Regulation of glucose and malic acid consumption by a derepressed mutant of the yeastPichia anomala IGC 4380 displaying inverse diauxic growth behavior

1994 ◽  
Vol 39 (6) ◽  
pp. 505-506 ◽  
Author(s):  
P. Amador ◽  
F. Borges ◽  
M. Côrte-Real ◽  
C. Leão
Keyword(s):  
Malic Acid ◽  
Growth Behavior ◽  
Diauxic Growth ◽  
Acid Consumption ◽  
Derepressed Mutant

scholarly journals Growth behavior of anodic porous alumina formed in malic acid solution

2013 ◽  
Vol 284 ◽  
pp. 907-913 ◽  
Author(s):  
Tatsuya Kikuchi ◽  
Tsuyoshi Yamamoto ◽  
Ryosuke O. Suzuki
Keyword(s):  
Acid Solution ◽  
Malic Acid ◽  
Porous Alumina ◽  
Growth Behavior ◽  
Anodic Porous Alumina

Positive effect of reduced aeration rate on growth and stereospecificity of dl-malic acid consumption by Azospirillum brasilense: Improving the shelf life of a liquid inoculant formulation

2015 ◽  
Vol 195 ◽  
pp. 74-81 ◽  
Author(s):  
Karen Carrasco-Espinosa ◽  
Ramsés I. García-Cabrera ◽  
Andrea Bedoya-López ◽  
Mauricio A. Trujillo-Roldán ◽  
Norma A. Valdez-Cruz
Keyword(s):  
Shelf Life ◽  
Malic Acid ◽  
Azospirillum Brasilense ◽  
Aeration Rate ◽  
Acid Consumption ◽  
Positive Effect ◽  
Inoculant Formulation ◽  
Liquid Inoculant

scholarly journals Influence of pH, malic acid and glucose concentrations on malic acid consumption by Saccharomyces cerevisiae

1995 ◽  
Vol 43 (2) ◽  
pp. 321-324 ◽  
Author(s):  
F. Delcourt ◽  
P. Taillandier ◽  
F. Vidal ◽  
P. Strehaiano
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Malic Acid ◽  
Acid Consumption ◽  
Influence Of Ph

scholarly journals Marker Assisted Selection of Malic-Consuming Saccharomyces cerevisiae Strains for Winemaking. Efficiency and Limits of a QTL’s Driven Breeding Program

2021 ◽  
Vol 7 (4) ◽  
pp. 304
Author(s):  
Charlotte Vion ◽  
Emilien Peltier ◽  
Margaux Bernard ◽  
Maitena Muro ◽  
Philippe Marullo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Malic Acid ◽  
Marker Assisted Selection ◽  
Phenotypic Diversity ◽  
Grape Juice ◽  
Oenococcus Oeni ◽  
Breeding Program ◽  
Wine Industry ◽  
F1 Hybrids ◽  
Acid Consumption

Natural Saccharomyces cerevisiae yeast strains exhibit very large genotypic and phenotypic diversity. Breeding programs that take advantage of this characteristic are widely used for selecting starters for wine industry, especially in the recent years when winemakers need to adapt their production to climate change. The aim of this work was to evaluate a marker assisted selection (MAS) program to improve malic acid consumption capacity of Saccharomyces cerevisiae in grape juice. Optimal individuals of two unrelated F1-hybrids were crossed to get a new genetic background carrying many “malic consumer” loci. Then, eleven quantitative trait loci (QTLs) already identified were used for implementing the MAS breeding program. By this method, extreme individuals able to consume more than 70% of malic acid in grape juice were selected. These individuals were tested in different enological matrixes and compared to their original parental strains. They greatly reduced the malic acid content at the end of alcoholic fermentation, they appeared to be robust to the environment, and they accelerated the ongoing of malolactic fermentations by Oenococcus oeni. This study illustrates how MAS can be efficiently used for selecting industrial Saccharomyces cerevisiae strains with outlier properties for winemaking.

scholarly journals Influence of pH, malic acid and glucose concentrations on malic acid consumption by Saccharomyces cerevisiae

1995 ◽  
Vol 43 (2) ◽  
pp. 321-324 ◽  
Author(s):  
F. Delcourt ◽  
F. Vidal ◽  
P. Strehaiano ◽  
P. Taillandier
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Malic Acid ◽  
Acid Consumption ◽  
Influence Of Ph

scholarly journals A mathematical model of the link between growth and L-malic acid consumption for five strains of Oenococcus oeni

2014 ◽  
Vol 30 (12) ◽  
pp. 3163-3172 ◽  
Author(s):  
N. Fahimi ◽  
C. Brandam ◽  
P. Taillandier
Keyword(s):  
Mathematical Model ◽  
Malic Acid ◽  
Oenococcus Oeni ◽  
Acid Consumption

scholarly journals Marker Assisted Selection of Malic-Consuming Saccharomyces cerevisiae Strains for Winemaking. Efficiency and Limits of a QTL’s Driven Breeding Program

2021 ◽  
Author(s):  
Charlotte Vion ◽  
Emilien Peltier ◽  
Margaux Bernard ◽  
Maitena Muro ◽  
Philippe Marullo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Malic Acid ◽  
Grape Juice ◽  
Oenococcus Oeni ◽  
Breeding Program ◽  
Wine Industry ◽  
F1 Hybrids ◽  
Breeding Programs ◽  
Acid Consumption ◽  
Selection Of

