乳酸 lactic acid
dl-2-羟基丙酸 DL-2-hydroxypropanoic acid

供应商赞助商 Supplier Sponsors

  • Advanced Biotech
    受自然启发 Inspired by Nature
    各种各样的产品 A diverse range of products, 全部符合我们对质量的严格承诺。 all meeting our stringent commitment to quality.
    先进的生物技术公司是优质天然调味料和香精的领先制造商和供应商。用于食品/饮料的植物提取物 Advanced Biotech is a leading manufacturer and supplier of high-quality Natural flavoring ingredients & botanical extracts for the food/beverage, 化妆品和个 护理行业。拥有超过25年的发酵加工和制造经验。植物提取物 cosmetic and personal care industries. With over 25 years of experience working with Fermentation processing & botanical extracts, 我们可以为当今竞争激烈的市场提供新的创新功能产品。我们公司以能够满足客户和贸易的特定需求而感到自豪,同时保持对诚信的关注 we can help develop new innovative and functional products for today�™s competitive marketplace. Our company prides itself in the ability to cater to our customer�™s specific needs while maintaining our focus on integrity, 诚实和对高质量产品标准的承诺。我们自豪地为世界各地的公司提供优质的天然原料。 honesty and the commitment to high quality product standards. We proudly offer our quality Natural ingredients to companies around the world.
    我们的电子邮件 US Email:Information
    我们的电子邮件 US Email:报价和订单 Quotes and Orders
    我们的声音 US Voice:
    973-339-6242
    我们传真 US Fax:
    973-256-4101
    脸书 Facebook
    推特 Twitter
    instagram Instagram
    领英 Linkedin
    pinterest Pinterest
    接下来的活动 Upcoming Events
    博客 Blog
    维米欧 Vimeo
    产品 Product(s):
    天然1240乳酸,最小87%。 1240 LACTIC ACID NATURAL 87% min.
    SDS
    2048乳酸合成 2048 LACTIC ACID SYNTHETIC
    SDS
  • American International Chemical, LLC.
    一致的来源 Consistent sources
    北美供应全球原料的供应商。 North American supplier for globally sourced ingredients.
    Aic是韦斯特伯鲁 AIC is a Westborough, 马基础上通过iso ISO认证的销售和营销公司,为食品 , 制药业 pharmaceutical, 营养的 nutritional, 个 护理 personal care, biotech, 自1972年以来进入北美市场和工业市场。我们的成功是建立在基于客户需求的企业文化之上的 and industrial markets of North America since 1972. Our success is a result of a company culture built on customer needs, 以及与致力于北美市场严苛和要求的全球制造商的合作伙伴关系。我们的销售代表团队 along with partnerships with global manufacturers committed to the rigors and demands of the North American market. Our team of Sales Representatives, 加上我们战略性地位于仓库中的网络,随时可以在您需要的时候提供产品。 along with our network of strategically located warehouses are ready to supply product when and where you need it.
    电子邮件 Email:Information
    语音 Voice:
    (800) 238-0001
    脸书 Facebook
    推特 Twitter
    领英 Linkedin
    产品清单 Products List:视图 View
    产品 Product(s):
    la8jfl乳酸fcc 88% LA8JFL LACTIC ACID FCC 88%
    latjfl乳酸fcc 88%工业级 LATJFL LACTIC ACID FCC 88% TECHNICAL GRADE
  • Augustus Oils
    首要供应商 The Premier Supplier
    奥 都油有限公司 Augustus Oils Ltd, 与自然和谐相处-尽其所能... in harmony with nature - to present it at its best...
    丰富的经验 A wealth of experience, 香基/香型知识和知识使奥 都可以在种植者和天然成分使用者之间的期望和信任之间架起桥梁。 expertise and knowledge has allowed Augustus to bridge the gulf in expectation and trust between growers and users of natural ingredients. 该公司一方面与客户合作 The Company works in partnership with customers on the one hand, 和种植者 and growers, 农民和酿酒厂。用户和制作 都可以专注于他们最擅长的领域 farmers and distillers on the other. Both users and producers can then focus on exactly what they do best, 而熟练的奥 都技术 员则密切监视和控制所交付的产品。这确保用户可以放心,他们将收到适合自己要求的最佳原材料。 while skilled Augustus technicians closely monitor and control the delivered product. This ensures users can have the confidence that they will receive the best raw materials suited to their requirements.
    电子邮件 Email:询问 Enquiries
    电子邮件 Email:Sales
    电子邮件 Email:网站查询 web site enquiries
    语音 Voice:
    +44 (0)1420 590555
    传真 Fax:
    +44 (0)1420 592420
    服务 Services
    产品 Product(s):
    乳酸 lactic acid
  • Axxence Aromatic
    我们将大自然带入您的口味 We bring nature to your flavour
    致力于提供最佳质量的天然香气成分并提供服务。 Dedicated to provide the best possible quality and supply service of natural aroma ingredients.
    axxence香精油致力于提供最佳的质量,并为香精香料提供天然香气成分的服务。全球香水业。 Axxence Aromatic is entirely dedicated to provide the best possible quality and supply service of natural aroma ingredients to the Flavour & Fragrance Industry worldwide.
    电子邮件 Email:服务 Services
    语音 Voice:
    +49.2822.68561.0
    传真 Fax:
    +49.2822.68561.39
    可持续性 Sustainability
    产品清单 Products List:视图 View
    产品 Product(s):
    261100乳酸天然犹太洁食 261100 LACTIC ACID Natural Kosher
  • Berjé
    世界在哪里感动 Where the world comes to its senses
    世界在哪里感动 Where the world comes to its senses - Berjé is a global 发行 distributor of 必要 Essential Oils and Aromatic Chemicals.
    Berjé is a 家庭拥有 家庭 family-owned 商业 business that 已 has been been in 操作 operation for 六 six 几十年 decades. The company's 起源 起源 origins and strength 位于 lie in a 深刻 pro发现 found 理解 了解 understanding of the 供应 supply and the quality of the 多样的 diverse 原料 raw materials 已消耗 consumed by the flavor and fragrance industries. 这个 This base was 扩大了 经验值 expanded 在上面 upon 更多 more than 二 two 几十年 decades ago to 包括 include fragrance 生产 production. The company's 无与伦比 unparalleled 生的 raw 材料 material 专长 经验值 expertise is 专注 焦点 foc用过的 used on the 供应 supply of essential oils and aromatic chemicals. 这个 This is 支持的 supported by our 长期存在 long-standing 关系 relationships with a worldwide 布 fabric of 生产者 producers 确保 ensuring the 最伟大的 大 greatest 前景 prospects for 不间断 uninterrupted 供应 supply in 市场 markets that are 经常 often volatile and 不可预料的 unpredictable.
    电子邮件 Email:供参考 For Information
    电子邮件 Email:待售 For Sales
    语音 Voice:
    973-748-8980
    传真 Fax:
    973-680-9618
    风味成分 Flavor Ingredients
    香水成分 Fragrance Ingredients
    功能成分 Functional Ingredients
    发生在伯杰 Happening at Berje
    产品清单 Products List:视图 View
    产品 Product(s):
    乳酸88% Lactic Acid 88%
  • BOC Sciences
    最好的化学品供应商 Best of Chemicals Supplier
    研究化学品和生化试剂(包括抑制剂)的优质供应商 Quality supplier of research chemicals and biochemicals including inhibitors, 建筑模块 building blocks, gmp产品 GMP Products, 杂质和代谢物 impurities and metabolites, 兽医用api APIs for Veterinary, 天然化合物 Natural Compounds, adcs ADCs, 干细胞分子和手性化合物。 Stem Cell Molecule and chiral compounds.
    卡波普® ultrez 21聚合物是我们用途最广泛的个 护理聚合物。它是一种疏水改性的交联丙烯酸酯共聚物,旨在有效地增稠 BOC Sciences provides a wide range of services to support the pharmaceutical industry through all stages of drug discovery including Custom Synthesis of those chemicals that are not in stock, 同位素标记服务 Isotope Labeling Service, 手性合成与拆分 Chiral Synthesis and Resolution, 生物共轭 Bioconjugation, 聚乙二醇化服务 PEGylation services, 分析服务。 analytical services.
    boc sciences是bocsci inc。的品牌。我们利用我们在发展领域的广泛业务 BOC Sciences is a brand of BOCSCI Inc. We leverage our wide spectrum of business in the fields of development, 制造业 manufacturing, marketing, 和分销,以帮助您根据不断变化的优质化学品需求制定最明智的决策。我们完整的cro服务套件涵盖了整个分子开发流程,包括用于目标识别的合同研究 and distribution to help you make best-informed decisions tailored to your evolving needs for premium chemicals. Our complete suite of CRO services spans the entire molecule development pipeline including contract research for target identification, 建筑模块 building blocks, 化合物合成 compound synthesis, 生化和细胞分析 biochemical and cellular analysis, 临床前动物试验 preclinical animal tests, 和临床研究。 and clinical studies.
    电子邮件 Email:行销 Marketing
    我们的电子邮件 US Email:行销 Marketing
    电子邮件 Email:Sales
    我们的电子邮件 US Email:Sales
    语音 Voice:
    1-631-504-6093
    传真 Fax:
    1-631-614-7828
    我们的声音 US Voice:
    1-631-504-6093
    我们传真 US Fax:
    1-631-614-7828
    欧洲 Europe44-203-286-1088
    脸书 Facebook
    推特 Twitter
    领英 Linkedin
    博客 Blog
    下载这个软件! Get the App!
    产品 Product(s):
    50-21-5乳酸85% 50-21-5 Lactic Acid 85%
  • ECSA Chemicals
    国际贸易与分销 International trading and distribution
    ecsa集团为这些业务领域的客户提供了完整的“一站式购物”解决方案。 ECSA Group offers its customers in these business segments a complete 'one-stop shopping' solution.
    成立一百周年 A hundred years on from its establishment, emanuele centonze holding sa已在瑞士和欧洲发展壮大。 the Emanuele Centonze Holding SA has developed a solid presence in Switzerland and in Europe. 该组目前包括 The Group currently includes: ecsa化学品股份公司/ srl社会股份公司– ecsa维护股份公司– ecsa能源sa –提契诺州门户网站easy stop sa。 ECSA Chemicals AG/ECSA Italia SRL Societ� con Unico Socio – ECSA Maintenance AG – ECSA Energy SA – Porta Ticino Easy Stop SA.
    电子邮件 Email:Information
    电子邮件 Email:Sales
    电子邮件 Email:贸易 Trading
    电子邮件 Email:保养 Maintenance
    电子邮件 Email:能源 Energy
    语音 Voice:
    +41 91 695 88 00
    传真 Fax:
    +41 91 695 88 01
    领英 Linkedin
    youtube Youtube
    rss RSS订阅
    ECSA贸易 ECSA Trade
    公司简介 Company Profile
    产品清单 Products List:视图 View
    产品 Product(s):
    乳酸 lactic acid
  • Excellentia International
    自然成分 Ingredients by Nature
    满足客户需求的卓越品质和卓越品质。 Exceptional quality and excellence in meeting our customers requirements.
    卓美亚国际公司是由卓美亚国际风味公司和极化子 Polarome International合并成立于2010年。集体地 , 这些公司拥有一百多年的行业经验 these companies account for more than one hundred years of industry experience, 并且因在满足客户方面的卓越品质和卓越表现而得到认可。要求。 and are recognized for exceptional quality and excellence in meeting our customers’ requirements.
    电子邮件 Email:Information
    电子邮件 Email:Sales
    电子邮件 Email:监管 Regulatory
    语音 Voice:
    732.749.9840
    我们的服务 Our Services
    产品 Product(s):
    天然乳酸 N0332 Nat. Lactic Acid
  • Fleurchem
    祝你有美好的一天 Have A Flavorful Day
    领先的全球调味料制造商和供应商 A leading global manufacturer and supplier of ingredients for Flavors, 香精 Fragrances, 香薰疗法 AromaTherapy, 食物 Foods, 饮料 Beverages, 个 护理用品 Personal Care Products, 和其他用途。 and other uses.
    在200之外操作 Operating out of the 200,000平方英尺 000 sq. ft., 米德尔敦的前大力神/ pfw设施 former Hercules/PFW facility in Middletown, ny; fleurchem生产各种天然分离物 NY; Fleurchem produces a full range of natural isolates, 合成化学品专长 synthetic chemicals & specialities, 精油和香精。另外 essential oils and flavors. Additionally, 公司进行收费生产 the company performs toll manufacturing, 以及针对广泛客户的定制化学合成。 as well as custom chemical synthesis for a wide range of clients.
    电子邮件 Email:Information
    我们的声音 US Voice:
    845-341-2100
    我们传真 US Fax:
    845-341-2121
    产品 Product(s):
    天然乳酸 N0332 Nat. Lactic Acid
  • Glentham Life Sciences
    化学物质 The Chemical, 生化研究必需品供应商 Biochemical & Research Essentials Supplier
    glentham Life Sciences是精细化学品和原材料的仓库供应商 Glentham Life Sciences is a supplier of fine chemicals and raw materials with warehousing, 英国的实验室和包装设施。 laboratories and packaging facilities in the UK.
    略带泥土和蜡质的细微差别,带有陈旧的乳白干外露钢琴 With a Glentham Life Sciences account you can view more product details, 在线请求报价和订购产品。 request quotes and order products online.
    电子邮件 Email:Information
    电子邮件 Email:Sales
    电子邮件 Email:技术支持 Tech Support
    语音 Voice:
    +44 (0) 1225 667798
    传真 Fax:
    +44 (0) 2033 978909
    脸书 Facebook
    推特 Twitter
    领英 Linkedin
    谷歌+ Google+
    新闻 News
    分配 Distribution
    产品清单 Products List:视图 View
    产品 Product(s):
    gc2885 dl-乳酸 GC2885 DL-Lactic acid, 85%溶液 85% solution
  • Lluch Essence
    致力于销售和分销的家族公司 A family company dedicated to sales and distribution
    灵活性 Flexibility, 可用性 availability, 价格和质量。 price and quality.
    灵活性 Flexibility, 可用性 availability, 价格和质量使lluch精华s.l.关于精油和香精化学品的欧洲参考文献之一 price and quality make LLUCH ESSENCE S.L. one of Europe’s references when it comes to essential oils and aroma chemicals, 现在它已在世界范围内广为 知。 and it is now well known all around the world.
    电子邮件 Email:Information
    语音 Voice:
    34 93 379 38 49
    传真 Fax:
    34 93 370 65 04
    领英 Linkedin
    产品 Product(s):
    天然乳酸90% LACTIC ACID NATURAL 90%
  • M&U International
    稳定供应需求 Steady supply & demand
    满足国内外日益增长的客户需求。 Meeting customers increasing demands at home as well as abroad.
    psi-胡萝卜素ci 75125番茄红素vit(全反式)-番茄红素全反式番茄红素反式番茄红素番茄红素10 cwd番茄红素来自大肠杆菌(Blakeslea trispora番茄红素),表达番茄红素生物合成酶番茄红素粉5%番茄红素10%ft %os lycotene 20%tg lycotene pe lycovit天然黄27 c.i. 75125(6e M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, 我们能够提供稳定优质的材料供应。我们位于中国最大的通讯枢纽 we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, 上海和美国靠近东海岸最大的海港之一。我们设施的战略位置确保方便 Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, 及时安全地将我们的产品交付给客户。 prompt and secure delivery of our products to our customers.
    电子邮件 Email:Sales
    我们的电子邮件 US Email:Sales
    语音 Voice:
    +86-21-32515501 60762991 60762992
    传真 Fax:
    +86-21-32515502 64204960
    我们的声音 US Voice:
    908-359-9000
    我们传真 US Fax:
    908-359-9002
    新闻 News
    产品 Product(s):
    a0589乳酸 A0589 Lactic Acid
    天然乳酸 N0332 Nat. Lactic Acid
  • Moellhausen
    情绪化学 THE CHEMISTRY OF EMOTIONS
    创新和承诺以卓越的名义。 Innovation and commitment in the name of excellence.
    经过50年的经营 After 50 years in business, 莫尔豪森(Moellhausen)在香料和香精行业中脱颖而出,成为全球领先的家族企业之一 Moellhausen stands out as one of the world’s leading family-run companies in the industry of flavors and fragrances, 原料 raw materials, 和特色菜。 and specialties.
    语音 Voice:
    +39 039.685.6262
    传真 Fax:
    +39 039.685.6263
    脸书 Facebook
    推特 Twitter
    领英 Linkedin
    youtube Youtube
    共同成长的知识网络 A network of knowledge to grow together
    可持续发展是 Sustainability is at the foundation of a
    普及技术和全面控制 Pervasive technology and total control
    产品 Product(s):
    100950乳酸 100950 LACTIC ACID
  • Penta International
    化学创新 Chemistry innovation
    在五角 At Penta, 我们的产品和服务可帮助企业更好地开展业务。 our products and services help businesses do business better.
    超过30年 For over 30 years, penta制造业公司在全球化学创新和应用中扮演着越来越重要的角色。作为行业领导者 Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, penta继续为几乎每个商业领域开拓基于化学的解决方案。我们的产品和香基/香型知识帮助推动了包括调味剂在内的数十种商业应用的技术进步 Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, 染色 coloring, 香料和化学工艺。 fragrances and chemical processes.
    我们的电子邮件 US Email:技术服务 Technical Services
    我们的电子邮件 US Email:Sales
    我们的声音 US Voice:
    (973) 740-2300
    我们传真 US Fax:
    (973) 740-1839
    产品 Product(s):
    12-04500 dl-乳酸 12-04500 dl-LACTIC ACID
    12-06500乳酸粉 12-06500 LACTIC ACID POWDER
    12-04510 dl-乳酸usp 12-04510 DL-LACTIC ACID USP
  • Sigma-Aldrich
    完整的供应链 Complete Supply Chain
    产品和服务的完美融合,将您的创造力带入生活。 The perfect blend of products and services that bring your creativity to life.
    sigma-aldrich是一家领先的生命科学和高科技公司,致力于提供高质量 Sigma-Aldrich is a leading Life Science and High Technology company dedicated to providing high-quality, 安全和经过认证的调味料成分,透明和易于访问的文档对全球客户而言。 sigma-aldrich还提供了一套分析工具,可让食品分析 员简化样品制备 safe and certified flavor ingredients with transparent and easily accessible documentation to customers around the globe. Sigma-Aldrich also provides a suite of analytical tools that allow food analysts to simplify sample preparation, 清理和分析步骤 cleanup and analysis steps, 同时提高对痕量成分和有害物质的敏感性,以符合法规和质量标准。 while increasing sensitivity to trace ingredients and harmful substances to meet regulations and quality standards.
    电子邮件 Email:Information
    我们的电子邮件 US Email:Sales
    我们的声音 US Voice:
    800-244-1173
    我们传真 US Fax:
    800-368-4661
    脸书 Facebook
    推特 Twitter
    instagram Instagram
    领英 Linkedin
    香精香料分析 Flavors and Fragrances Analysis
    fandf新闻订阅 FandF Newsletter Subscription
    香精香料学习中心 Flavors and Fragrances Learning Center
    认证食品级产品 Certified Food Grade Products
    产品 Product(s):
    w261106乳酸 W261106 Lactic acid, 85%, fcc FCC
    SDS
    w261114乳酸 W261114 Lactic acid, natural, ≥85%
    SDS
  • TCI AMERICA
    推动化学发展 Moving Your Chemistry Forward
    我们不断努力提高技术水平。 We continuously strive to advance our technology.
    与东方&西海岸配送中心 With East & West Coast distribution centers, 依靠tci快速可靠地交付产品。超过28 count on TCI to deliver products quickly and reliably. Over 28,如今,有000种试剂可以台式批量购买。立即注册一个tci帐户,快速免费送货! 000 Reagents available today in benchtop to bulk quantities. Sign up for a TCI account today for fast and free shipping!
    东京化学工业公司 Tokyo Chemical Industry Co., 公司(tci)是一家成立于1946年的全球领先的特种有机化学品制造商。tci提供有机实验室化学品以及制药 Ltd. (TCI) is a leading worldwide manufacturer of specialty organic chemicals founded in 1946. TCI provides organic laboratory chemicals as well as pharmaceutical, 化妆品和功能材料。超过60年的合成经验和多功能工厂使tci可以提供28多种 cosmetic and functional materials. More than 60 years of synthesis experience and multi-purpose plants enable TCI to offer more than 28,000种产品以及定制合成。 tci已在北美建立了海外机构 000 products as well as custom synthesis. TCI has established overseas facilities in North America, 欧洲 Europe, 中国和印度为全球客户提供服务。 China and India to serve customers worldwide.
    我们的电子邮件 US Email:Sales
    电子邮件 Email:技术支援 Technical Support
    语音 Voice:
    1-800-423-8616
    传真 Fax:
    1- 888-520-1075
    脸书 Facebook
    推特 Twitter
    instagram Instagram
    领英 Linkedin
    rss RSS
    产品 Product(s):
    1026 dl-乳酸> 85.0%(t) L0226 DL-Lactic Acid >85.0%(T)
风味演示配方 Flavor Demo Formulas
Name:2-羟基丙酸 2-hydroxy- propel propionic acid
CAS号 CAS Number: 50-21-5Picture of molecule3D/INCHI
其他 Other:598-82-3
echa ECHA einecs EINECS - REACH 预注册 Pre-Reg:200-018-0
FDA UNII:3B8D35Y7S4
nikkaji网站 Nikkaji Web:J1.358G
贝尔斯坦数 Beilstein Number:1209341
MDL :mfcd00004520 MFCD00004520
代号 CoE Number:4
XlogP3:-0.70(est) -0.70 (est)
分子量 Molecular Weight:90.07842000
式 Formula:c3 h6 o3 C3 H6 O3
生物活性总结 BioActivity Summary:清单 listing
核磁共振预测器 NMR Predictor:预测(适用于Chrome或Firefox) Predict (works with chrome or firefox)
efsa / jecfa评论 EFSA/JECFA Comments:
外消旋体(effa Racemate (EFFA, 2010a)。根据jecfa 2010a). According to JECFA: 分 Min. 化验 Assay value is "95 by chemical analysis (acid/base 滴定法 titration)".
类别 Category:flavoring agents and adjuvants, curing and pickling agents, flavor enhancers
 
