Lactic acid history

Table XI. History of Discovery of Common Lactic Acid Bacteria (16)...

Polylactides, 18 Poly lactones, 18, 43 Poly(L-lactic acid) (PLLA), 22, 41, 42 preparation of, 99-100 Polymer age, 1 Polymer architecture, 6-9 Polymer chains, nonmesogenic units in, 52 Polymer Chemistry (Stevens), 5 Polymeric chiral catalysts, 473-474 Polymeric materials, history of, 1-2 Polymeric MDI (PMDI), 201, 210, 238 Polymerizations. See also Copolymerization Depolymerization Polyesterification Polymers Prepolymerization Repolymerization Ring-opening polymerization Solid-state polymerization Solution polymerization Solvent-free polymerization Step-grown polymerization processes Vapor-phase deposition polymerization acid chloride, 155-157 ADMET, 4, 10, 431-461 anionic, 149, 174, 177-178 batch, 167 bulk, 166, 331 chain-growth, 4 continuous, 167, 548 coupling, 467 Friedel-Crafts, 332-334 Hoechst, 548 hydrolytic, 150-153 influence of water content on, 151-152, 154... 

A 34-year-old woman with a history of renal insufficiency induced by long-term use of cocaine developed respiratory failure and was intubated and sedated with intravenous lorazepam (65 mg, 313 mg, and 305 mg on 3 consecutive days). After 2 days she had a metabolic acidosis, with hyperlactatemia and hyperosmolality. Propylene glycol, a component of the lorazepam intravenous formulation, was considered as a potential source of the acidosis, as she had received more than 40 times the recommended amount over 72 hours. Withdrawal of lorazepam produced major improvements in lactic acid and serum osmolality. 

Most other simple compounds whose history has been examined have been those of obvious industrial interest. Thus, fluorinated compounds have been discussed, especially the now controversial chlorofluorocarbons (CFCs).80 Another aliphatic chemical that has received exhaustive historical treatment, chiefly in the context of its industrial use, is lactic acid.81 The development of urea as a fertilizer has been studied,82 and a history provided of the synthesis of methanol.83... 

H. Benninga, A History of Lactic Acid Making, Kluwer Academic, Dordrecht, 1990. 

Foods that include the incorporation of microbial metabolites as part of their production are an intricate component of the world s food supply and for ethical and sensory-nutritional reasons it is essential for all the world s population to have access to this form of food. It is a process that has been in use since the early history of mankind. An Egyptian pot dating from 2300 BC (McGee, 1984) was found to contain residues of cheese and in passages in the Bible the use of some kind of fermentative starter culture is indicated. It is, therefore, possible that the use of bacteria such as the lactic acid bacteria (LAB) dates back at least four to five thousand years, although the exact principle behind the process may not have been known to the civilizations of those times (Davidson et al., 1995). Production of fermented foods, where organisms such as the LAB are involved, is a technological process that has been used for centuries at least (Herreros et al., 2005). 

Lactic acid bacteria and bifidobacteria are preferred as protective and probiotic cultures, and have been used since the beginning of history as starter cultures. They have a long history of being safely used and consumed. LAB are widely used for fermentation of milk, meat, and vegetable foods. In fermentation of dairy products, lactose is metabolized to lactic acid. Other metabolic products, hydrogen peroxide, diacetyl, and bacteriocins may also play inhibitory roles and contribute to improving the organoleptic attributes of these foods, as well as their preservation (Messens and De Vuyst, 2002). 

Benninga, H. 1990 A History of Lactic Acid Making A Chapter in the History of Biotechnology. Dordrecht, the Netherlands Kluwer. 

Peter Spitz, Petrochemicals The Rise of an Industry (New York John Wiley Sons, 1988), p. 514. V. M. Walsh, J. F. Townsend, B. G. Achilladelis and C. Freeman, Trends in invention and innovation in the chemical industry, reached similar conclusions about the importance of demand and feedstocks (see page 5.20). By contrast, Achilladelis played down the importance of feedstocks in his thesis see Process Innovation in the Chemical Industry, p. 245. The Krauch family form an impressive dynasty. Carl Heinrich s grandfather, also called Carl, was a pharmacist and production manager at Merck (Darmstadt). See Heine Verstand Shicksal, p. 98, and H. Benniga, A History of Lactic Acid Manufacture (Dordrecht Kluwer, 1990), pp. 129-134, 153. 

Since the lactic acid industry started around 120 years ago, many industrial producers have started up their lactic acid operations then stopped their business due to technical problems and/or market competition. The history of the lactic acid industry and the retired producers has been well reviewed (Benninga 1990). Current key lactic acid producers are listed in Table 1. Musashino Japan is the only one still using the chemical synthesis process to produce racemic lactic acid and its esters. Others use fermentation to produce optically pure lactic acid, mainly l-LA but some Chinese companies ferment racemic mixture of l-LA and d-LA using nonspecific microbes. 

Anderson KS, Hillmyer MA (2006) Melt preparation and nucleation efficiency of polylactide stereocomplex crystallites. Polymer 47 2030-2035 Benninga H (1990) A history of lactic acid making a chapter in the history of biotechnology. Kluwer, Dordrecht... 

In his Natural History (1826), Pliny the Elder stated that those persons who are dieted npon fermented bread are stronger in body , which is an early statement on the health benefits of sourdough breads. Whole meals of cereals are a good source of minerals. Their bioavailability is limited, as they are often bound to phytic acid (myo-inositol-hexophospate). Wheat and rye contain about 1.2% of dry matter (Fretzdorff Briimmer, 1992). With the drop in pH during sourdough fermentation, endogenous phytases of the cereals are activated and the bound minerals are released (Fretzdorff Briimmer, 1992). Lactic acid bacteria and yeasts also possess phytase... 

Figure 7.8 Hypothetical origin of beer-spoilage lactic acid bacteria (LAB) species. Based on the extraordinarily high-sequence identities observed with various species of beer-spoilage LAB, the acquisitions of the hop resistance genes are considered to be relatively recent events. Although the exact point of these events cannot be determined in the history of species evolution, it may have occurred as brewers widely adopted hop for a raw material in brewing.

The main constituents of sweat are chlorides (0.3-3.0 g/1), urea (0.12-0.57 g/1) and lactic acid (0.45-4.5 g/1). When metallic objects come in contact with skin corrosion may occur, and if the corrosion products are toxic or irritating they may originate contact dermatitis. The most common example is dermatitis caused by nickel-containing jewelry. In North America ca. 10% of men and women have a history of nickel dermatitis (Randin, 1988). Although the degree of sensitization may not be directly... 

Lactic acid (LA), 2-hydroxypropionic acid, is the simplest hydroxyl acid. It has a long history, and it has existed from at least four to five thousand years ago for preservation of human foodstuffs by fermentation (Davidson et al., 1995). LA was first discovered in sour milk by Scheele in 1780, who initially considered it a milk component. In 1789, Lavoisier named this milk component acide lactique, which became the possible origin of the current terminology for LA. And later, Pasteur discovered that LA was not a milk component but a fermentation metabolite generated by certain microorganisms (Wee et al., 2006). In 1839, Fremy demonstrated fermentative production of LA from various kinds of carbohydrates such as sucrose, lactose, mannitol, starch, and dextrin. The first commercial production of LA started in the United States by a microbial process in 1881 (Vijayakumar et al., 2008). 

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