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Lactic acidosis refers to the process leading to the production of lactate by anaerobic metabolism. It increases hydrogen ion concentration tending to the state of acidemia or low pH. The result can be detected with high levels of lactate and low levels of bicarbonate. This is usually considered the result of illness but also results from ...
The lactic acid bacteria (LAB) are either rod-shaped (bacilli), or spherical (cocci), and are characterized by an increased tolerance to acidity (low pH range). This aspect helps LAB to outcompete other bacteria in a natural fermentation, as they can withstand the increased acidity from organic acid production (e.g., lactic acid).
Lactic acid is used as a food preservative, curing agent, and flavoring agent. [51] It is an ingredient in processed foods and is used as a decontaminant during meat processing. [52] Lactic acid is produced commercially by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by chemical synthesis. [51]
The condition occurs when there’s a buildup of lactic acid in the bloodstream. Symptoms of lactic acidosis include nausea, vomiting, and weakness. If you experience serious side effects when ...
Generally, metabolic acidosis occurs when the body produces too much acid (e.g., lactic acidosis, see below section), there is a loss of bicarbonate from the blood, or when the kidneys are not removing enough acid from the body. Chronic metabolic acidosis is most often caused by a decreased capacity of the kidneys to excrete excess acids ...
Lactobacillus fermentum biotype II Reuter, 1965. Limosilactobacillus reuteri is a lactic acid bacterium found in a variety of natural environments, including the gastrointestinal tract of humans and other animals. It does not appear to be pathogenic and may have health effects.
For starters, lactic acid is a common misnomer that tends to get used interchangeably with lactate, but they’re not quite the same. If you hear someone referring to lactic acid, though, you can ...
Bacteria in a person's mouth convert glucose, fructose, and most commonly sucrose (table sugar) into acids, mainly lactic acid, through a glycolytic process called fermentation. [ 23 ] [ 25 ] If left in contact with the tooth, these acids may cause demineralization, which is the dissolution of its mineral content.