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
谷歌学术 Google Scholar:搜索 Search
谷歌书 Google Books:搜索 Search
谷歌学术 Google Scholar: with word "volatile"搜索 Search
谷歌学术 Google Scholar: with word "flavor"搜索 Search
谷歌学术 Google Scholar: with word "odor"搜索 Search
调香师和调味师 Perfumer and Flavorist:搜索 Search
谷歌专利 Google Patents:搜索 Search
美国专利 US Patents:搜索 Search
欧盟专利 EU Patents:搜索 Search
pubchem专利 Pubchem Patents:搜索 Search
已发布 PubMed:搜索 Search
NCBI:搜索 Search
 FDA/DG SANTE Petitions, 评论 Reviews, 告示 Notices:
184.1061 L(+)-乳酸 lactic acid 视图 View - 评论 review
1978 乳酸 lactic acid 视图 View - 评论 review
GRN 378 养成的 Cultured [乳业 dairy 资料来源 sources, sugars, 小麦 wheat, 麦芽 malt, and fruit- and 蔬菜为主的 vegetable-基于 based 资料来源 sources] 视图 View - notice pdf格式 PDF
欧洲联盟 EU 桑科 SANCO 乳酸 lactic acid 视图 View - 评论 review
jecfa食品调味料 JECFA Food Flavoring:930乳酸 930 lactic acid
食品添加剂 JECFA Food Additive: 乳酸 lactic acid
gsfa 法典 码 Codex : 乳酸(l- Lactic acid (L-, d-和dl-)(270) D- and DL-) (270)
Flavis号码 FLAVIS Number:08.004(旧) 08.004 (Old)
dg sante食品调味料 DG SANTE Food Flavourings:08.004乳酸 08.004 lactic acid
dg sante食品添加剂 DG SANTE Food Additives:乳酸 lactic acid
dg sante食品接触材料 DG SANTE Food Contact Materials:乳酸 lactic acid
fema号 FEMA Number:2611 乳酸 lactic acid
自由贸易区 FDA:不再提供这七种合成调味剂的使用 No longer provide for the use of these seven synthetic flavoring substances
fda mainterm(satf) FDA Mainterm (SATF):50-21-5 ; 乳酸 lactic acid
自由贸易区法规 FDA Regulation:
自由贸易区 FDA PART 133 -- 起司 起司 CHEESES and AND 有关 RELATED 起司 CHEESE PRODUCTS
Subpart b--要求 B--Requirements for 浸膏 Specific 标准化的 Standardized 起司 Cheese and 有关 Related 产品展示 Products
Sec. 133.123 冷包装 Cold-pack and 俱乐部 club 起司 cheese.


