 252-036-3 Synonyms Butyl-(S)-(-)-2-hydroxy propionate Butyl-(S)-2-hydroxy propionate Butyl L-lactate n-Butyl-(S)-lactate Butyl-(S)-(-)-lactate Lactic acid butyl ester Classification Lactate ester Empiricai C7H14O3... 

Classification Lactate ester Definition 2-Ethylhexyl ester of lactic acid Uses Solvent... 

CAS 97-64-3 EINECS/ELINCS 202-598-0 UN 1192 (DOT) FEMA 2440 Synonyms Ethyl 2-hydroxypropanoate Ethyl 2-hydroxypropionate Ethyl a-hydroxypropionate 2-Hydroxypropionic acid ethyl ester Lactic acid ethyl ester Classification Lactate ester Definition Ethyl ester of lactic acid commercial prod, is a racemic mixt. 

Classification Lactate ester Definition Methyl ester of lactic acid Empirical C4H8O3 Formula CH3CH(OH)COOCH3 Properties Colorless liq. mild pleasant odor sol. in alcohol, ether dec. by water m.w. 104.11 sp.gr. 1.085-1.098 (20 C) vapor pressure 2.25 mm Hg (20 C) b.p. 140-150 C flash pt. 51 C autoignition temp. 385 C ref. index 1.410-1.415 surf. tens. 39 dynes/cm KB value 62... 

Synonyms Benzenepropanoic acid, a-[[3-(3,4-dihydroxyphenyl)-1 -oxo-2-propenyl] oxy]-3,4-dihydroxy- Benzenepropanoic acid, o-[[(3,4-dihydroxyphenyl)-1 -oxo-2-propenyl] oxy]-3,4-dihydroxy- Cinnamic acid, 3,4-dihydroxy-, 2-ester with 3-(3,4-dihydroxyphenyl) lactic acid 3,4-Dihydroxycinnamic acid 2-ester with 3-(3,4-dihydroxyphenyl) lactic acid R-(+)-2-(3,4-Dihydroxycinnamoyloxy)-3-(3,4-dihydroxyphenyl) propionic acid a-[[(3,4-Dihydroxyphenyl)-1-oxo-2-propenyl] oxy]-3,4-dihydroxybenzenepropanoic acid Rosemary acid Rosmarinate Classification Naturally occurring polyphenolic compd. 

Axelsson, L. T. (2009). Lactic acid bacteria classification, physiology and functional aspects. In Lactic acid bacteria microbiological and furwtional aspects (3rd ed.). New York Marcel Dekker Inc. 

Axelsson L. Lactic acid bacteria classification and physiology. In Salminen S, Von Wright A, Ouwehand A, editors. Microbiological and functional aspects. New York Marcel Dekker, Inc 2004. DengY, Li S, Xu Q, Gao M, Huang H. Production of fumaric acid by simultaneous saccharification and fermentation of starchy materials with 2-deoxyglucose-resistant mutant strains of Rhizopus oryzae. BioresourTechnol 2012 107 363-7. 

Doan NT, Van Hoorde K, Cnockaert M, De Brandt E, Aerts M, Ee Thanh B, Vandamme P. Validation of MALDI-TOF MS for rapid classification and identification of lactic acid bacteria, with a focus on isolates from traditional fermented foods in Northern Vietnam. Lett Appl Microbiol. 2012 55(4) 265-73. doi 10.1111/j.l472-765X.2012.03287.x. 

The possible formation of a connection between lactic acid bacteria (LAB) and the propionic acid bacteria led Orla-Jensen in 1924 to propose a new classification that considered this Bacillus bifidus as a new separated genus with the name Bifidobacterium. ... 

Axelsson, L., 2004. Lactic acid bacteria classification and physiology. In Salminen, S., von Wrignht, A., Ouwehand, A. (Eds), Lactide Acid Bacteria Microbiological and Functional Aspects. Marcel Dekker, New York, USA, pp. 1—66. 

Classification of Wine Lactic Acid Bacteria. Description of Genera... 

The lactic acid bacteria of grape must and wine belong to the genera Lactobacillus, Leuconostoc, Oenococcus and Pediococcus. Besides their morphology in coccal or rod-like forms, the homofer-mentative or heterofermentative character is a deciding factor in their classification. Homofer-mentative bacteria produce more than 85% lactic acid from glucose. Heterofermentative bacteria produce carbon dioxide, ethanol and acetic acid in addition to lactic acid. 

Table 4.3 lists the lactic acid bacteria most often encountered in grape must and wine. Oenococcus oeni is known for ensuring malolactic fermentation in the great majority of cases. So far, the strictly homofermentative lactobacilli of Group I have not been isolated in must or wine. The species are therefore divided into facultative and strict heterofermenters for lactobacilli and into homofermenters (Pediococcus) and heterofermenters (Leuconostoc) for cocci. It is likely that this classification will be modified—on one hand due to anticipated progress in the identification of new species in wine, and on the other hand dne to eventual reclassifications of lactobacilli in the gronps described above. 

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