Background Natural Saccharomyces cerevisiae yeast strains exhibit very large genotypic and phe-notypic diversity. Breeding programs taking advantage of this characteristic, are widely used for yeast selection in the wine industry, especially in the recent years when winemakers need to adapt their production to climate change. The aim of this work was to evaluate a Marker Assisted Se-lection (MAS) program to improve malic acid consumption capacity of Saccharomyces cerevisiae in grape juice. Methods Optimal individuals of two unrelated F1-hybrids were crossed to get a new genetic background carrying many “malic consumer” loci. Then, eleven QTLs already identified were used for implementing the MAS breeding program. Results By this way, extreme individuals able to consume more than 70% of malic acid in grape juice were selected. These individuals were tested in different enological matrixes and compared to their original parental strains. They greatly reduced the malic acid content at the end of alcoholic fermentations, they appeared to be robust to the environment and accelerate the ongoing of malo-lactic fermentations by Oenococcus oeni. Conclusions This study illustrates how MAS can be efficiently used for selecting industrial Saccharomyces cerevisiae strains with outlier properties for winemaking.

scholarly journals Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium

2017 ◽  
Vol 8 ◽  
Author(s):  
Mariantonietta Succi ◽  
Gianfranco Pannella ◽  
Patrizio Tremonte ◽  
Luca Tipaldi ◽  
Raffaele Coppola ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Malic Acid ◽  
Acid Consumption ◽  
Optimal Ph

scholarly journals Use of Apple Pomace as Substrate for Production of Lactiplantibacillus plantarum Malolactic Starter Cultures

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 244
Author(s):  
Victoria Cerdeira ◽  
Natalia S. Brizuela ◽  
Sebastián M. E. Bravo ◽  
Bárbara M. Bravo-Ferrada ◽  
Danay Valdés La Hens ◽  
...  
Keyword(s):  
Malic Acid ◽  
Oxygen Demand ◽  
Tween 80 ◽  
Apple Pomace ◽  
Starter Cultures ◽  
Pinot Noir ◽  
Acid Consumption ◽  
Commercial Medium ◽  
Cider Industry ◽  
De Man

The by-products of the food industry are an economic alternative as a source of nutrients to obtain biomass. At the same time, theiruse could solve the environmental problem related to their disposal, which is highly polluting due to their elevated biochemical oxygen demand. In this work, we seek to optimize the production of cellular biomass of two native Patagonian strains of Lactiplantibacillus plantarum (UNQLp 11 and UNQLp155), selected for its oenological and technological properties, using apple pomace (AP), a residue from the juice and cider industry. The supplementation of AP with yeast extract, salts, and Tween 80 (sAP), proved to maintain the growth of the Lpb. plantarum strains, similar to the commercial medium used to grow LAB (De Man, Rogosa, Sharpe, MRS). Cultures grown in sAP medium showed good tolerance to wine conditions (high ethanol content and low pH), demonstrated by its ability to consume L-malic acid. The subsequent inoculation of these cultures in sterile wines (Merlot and Pinot noir) was carried out at laboratory scale, evaluating cell viability and L-malic acid consumption for 21 days at 21 °C. Cultures grown in sAP media showed a similar performance to MRS media. Thus, sAP media proved to be a suitable substrate to grow oenological Lpb. plantarum strains where cultures (with high size inoculums) were able to drive malolactic fermentation, with an L-malic acid consumption higher than 90%.

Enrichment of common carp (Cyprinus carpio) diet with Malic acid: Effects on skin mucosal immunity, antioxidant defecne and growth performance

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Roghieh Safari ◽  
Seyed Hossein Hoseinifar ◽  
Maryam Dadar ◽  
Hien Van Doan
Keyword(s):  
Common Carp ◽  
Cyprinus Carpio ◽  
Malic Acid ◽  
Control Group ◽  
Skin Mucus ◽  
Antioxidant Genes ◽  
Treatment Comparison ◽  
Genes Expression ◽  
Significant Difference ◽  
And Control

AbstractThe present study investigated possible effects of dietary malic acid on the expression of immunity, antioxidant and growth related genes expression as well as skin mucus immune parameters in common carp. Common carp (Cyprinus carpio) fingerlings were fed diets supplemented with different levels (0 [control], 0.5%, 1%, 2%) of malic acid (MA) for 60 days. The results revealed highest expression levels of immune-related genes (tnf-alpha, il1b, il8 and lyz) in skin of common carp fed 2% MA (P < 0.05). Regarding 1% MA treatment comparison with control group, significant difference was noticed just in case of lyz (P < 0.05). Evaluation of growth related genes expression revealed no significant difference between treatments (P > 0.05). The study of antioxidant related genes (gsta and gpx) in common carp skin fed with MA, showed significant difference between treated groups and control (P < 0.05). Carps fed with 2% MA had highest alkaline phosphatase activity in skin mucus compared other treated groups and control (P < 0.05). There were no significant difference between 0.5% and 1% and control (P > 0.05). The study of total protein and total immunoglobulin (Ig) in common carp skin musus revealed no alteration following MA treatment (P > 0.05). The present data demonstrated that feeding with MA altered immune and antioxidant genes expression in skin mucus of common carp.

Sign in / Sign up

Export Citation Format

Share Document