自由贸易区 FDA PART 133 -- 起司 起司 CHEESES and AND 有关 RELATED 起司 CHEESE PRODUCTS
Subpart b--要求 B--Requirements for 浸膏 Specific 标准化的 Standardized 起司 Cheese and 有关 Related 产品展示 Products
Sec. 133.124 冷包装 Cold-pack 起司 cheese food.


自由贸易区 FDA PART 133 -- 起司 起司 CHEESES and AND 有关 RELATED 起司 CHEESE PRODUCTS
Subpart b--要求 B--Requirements for 浸膏 Specific 标准化的 Standardized 起司 Cheese and 有关 Related 产品展示 Products
Sec. 133.129 干燥 Dry 凝乳 curd 山寨 cottage 起司 cheese.


自由贸易区 FDA PART 133 -- 起司 起司 CHEESES and AND 有关 RELATED 起司 CHEESE PRODUCTS
Subpart b--要求 B--Requirements for 浸膏 Specific 标准化的 Standardized 起司 Cheese and 有关 Related 产品展示 Products
Sec. 133.169 巴氏杀菌 Pasteurized 处理 process 起司 cheese.


自由贸易区 FDA PART 133 -- 起司 起司 CHEESES and AND 有关 RELATED 起司 CHEESE PRODUCTS
Subpart b--要求 B--Requirements for 浸膏 Specific 标准化的 Standardized 起司 Cheese and 有关 Related 产品展示 Products
Sec. 133.173 巴氏杀菌 Pasteurized 处理 process 起司 cheese food.


自由贸易区 FDA PART 133 -- 起司 起司 CHEESES and AND 有关 RELATED 起司 CHEESE PRODUCTS
Subpart b--要求 B--Requirements for 浸膏 Specific 标准化的 Standardized 起司 Cheese and 有关 Related 产品展示 Products
Sec. 133.178 巴氏杀菌 Pasteurized 纳夫沙泰尔 neufchatel 起司 cheese 传播 spread with other foods.


自由贸易区 FDA PART 133 -- 起司 起司 CHEESES and AND 有关 RELATED 起司 CHEESE PRODUCTS
Subpart b--要求 B--Requirements for 浸膏 Specific 标准化的 Standardized 起司 Cheese and 有关 Related 产品展示 Products
Sec. 133.179 巴氏杀菌 Pasteurized 处理 process 起司 cheese 传播 spread.


自由贸易区 FDA PART 150 -- 水果 FRUIT 黄油 BUTTErs RS, 果冻 JELLIES, 蜜饯 PRESERVES, and AND 有关 RELATED PRODUCTS
Subpart b--要求 B--Requirements for 浸膏 Specific 标准化的 Standardized 水果 Fruit 黄油 Butters, 果冻 JELLIES, 蜜饯 PRESERVES, and 有关 Related 产品展示 Products
Sec. 150.141 为地 Artificially sweetened fruit jelly.


自由贸易区 FDA PART 150 -- 水果 FRUIT 黄油 BUTTErs RS, 果冻 JELLIES, 蜜饯 PRESERVES, and AND 有关 RELATED PRODUCTS
Subpart b--要求 B--Requirements for 浸膏 Specific 标准化的 Standardized 水果 Fruit 黄油 Butters, 果冻 JELLIES, 蜜饯 PRESERVES, and 有关 Related 产品展示 Products
Sec. 150.161 为地 Artificially sweetened fruit preserves and jams.


自由贸易区 FDA PART 172 -- FOOD 添加剂 ADDITIVES 允许的 PERMITTED 对于 FOR 直接 DIRECT 加成 ADDITION TO FOOD 对于 FOR 的 HUMAN CONSUMPTION
Subpart 我-多用途 I--Multipurpose Additives
Sec. 172.814 羟基化 Hydroxylated lecithin.


自由贸易区 FDA PART 178 -- 间接 IN直接 DIRECT FOOD 添加剂 ADDITIVES: 佐剂 ADJUVANTS, 生产助剂 PRODUCTION AIDS, and AND SANITIZErs RS
Subpart b--物质 B--Substances 被利用 Utilized To 控制 Control the 成长 Growth of Microorganisms
Sec. 178.1010 消毒 Sanitizing 解决方案 解 solutions.


自由贸易区 FDA PART 184 -- 直接 DIRECT FOOD 物质 SUBSTANce CES 肯定的 AFFIRMED AS 通常 GENERALLY 公认的 RECOGNIZED AS SAFE
Subpart b--列出 B--清单 Listing of 浸膏 Specific Substances 肯定的 Affirmed as GRAS
Sec. 184.1061 乳酸 lactic acid.
 
物理性质 Physical Properties:
出现 Appearance:无色透明粘稠液体或固体(est) colorless clear viscous liquid or solid (est)
化验 Assay: 异构体总和为95.00至100.00 95.00 to 100.00 sum of isomers
食品化学品法典列表 Food Chemicals Codex Listed: 是 Yes
比重 Specific Gravity:1.17200 to 1.21000 @ 25.00 °C.
磅每加仑-(est)。 Pounds per Gallon - (est).: 9.752至10.068 9.752 to 10.068
折光率 Refractive Index:1.42600 to 1.43600 @ 20.00 °C.
熔点 Melting Point: 16.00 to 17.00 °C. @ 760.00 mm 汞 Hg
沸点 Boiling Point: 122.00 °C. @ 15.00 mm 汞 Hg
蒸汽压力 Vapor Pressure:0.015000 毫米汞柱 mm汞 Hg @ 25.00 °C. (est)
闪点 Flash Point:> 230.00° tcc(> 110.00°c。) > 230.00 °F. TCC ( > 110.00 °C. )
logp(o / w) logP (o/w): -0.720
溶于 Soluble in:
 alcohol
 ether
 甘油 glycerin
 水 water, 1000000 mg / l @ 20°C(实验) 1000000 mg/L @ 20 °C (exp)
不溶于 Insoluble in:
 石蜡油 paraffin oil
 
感官特性 Organoleptic Properties:
气味类型 Odor Type: odorless
气味强度 Odor Strength:没有 none
实体性 Substantivity:400 400 Hour(s)
气味描述 Odor Description:at 100.00 %. odorless
风味类型 Flavor Type: sour
sour acidic
口味描述 Taste Description: 酸sour acid
来自其他 的气味和/或风味描述(如果找到)。 Odor and/or flavor descriptions from others (if found).
 
化妆品信息 Cosmetic Information:
CosIng:化妆品数据 cosmetic data
化妆品用途 Cosmetic Uses: 缓冲剂 buffering agents
湿润剂 humectants
皮肤调理 skin conditioning
 
供应商 Suppliers:
Advanced Biotech
天然乳酸 N0332 Nat. Lactic Acid
87% min.
Advanced Biotech
乳酸合成 LACTIC ACID SYNTHETIC
American International Chemical, LLC.
乳酸fcc FCC 88%工业级
American International Chemical, LLC.
乳酸fcc FCC 88%
安徽海北 Anhui Haibei
乳酸88% Lactic Acid 88%
Augustus Oils
乳酸 lactic acid
服务 Services
气化剂 Aurochemicals
乳酸 lactic acid, 自然 Natural
Axxence Aromatic
天然乳酸 N0332 Nat. Lactic Acid
犹太洁食 Kosher
可持续性 Sustainability
Berjé
乳酸88% Lactic Acid 88%
发生在伯杰 Happening at Berje
蓝色大理石生物材料 Blue Marble Biomaterials
乳酸≥95% LACTIC ACID ≥95%
BOC Sciences
仅供实验/研究使用。 For experimental / research use only.
乳酸85% Lactic Acid 85%
ECSA Chemicals
乳酸 lactic acid
公司简介 Company Profile
Excellentia International
天然乳酸 N0332 Nat. Lactic Acid
Fleurchem
天然乳酸 N0332 Nat. Lactic Acid
食品化学国际 Foodchem International
乳酸 lactic acid
Glentham Life Sciences
二乳酸 DL-Lactic acid, 85%溶液 85% solution
格雷厄姆化学 Graham Chemical
乳酸 lactic acid
缩进组 Indenta Group
乳酸 lactic acid
牛皮纸化学 Kraft Chemical
乳酸 lactic acid
脂类化学品 Lipo Chemicals
Orgasol® 纯 Pure
气味 Odor: characteristic
采用 Use: Orgasol® 纯 Pure 已 has been been 设计的 designed to 促进 boost the 效率 efficiency of 乳酸 lactic acid by 包含 including it in a 亲脂的 lipophilic 载体 carrier, 而 while 减少 reducing skin 刺激 irritation.Orgasol® 纯 Pure can be 已查看 vi母羊 ewed as a 交货 交付 del delivery system for 乳酸 lactic acid. 清洁剂 Cleansers 包含 containing Orgasol® 纯 Pure 返回 return 油腻的 oily skin to 正常 normal sebum 等级 levels. 颜色 Color 化妆品 cosmetic 配方 公式 formulations 包含 including pressed 粉末 粉 powders 帮帮我 help to control sebum. 乳酸 lactic acid 艾滋病 aids in the 治疗 treatment of 粉刺 acne and 提供 提供 provides 抗衰老 anti-aging 影响 effect.
Lluch Essence
天然乳酸90% LACTIC ACID NATURAL 90%
M&U International
乳酸 lactic acid
M&U International
t乳酸 Nat. Lactic Acid
Moellhausen
乳酸 lactic acid
Penta International
dl-乳酸usp DL-LACTIC ACID USP
Penta International
二乳酸 DL-Lactic acid
Penta International
乳酸粉 LACTIC ACID POWDER
普里诺娃 Prinova
乳酸 lactic acid
梯级国际 Rung International
乳酸 lactic acid
Sigma-Aldrich
乳酸 lactic acid, 85%, fcc FCC
认证食品级产品 Certified Food Grade Products
Sigma-Aldrich
乳酸 lactic acid, natural, ≥85%
银蕨化学 Silver Fern Chemical
乳酸 lactic acid
气味 Odor: characteristic
采用 Use: 乳酸通常在乳制品工业中用作酸化剂。其他应用领域包括盐 Lactic Acid is commonly used in the dairy industry as an acidulant. Other areas of application include salts, 塑料制品 plastics, 胶粘剂 adhesives, 药品 pharmaceuticals, 纺织品 textiles, 和洗涤剂。 and detergents.
TCI AMERICA
仅供实验/研究使用。 For experimental / research use only.
dl-乳酸> 85.0%(t) DL-Lactic Acid >85.0%(T)
天津 才化工 Tianjin Talent Chemical
乳酸 lactic acid
环球防腐化学公司 Universal Preserv-A-Chem Inc.
乳酸88%天然fcc FCC犹太洁食
环球防腐化学公司 Universal Preserv-A-Chem Inc.
乳酸88%天然fcc FCC犹太洁食
气味 Odor: characteristic
采用 Use: 在食物中 In food, 除了正常生长的营养功能 apart from its nutritional function for normal growth, 它改善味道和味道 it improves flavor and taste, 提高糖果等食品和饮料产品的质量 improves quality of food and beverage products such as confectionery, 蛋糕 cake, 牛奶粉 milk powder, 酸奶等作为紧肤剂 yogurt etc. as firming agent, 缓冲剂和面粉调节剂。它增加了抗氧化剂的功效 buffering agent and flour regulator. It increases effectiveness of antioxidants, 防止水果和蔬菜脱色。 prevents decolorization of fruits and vegetables.
环球防腐化学公司 Universal Preserv-A-Chem Inc.
乳酸90%高纯度 LACTIC ACID 90% HIGH PURITY
中亚化工 Zhong Ya Chemical
乳酸 lactic acid
 
