Results 21 to 30 of about 15,248,221 (249)
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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Metabolic Engineering of Trichoderma reesei for l‑Malic Acid Production
, 2023 l-Malic acid has various applications in the chemical and food industries. The filamentous fungus Trichoderma reesei is known to be an efficient enzyme producer. Here, through metabolic engineering, T.
Meng Wang (124646) +4 more
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, 2022 Bile stress tolerance is a crucial characteristic of probiotics for surviving in the human gastrointestinal tract. The mechanism underlying the effect of l-malic acid on enhancing the glycodeoxycholic acid (GDCA) tolerance of Lacticaseibacillus paracasei
Zhengyuan Zhai (5677691) +4 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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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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Efficacy of malic acid against Listeria monocytogenes attached to poultry skin during refrigerated storage [PDF]
, 2013 This work evaluated the effect of malic acid washing on the growth of Listeria monocytogenes on poultry legs stored at 4°C for 8 d. Fresh inoculated chicken legs were dipped into a 1 or 2% malic acid solution (vol/vol) for 5 min or distilled water ...
González-Fandos, E. [0000-0002-9500-5343] +1 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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Use of fumaric acid on must or during alcoholic fermentation
BIO Web of Conferences, 2023 Fumaric acid has been approved by OIV for the use on wine in 2021. This practice consists in treating wines with fumaric acid to inhibit malolactic fermentation by controlling the growth and activity of lactic acid bacteria.
Davaux François +2 more
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Influence of pH, malic acid and glucose concentrations on malic acid consumption by Saccharomyces cerevisiae [PDF]
, 1995 Malic acid consumption by Saccharomyces cerevisiae was studied in a synthetic medium. The extent of malic acid degradation is affected by its initial concentration, the extent and the rate of deacidification increased with initial malate concentration up
Delcourt, F. +3 more
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Coffee and Cocoa Research Journal, 2022 Coffee effervescent products are an innovation in coffee formulation. The compounds that play a role in effervescent are acids and bases. Type of organic acid give an impact on the effervescent characteristics.
Umar Hafidz Asy'ari Hasbullah +3 more
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