Animals, 2022 This study aimed to investigate the effects of citric acid, malic acid, and Lactobacillus acidophilus (L) on fermentation parameters and the microbial community of leguminous Chamaecrista rotundifolia silage. Fresh C. rotundifolia was treated without any
Qixian Feng +6 more
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Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine [PDF]
, 2020 This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of ...
Cordero Bueso, Gustavo Adolfo +5 more
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Malic Acid Production by Aspergillus Oryzae: The Role of CaCO3
Chemical Engineering Transactions, 2018 This study investigated the malic acid production capability of Aspergillus oryzae NRRL 3488 with three different CaCO3 concentrations, 20 g/L, 80 g/L, and 120 g/L, used as pH buffers and CO2 supply.
Monique Geyer +3 more
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Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction [PDF]
, 2010 The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures.
Mathieu, Florence +2 more
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Variation of nutritional requirements of Leuconostoc oenos by organic acids
OENO One, 1993 Leuconostoc oenos strains: m, L2 ST, X2L, have been isolated from different Argentinian red wines. Amino acids, vitamins and base requirements were determined in a synthetic medium containing L-malic acid, citric acid or both organic acids. The organisms
María Julia Amoroso +2 more
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Microbial Production of Malic Acid from Biofuel-Related Coproducts and Biomass
Fermentation, 2017 The dicarboxylic acid malic acid synthesized as part of the tricarboxylic acid cycle can be produced in excess by certain microorganisms. Although malic acid is produced industrially to a lesser extent than citric acid, malic acid has industrial ...
Thomas P. West
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Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method [PDF]
, 2008 An efficient method for analyzing ten organic acids in food, namely citric, pyruvic, malic, lactic, succinic, formic, acetic, adipic, propionic and butyric acids, using HPLC was developed. Boric acid was added into the mobile phase to separate lactic and
Fang, Q. +5 more
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Eurasian Chemico-Technological Journal, 2004 The complex formation of the neodymium Nd3+ ion and the samarium Sm3+ ion with L-malic acid (H3Mal) in the aqueous solutions was studied by pH-metric titration in pH region 2.80 to 10.00 and constant ionic strength 0.1 M KCl at 25 °C.
Vladimir Yu. Buzko +3 more
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Crassulacean acid metabolism in the Gesneriaceae [PDF]
, 1986 The occurrence of the Crassulacean acid metabolism (CAM) was studied in four epiphytic species of the Gesneriaceae: two neotropical species, Codonanthe crassifolia and Columnea linearis, and two paleotropical species, Aoschynanthus pulcher and ...
Guralnick, Lonnie J. +2 more
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Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification
Czech Journal of Food Sciences, 2009 Industrial wine yeasts Saccharomyces cerevisiae Syrena, an interspecies hybrid (S. cerevisiae × S. bayanus) HW2-3 and Schizosaccharomyces pombe met 3-15 h+>/sup> were examined to determine changes in fermentation profiles in different environmental
A. Kunicka-Styczyńska
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