安全信息 Safety Information:
首选SDS Preferred SDS: 视图 View
欧洲信息 European information :
最重要的危害 Most important hazard(s):
xi-刺激性 Xi - Irritant
R 34 - 原因 Causes 烧伤 burns.
S 02 - 保持 Keep out of the 达到 reach of 孩子们 children.
S 26 - In 案件 case of contact with 眼睛 眼睛 eyes, 冲洗 rinse 立即 immediately with 充裕 plenty of 水 water and 寻求 seek 医疗 medical advice.
S 27 - 采取 Take off 立即 immediately all 污染 contaminated 服装 clothing.
S 36/37/39 - 穿 Wear 适当 suitable 服装 clothing, 手套和眼睛/面部防护。 gloves and eye/face protection.
 
危害识别 Hazards identification
 
物质或混合物的分类 Classification of the substance or mixture
根据29 cfr 1910(osha hcs)进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
没有找到。 None found.
ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements
 
象形图 Pictogram
 
危险说明 Hazard statement(s)
没有找到。 None found.
防范说明 Precautionary statement(s)
没有找到。 None found.
口服/肠胃外毒性 Oral/Parenteral Toxicity:
口鼠 oral-rat LD50 3543 mg/kg
Farm Chemicals 手册 Handbook. 卷 Vol. -, pg. c252 Pg. C252, 1991.

老鼠 oral-mouse LD50 4875 mg/kg
FAO 营养 Nutrition 会议 会议 Meetings 报告 Report 系列 Series. 卷 Vol. 40, pg。 144 Pg. 144, 1967.

鹌鹑 oral-quail LD50 > 2250 mg/kg
Farm Chemicals 手册 Handbook. 卷 Vol. -, pg. c252 Pg. C252, 1991.

几内亚口服 oral-guinea 猪 pig LD50 1810 mg/kg
Journal of 产业 Industrial 卫生 Hygiene and Toxicology. 卷 Vol. 23, pg。 259 Pg. 259, 1941.

皮肤毒性 Dermal Toxicity:
皮肤兔子 skin-rabbit LD50 > 2000 mg/kg
Farm Chemicals 手册 Handbook. 卷 Vol. -, pg. c252 Pg. C252, 1991.

吸入毒性 Inhalation Toxicity:
未定 Not determined
 
使用安全信息 Safety in Use Information:
类别 Category:
flavoring agents and adjuvants, curing and pickling agents, flavor enhancers
IFRA IFRA 码 Code of 实践 Practice 通知 Notification of the 49th 修正案 Amendment to the IFRA IFRA 码 Code of 实践 Practice
 
最大化源自调查的每日摄入量(msdi-eu) Maximised Survey-derived Daily Intakes (MSDI-EU): 19000.00(微克/ 均/天) 19000.00 (μg/capita/day)
最大化源自调查的每日摄入量(msdi-usa) Maximised Survey-derived Daily Intakes (MSDI-USA): 47000.00(微克/ 均/天) 47000.00 (μg/capita/day)
结构类 Structure Class: I
采用 Use 等级 levels for FEMA GRAS flavoring 物质 substances on 哪一个 which the FEMA 专家 Expert 面板 Panel 基于 based its 判断 judgments that the 物质 substances are 通常 基因 generally 公认的 recognized as safe (GRAS).
The 专家 Expert 面板 Panel 也 also 发表 publishes 分离 separate 广泛 extensive 评论 评论 reviews of scientific information on all FEMA GRAS flavoring 物质 substances and can be 发现 found at FEMA 味道 Flavor Ingredient 图书馆 Library
出版编号 publication number: 3.更新出版物编号 3. Update in publication number(s): 29
单击此处查看出版物3 Click here to view publication 3
 平均 average 通常 usual 百万分之几 ppm平均 average 最大 maximum 百万分之几 ppm
焙烤食品 baked goods: 2.0000089.00000
饮料(不含醇) beverages(nonalcoholic): 0.0200034.00000
醇饮料 beverages(alcoholic): 3000.0000011000.00000
早餐麦片 breakfast cereal: --
起司 cheese: 19.0000037.00000
口香糖 chewing gum: 5000.000005000.00000
调味品/调味品 condiments / relishes: 1200.0000024000.00000
糖果烧烤 confectionery froastings: 0.30000300.00000
蛋制品 egg products: --
脂肪/油 fats / oils: 1.000002.00000
鱼产品 fish products: --
冷冻乳制品 frozen dairy: 0.0300066.00000
水果冰 fruit ices: --
明胶/布丁 gelatins / puddings: 14.0000025.00000
砂糖 granulated sugar: --
肉汁 gravies: 2.000002.00000
硬糖 hard candy: 20000.0000020000.00000
仿乳制品 imitation dairy: 0.800001.00000
速溶咖啡/茶 instant coffee / tea: --
果酱/果冻 jams / jellies: --
肉制品 meat products: 4.000004.00000
奶制品 milk products: 0.900001.00000
坚果产品 nut products: --
其他谷物 other grains: --
家禽 poultry: --
加工水果 processed fruits: --
加工蔬菜 processed vegetables: 0.020000.03000
重构蔬菜 reconstituted vegetables: --
调味料 seasonings / flavors: --
休闲食品 snack foods: 0.300000.40000
软糖 soft candy: 14000.0000014000.00000
汤类 soups: 0.100000.10000
糖替代品 sugar substitutes: --
甜酱 sweet sauces: 0.500000.50000
 
安全参考 Safety references:
欧洲食品安全法规(efsa) European Food Safety Athority(efsa):风味使用水平;亚急性 Flavor usage levels; Subacute, 亚慢性 Subchronic, 慢性和致癌性研究;发育/ 毒性研究;遗传毒性研究... Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

欧洲食品安全局(efsa EFSA)参考 :

调味组评估9 Flavouring Group Evaluation 9, 修订版1 Revision 1: (fge.09 rev1)[1]-脂环族仲饱和和不饱和醇 (FGE.09 Rev1)[1] - Secondary alicyclic saturated and unsaturated alcohols, 含化学和化学族8和30的脂环族仲醇的酮和酯 ketones and esters containing secondary alicyclic alcohols from chemical groups 8 and 30, 和化学族25的酚羧酸酯-食品添加剂专家组的科学意见 and an ester of a phenol carboxylic acid from chemical group 25 - Scientific Opinion of the Panel on Food Additives, 调味料 seasonings / flavors, 处理中 Processing 艾滋病 Aids and 材料 Materials in 联系 Contact with Food
视图 View page or 视图 View pdf

调味组评估14 Flavouring Group Evaluation 14, 版本1(fge.14rev1) Revision 1 (FGE.14Rev1): 苯乙醇 Phenethyl alcohol, aldehyde, acetals, 第15和22类化学物质中的羧酸和相关酯[1]-食品添加剂科学小组的意见 carboxylic acid and related esters from chemical group 15 and 22 [1] - Opinion of the Scientific Panel on Food Additives, 调味料 seasonings / flavors, 处理中 Processing 艾滋病 Aids and 材料 Materials in 联系 Contact with Food
视图 View page or 视图 View pdf

调味组评估10 Flavouring Group Evaluation 10, 版本1(fge10 rev1)[1]-脂肪族伯和仲饱和和不饱和醇 Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, 醛类 aldehydes, acetals, 含有额外的氧化官能团的羧酸和酯以及化学基团的内酯9 carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13和30-食品添加剂小组的科学见解 13 and 30 - Scientific Opinion of the Panel on Food Additives, 调味料 seasonings / flavors, 处理中 Processing 艾滋病 Aids and 材料 Materials in 联系 Contact with Food (AFC)
视图 View page or 视图 View pdf

调味组评估64(fge.64) Flavouring Group Evaluation 64 (FGE.64): 考虑脂肪族无环二醇 Consideration of aliphatic acyclic diols, 三醇 triols, 由jecfa(第五十七次会议)评估的与脂肪族伯和仲饱和和不饱和醇结构相关的物质 and related substances evaluated by JECFA (57th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, 醛类 aldehydes, acetals, 含有额外的氧化官能团的羧酸和酯以及化学基团的内酯9 carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 由efsa在fge.10rev1(efsa 13 and 30 evaluated by EFSA in FGE.10Rev1 (EFSA, 2008ab)
视图 View page or 视图 View pdf

调味组评估20 Flavouring Group Evaluation 20, 版本1(fge.20rev1) Revision 1 (FGE.20Rev1): 苄醇 Benzyl alcohols, benzaldehydes, 相关的乙a related acetal, benzoic acids and 有关 related esters from chemical group 23
视图 View page or 视图 View pdf

efsa EFSA关于授权酸盐风险评估的科学报告 , 酚类 phenols or alcohols for use in food contact 材料 材料 materials [1]
视图 View page or 视图 View pdf

调味品组评价的科学见解20 Scientific Opinion on Flavouring Group Evaluation 20, 版本2(fge.20rev2) Revision 2 (FGE.20Rev2): 苄醇 Benzyl alcohols, benzaldehydes, 相关的乙a related acetal, benzoic acids, and 有关 related esters from chemical 团体 groups 23 and 30
视图 View page or 视图 View pdf

调味组评估9 Flavouring Group Evaluation 9, 版本2(fge.09rev2) Revision 2 (FGE.09Rev2): 仲脂环族饱和和不饱和醇 Secondary alicyclic saturated and unsaturated alcohols, 含有化学族8和30的脂环族仲醇的酮和酯 ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol 衍生物 derivative from chemical group 25
视图 View page or 视图 View pdf

调味品组评价的科学见解20 Scientific Opinion on Flavouring Group Evaluation 20, 版本3(fge.20rev3) Revision 3(FGE.20Rev3): 苄醇 Benzyl alcohols, benzaldehydes, 相关的乙a related acetal, benzoic acids, and 有关 related esters from chemical 团体 groups 23 and 30
视图 View page or 视图 View pdf

