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Lactic acid Escherichia coli

Fermentation of D-xylose by Escherichia coli at pH 5.5 (in bicarbonate buffer) gives more than one mole of lactic acid per mole because of fixation of carbon dioxide by the two-carbon fragment,198(a> an observation that may have an important bearing on theories of photosynthetic fixation of carbon dioxide.198[Pg.223]

Rash, K. E. and Kosikowski, F. V. 1982. Influence of lactic acid starter bacteria on enteropathogenic Escherichia coli in ultrafiltration prepared Camembert cheese. J. Dairy Sci. 65, 537-543. [Pg.733]

Oxyrase.. We must also consider the Oxyrase svstem for o.xvgen removal. This is presently derived from Escherichia coli or Bacillus subtil is, but could be derived from other sources too, such as various yeasts (J. Copeland, Oxyrase Inc., personal communication), making the system potentially suitable for use in foods. Because of the diversity of enzymes in this system, the presence of such substrates as lactic acid, succinic acid, formic acid, or a-glveerophosphate, tound in virtually any biological tissue, can effect deoxygenation and attendant stabilization or restriction on 1 he growth of aerobic oiganisms. [Pg.180]

Adler, H.E. and Da Massa, AJ. 1980. Effect of ingested lactobacilli on Salmonella infantis and Escherichia coli and on intestinal flora, pasted vents, and chick growth. Avian Dis. 24, 868-878. Aguirre, M. and Collins, M.D. 1993. Lactic acid bacteria and human clinical infection. J. Appl. [Pg.25]

Burnett, G.S. and Hanna, J. 1963. Effect of dietary calcium lactate and lactic acid on faecal Escherichia coli counts in pigs. Nature (London) 197, 815. [Pg.26]

Dorsa, W., Cutter, C., and Siragusa, G. 1997. Effects of acetic acid, lactic acid and trisodium phosphate on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli 0157 H7, Listeria innocua and Clostridium sporogenes. Journal of Food Protection 60 619-624. [Pg.88]

Presser, K.A., Ratkowsky, D.A., and Ross, T. 1997. Modeling the growth rate of Escherichia coli as a function of pH and lactic acid concentration. Applied and Environmental Microbiology 63 2335-2360. [Pg.148]

Yuk, H.G. and Marshall, D.L. 2005. Influence of acetic, citric and lactic acids on Escherichia coli 0157 H7 membrane lipid composition, verotoxin secretion, and acid resistance in simulated gastric fluid. Journal of Food Protection 68 673-679. [Pg.223]

Mellefont, L.A., McMeekin, T.A., and Ross, T. 2003. Performance evaluation of a model describing the effects of temperature, water activity, pH and lactic acid concentration on the growth of Escherichia coli. International Journal of Food Microbiology 82 45-58. [Pg.240]

Liu YC, Liao LC, Wu WT (2000) Cultivation of recombinant Escherichia coli to achieve high ceU density with a high level of penicillin G acylase. Proc Natl Sci Counc ROC(B) 24(4) 156-160 Luedeking R, Piret EL (1959) A kinetic study of the lactic acid fermentation. Batch process at controlled pH. J Biochem Microbiol Technol Eng 1 393 12 Ma JKC, Drake PMW, Christou P (2003) The production of recombinant pharmaceutical proteins in plants. Nat Rev Genet 4 794-805... [Pg.99]

Dien, B.S., Nichols, N.N., and Bothast, R.J. (2002) Fermentation of sugar mixtures using Escherichia coli catabolite repression mutants engineered for production of L-lactic acid. /. Ind. Microbiol Biotechnol, 29, 221—227. [Pg.174]

Zhou, S., Causey, T.B., Hasona, A., Shanmugam, K.T. et al. (2003) Production of optically pure D-lactic acid in mineral salts medium by metabolically engineered Escherichia coli W3110. Appl. Environ. Microbiol, 69, 399-407. [Pg.749]

Eswaranandam, S., Hettiarachchy, N. S., and Johnson, M. G. 2004. Antimicrobial activity of citric, lactic, malic, or tartaric acids and nisin-incorporated soy protein film against Listeria monocytogenes, Escherichia coli 0157 H7, and Salmonella gaminara. Journal of Food Science, 69(3) M79-M84. [Pg.211]

Siragusa, G. R. and Dickson, J. S. 1993. Inhibition of Listeria monocytogenes. Salmonella typhimurium and Escherichia coli 0157 H7 on beef muscle tissue by lactic or acetic acid contained in calcium alginate gels. Journal of Food Safety, 13 147-158. [Pg.213]

Lactic acid, EDTA, sodium Polymeric coating Active against Escherichia coli and Salmonella Stanley in apples 28... [Pg.252]

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See also in sourсe #XX -- [ Pg.364 , Pg.365 , Pg.366 , Pg.367 ]



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