serw-MX  [xml]  

 DeCS Categories

D02 Organic Chemicals .
D02.241 Carboxylic Acids .
D02.241.081 Acids, Acyclic .
D02.241.081.018 Acetates .
D02. Acetic Acid .
D02.241.511 Hydroxy Acids .
D02.241.511.459 Lactates .
D02.241.511.459.450 Lactic Acid .
D02.241.755 Keto Acids .
D02.241.755.812 Pyruvates .
D02.241.755.812.800 Pyruvic Acid .
D10 Lipids .
D10.251 Fatty Acids .
D10.251.400 Fatty Acids, Volatile .
D10.251.400.045 Acetates .
D10.251.400.045.500 Acetic Acid .
E07 Equipment and Supplies .
E07.115 Bioreactors .
G02 Chemical Phenomena .
G02.111 Biochemical Phenomena .
G02.111.158 Carbohydrate Metabolism .
G02.111.158.249 Fermentation .
G03 Metabolism .
G03.191 Carbohydrate Metabolism .
G03.191.249 Fermentation .
G07 Physiological Phenomena .
G07.203 Diet, Food, and Nutrition .
G07.203.200 Fermented Foods .
J01 Technology, Industry, and Agriculture .
J01.897 Technology .
J01.897.120 Biotechnology .
J01.897.120.115 Bioreactors .
J02 Food and Beverages .
J02.350 Fermented Foods .
SP4 Environmental Health .
SP4.011 Science .
SP4.011.102 Biology .
SP4.011.102.113 Fermentation .
SP4.026 Sewage .
SP4.026.292 Wastewater Treatment .
SP4.026.292.723 Bioreactors .
 Synonyms & Historicals
Lactic Acid .
2-Hydroxypropanoic Acid .
2-Hydroxypropionic Acid .
Ammonium Lactate .
D-Lactic Acid .
L-Lactic Acid .
Propanoic Acid, 2-Hydroxy-, (2R)- .
Propanoic Acid, 2-Hydroxy-, (2S)- .
Sarcolactic Acid .
2 Hydroxypropanoic Acid .
2 Hydroxypropionic Acid .
D Lactic Acid .
L Lactic Acid .
Lactate, Ammonium .
Lactate .
A normal intermediate in the fermentation (oxidation, metabolism) of sugar. The concentrated form is used internally to prevent gastrointestinal fermentation. (From Stedman, 26th ed) .
Fermentation .
Fermentations .
Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID. .
Pyruvic Acid .
Acid, Pyruvic .
Pyruvate .
An intermediate compound in the metabolism of carbohydrates, proteins, and fats. In thiamine deficiency, its oxidation is retarded and it accumulates in the tissues, especially in nervous structures. (From Stedman, 26th ed) .
Bioreactors .
Fermentors .
Bioreactor .
Fermentor .
Biological Reactors .
Tools or devices for generating products using the synthetic or chemical conversion capacity of a biological system. They can be classical fermentors, cell culture perfusion systems, or enzyme bioreactors. For production of proteins or enzymes, recombinant microorganisms such as bacteria, mammalian cells, or insect or plant cells are usually chosen. .
Fermented Foods .
Cultured Foods .
Cultured Food .
Fermented Food .
Food, Cultured .
Food, Fermented .
Foods, Cultured .
Foods, Fermented .
Foods and beverages that are prepared by using microorganisms to convert their components into various FERMENTATION end products. Some pickled foods are considered fermented foods as their pickling results from the microbial production of LACTIC ACID. .
Acetic Acid .
Acetic Acid Glacial .
Acetic Acid, Glacial .
Acid Glacial, Acetic .
Acid, Acetic .
Acid, Glacial Acetic .
Glacial, Acetic Acid .
Glacial Acetic Acid .
Vinegar .
Ethanoic Acid .
Product of the oxidation of ethanol and of the destructive distillation of wood. It is used locally, occasionally internally, as a counterirritant and also as a reagent. (Stedman, 26th ed) .