关于评估乳酸去除牛肉ses体表面微生物的安全性和有效性的科学见解 Scientific Opinion on the evaluation of the safety and efficacy of lactic acid for the removal of microbial surface contamination of beef carcasses, 削减 cuts and trimmings
视图 View page or 视图 View pdf

关于调味剂组评估的科学意见96(fge.96) Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): 核酸酶p1富集和32p后标记分析后,检测经n-羟基-4-氨基联苯处理的 尿道上皮细胞dna中的脱氧腺苷-4-氨基联苯加合物。 Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87.
视图 View page or 视图 View pdf

审查对环境有直接有益作用的物质/试剂 Review of substances/agents that have direct beneficial effect on the environment: 模式 mode of action and 评定 assessment of 功效 efficacy
视图 View page or 视图 View pdf

安全 Safety and 功效 efficacy of 乳酸 lactic acid and 钙 calcium lactate 什么时候 when 用过的 used as 技术的 technological additives for all animal 种类 species
视图 View page or 视图 View pdf

安全 Safety of 乳酸 lactic acid and 钙 calcium lactate 什么时候 when 用过的 used as 技术的 technological additives for all animal 种类 species
视图 View page or 视图 View pdf

评价 Evaluation of the safety and 功效 efficacy of the 有机酸 organic acids lactic and acetic acids to 降低 reduce 微生物学的 microbiological 表面 surface 污染 contamination on 猪肉 pork 屠体 carcasses and 猪肉 pork 削减 cuts
视图 View page or 视图 View pdf

Epi系统 EPI System: 视图 View
Clinicaltrials.gov ClinicalTrials.gov:search
每日医学 Daily Med:search
尼什国际化学品安全卡 NIOSH International Chemical Safety Cards:search
nlm NLM有害物质数据库 :搜索 Search
化学致癌研究信息系统 Chemical Carcinogenesis Research Information System:搜索 Search
辅助引文 AIDS Citations:搜索 Search
癌症引文 Cancer Citations:搜索 Search
毒理学引文 Toxicology Citations:搜索 Search
环境诱变信息中央 Env. Mutagen Info. Center:搜索 Search
橙花发育和 毒性 NLM Developmental and Reproductive Toxicity:搜索 Search
EPA物质注册服务(tsca TSCA) :50-21-5
EPA ACToR:毒理学资料 Toxicology Data
EPA物质注册服务(srs Srs RS) :注册表 Registry
实验室化学安全摘要 Laboratory Chemical Safety Summary :612
国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:Data
德国wgk WGK Germany:2
2-羟基丙酸 2-hydroxy- propel propionic acid
chemidplus Chemidplus:0000050215
epa / noaa客串 EPA/NOAA CAMEO:有害物质 hazardous materials
技术 RTECS:50-21-5
 
参考资料 References:
 2-羟基丙酸 2-hydroxy- propel propionic acid
NIST化学网络书籍 NIST Chemistry WebBook: 搜索INCHI
加拿大国内分公司。清单 Canada Domestic Sub. List:50-21-5
pubchem(cid) Pubchem (cid):612
pubchem(sid) Pubchem (sid):134971008
 
其他资料 Other Information:
(iupac) (IUPAC):元素的原子量2009 Atomic Weights of the Elements 2009
(iupac) (IUPAC):元素的原子量2009(pdf) Atomic Weights of the Elements 2009 (pdf)
影片 Videos:元素周期表 The Periodic Table of Videos
RBC :本网站使用的原子量 Atomic Weights use for this web site
(iupac) (IUPAC):元素周期表 Periodic Table of the Elements
食品中添加的fda物质(以前为af) FDA Substances Added to Food (formerly EAFUS):视图 View
用于食品接触物质的fda间接添加剂 FDA Indirect Additives used in Food Contact Substances:视图 View
CHEBI:视图 View
CHEMBL:视图 View
格尔姆代谢组数据库 Golm Metabolome Database:搜索 Search
KEGG (GenomeNet):C01432
hmdb(人类代谢组数据库) HMDB (The Human Metabolome Database):搜索 Search
食物 Foods:FDB005406
出口关税代码 Export Tariff Code:2918.11.0000
fda食品添加剂状况清单 FDA Listing of Food Additive Status:视图 View
雾度图 Haz-Map:视图 View
家庭用品 Household Products:搜索 Search
vcf在线 VCF-Online:食品中的挥发性有机化合物 VCF Volatile Compounds in Food
化学蜘蛛 ChemSpider:视图 View
维基百科 Wikipedia:视图 View
rsc学习化学 RSC Learn Chemistry:视图 View
 
潜在搅拌机 Potential Blenders and core components note
没找到 None Found
 
潜在用途 Potential Uses:
 缓冲剂 buffering agents
 湿润剂 humectants
 皮肤调理 skin conditioning
 
存在(自然 Occurrence (nature, food, 其他) other):note
 苹果植物 apple plant
搜索 Search Trop Picture
 琉璃苣叶 borage leaf
搜索 Search Trop Picture
 可可豆 cacao bean
搜索 Search Trop Picture
 樱桃酸樱桃果 cherry sour cherry fruit
搜索 Search Trop Picture
 玉米植物 corn plant
搜索 Search Trop Picture
 棉籽 cotton seed
搜索 Search Trop Picture
 老黑老果 elder black elder fruit
搜索 Search Trop Picture
 银杏叶花粉 ginkgo biloba pollen
搜索 Search Trop Picture
 葡萄柚 grape fruit
搜索 Search Trop Picture
 番石榴果 guava fruit
搜索 Search Trop Picture
 果 loquat fruit
搜索 Search Trop Picture
 罂粟罂粟乳胶 poppy opium poppy latex
搜索 Search Trop Picture
 马铃薯植株 potato plant
搜索 Search Trop Picture
 覆盆子红覆盆子叶 raspberry red raspberry leaf
搜索 Search Trop Picture
 大黄植物 rhubarb plant
搜索 Search Trop Picture
 向日葵叶 sunflower leaf
搜索 Search Trop Picture
 罗望子果 tamarind fruit
搜索 Search Trop Picture
 罗望子种子 tamarind seed
搜索 Search Trop Picture
 番茄果实 tomato fruit
搜索 Search Trop Picture
 
同义词 Synonyms:
 acidum acidum 乳酸菌 lacticum
 acidum acidum 剑术 sarco乳酸菌 lacticum
 乙二胺 aethylidenmilchsaeure
 生物胶 biolac
 espiritin espiritin
 亚ethylidene 乳酸 lactic acid
2-hydroxy-2-methylacetic acid
1-hydroxyethane 羧酸 carboxylic acid
(±)-2-hydroxypropanoic acid
2-hydroxypropanoic acid
alpha-hydroxypropanoic acid
dl- Dl- L-2-hydroxypropanoic acid
dextro,laevo-2-hydroxypropanoic acid
2-hydroxypropionic acid
a-hydroxypropionic acid
alpha-hydroxypropionic acid
(rs RS)-2-hydroxypropionsaeure
 乳酸 lactacyd
 乳溶胶 lactasol
(±)-乳酸 lactic acid
dl- Dl- L-乳酸 lactic acid
 乳酸 lactic acid 50% fcc FCC
 乳酸 lactic acid 80%, (自然 naturals)
 乳酸 lactic acid 88% 美国邮政 USP 热 heat 稳定 stable (发酵的 fermented)
dl- Dl- L-乳酸 lactic acid fcc FCC
 天然乳酸 N0332 Nat. Lactic Acid
 乳酸 lactic acid 粉 powder
 乳酸 lactic acid synthetic
 乳酸 lactic acid, 88% 美国邮政 USP
 乳酸 lacticacid
 lactovagan
dextro,laevo-milchsaeure
dl- Dl- L-milchsaeure
 牛奶 milk acid
 准乳化 paramilchsaeure
 propanoic acid, 2-hydroxy-
 推进 propel
 propionic acid, 2-hydroxy-
 蒂苏拉克 tisulac
  tonsillosan
 

文章 Articles:

