Relationship of production of succinic acid and methyl citric acid pathway during alcohol fermentation with immobilized yeast

Abstract Leaf senescence is a highly complex, genetically regulated and well-ordered process with multiple layers and pathways. Delaying leaf senescence would help increase grain yields in rice. Over the past 15 years, more than 100 rice leaf-senescence genes have been cloned, greatly improving the understanding of leaf senescence in rice. Systematically elucidating the molecular mechanisms underlying leaf senescence will provide breeders with new tools/options for improving many important agronomic traits. In this study, we summarized recent reports on 125 rice leaf-senescence genes, providing an overview of the research progress in this field by analyzing the subcellular localizations, molecular functions and the relationship of them. These data showed that chlorophyll synthesis and degradation, chloroplast development, abscisic acid pathway, jasmonic acid pathway, nitrogen assimilation and ROS play an important role in regulating the leaf senescence in rice. Furthermore, we predicted and analyzed the proteins that interact with leaf-senescence proteins and achieved a more profound understanding of the molecular principles underlying the regulatory mechanisms by which leaf senescence occurs, thus providing new insights for future investigations of leaf senescence in rice.

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Functional, nutritional and conformational changes from deamidation of wheat gluten with succinic acid and citric acid

Food Chemistry ◽

10.1016/j.foodchem.2010.04.017 ◽

2010 ◽

Vol 123 (1) ◽

pp. 123-130 ◽

Cited By ~ 37

Author(s):

Lan Liao ◽

Tong-Xun Liu ◽

Mou-Ming Zhao ◽

Chun Cui ◽

Bo-En Yuan ◽

...

Keyword(s):

Citric Acid ◽

Succinic Acid ◽

Conformational Changes ◽

Wheat Gluten

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The relationship of bacterial utilization of CO2 to succinic acid formation1

Biochemical Journal ◽

10.1042/bj0340129 ◽

1940 ◽

Vol 34 (2) ◽

pp. 129-138 ◽

Cited By ~ 42

Author(s):

Harland Goff Wood ◽

Chester Hamlin Werkman

Keyword(s):

Succinic Acid ◽

Bacterial Utilization ◽

Relationship Of ◽

The Relationship

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Sugar and Nonvolatile Acid Composition of Blackberries

Journal of AOAC International ◽

10.1093/jaoac/93.3.956 ◽

2010 ◽

Vol 93 (3) ◽

pp. 956-965 ◽

Cited By ~ 12

Author(s):

Ho-Ju Fan-Chiang ◽

Ronald E Wrolstad

Keyword(s):

Citric Acid ◽

Succinic Acid ◽

Acid Composition ◽

Malic Acid ◽

Titratable Acidity ◽

Isocitric Acid ◽

Objective Being

Abstract Sugar and nonvolatile acid analyses were conducted on 52 samples of blackberries (Rubus spp), the objective being to develop a compositional database for evaluating authenticity and quality. Brix ranged from 6.88 to 16.83, with a mean of 10.82. Titratable acidity ranged from 0.52 to 2.24 g citric acid/100 mL, with a mean of 1.35. Sucrose levels (range, 012.9; mean, 4.6) were highly variable. The overall glucose:fructose ratio ranged from 0.81 to 1.17, with a mean of 1.01. Malic, isocitric, lactoisocitric, citric, shikimic, and fumaric acids were identified, with succinic acid being present in some samples. Malic acid ranged from 5.2 to 35.3 of total acids (87.5603 mg/100 g), with a mean of 16.4 (280 mg/100 g). Isocitric acid ranged from 4.7 to 71.6, with a mean of 34.7 (599 mg/100 g), and lactoisocitric acid ranged from 3.4 to 32.6 with a mean of 17.3 (293 mg/100 g). Citric acid ranged from 1.3 to 80.2, with a mean of 31.6 (572 mg/100 g). Shikimic, fumaric, and succinic were present in trace quantities. Two patterns of nonvolatile acid compositions were evident. Ten commercial blackberry juice samples were analyzed, and it was possible to determine whether they were Marion, Evergreen, or a mixture of the two from their acid profiles.

