Conversion of Fumaric Acid Fermentation to L-Malic Acid Fermentation by the Association of Rhizopus arrhizus and Pichia membranaefaciens

1978 ◽  
Vol 42 (9) ◽  
pp. 1793-1794
Author(s):  
Shoichi Takao ◽  
Yoshihiro Kondo ◽  
Masatoshi Tanida
1957 ◽  
Vol 61 (12) ◽  
pp. 1637-1640 ◽  
Author(s):  
Lee T. Rozelle ◽  
Robert A. Alberty

1985 ◽  
Vol 68 (5) ◽  
pp. 902-905
Author(s):  
Taizo Tsuda ◽  
Hiroshi Nakanishi ◽  
Takashi Morita ◽  
Junko Takebayashi

Abstract A method was developed for simultaneous gas chromatographic determination of sorbic acid, dehydroacetic acid, and benzoic acid used as preservatives, and succinic acid, fumaric acid, malic acid, and tartaric acid used as acidulants in soft drinks and jams. A sample was dissolved in NH4OH-NH4CI pH 9 buffer solution, and an aliquot of the solution was passed through a QAE-Sephadex A 25 column. The column was washed with water, and the carboxylic acids were eluted with 0.1N HC1. Sorbic acid, dehydroacetic acid, and benzoic acid were extracted with ethyl ether-petroleum ether (1 + 1), and determined on a 5% DEGS + 1% H3PO4 column. Succinic acid, fumaric acid, malic acid, and tartaric acid in the lower layer were derivatized with N,0- bis(trimethylsilyl)acetamide and trimethylchlorosilane, and determined on a 3% SE-30 column. Recoveries from soft drink and jam samples fortified with 0.1% each of 7 carboxylic acids ranged from 92.4 to 102.6% for preservatives, and from 88.1 to 103.2% for acidulants.


2019 ◽  
Vol 138 (1) ◽  
pp. 765-777 ◽  
Author(s):  
Richard Perosa Fernandes ◽  
André Luiz Carneiro Soares do Nascimento ◽  
Ana Carina Sobral Carvalho ◽  
José Augusto Teixeira ◽  
Massao Ionashiro ◽  
...  

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