已发布 PubMed: 基因敲除和过表达分析揭示了n-乙酰村酰胺酶在乳酸杆菌del delbrueckii del delbrueckii亚种自溶中的作用。保加利亚ljj-6。
阶段 J-Stage:https://www.jstage.jst.go.jp/article/bbb/75/12/75_110486/_article
已发布 PubMed:洋葱发酵中微生物的多样性和风味的形成。 Microbial diversity and flavor formation in onion fermentation.
已发布 PubMed:通过木薯啤酒发酵对乳酸菌进行局部驯化。 Local domestication of lactic acid bacteria via cassava beer fermentation.
已发布 PubMed:米酒的特性和体外抗糖尿病特性 Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, makgeolli与海带发酵。 Makgeolli Fermented with Laminaria japonica.
已发布 PubMed:酸奶样饮料的制造和表征,该酸奶样饮料由经选定的乳酸菌发酵的麦片制成。 Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria.
已发布 PubMed:益生菌干酪乳杆菌的应激反应。 Stress responses in probiotic Lactobacillus casei.
已发布 PubMed:钠的作用 Effect of sodium, 钾盐 potassium, magnesium, 酸和钙盐阳离子 and calcium salt cations on pH, 蛋白水解 proteolysis, 有机酸 organic acids, 和全脂切达干酪储存期间的微生物数量。 and microbial populations during storage of full-fat Cheddar cheese.
已发布 PubMed:乳突球菌的噬菌体 Bacteriophages of leuconostoc, 熊果 oenococcus, 和魏斯拉。 and weissella.
已发布 PubMed:利用缓冲的醋来延长鸡肉包装的二氧化碳包装的保质期。 Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide.
已发布 PubMed:理化 Physicochemical, 微生物 microbial, 贮藏期间粉状蛋壳补充酸奶的营养和感官特性。 and sensory properties of nanopowdered eggshell-supplemented yogurt during storage.
已发布 PubMed: 乳酸球菌乳亚种之间的相互作用的转录谱。在切达干酪模拟过程中,creemoris sk11和副干酪 para案件 casei 案件 casei乳酸杆菌atcc 334。
已发布 PubMed:温度对高浓度预蒸全糯米酿造黄酒的影响 Effect of temperature on Chinese rice wine brewing with high concentration presteamed whole sticky rice.
已发布 PubMed:切达干酪的成熟和风味表征 Cheddar cheese ripening and flavor characterization: 回顾。 a review.
已发布 PubMed:转录组线索,了解鼠李糖乳杆菌的生长。 Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese.
已发布 PubMed:嗜酸乳杆菌 Lactobacillus acidophilus: 该物种的特征及其在食品生产中的应用。 characterization of the species and application in food production.
已发布 PubMed:减少酸奶发酵剂培养物产生的异味挥发物,包括嗜热链球菌和德氏乳杆菌亚种。保加利亚在豆浆中。 Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.
已发布 PubMed:不同年龄的酒窖窖泥中的原核生物群落,用于生产中国烈酒。 Prokaryotic communities in pit mud from different-aged cellars used for the production of Chinese strong-flavored liquor.
已发布 PubMed:酵母对于可可豆发酵至关重要。 Yeasts are essential for cocoa bean fermentation.
已发布 PubMed:化学信息学与生物信息学的结合 Combining chemoinformatics with bioinformatics: in 硅片 silico prediction of 细菌 菌 bacterial 风味形成 flavor-forming 途径 通路 pathways by a chemical 系统 systems 生物学 biology 方法 approach "逆转 reverse 通路 pathway 工程 engineering".
已发布 PubMed:动力学 Dynamics of 细菌 菌 bacterial 社区 communities 中 during the 成熟 ripening 处理 process of 不同 different 克罗地亚语 Cr燕麦 oatian 起司 cheese 类型 types 派生的 derived from 生的 raw 母羊 ewe's 牛奶 milk 起司 cheeses.
已发布 PubMed:饮料中的酸性有机化合物 Acidic organic compounds in beverage, food, 和饲料生产。 and feed production.
已发布 PubMed:切达干酪风味途径因钠取代而变化的信息学预测。 Informatic prediction of Cheddar cheese flavor pathway changes due to sodium substitution.
已发布 PubMed:使用气相色谱-质谱法基于亲水性成分分布图监测切达干酪的成熟过程。 Monitoring the ripening process of Cheddar cheese based on hydrophilic component profiling using gas chromatography-mass spectrometry.
已发布 PubMed:探索天津都留成熟醋固态发酵过程中的微生物演替和多样性。 Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar.
已发布 PubMed:雅瓜传统生产过程中理化参数及自发发酵的研究 Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, 巴西美洲印第安 生产的本土饮料。 an indigenous beverage produced by Brazilian Amerindians.
已发布 PubMed:乳球菌mg1363基因组规模的代谢模型及其在风味形成分析中的应用。 Genome-scale metabolic model for Lactococcus lactis MG1363 and its application to the analysis of flavor formation.
已发布 PubMed:瑞士乳杆菌cnrz 32的完整基因组序列 Complete Genome Sequence for Lactobacillus helveticus CNRZ 32, 工业奶酪起子和奶酪风味的辅助材料。 an Industrial Cheese Starter and Cheese Flavor Adjunct.
已发布 PubMed:乳酸菌凝结的豆腐研究 Research on soybean curd coagulated by lactic acid bacteria.
已发布 PubMed:切达干酪成熟期间乳球菌和乳杆菌的动力学和rrna转录活性。 Dynamics and rRNA transcriptional activity of lactococci and lactobacilli during Cheddar cheese ripening.
已发布 PubMed:将酸奶油的感官和化学特性与消费者接受程度相关联。 Relating sensory and chemical properties of sour cream to consumer acceptance.
已发布 PubMed:微生物种群对软奶酪托萨德尔卡萨尔风味的影响。 Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar.
已发布 PubMed:源自精神杆菌的支链2-酮酸脱羧酶。 Branched-chain 2-keto acid decarboxylases derived from Psychrobacter.
已发布 PubMed:一种生产低脂切达干酪的新方法。 A new method for the production of low-fat Cheddar cheese.
已发布 PubMed:使用奶酪成分生产的非发酵乳酸菌挥发物。 Nonstarter lactic acid bacteria volatilomes produced using cheese components.
已发布 PubMed:使用乳酸乳球菌单菌株发酵剂制成的具有不同脂肪含量的切达干酪的微生物学 Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
已发布 PubMed: sucuk和Pastırma pastırma : 微生物的变化和挥发性化合物的形成。 microbiological changes and formation of volatile compounds.
已发布 PubMed:面包中喷雾干燥面团的理化和功能特性。 Physico-chemical and functional properties of spray-dried sourdough in breadmaking.
已发布 PubMed:非酵母菌在坎贝尔早期葡萄生产的韩国葡萄酒中的作用 Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: 潜在的使用汉氏无脊椎动物作为起始培养物的可能性。 potential use of Hanseniaspora uvarum as a starter culture.
已发布 PubMed:发酵奶和奶制品作为功能性食品-评论 Fermented milks and milk products as functional foods--a review.
已发布 PubMed:开发一种有效的方法,以减少冷藏腌制食品中大肠杆菌的5-log含量。 Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products.
已发布 PubMed:蛋氨酸代谢 Methionine metabolism: 涉及的主要途径和酶以及奶酪中挥发性硫化合物的控制和多样化策略。 major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese.
已发布 PubMed:开发用于检测天然乳清发酵剂中嗜热乳酸菌的多重实时pcr。 Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.
已发布 PubMed:关于乳酸菌对奶酪风味发展的贡献的观点。 Perspectives on the contribution of lactic acid bacteria to cheese flavor development.
已发布 PubMed:柠檬酸盐转运蛋白citp吸收α-酮戊二酸可驱动乳酸乳球菌的转氨作用。 Uptake of α-ketoglutarate by citrate transporter CitP drives transamination in Lactococcus lactis.
已发布 PubMed:麦芽糖食肉芽孢杆菌lma 28分批培养过程中氧对亮氨酸分解代谢生物合成风味化合物3-甲基丁醛的影响 Effect of oxygen on the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism during batch culture in Carnobacterium maltaromaticum LMA 28.
已发布 PubMed:分离乳酸乳球菌kp10,具有从乳制品中分泌细菌素样抑制物质的能力,可用于食品工业。 Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry.
已发布 PubMed:乳杆菌的d-异构体特异性2-羟酸脱氢酶的结构特征保加利亚 Structural characterization of a D-isomer specific 2-hydroxyacid dehydrogenase from Lactobacillus delbrueckii ssp. bulgaricus.
已发布 PubMed:乳酸菌产生b族维生素 Lactic acid bacteria producing B-group vitamins: 功能性谷类产品的巨大潜力。 a great potential for functional cereals products.
已发布 PubMed:烟熏中烟熏成分对单核细胞增生性李斯特菌和品质属性的影响。 Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes.
已发布 PubMed:"绿防腐剂 Green preservatives": 通过应用抗真菌乳酸菌来对抗食品和饲料工业中的真菌。 combating fungi in the food and feed industry by applying antifungal lactic acid bacteria.
已发布 PubMed:使用气相色谱仪和火焰离子化检测器对硬和半硬天然奶酪进行代谢指纹分析,以进行实际的感官预测建模。 Metabolic fingerprinting of hard and semi-hard natural cheeses using gas chromatography with flame ionization detector for practical sensory prediction modeling.
已发布 PubMed:鉴定和分析高盐耐受性的嗜盐芳香酵母刻氏假丝酵母在酱油生产中的代谢功能 Identification and analysis of the metabolic functions of a high-salt-tolerant halophilic aromatic yeast Candida etchellsii for soy sauce production.
已发布 PubMed:麦芽糖食肉芽孢杆菌lma 28亮氨酸分解代谢生物合成风味化合物3-甲基丁醛的代谢途径的鉴定。 Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28.
已发布 PubMed:储存的影响 Influence of storage, 热处理 heat treatment, 和固体成分对过氧化氢漂白乳清的影响。 and solids composition on the bleaching of whey with hydrogen peroxide.
已发布 PubMed:乳酸钠和乳酸组合对微生物的影响 The effect of sodium lactate and lactic acid combinations on the microbial, 感官 Organoleptics, 和腌制的鸡大腿的化学属性。 and chemical attributes of marinated chicken thigh.
已发布 PubMed:切达干酪成熟模型系统中干酪乳杆菌的最佳生长需要外源脂肪酸。 Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids.
已发布 PubMed: 使用台湾罗迪发酵乳(trfm)和乳酸乳球菌亚种。在功能性低脂奶酪生产中从trfm中分离出的鸡骨草 cremoris。
已发布 PubMed:利用非洲谷物生产肥皂粗面包制作。 Utilization of African grains for sourdough bread making.
已发布 PubMed:乙酸钾和乳酸钾可增强腌制cat鱼鱼片的微生物学和物理特性。 Potassium acetate and potassium lactate enhance the microbiological and physical properties of marinated catfish fillets.
已发布 PubMed:基于代谢组学的硬质和半硬质天然奶酪组分的气相色谱/飞行时间质谱分析 Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, 及其在感觉预测模型中的应用。 and its application to sensory predictive modeling.
已发布 PubMed:发酵牛乳中乳酸菌的鉴定及其在发酵乳制品中的应用评价 Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products.
已发布 PubMed:枯草芽孢杆菌和植物乳杆菌经固态发酵生物转化的烤大豆粉的理化性质。 Physicochemical Properties of Roasted Soybean Flour Bioconverted by Solid-State Fermentation Using Bacillus subtilis and Lactobacillus plantarum.
已发布 PubMed:可可发酵和弱有机酸对曲霉菌种生长和曲霉毒素A产生的影响。 The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species.
已发布 PubMed:通过掺入益生菌乳酸菌生产菲奥蒂拿铁奶酪。 Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
已发布 PubMed:胁迫对冷藏大西洋鲑鱼片细菌生长和感官特性的影响。 The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon fillets.
已发布 PubMed:脆皮 CRISPR: 噬菌体抗性和菌株鉴定的新视野。 new horizons in phage resistance and strain identification.
已发布 PubMed:运动过程中蛋白质共同消化对外源葡萄糖氧化没有影响。 No effect of protein coingestion on exogenous glucose oxidation during exercise.
已发布 PubMed:使用冷冻山羊奶凝乳制造的混合牛和山羊奶奶酪成熟期间的微生物动力学。 Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.
已发布 PubMed:物种多样性 Species diversity, 社区动态 community dynamics, 传统厄瓜多尔自发可可豆发酵过程中微生物的代谢动力学。 and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.
已发布 PubMed:内蒙古酸粥中分离的乳酸菌的表型和基因型特征 Phenotypic and genotypic characteristics of lactic acid bacteria isolated from sour congee in Inner Mongolia of China.
已发布 PubMed:电子束和伽马射线辐照处理对微生物种群的影响 Effects of electron-beam and gamma irradiation treatments on the microbial populations, 在改良气氛下包装的块茎黑松露菌的呼吸活动和感觉特性。 respiratory activity and sensory characteristics of Tuber melanosporum truffles packaged under modified atmospheres.
已发布 PubMed:产生腐胺的乳酸乳球菌生物合成基因簇的测序和转录分析。 Sequencing and transcriptional analysis of the biosynthesis gene cluster of putrescine-producing Lactococcus lactis.
已发布 PubMed:西安蛤仔(发酵蛤)中乳酸菌的多样性 Diversity of lactic acid bacteria in sian-sianzih (fermented clams), 台湾的传统发酵食品。 a traditional fermented food in Taiwan.
已发布 PubMed:混合培养发酵中的挥发性化合物指纹图谱。 Volatile compound fingerprinting of mixed-culture fermentations.
已发布 PubMed:工程乳酸菌以提高工业功能 Engineering lactic acid bacteria for increased industrial functionality.
已发布 PubMed:乳酸菌菌株和真菌菌群的蛋白水解活性可潜在用作干腌火腿中的发酵剂。 Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham.
已发布 PubMed:黑莓汁的渗透压 Osmosonication of blackberry juice: 对选定病原体的影响 impact on selected pathogens, 腐败微生物 spoilage microorganisms, 和主要质量参数。 and main quality parameters.
已发布 PubMed:食物和肠道菌群之间相互作用的抗生素抗性决定因素。 Antibiotic resistance determinants in the interplay between food and gut microbiota.
已发布 PubMed:在发酵面包生产中使用新型发酵剂文化。 Application of novel starter cultures for sourdough bread production.
已发布 PubMed:在冷藏状态下储存的腌制鲑鱼的咸味变质。 Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration.
已发布 PubMed:瑞士乳杆菌细胞包膜蛋白酶的原始特征。回顾。 Original features of cell-envelope proteinases of Lactobacillus helveticus. A review.
已发布 PubMed:发酵剂和安纳托对乳清蛋白浓缩物风味和功能的影响。 The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate.
已发布 PubMed:乳酸乳球菌中α-半乳糖苷代谢的tn6098共轭转移的分子描述和工业潜力。 Molecular description and industrial potential of Tn6098 conjugative transfer conferring alpha-galactoside metabolism in Lactococcus lactis.
已发布 PubMed:乳酸乳球菌il1403中柠檬酸吸收与柠檬酸代谢途径中的中间体交换。 Citrate uptake in exchange with intermediates in the citrate metabolic pathway in Lactococcus lactis IL1403.
已发布 PubMed:酸奶中的挥发性风味物质 Volatile flavor compounds in yogurt: 回顾。 a review.
已发布 PubMed:元转录组分析可深入了解自发小麦和拼版酵母发酵过程中整个生态系统基因的表达。 Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations.
已发布 PubMed:邀请评论 Invited review: 瑞士乳杆菌-与肠道细菌有关的嗜热乳制品发酵剂。 Lactobacillus helveticus--a thermophilic dairy starter related to gut bacteria.
已发布 PubMed:在高静水压加工的鳄梨酱储存期间的生化变化。 Biochemical changes during the storage of high hydrostatic pressure processed avocado paste.
已发布 PubMed:蛋白水解 proteolysis, 脂肪分解 lipolysis, 挥发性化合物 volatile compounds, 质地 texture, 使用冷冻母羊乳凝乳制作不同时间制成的西班牙奶酪的风味和风味。 and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times.
已发布 PubMed: 链球菌产嗜热链球菌对脱脂拉西 lassi技术特性的影响
已发布 PubMed:乳酸菌在肉类调理和发酵中的作用 Role of lactic acid bacteria during meat conditioning and fermentation: 产生的肽作为感觉和卫生生物标志物。 peptides generated as sensorial and hygienic biomarkers.
已发布 PubMed:奶酪分析的化学和仪器方法。 Chemical and instrumental approaches to cheese analysis.
已发布 PubMed:从不同生态系统分离的乳酸乳球菌菌株的表型和基因型特征。 Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems.
已发布 PubMed:质子转移反应飞行时间质谱监测牛奶乳酸发酵过程中挥发性化合物的演变。 Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
已发布 PubMed:诱导的产细菌素菌株发酵提高泡菜的品质和保质期 Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, 柠檬白隐球菌gj7作为起始剂。 Leuconostoc citreum GJ7 as a starter.
已发布 PubMed: 接种了含卤素的微生物发酵剂的鲑鱼(oncorhynchus 凯塔 keta)酱发酵过程中的微生物群 : 使用平板计数法和pcr变性梯度凝胶电泳(dgge)进行分析。 analyses using the plate count method and PCR-denaturing gradient gel electrophoresis (DGGE).
已发布 PubMed:弯曲乳杆菌crl705对真空包装的生牛肉的保护作用。对感觉和结构特征的影响。 Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics.
已发布 PubMed:微滤和辅助培养对印度奶酪品质的影响。 Influence of microfiltration and adjunct culture on quality of Domiati cheese.
已发布 PubMed: 膜生物反应器中使用短乳杆菌和熊果 oenococcus Oeni oeni对苹果酒进行强烈苹果酸苹果酸转化的比较研究。
