Effect of Lb. plantarum BFE 5092 Fermentation on Antinutrient and Oligosaccharide Composition of Whole Red Haricot Bean (Phaseolus vulgaris L) by Vivian C. Kitum, Peter K. Kinyanjui, Julius M. Mathara, Daniel N. Sila

“…The objective of this study was to determine the effect of lactic acid bacteria (LAB) on the antinutrient and flatulence causing oligosaccharide composition of red haricot bean. …”
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Effects of subclinical mastitis on automatic milking system data, hematological and biochemical parameters, and milk composition in Holstein cows by Mooyoung Jung, Seogjin Kang, Eunjeong Jeon, Dong-Hyun Lim, Donghyeon Kim, Jin San Moon, Sang-Hwan Hyun, Seungmin Ha

“…The mIQ group had higher SCC but lower levels of lactose and milk solids-not-fat than those in the mCON and mNQ groups (p<0.05). …”
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The effect of GM-CSF and predictors of treatment outcome in pediatric septic shock patients by Zhen-Hao Yu, Gui-Xiang Tian, Yao-Dong Wang, Ting-Yan Liu, Peng Shi, Jia-Yun Ying, Wei-Ming Chen, Yu-Feng Zhou, Guo-Ping Lu, Cai-Yan Zhang

“…In addition, significant predictors of treatment outcomes included hematopoietic stem cell transplantation (HSCT), lactic acid (LAC) levels, hospital-acquired septic shock (HASS), red blood cell (RBC) count, and platelet (PLT) count. …”
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The Use of Sodium Bicarbonate in the Treatment of Acidosis in Sepsis: A Literature Update on a Long Term Debate by Dimitrios Velissaris, Vasilios Karamouzos, Nikolaos Ktenopoulos, Charalampos Pierrakos, Menelaos Karanikolas

“…Routine use of bicarbonate for treatment of severe acidemia and lactic acidosis due to sepsis is subject of controversy, and current opinion does not favor routine use of bicarbonates. …”
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Allylic C–H oxygenation of unactivated internal olefins by the Cu/azodiformate catalyst system by Le Wang, Yuan She, Jie Xiao, Zi-Hao Li, Shen-Yuan Zhang, Peng-Fei Lian, Tong-Mei Ding, Shu-Yu Zhang

“…This method features a broad substrate scope and functional group tolerance, successfully applied to the synthesis of various challenging medium-sized cyclic ethers (7-10 members) and large-ring lactones (14-20 members), with high regioselectivity and stereoselectivity.…”
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Minimally processed fruits with added probiotics: A review by Vanessa Caroline de Oliveira, Maria José do Amaral e Paiva, Daniele Juliana Rodrigues Gonçalves, Nataly de Almeida Costa, Érica Nascif Rufino Vieira, Bruno Ricardo de Castro Leite Júnior

“…Probiotics are well known and well accepted by consumers, but they are mainly in dairy products, being a barrier to consumers who are lactose intolerant or allergic to milk proteins. In this sense, plant matrices are suitable to host probiotic microorganisms to increase the functional characteristics of minimally processed vegetables. …”
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Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions by Su-Yeon You, Ji-Su Yang, Sung Hyun Kim, In Min Hwang

“…The order of organic acids was lactic acid > acetic acid > citric acid > malic acid > succinic acid > oxalic acid > fumaric acid. …”
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Determination of Cell Permeabilization and Beta-Galactosidase Extraction from Aspergillus oryzae CCT 0977 Grown in Cheese Whey by Caroline dos Santos Viana, Denise Renata Pedrinho, Luiz Rodrigo Ito Morioka, Hélio Hiroshi Suguimoto

“…To determine the effect of the variables on beta-galactosidase activity, enzymatic activity was determined by the lactose hydrolysis reaction. The most efficient condition for cell permeabilization was 25% ethanol at 30°C for 90 min, obtaining an enzymatic activity of 0.44 U·mL−1. …”
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Potential Application of Camel Milk as a Therapeutic Ingredient in Bath Soaps and Shampoos by Elly Oginga, Julius Toeri, Eunice Marete, Joshua Arimi

“…Milk-based cosmetics are very promising since milk is rich in essential components such as lactoferrins, vitamins, and lactic acids, which have shown therapeutic properties against disorders such as skin cancer, acne scars, and dandruff. …”
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Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach by Liwen Jiang, Yi Chen, Tiantian Zhao, Pao Li, Luyan Liao, Yang Liu

