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Differences in Microbial Communities Stimulated by Malic Acid Have the Potential to Improve Nutrient Absorption and Fruit Quality of Grapes [PDF]

Frontiers in Microbiology, 2022
Malic acid is a component of the rhizosphere exudate and is vital for crop growth. However, little information is available about the effects of external applications of malic acid on the nutrient absorption and quality of grape fruit, and few studies ...
Peng Si, Peng Si, Wei Shao, Wei Shao, Huili Yu, Guoyi Xu, Guoqiang Du   +6 more
doaj   +3 more sources

Effects of Dietary L-malic Acid Supplementation on Meat Quality, Antioxidant Capacity and Muscle Fiber Characteristics of Finishing Pigs [PDF]

Foods, 2022
L-malic acid is a vital intermediate in the citric acid cycle and has been reported to improve the antioxidant capacity and aerobic oxidation of weaned piglets; however, its application in finishing pigs is limited at present.
Enfa Yan, Yubo Wang, Linjuan He, Jianxin Guo, Xin Zhang, Jingdong Yin   +5 more
doaj   +3 more sources

Microbial Biosynthesis of L-Malic Acid and Related Metabolic Engineering Strategies: Advances and Prospects

Frontiers in Bioengineering and Biotechnology, 2021
Malic acid, a four-carbon dicarboxylic acid, is widely used in the food, chemical and medical industries. As an intermediate of the TCA cycle, malic acid is one of the most promising building block chemicals that can be produced from renewable sources ...
Zhen Wei, Yongxue Xu, Qing Xu, Wei Cao, Wei Cao, He Huang, Hao Liu, Hao Liu   +7 more
doaj   +2 more sources

Malic Acid Improves Behavioral, Biochemical, and Molecular Disturbances in the Hypothalamus of Stressed Rats

Journal of Integrative Neuroscience, 2023
Background: Stress can lead to emotional and mental symptoms such as anxiety, sadness, panic attacks, and depression. Malic acid was chosen due to malic acid has the ability to improve antioxidant activity and improves liver damage.
Khaled M. M. Koriem, Hatem A. K. Tharwat
doaj   +2 more sources

Acetate as substrate for l-malic acid production with Aspergillus oryzae DSM 1863

Biotechnology for Biofuels, 2021
Background Microbial malic acid production is currently not able to compete economically with well-established chemical processes using fossil resources. The utilization of inexpensive biomass-based substrates containing acetate could decrease production
Aline Kövilein, Julia Umpfenbach, Katrin Ochsenreither   +2 more
doaj   +2 more sources

Enhanced l-Malic Acid Production by Aspergillus oryzae DSM 1863 Using Repeated-Batch Cultivation [PDF]

Frontiers in Bioengineering and Biotechnology, 2022
l-Malic acid is a C4-dicarboxylic acid and a potential key building block for a bio-based economy. At present, malic acid is synthesized petrochemically and its major market is the food and beverages industry.
Vanessa Schmitt, Laura Derenbach, Katrin Ochsenreither   +2 more
doaj   +2 more sources

From beet molasses to malic acid: holistic development of fermentation and downstream process [PDF]

Biotechnology for Biofuels and Bioproducts
Background The growing demand for sustainable alternatives to fossil-based chemicals has increased interest in platform chemicals derived from renewable biomass sources, such as malic acid.
Luca Antonia Grebe, Christina Maria Krekel, Constantin Alexander Maaß, Mario Beckers, Martin Smotrycki, An N. T. Phan, Lars M. Blank, Katharina Saur, Marcel Mann, Jörn Viell, Andreas Jupke, Jørgen Barsett Magnus   +11 more
doaj   +2 more sources

13 C-MFA helps to identify metabolic bottlenecks for improving malic acid production in Myceliophthora thermophila [PDF]

Microbial Cell Factories
Background Myceliophthora thermophila has been engineered as a significant cell factory for malic acid production, yet strategies to further enhance production remain unclear and lack rational guidance.
Junfeng Jiang, Defei Liu, Jingen Li, Chaoguang Tian, Yingping Zhuang, Jianye Xia   +5 more
doaj   +2 more sources

Analysis of organic acid metabolism reveals citric acid and malic acid play major roles in determining acid quality during the development of kiwifruit (Actinidia eriantha).

The Journal of the Science of Food and Agriculture, 2023
BACKGROUND Actinidia eriantha is one of the most important kiwifruit species in Actinidia. The relative high accumulation of organic acids in fruit of A. eriantha is an unfavorable factor for organoleptic quality.
Dongfeng Jia, Zihan Xu, Lu Chen, Qing Huang, Chunhui Huang, J. Tao, X. Qu, Xiaobiao Xu   +7 more
semanticscholar   +1 more source

Identifying the best parameters to determine genotype capability to retain adequate malic acid at harvest and in final wines

OENO One, 2023
Maintaining optimal grape acidity at harvest is one of the most complicated challenges under climate change pressures, especially in early ripening cultivars. Warming trends are compressing vine phenology and fostering berry malic acid respiration.
Tommaso Frioni, Riccardo Collivasone, Ginevra Canavera, Matteo Gatti, Mario Gabrielli, Stefano Poni   +5 more
doaj   +1 more source