Results 21 to 30 of about 2,561,752 (294)

Malic Acid Production by Aspergillus Oryzae: The Role of CaCO3 [PDF]

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, Faith M. Onyancha, Willie Nicol, Hendrik G. Brink   +3 more
doaj   +2 more sources

Malic Acid for the Treatment of Rheumatic Diseases [PDF]

Mediterranean Journal of Rheumatology, 2023
de Carvalho, Jozélio Freire, Lerner, Aaron   +1 more
openaire   +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   +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

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

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   +1 more source

Contaminant of malic acid: A malic enzyme inhibitor [PDF]

FEBS Letters, 1971
A sample of malic acid (Mann Laboratories, C.P. grade, Lot #S 1090) strongly inhibited the malic enzyme activity of a pig adipose tissue supernatant fraction (100,000 g), as measured by the method of Ochoa [l] . Thin-layer cellulose chromatography (Brinkmann MN-Polygram Cel-300-Ecteola) using diethyl ether-formic acid-Hz0 (7:2:1) as mobile phase ...
Anderson, D.B., Ferguson, S.M.F., Lardy, H.A.   +2 more
openaire   +2 more sources

Physical, Chemical, and Sensory Properties of Robusta Coffee Effervescent Tablets Formulated in Various Organic Acids

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, Miftahul Wahidatun Ni’mah, Endang Is Retnowati, Rini Umiyati   +3 more
doaj   +1 more source

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

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   +1 more source

Malic Acid Production by Aspergillus Oryzae: the Effect of Alkaline-earth Carbonate Buffer Identity

Chemical Engineering Transactions, 2022
Malic acid is a specialty chemical that is currently mainly used in the food and beverage industry (market value of $182 million) but has a potential market value of $3.5 billion if used to produce maleic anhydride.
Hendrik Brink, Monique Geyer-Johnson, Willie Nicol   +2 more
doaj   +1 more source

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

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   +1 more source