“…Specifically, organic acid, such as succinic acid and lactic acid, accumulated during pile-fermentation, as well as amino acids and derivatives. …”
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The "Other" Geographies in Latin America: Alternatives from the Landscapes of the Chatino People by Geronimo Barrera de la Torre

“…This argument is based on research that was conducted in conjunction with the inhabitants of Chatina communities of San Juan Lachao in Oaxaca, Mexico. The research examined relations between humans, the landscape and other non-humans, that is, landscapes comprehended through the Chatino language, cosmological worldview, local knowledge and everyday life in Chatino territory. …”
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Involvement of different protein kinases and phospholipases A2 in phorbol ester (TPA)-induced arachidonic acid liberation in bovine platelets by M. Lehr, K. Griessbach

“…However, group VI Ca2+-independent PLA2 (iPLA2) seems to contribute to the arachidonic acid liberation too, since the relatively specific iPLA2 inhibitor bromoenol lactone (BEL) decreased arachidonic acid generation in part. …”
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Assessment of Resistance and Bioremediation Ability of Lactobacillus Strains to Lead and Cadmium by Anna V. Kirillova, Anna A. Danilushkina, Denis S. Irisov, Nataliya L. Bruslik, Rawil F. Fakhrullin, Yuri A. Zakharov, Vladimir S. Bukhmin, Dina R. Yarullina

“…Cadmium (Cd) and lead (Pb) are heavy metals, important environmental pollutants, and potent toxicants to organism. Lactic acid bacteria (LAB) have been reported to remove Cd and Pb from solutions and therefore represent a useful tool for decontamination of food and beverages from heavy metals. …”
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Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage by Niguse Hotessa, Jedala Robe

“…The most common fermenting microorganisms, lactic acid bacteria and yeast, are used as probiotics, for improvement of organoleptic properties, for provision of nutritional quality and biopreservative. …”
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Dadih, traditional fermented buffalo milk: a comprehensive review of the aspects of gastronomy, health benefits, and product development by Angga Pramana, Bara Yudhistira, Maghfirah Jayalaksamana, Dihan Kurnia, Naila Husnayain, Rianita Pramitasari

“…The indigenous dadih lactic acid bacteria has been evaluated to have several advantages, including immunomodulatory, antioxidant, antimutagenic, hypocholesterolemic, and antimicrobial properties, by various mechanisms. …”
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Review of the Predictive Value of Biomarkers in Sepsis Mortality by Nai Zhang, Yujuan Liu, Chuang Yang, Xinai Li

“…This research concentrates on the significance of CAR in the pathological process of sepsis, its association with prognosis, and the latest developments in employing procalcitonin, lactic acid, CRP, and other potential biomarkers. …”
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Study of Neem Fiber Composite Toothbrush – Latest Approach for the Prevention of Oral Disease by Thandavamoorthy Raja, N. Thirumalaivasan, Chitra Shivalingam

“…In this present work, a fiber extracted from neem twigs is impregnated in neem leaf powder influenced ploy lactic acid and identified their functional groups, crystalline effect, and morphological analysis. …”
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Strategies for the Development of Bioprotective Cultures in Food Preservation by Luana Virgínia Souza, Evandro Martins, Isabella Maria Fernandes Botelho Moreira, Antônio Fernandes de Carvalho

“…In this context, the lactic acid bacteria (LAB) have been extensively prospected as a bioprotective culture, as they have a long history in food production and their antimicrobial activity against spoilage and pathogenic microorganisms is well established. …”
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Glycerol Enhances the Antifungal Activity of Dairy Propionibacteria by Helena Lind, Anders Broberg, Karin Jacobsson, Hans Jonsson, Johan Schnürer

“…These bacteria can ferment glucose, lactic acid, and glycerol into propionic acid, acetic acid, and carbon dioxide. …”
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Biochemical, dielectric and surface characteristics of freeze-dried donkey milk powder by Renu Garhwal, Anuradha Bhardwaj, Harish Kumar, Karnam Sangwan, Ankur Kumari, Bhavya, Manjjri Singal, Varij Nayan, Yash Pal, Tarun Kumar Bhattacharya, B. N. Tripathi

“…DMP contains notably, high lactose content (62.09%), protein content was determined to be 21.49% with having relatively low-fat content (2.19%). …”
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