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Synergistic Antilisterial Effects of Mixtures of Lysozyme and Organic Acids

Journal of Food Protection ◽

10.4315/0362-028x.jfp-16-156 ◽

2016 ◽

Vol 79 (12) ◽

pp. 2184-2189 ◽

Cited By ~ 6

Author(s):

MYEONGGEUN OH ◽

JOONGJAE LEE ◽

YOONHWA JEONG ◽

MISOOK KIM

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Citric Acid ◽

Organic Acids ◽

Succinic Acid ◽

Malic Acid ◽

Synergistic Effects ◽

The Other ◽

Food Preservative ◽

Time Kill

ABSTRACT We investigated the synergistic effects of lysozyme combined with organic acids to inhibit the growth of Listeria monocytogenes. The antilisterial effects of the combination of lysozyme and acetic acid, citric acid, lactic acid, malic acid, or succinic acid were evaluated using the checkerboard method and time-kill assay. The MIC was 25,000 mg/liter for lysozyme, 625 mg/liter for acetic acid, and 1,250 mg/liter for the other acids. The MBC was 10,000 mg/liter for all of the tested organic acids. The combination of lysozyme and each organic acid showed synergistic effects via the checkerboard method; however, the time-kill assay showed synergistic effects for only three combinations of 1,250 mg/liter lysozyme with succinic acid (312 and 625 mg/liter) or malic acid (625 mg/liter). The results of this study indicate that the combination of lysozyme and malic acid or succinic acid can be effectively used as a food preservative to control L. monocytogenes.

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Effects of the Tomato Pathogen Fusarium oxysporum f. sp. radicis-lycopersici and of the Biocontrol Bacterium Pseudomonas fluorescens WCS365 on the Composition of Organic Acids and Sugars in Tomato Root Exudate

Molecular Plant-Microbe Interactions ◽

10.1094/mpmi-19-1121 ◽

2006 ◽

Vol 19 (10) ◽

pp. 1121-1126 ◽

Cited By ~ 88

Author(s):

Faina Kamilova ◽

Lev V. Kravchenko ◽

Alexander I. Shaposhnikov ◽

Nataliya Makarova ◽

Ben Lugtenberg

Keyword(s):

Citric Acid ◽

Organic Acids ◽

Succinic Acid ◽

Fusarium Oxysporum ◽

Pseudomonas Fluorescens ◽

Root Exudate ◽

Soil Analysis ◽

Strong Increase ◽

Tomato Root ◽

Biocontrol Strain

The effects of the pathogenic fungus Fusarium oxysporum f. sp. radicis-lycopersici and of the bacterial biocontrol strain Pseudomonas fluorescens WCS365, and of both microbes, on the amounts and composition of root exudate components of tomato plants grown in a gnotobiotic stonewool substrate system were studied. Conditions were selected under which introduction of F. oxysporum f. sp. radicis-lycopersici caused severe foot and root rot, whereas inoculation of the seed with P. fluorescens WCS365 decreased the percentage of diseased plants from 96 to 7%. This is a much better disease control level than was observed in potting soil. Analysis of root exudate revealed that the presence of F. oxysporum f. sp. radicis-lycopersici did not alter the total amount of organic acids, but that the amount of citric acid decreased and that of succinic acid increased compared with the nontreated control. In contrast, in the presence of the P. fluorescens biocontrol strain WCS365, the total amount of organic acid increased, mainly due to a strong increase of the amount of citric acid, whereas the amount of succinic acid decreased dramatically. Under biocontrol conditions, when both microbes are present, the content of succinic acid decreased and the level of citric acid was similar to that in the nontreated control. The amount of sugar was approximately half that of the control sample when either one of the microbes was present alone or when both were present. Analysis of the interactions between the two microbes grown together in sterile tomato root exudate showed that WCS365 inhibited multiplication of F. oxysporum f. sp. radicis-lycopersici, whereas the fungus did not affect the number of CFU of the bacterium.

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Effects of Bentonite Clarificants on Organic Acids Contents in Red Wine during Clarification

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.194-196.802 ◽

2011 ◽

Vol 194-196 ◽

pp. 802-805

Author(s):

Zhan Sheng Wu ◽

Xi Fang Sun ◽

Chun Li

Keyword(s):

Hydrogen Bond ◽

Acetic Acid ◽

Lactic Acid ◽

Citric Acid ◽

Organic Acids ◽

Succinic Acid ◽

Tartaric Acid ◽

Malic Acid ◽

Red Wine ◽

Titratable Acidity

Effects of different bentonite clarificants on the main organic acids contents in wine were investigated during the clarification process. Citric acid (CA) concentration changed slightly during the first day with average elimination ratio (AER) of 0.57%, and tartaric acid (TA), malic acid (MA), lactic acid (LA) and succinic acid (SA) were varied with AER of 12.39%, 9.80%, 7.27% and 6.27%, respectively, while acetic acid (AA) has the biggest AER of 15.42%. The pH and titratable acidity were significantly dependent on the variation of CA and TA. The –OH group in organic acids could be combined with –Si-O or –AlO groups in bentonite surface by hydrogen bond, which could caused the decrease in concentration various organic acids.

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