Results 211 to 220 of about 33,795 (256)
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L-malic acid production using immobilized saccharomyces cerevisiae
Applied Biochemistry and Biotechnology, 1991L-Malate was produced from fumarate by using immobilized Saccharomyces cerevisiae cells entrapped in polyacrylamide. This preparation performed better when pretreated with malonate. Under the experimental conditions described here, succinate was not detected as a by-product of the reaction, as had been reported for other microorganisms.
Z M, Figueiredo, L B, Carvalho Júnior
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L-malic acid production by an albino strain of Monascus araneosus
World Journal of Microbiology & Biotechnology, 1993An albino mutant was isolated after treating Monascus araneosus AHU9087 with N-methyl-N'-nitro-N-nitrosoguanidine. All other physiological and biochemical characteristics were retained. The mutant did not produce any pigment but produced L-malic acid at 28 g/l, compared with 20 g/l by the parent strain, in media containing 10% (w/v) glucose after ...
S, Lumyong, F, Tomita
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Schizosaccharomyces malidevorans sp.n., a yeast decomposing L-malic acid
Antonie van Leeuwenhoek, 1964A new yeastSchizosaccharomyces malidevorans sp.n. is described. It resemblesSchizosaccharomyces pombe but differs from it in appearance of the spores and inability to ferment maltose. It decomposesl-malic acid completely in all grape juice and synthetic media tested, but not thed-isomer.
B C, RANKINE, J C, FORNACHON
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Fluorescent sensing layer for the determination of L-malic acid in wine
Analytical and Bioanalytical Chemistry, 2007An enzymatic method for determining L-malic acid in wine based on an L-malate sensing layer with nicotinamide adenine dinucleotide (NAD+), L-malate dehydrogenase (L-MDH) and diaphorase (DI), immobilized by sol-gel technology, was constructed and evaluated. The sol-gel glass was prepared with tetramethoxysilane (TMOS), water and HCl. L-MDH catalyzes the
Félix, Gallarta +2 more
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A stereospecific synthesis of (−)-Bestatin from L-malic acid
Tetrahedron Letters, 1992Abstract A highly diastereospecific route to (−)-Bestatin from L-Malic Acid has been developed. This approach features a stereocontrolled alkylation of diethyl (S)-malate and proceeds through an oxazolidone via a Curtius Rearrangement.
Bryan H. Norman, Michelle L. Morris
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Continuous production of L-malic acid by immobilized cells
Trends in Biotechnology, 1983Abstract l-Malic acid is used extensively in the pharmaceutical industry and as a food additive. It is now produced on an industrial scale by the enzymatic conversion of fumaric acid using immobilized cells of Brevibacterium flavum . Recent improvements to this system, especially the use of x -carrageenan supports, have resulted in a continuous ...
Ichiro Chibata +2 more
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Different Complexation of Nd3+ and Sm3+ with L-Malic Acid
Russian Journal of Coordination Chemistry, 2004Complexation of Nd3+ and Sm3+ ions with L-malic acid (H3Mal) in aqueous solutions (I = 0.1 mol/l KCl) was studied by pH-metric titration at the molar concentration ratios of H3Mal : lanthanide equal to 1 : 2, 1 : 1, 2 : 1 in the pH range 2.8–9.5.
I. V. Sukhno +3 more
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Biotransformation of fumaric to L-malic acid
2005Jabučna kiselina spada u grupu visoko tonažnih kemikalija s potrošnjom od otprilike 40000 t godišnje. Jedna je od najčešćih organskih tvari u prirodi i vrlo bitna komponenta u staničnom metabolizmu. Uglavnom se upotrebljava u farmaceutskoj industriji, prehrambenoj i kozmetičkoj industriji kao konzervans (zamjena za limunsku kiselinu). Vrlo je efektivna
Vrsalović Presečki, Ana +2 more
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A Concise Synthesis of (R)-GABOB from L-Malic Acid
Synthetic Communications, 1995Abstract A concise synthesis of (R)-4-amino-3-hydroxybutanoic acid, starting from L-malic acid, is reported. The approach is based on the conversion of the oxazolidin-2-one 9 into a full protected form of (®)-GABOB by an Arndt-Eistert reaction.
Domenico Misiti +2 more
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A microcalorimetric sensor for food and cosmetic analyses: l-Malic acid determination
Talanta, 2008Enzymatic microcalorimetry has been successfully employed in the reliable determination of the l-malic acid concentration in some foods and cosmetic products. The l-malic acid concentration during the wine-making process is particularly useful in order to control the progress of the malo-lactic fermentation.
ANTONELLI, Marta Letizia +2 more
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