Lactic acid vitamins

Solvents, e.g., ethanol, acetone Cells, e.g., bakers yeast, brewers yeast Crude cellular extracts, e.g., yeast extract Organic acids, e.g., citric acid, lactic acid Vitamins and amino acids, e.g., lysine, ascorbic acid Gums and polymers, e.g., xanthan, geUan Antibiotics, e.g., peniciUins, rifampicin... 

Ethanol, acetaldehyde, acetic acid, acetone, glycerol, n - butanol, n - butyric acid, amyl alcohols, oxalic acid, lactic acid, citric acid, amino acids, antibiotics, vitamins... 

Lactic acidosis (buildup of lactic acid in the blood) may also occur with die administration of metformin. Although lactic acidosis is a rare adverse reaction, its occurrence is serious and can be fatal. Lactic acidosis occurs mainly in patients with kidney dysfunction. Symptoms of lactic acidosis include malaise (vague feeling of bodily discomfort), abdominal pain, rapid respirations, shortness of breath, and muscular pain. In some patients vitamin B12 levels are decreased. This can be reversed with vitamin B12 supplements or with discontinuation of the drug therapy. Because... 

APA from penicillin G, 7-ACA from cephalosporin C, 7-ADCA from desaacetoxy cephalosporin G Biotransformation in steroids, e.g. cortexolone to hydrocortisone and prednisolone Food additives Lactic Acid (now a bulk chemical for making polylactate). Citric acid, L-Glutamate, L-Lysine, etc. Vitamines C, B2, B12 Acarbose (antidiabetic drug)... 

Along with stomach, bile, and lactic acids, there are many other acids in the human body These include, but are not limited to, nucleic acids, amino acids, fatty acids, and vitamins such as folic and ascorbic acids. Nucleic acids, including RNA (ribonucleic acid) and DNA (deoxyribonucleic acid), are long chains of phosphates and sugar to which nucleotide bases are attached. The phosphate molecules in the backbone of RNA and DNA are derived from phosphoric acid. Therefore, DNA is very weakly acidic. 

A component of the ribotide reductase complex of enzymes, protein Ba, has been shown to contain two non-heme iron atoms per mole (77). This enzyme plays a vital, albeit indirect, role in the synthesis of DNA. Curiously, the lactic acid bacteria do not employ iron for the reduction of the 2 hydroxyl group of ribonucleotides. In these organisms this role has been assumed by the cobalt-containing vitamin Bi2 coenzyme (18). The mechanism of the reaction has been studied and has been shown to procede with retention of configuration (19). 

Certain strictly anaerobic bacteria and lactic acid bacteria apparently do not contain heme compounds. In the first named organisms this cannot be ascribed to a failure to perform the first step in porphyrin biosynthesis since Clostridia are notorious for production of the porphyrin-like nucleus (corrin) which occurs in vitamin B12 (7, 43). 

Fermentation. Fermentation is defined (Ref 3) as the production of chemicals by a series of enzyme catalyzed reactions with bacteria, yeasts, or molds under aerobic or anaerobic conditions. At present, fermentation is used to produce complex molecules not easily synthesized such as penicillin and other antibiotics, vitamin BI2, and enzymes. Formerly, glycerine (See Fetmentol), acetone, butanol, and citric lactic acids were some of the chemicals produced by fermentation process. Synthesis is now a more economical route to these materials (See also Refs 1 2) Refs 1) P.A. Wells G.E. Ward, IEC 31, 172-77(1939) 2) H.E. Silcox S.B. Lee,... 

Vitamins and Minerals. Milk is a rich source of vitamins and other organic substances that stimulate microbial growth. Niacin, biotin, and pantothenic acid are required for growth by lactic streptococci (Reiter and Oram 1962). Thus the presence of an ample quantity of B-complex vitamins makes milk an excellent growth medium for these and other lactic acid bacteria. Milk is also a good source of orotic acid, a metabolic precursor of the pyrimidines required for nucleic acid synthesis. Fermentation can either increase or decrease the vitamin content of milk products (Deeth and Tamime 1981 Reddy et al. 1976). The folic acid and vitamin Bi2 content of cultured milk depends on the species and strain of culture used and the incubation conditions (Rao et al. 1984). When mixed cultures are used, excretion of B-complex vita-... 

Fermentation of lactic acid to yield propionic acid, carbon dioxide, acetic acid, and succinic acid is important for proper eye formation and flavor development in Emmental, Gruyere, and Swiss-type cheese varieties. This fermentation is associated with Propionibacterium spp. subspecies of Propionibacterium freudenreichii are of greatest significance. These organisms can also be used for industrial production of vitamin Bi2 and propionic acid. 

A 37-year-old HIV-infected woman receiving stavudine, lamivudine, and indinavir developed epigastric pain, anorexia, and vomiting. She had lactic acidosis (serum lactate 4.9 mmol/1), raised liver enzymes, and an increased prothrombin time. She had hepatomegaly and tachypnea and required mechanical ventilation. Her progress was complicated by pancreatitis and acute respiratory distress syndrome. Antiviral medication was stopped and she was treated with co-enzyme Q, carnitine, and vitamin C. The serum lactic acid and transaminases returned to normal over 4 weeks and she was weaned off the ventilator after 4 months. 

Microbial metabolites contribute to the list of products as well, such as with fermentations to such major products as ethanol, acetic acid, n-butanol, or lactic acid key growth factors such as amino acids or vitamins or pharmacologically active compounds such as antibiotics, steroids, or alkaloids. Pharmacologically active agents are generally catagorized as secondary metabolites, which most often implies production in the stationary (non-growth-associated) phase of fermentation (Chap-... 

Progress in the techniques of classical strain development and metabolic engineering (Box 24) have made a growing number of fermentation processes feasible and economically attradive. Beside the bulk amino acids, lactic acid, penicillins for the pharmaceutical market, and some vitamins, for example vitamin C (ascorbic acid... 

Continued growth is expected in fermentation of glucose into saleable products, with the production of additional amino acids, vitamin feed additives, lactic acid or biopesticides.283 Not all companies will expand into these products. Ethanol production will continue to expand, but not at the rate that dry grind facilities did during the period from 2004-2007. For wet-mills, the addition of ethanol capacity will be as part of a waste treatment plan to minimize recycle streams. If polylactic acid284-287 becomes economically competitive, the demand for lactic acid could be explosive. 

As mentioned in the introduction, fermentation has been used since ancient times to conserve and alter food. Also today, it is still applied on a very large scale for this purpose. A few typical examples are described in this chapter. The principle is similar in most cases. Lactic acid produced by bacteria protects the food from deterioration by inhibiting the growth of mold and other microorganisms. Most vitamins and nutrients of the food are preserved during fermentation. Three examples are discussed in more detail below The production of sauerkraut, soy sauce, and milk products (Table 9.3). 

---