An Agar Medium for Plating
            <i>L. acidophilus</i>
            and
            <i>L. bulgaricus</i>

“…Lactic acid bacteria are having a variety of configurations of nutritional requirements such as amino acids, peptides, vitamins and several mineral components depending on the species [9]. There were several reports about the facilitated the growth of lactic acid bacteria with the addition of vegetable extracts [10,11]. In this paper, we want to promote the growth of lactic acid bacteria supplemented with skim milk instead of vegetable extracts.…”

Section: Discussionmentioning

confidence: 99%

Lactic Acid Fermentation with Rice Koji as a Carbon Source

Park¹,

Ohk²,

Kim³

2015

KSBB Journal

View full text Add to dashboard Cite

Recently, several health benefits of rice wine, makgeolli, were known due to the interest on the traditional Korean liquor and the researches on the rice wine are increasing. Organic acids produced during the process of rice wine fermentation play important roles in the taste and flavor. In this study, we have examined the optimal conditions for lactic acid production in rice koji as a carbon source. Skim milk was also used as a supplementary ingredient for the optimization of lactic acid fermentation. Bacterial growth of Lactobacillus sakei was monitored under this condition. The pH, acidity of the culture and the ethanol tolerance of this bacterium were also tested. Through these experiments, we were able to optimize the growth condition of lactic acid bacteria by the addition of skim milk. This was also able to affect the change of pH, acidity, sugar concentration and alcohol tolerance, which might contribute to the improvement of the quality of rice wine. The optimal condition for the growth was 2 days with 10% (w/v) of skim milk concentration. With these results, it was confirmed that rice koji was an effective carbon source for the growth of lactic acid bacteria.

show abstract

“…The presence of a-FeOOH is also evident from the IR absorption spectrum in which peaks a t 680, 795, 895, 3080 cm-1 appear. Its differential thermal curve shows an endothermic peak a t 405 "C, characteristic of pure a-FeOOH [13]. The isomer shift 6 is characteristic of Fe3+ and remains constant with varying annealing temperature.…”

Section: Bog Iron Orementioning

confidence: 97%

“…The simultaneous appearance of a sextet and a doublet suggests the presence of siiperparamagnetisnl due to small particle size (< 500 A) of a-FeOOH [ll]. The doublet cannot be assigned to lepidocrocitc (y-FeOOH), whose coexistence with goethite is not uncommon [ 171, because neither DTA gives a characteristic exothermic peak [13] nor IIt shows peaks corresponding to y-FeOOH [14]. After annealing the sample at 400 "C, a-FeOOH transforms to a-Fe,O,.…”

Section: Goethitementioning

confidence: 99%

Mössbauer studies of natural goethite and bog iron ore

Singh

Jain

Chandra

1977

Phys. Stat. Sol. (a)

View full text Add to dashboard Cite

The effect of annealing on the structure changes of natural goethite and bog iron ore is studied b y the Mossbauer effect. Infrared and differential thermal analyses are also carried out. It is observed that both, goethite and bog iron ore contain iron as ct-FeOOH. The temperature of transformation of ct-FeOOH to a-FeZO, is found to be about 400 "C. Goethite exhibits superparamagnetism and the crystallization is not completed while bog iron ore is of the hard type of the lake ore deposits. Es wird der EinfluB einer Temperung auf die Strukturanderung von naturlichem Goethit und Torfeisenerz mittels MoBbauereffekt untcrsucht. Infrarot-und thermische Differentialanalyse werden ebenfalls durchgefuhrt. Es wird beobachtet, daB sowohl Goethit als aurh Torfeisenerz Eisen als a-FeOOH enthalten. Die Transformationstemperatur von a-Fe00H zu a-Fe,O, wird zu etwa 400 "C bestimmt. Goethit zeigt Superparamagnetismus und die Kristallisation ist nicht vollstindig, wahrend Torfeisenerz vom harten Typ der See-Erzablagerungen ist.

show abstract

An Agar Medium for Plating L. acidophilus and L. bulgaricus

Cited by 31 publications

References 2 publications

Correlation between Morphological and Physiological Characters in the Classification of Members of the Genus Lactobacillus

Correlation between Morphological and Physiological Characters in the Classification of Members of the Genus Lactobacillus

Lactic Acid Fermentation with Rice Koji as a Carbon Source

Mössbauer studies of natural goethite and bog iron ore

Contact Info

Product

Resources

About