已发布 PubMed:亚致死应激对肠球菌球菌毒力基因表达的影响。 Sub-lethal stress effects on virulence gene expression in Enterococcus faecalis.
已发布 PubMed:再谈乳酸菌的蛋白水解系统 The proteolytic system of lactic acid bacteria revisited: 基因组比较。 a genomic comparison.
已发布 PubMed:通过扩增的片段长度多态性分析对某些乳酸菌进行基因型鉴定,并研究其在比亚兹奶酪生产中作为发酵剂组合的潜在用途。 Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
已发布 PubMed:靶向乳酸菌的物种独立功能基因微阵列的开发和验证。 Development and validation of a species-independent functional gene microarray that targets lactic acid bacteria.
已发布 PubMed:益生切达干酪 Probiotic cheddar cheese: 温度对切达干酪蛋白水解和感官特性的影响。 influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses.
已发布 PubMed:红外光谱和多元分析技术在瑞士奶酪成熟过程中监测辅助培养的效果。 Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening.
已发布 PubMed:克隆 Cloning, 生产 production, 食品乳酸菌植物乳杆菌748(t)中糖苷酶的纯化和初步晶体学分析。 purification and preliminary crystallographic analysis of a glycosidase from the food lactic acid bacterium Lactobacillus plantarum CECT 748(T).
已发布 PubMed:菌菌株和衰老对鞣酸红葡萄酒苹果酸乳酸发酵过程中产生的次要挥发性代谢产物的影响。 The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine.
已发布 PubMed:可控制后酸化和增强风味的新鲜切达干酪凝乳的生产。 Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.
已发布 PubMed:嗜热链球菌lmg18311的基因组规模模型,用于乳酸菌的代谢比较。 Genome-scale model of Streptococcus thermophilus LMG18311 for metabolic comparison of lactic acid bacteria.
已发布 PubMed:从乳酸乳球菌中的短杆菌属细菌异质生产蛋氨酸-γ-裂合酶,并形成挥发性硫化合物。 Heterologous production of methionine-gamma-lyase from Brevibacterium linens in Lactococcus lactis and formation of volatile sulfur compounds.
已发布 PubMed:Nisi介导的乳链菌肽免疫力的整合可改善乳酸菌中基于载体的乳链菌肽控制基因的表达。 Incorporation of nisI-mediated nisin immunity improves vector-based nisin-controlled gene expression in lactic acid bacteria.
已发布 PubMed:间歇糖化和柠檬酸添加同时进行糖化和淀粉发酵以形成风味化合物的建模和实验研究。 Modeling and experimental studies on intermittent starch feeding and citrate addition in simultaneous saccharification and fermentation of starch to flavor compounds.
已发布 PubMed:d-2-羟酸脱氢酶注释不正确的窗格是乳酸乳球菌中支链2-酮酸唯一还原系统。 The D-2-hydroxyacid dehydrogenase incorrectly annotated PanE is the sole reduction system for branched-chain 2-keto acids in Lactococcus lactis.
已发布 PubMed: 醇脱氢酶的纯化,涉及oenoiococcus Oeni oeni ioeb 8406中甲硫氨酸向甲硫醇的转化。
已发布 PubMed: 16s rrna基因克隆文库揭示了在samma-Narezushi narezushi samma-Narezushi narezushi(秋刀鱼Narezushi narezushi)中发现的细菌群落的多样性。
已发布 PubMed: 使用粒状丝状米根霉Nrrl 395优化l- L-(+)-乳酸生产。
已发布 PubMed:乳酸菌氨基酸形成风味途径中酶的比较基因组学。 Comparative genomics of enzymes in flavor-forming pathways from amino acids in lactic acid bacteria.
已发布 PubMed:牛奶在具有不同水平的体细胞的普拉托奶酪成熟期间,微生物和感官的变化。 Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
已发布 PubMed:[调节乳酸菌的基因以增加风味代谢物的产量]。 [Gene regulation to lactic acid bacteria for increasing production of flavor metabolite].
已发布 PubMed:尼日利亚可可发酵相关的主要乳酸菌的多样性。 Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria.
已发布 PubMed:使用不同的商业发酵剂通过碾压凝乳和搅拌凝乳方法制造的切达干酪之间的差异。 Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters.
已发布 PubMed:拉面汤系统中有机酸和各种口味的感官相互作用。 The sensory interactions of organic acids and various flavors in ramen soup systems.
已发布 PubMed:肠膜白斑球菌发酵剂对盐浓度降低的白菜发酵的影响 Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations.
已发布 PubMed:切达干酪和瑞士干酪中鲜味的来源。 Sources of umami taste in Cheddar and Swiss cheeses.
已发布 PubMed:瑞士乳杆菌cnrz 32中氨基酸营养缺陷型的表型和基因型分析。 Phenotypic and genotypic analysis of amino acid auxotrophy in Lactobacillus helveticus CNRZ 32.
已发布 PubMed:定型大豆酸奶的流变特性和感官特性。 Rheological properties and sensory characteristics of set-type soy yogurt.
已发布 PubMed:评估微生物对腌制鲑鱼籽(sujiko)的贡献。 Assessment of the microbial contribution to the processing of salted salmon roe (Sujiko).
已发布 PubMed:邀请评论 Invited review: 发酵剂和培养食品的发展。 Advances in starter cultures and cultured foods.
已发布 PubMed:鉴定乳酸菌的先进分子工具。 Advanced molecular tools for the identification of lactic acid bacteria.
已发布 PubMed:乳球菌中植物风味基因的表达 Expression of plant flavor genes in Lactococcus lactis.
已发布 PubMed:通过添加酶修饰的奶酪粉,生产具有加速风味发展的成分型切达干酪。 Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
已发布 PubMed:冻干开菲尔共培养物作为乳酪类奶酪生产中的发酵剂的评价。 Evaluation of freeze-dried kefir coculture as starter in feta-type cheese production.
已发布 PubMed:慕斯味 Mousy off-flavor: 回顾。 a review.
已发布 PubMed: 使用粒状丝状米根霉Nrrl 395优化l- L-(+)-乳酸生产。
已发布 PubMed:氨基甲酸6-氨基喹啉基-正羟基琥珀酰亚胺基氨基甲酸酯作苹果酸乳酸发酵前后的葡萄汁和葡萄酒中生物胺含量的测定。 Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent.
已发布 PubMed:使用固定在水果片上的干酪乳杆菌细胞生产益生菌奶酪。 Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.
已发布 PubMed:液相色谱,在三重四极杆质谱仪上进行精确的质量测量,用于鉴定和定量葡萄酒中的正乳糖醇胺。 Liquid chromatography with accurate mass measurement on a triple quadrupole mass-spectrometer for the identification and quantification of N-lactoyl ethanolamine in wine.
已发布 PubMed:严格的香肠发酵条件下,与肉相关的产生细菌素的乳酸菌与无毒李斯特菌的相互作用 Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions.
已发布 PubMed: oeno pco-1 熊果 oenococcus基因组分析及其与酿酒的相关性。
已发布 PubMed:条件对半固态玉米培养物中戊糖小球菌和嗜酸乳杆菌生产黄油风味化合物的影响 Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures.
已发布 PubMed:不定肠球菌菌株对凝乳山羊奶的活性 Activity of adventitious Enterococcus strains on model curdled caprine milk: 随着时间的推移,微生物的生长以及有机酸和乳糖浓度的变化。 microbial growth and evolution of concentration of organic acids and lactose throughout time.
已发布 PubMed:由硬质小麦粗粒小麦粉制成的意大利面,加上精选的乳杆菌发酵,可作为降低面筋不耐性的工具。 Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.
已发布 PubMed:通过在制剂中和浸入有机酸溶液中,使用抗菌剂控制法兰克福香肠上的单核细胞增生李斯特菌。 Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions.
已发布 PubMed:可可发酵的微生物学及其对巧克力品质的作用。 The microbiology of cocoa fermentation and its role in chocolate quality.
已发布 PubMed:阿根廷香肠中分离出的青霉菌株的生长特性以及脂解和蛋白水解活性的测定 Determination of growth characteristics and lipolytic and proteolytic activities of Penicillium strains isolated from Argentinean salami.
已发布 PubMed:切达干酪中干酪乳杆菌d-羟基异己酸脱氢酶的过表达。 Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese.
已发布 PubMed:乳酸菌中柠檬酸通透酶的遗传组织和表达 Genetic organization and expression of citrate permease in lactic acid bacteria.
已发布 PubMed:肉模型系统开发,用于蛋白水解活性测定。 Meat-model system development for proteolytic activity determination.
已发布 PubMed:乳酸菌酯解和脂解活性的测定。 Determination of esterolytic and lipolytic activities of lactic acid bacteria.
已发布 PubMed:抗李斯特菌细菌素的纯化。 Purification of antilisterial bacteriocins.
已发布 PubMed:乳酸菌基因组数据挖掘 Genome data mining of lactic acid bacteria: 生物信息学的影响。 the impact of bioinformatics.
已发布 PubMed:啤酒变质细菌和啤酒花抗性。 Beer spoilage bacteria and hop resistance.
已发布 PubMed:猪肉制成的中式香肠的品质特征。 Quality characteristics of Chinese sausages made from PSE pork.
已发布 PubMed: 商业化的annatto annatto提取物对某些致病菌的抗菌特性 , 乳酸 lactic acid, 和破坏微生物。 and spoilage microorganisms.
已发布 PubMed:乳酸乳球菌和非发酵乳杆菌之间的合作,从氨基酸形成奶酪香气。 Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids.
已发布 PubMed:葡萄酒的浓郁异味 Mousy off-flavor of wine: n-杂环2-乙基四氢吡啶的前体和生物合成 precursors and biosynthesis of the causative N-heterocycles 2-ethyltetrahydropyridine, 2-乙酰基四氢吡啶 2-acetyltetrahydropyridine, 希尔加迪 hilgardii dsm 20176和2-乙酰基-1-吡咯啉。
已发布 PubMed:氨基酸分解代谢和乳酸菌挥发物的产生。 Amino acid catabolism and generation of volatiles by lactic acid bacteria.
已发布 PubMed: 危险分析法测定袋装酸奶中袋装过滤法生产的浓缩酸奶(拉伯 labneh)的货架期。
已发布 PubMed: 使用嗜温发酵剂制造的Hispánico Hispánico奶酪中的蛋白水解 , 嗜热的起子 a thermophilic starter, 和产生细菌素的乳酸乳球菌亚种。乳酸菌415的辅助培养。 and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture.
已发布 PubMed: 乳酸菌发酵过程中熊果 oenococcus Oeni oeniβ-糖苷酶活性对糖基化风味前体的影响
已发布 PubMed:方法的开发,用于分析乳制品中的有机酸 Development of a CE method to analyze organic acids in dairy products: 应用于研究热激孢子的代谢。 application to study the metabolism of heat-shocked spores.
已发布 PubMed:牛奶与牛乳混合后对降低脂肪的曼斯特型奶酪品质的影响。 Influence of ovine milk in mixture with bovine milk on the quality of reduced fat Muenster-type cheese.
已发布 PubMed:消费者认可的经过家用抗菌处理的生苹果。 Consumer acceptance of raw apples treated with an antibacterial solution designed for home use.
已发布 PubMed:寡肽酶的克隆与表达 Cloning and expression of an oligopeptidase, 佩珀 PepO, 具有鼠李糖乳杆菌hn001(dr20)的新特异性。 with novel specificity from Lactobacillus rhamnosus HN001 (DR20).
已发布 PubMed:在提取物的不同稀释度下进行定量气相色谱-嗅觉测定。四种优质西班牙陈年红葡萄酒的气味特征上的主要差异。 Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.
已发布 PubMed:在改良气氛下成熟的干腌无骨火腿的脂解和蛋白水解特性。 Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres.
已发布 PubMed:短杆菌属亚麻中的色氨酸分解代谢是一种潜在的奶酪风味助剂。 Tryptophan catabolism in Brevibacterium linens as a potential cheese flavor adjunct.
已发布 PubMed:大豆曲制备过程中的异黄酮转化以及随后的味o发酵,辅以乙醇和氯化钠。 Isoflavone transformation during soybean koji preparation and subsequent miso fermentation supplemented with ethanol and NaCl.
已发布 PubMed:凝乳酶凝结时间对成分的影响 Effect of rennet coagulation time on composition, 让 yield, 和低脂切达干酪的质量。 and quality of reduced-fat cheddar cheese.
已发布 PubMed:酪乳和苯丙氨酸通过乳酸菌奶酪风味的分解代谢。 Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts.
已发布 PubMed:大豆提取物的米饭中乳酸链球菌乳酸菌的生长及其在抑制味mis中枯草芽孢杆菌中的应用。 Growth of nisin-producing lactococci in cooked rice supplemented with soybean extract and its application to inhibition of Bacillus subtilis in rice miso.
已发布 PubMed:商业切达干酪酶改性奶酪中脂解和糖解终产物的调查。 A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese.
已发布 PubMed:隔离 Isolation, 表征 characterization, 和当地 的影响 and influence of native, 非发酵剂乳酸菌对切达干酪品质的影响。 nonstarter lactic acid bacteria on Cheddar cheese quality.
已发布 PubMed:乳酸菌中硫化合物生产的多样性。 Diversity of sulfur compound production in lactic acid bacteria.
已发布 PubMed:乙醛通过葡萄酒中的乳酸菌代谢。 Acetaldehyde metabolism by wine lactic acid bacteria.
已发布 PubMed:奶酪地理区域的特征化和本地化(使用汝拉山脉) Characterization and localization of a cheese georegion using edaphic criteria (Jura mountains, 法国)。 France).
已发布 PubMed:固相微萃取技术评估同位素分析乳酸菌发酵过程中产生的挥发性化合物。 Evaluation of solid-phase microextraction for the isotopic analysis of volatile compounds produced during fermentation by lactic acid bacteria.
已发布 PubMed:传统酸奶和轻度酸奶的香气比较 Aroma comparisons of traditional and mild yogurts: 顶空气相色谱法定量挥发物和α-二酮的来源。 headspace gas chromatography quantification of volatiles and origin of alpha-diketones.
已发布 PubMed:葡萄酒和其他食品中通过酶促形成的异味化合物 Off-flavor compounds in wine and other food products formed by enzymatical, 物理 physical, 和色氨酸及其代谢产物的化学降解。 and chemical degradation of tryptophan and its metabolites.
已发布 PubMed:酸牛奶的冷藏过程中会释放出有机酸和挥发性风味成分。 Organic acids and volatile flavor components evolved during refrigerated storage of kefir.
已发布 PubMed:Chemical and 微生物学的 microbiological 特点 characteristics of 母羊 母羊 ewes' 牛奶 milk 起司 cheese 制造的 制造 制造 manufactured with extracts from 花卉 flowers of cynara Cynara cardunculus cardunculus and cynara Cynara 胡米利斯 humilis as 凝结剂 coagulants.
已发布 PubMed:与奶酪有关的细菌中的硫代谢。 Sulfur metabolism in bacteria associated with cheese.
已发布 PubMed:成熟期间干发酵香肠成分的变化。 Changes in the components of dry-fermented sausages during ripening.
已发布 PubMed:补充乙醇影响低盐味by的发酵。 Fermentation of low-salt miso as affected by supplementation with ethanol.
已发布 PubMed:乳球菌将蛋氨酸转化为硫醇 Conversion of methionine to thiols by lactococci, 乳杆菌 lactobacilli, 和短杆菌 and brevibacteria
已发布 PubMed:盐对减脂切达干酪品质的影响。 Influence of salt on the quality of reduced fat cheddar cheese.
已发布 PubMed:环己酸丙酸杆菌十一月 Propionibacterium cyclohexanicum sp. nov., 从变质的橙汁中分离出的一种新的耐酸含有ω-环己基脂肪酸丙酸杆菌。 a new acid-tolerant omega-cyclohexyl fatty acid-containing propionibacterium isolated from spoiled orange juice.
已发布 PubMed:改善氯化钙和乳酸风味,可注入成熟的牛头圆牛排。 Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks.
已发布 PubMed:奶酪中形成风味化合物。 Formation of flavor compounds in cheese.
已发布 PubMed:乳酸菌糖分解代谢的代谢工程。 Metabolic engineering of sugar catabolism in lactic acid bacteria.
已发布 PubMed:木薯浸胶的微生物学和生化特性 Microbiological and biochemical characterization of cassava retting, 传统的乳酸发酵生产富富 foo-foo(木薯粉)。
已发布 PubMed:乳酸乳球菌中二乙酰代谢途径的遗传操作。 Genetic manipulation of the pathway for diacetyl metabolism in Lactococcus lactis.
已发布 PubMed:乳酸菌形成二乙酰基。 Diacetyl formation by lactic bacteria.
已发布 PubMed:受控气氛和真空包装对冷藏猪肉保持品质的影响。 The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality.
已发布 PubMed:切达干酪中双歧杆菌的生长和活力。 Growth and viability of Bifidobacterium bifidum in cheddar cheese.
已发布 PubMed:氯化钙和乳酸注射液对化学药品的评价 Evaluation of calcium chloride and lactic acid injection on chemical, 成熟牛牛肉的微生物学和描述性特征。 microbiological and descriptive attributes of mature cow beef.
已发布 PubMed:伯利恒街微生物继承的扫描电镜和光镜研究油桃奶酪。 Scanning electron and light microscopic study of microbial succession on bethlehem st. Nectaire cheese.
已发布 PubMed:乳酸菌发酵花生奶的化学成分和感官品质的变化。 Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria.
已发布 PubMed:牛生长激素对东欧奶业的影响。 Impact of bovine somatotropin on dairying in eastern Europe.
已发布 PubMed:黄曲霉毒素b1对乳酸菌产气的影响。 Influence of aflatoxin B1 on gas production by lactic acid bacteria.
已发布 PubMed:内在肌肉质量和冷冻储存差异对猪里脊肉烤制的风味和质地特征的影响。 The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roasts.
已发布 PubMed:奶酪制造和成熟期间的糖酵解及相关反应。 Glycolysis and related reactions during cheese manufacture and ripening.
已发布 PubMed:食品生物技术评论 Food biotechnology review: 植物原料的传统固态发酵-应用 traditional solid-state fermentations of plant raw materials--application, 营养意义 nutritional significance, 和未来的前景。 and future prospects.
 
笔记 Notes:
发酵中的正常中间体(氧化 a normal intermediate in the fermentation (oxidation, 糖)。浓缩形式在内部用于防止胃肠道发酵。 (来自斯特德曼 stedman , 26th ed)作为淀粉的发酵产物广泛分布于自然界 26th ed) Widely distributed in nature as a fermentation product from starch, 糖蜜 molasses, 土豆 土豆 potatoes etc etc. "自然 Natural" 乳酸 lactic acid is produced 商业上 商业的 commercially by 发酵 fermentation of 甜菜 beet/cane 糖 sugar or 葡萄糖 glucose. No 商业的 commercial 乳酸 lactic acid is 乳制品为主 乳业 dairy-基于 based. 合成的 Synthetic 乳酸 lactic acid is a 外消旋的 racemic 混合物 mixture of the l- L- and d形式 D-forms. 其中 Among the 最老的 oldest k现在 nown 防腐剂 preservatives 用过的 used to preserve 奶制品 milk products and a 宽 broad 范围 range of 传统的 traditional 发酵的 fermented 蔬菜 vegetables. The 现代 模式 modern use of 乳酸 lactic acid as a food additive 盖子 c过度 overs several 功能 functions: flavouring, 酸度控制 acidity control, 保存。由于其温和的味道 preservation. Due to its mild flavour, 乳酸可以高浓度使用。也正在酝酿中 lactic acid can be used in high concentrations. Also in brewing, 制造奶酪和糖果店 manuf. of cheese and confectionery 乳酸是手性的,具有两个旋光异构体。一个被称为1-(+)-乳酸或(s)-乳酸,另一个被称为 Lactic acid is chiral and has two optical isomers. One is known as L-(+)-lactic acid or (S)-lactic acid and the other, 它的镜像 its mirror image, 是d-(-)-乳酸或(r)-乳酸。 1-(+)-乳酸是生物学上重要的异构体。 (维基百科) is D-(-)-lactic acid or (R)-lactic acid. L-(+)-Lactic acid is the biologically important isomer. (Wikipedia)
请分享您的评论。 Please share your Comments.
电子邮件地址 Email Address: