scholarly journals Breeding of Yeast Strains having High Malic Acid-producing and Low Succinic Acid-producing Abilities

1994 ◽  
Vol 89 (8) ◽  
pp. 647-651 ◽  
Author(s):  
Kiyoshi YOSHIDA ◽  
Masaaki INAHASHI ◽  
Kin-ichi NAKAMURA ◽  
Hiroichi AKIYAMA ◽  
Kikuo NOJIRO
Keyword(s):  
Succinic Acid ◽  
Malic Acid ◽  
Yeast Strains

scholarly journals Mechanism of Aniline Degradation by Yeast Strain Candida methanosorbosa BP-6

2010 ◽  
Vol 59 (4) ◽  
pp. 311-315 ◽  
Author(s):  
KATARZYNA MUCHA ◽  
EWA KWAPISZ ◽  
URSZULA KUCHARSKA ◽  
ANDRZEJ OKRUSZEK
Keyword(s):  
Succinic Acid ◽  
Filamentous Fungi ◽  
Strong Evidence ◽  
Yeast Strain ◽  
Good Separation ◽  
Muconic Acid ◽  
Enrichment Technique ◽  
Yeast Strains ◽  
Microbiological Methods ◽  
Identification And Quantification

The ability of some bacteria and filamentous fungi to degrade aniline and its derivatives was reported earlier in the literature. However, there was no information about the biodegradation of aniline by yeast strains. The present work is focused on yeast strain Candida methanosorbosa BP-6 which was isolated from the wastewater pool of the old dye factory "Boruta" in Zgierz by enrichment technique and identified by standard microbiological methods. We have found that strain C. methanosorbosa BP-6 readily grows in the presence of aniline and can degrade this substrate. Relatively good separation of peaks corresponding to aniline and its biodegradation intermediates allowed us their identification and quantification by HPLC methodology. We have found that major intermediates of this degradation are: catechol, cis,cis-muconic acid, muconolactone, 3-oxoadipate enol-lactone, 3-oxoadipic acid and succinic acid. Our results provide strong evidence that biodegradation of aniline by the yeast strain C. methanosorbosa BP-6 proceeds according to the intradiolic pathway.

Simultaneous Gas Chromatographic Determination of Carboxylic Acids in Soft Drinks and Jams

1985 ◽  
Vol 68 (5) ◽  
pp. 902-905
Author(s):  
Taizo Tsuda ◽  
Hiroshi Nakanishi ◽  
Takashi Morita ◽  
Junko Takebayashi
Keyword(s):  
Benzoic Acid ◽  
Succinic Acid ◽  
Tartaric Acid ◽  
Carboxylic Acids ◽  
Fumaric Acid ◽  
Malic Acid ◽  
Sorbic Acid ◽  
Chromatographic Determination ◽  
Dehydroacetic Acid

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.

Anti-Thrombotic Effect of a Novel Formula from Corni Fructus with Malic Acid, Succinic Acid and Citric Acid

2013 ◽  
Vol 28 (5) ◽  
pp. 722-727 ◽  
Author(s):  
Qi-Chun Zhang ◽  
Yue Zhao ◽  
Hui-Min Bian
Keyword(s):  
Citric Acid ◽  
Succinic Acid ◽  
Malic Acid ◽  
Corni Fructus

scholarly journals Positive Interaction Of Ethanol With Malic Acid In Postharvest Physiology Of Cut Spray Carnation ‘White Natila’

2014 ◽  
Vol 22 (2) ◽  
pp. 19-30 ◽  
Author(s):  
Fatemeh Begri ◽  
Ebrahim Hadavi ◽  
Amrollah Nabigol
Keyword(s):  
Weight Loss ◽  
Succinic Acid ◽  
Malic Acid ◽  
Dry Weight ◽  
Vase Life ◽  
Cut Flowers ◽  
Fresh Weight ◽  
Positive Interaction ◽  
Cell Membrane Stability ◽  
Preservative Solutions

AbstractIn this study, succinic acid (0, 1 and 2 mM), malic acid (0, 1 and 2 mM), ethanol (0, 2 and 4% v/v), and their mixtures were applied as preservative solutions for cut flowers of spread carnation cv. ‘White Natila’ and their effect on the longevity, the amount of absorbed solution, malondialdehyde and chlorophyll content, cell membrane stability, fresh, and dry weight and on a visual quality was determined. A similarity in the effect of malic acid and succinic acid on dry weight and fresh weight loss were found. Ethanol positively affected most of the studied traits, including the vase life and fresh weight loss. The preservative solution containing 1 mM of malic acid and 4% ethanol resulted in the longest average vase life - 11.1 days compared to 8.9 days in the control. Malic acid showed a significant positive synergism with ethanol that makes it reasonable to combine them in preservative solutions intended to extend the vase life of cut spray carnation.

Comparative study of carboxylic acid adsorption on calcite: l-malic acid, d-malic acid and succinic acid

2018 ◽  
Vol 34 (3) ◽  
pp. 1131-1139 ◽  
Author(s):  
Zhenxuan Li ◽  
Jiangtian Xiao ◽  
Lidong Huang ◽  
Defu Xu ◽  
Dagang Liu ◽  
...  
Keyword(s):  
Carboxylic Acid ◽  
Comparative Study ◽  
Succinic Acid ◽  
Malic Acid

scholarly journals Sugar and Nonvolatile Acid Composition of Blackberries

2010 ◽  
Vol 93 (3) ◽  
pp. 956-965 ◽  
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.

Synergistic Antilisterial Effects of Mixtures of Lysozyme and Organic Acids

2016 ◽  
Vol 79 (12) ◽  
pp. 2184-2189 ◽  
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.

scholarly journals Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S319-S322 ◽  
Author(s):  
A. Kunicka-Styczyńska
Keyword(s):  
Malic Acid ◽  
Ph Effect ◽  
Hplc Method ◽  
Optimal Parameters ◽  
Wine Yeasts ◽  
Anaerobic Conditions ◽  
Fermentation Products ◽  
Yeast Strains ◽  
Industrial Strains ◽  
Selection Of

Industrial wine yeasts <I>Saccharomyces cerevisiae</I> Syrena, an interspecies hybrid (<I>S. cerevisiae × S. bayanus</I>) HW2-3 and <I>Schizosaccharomyces pombe</I> met 3–15 h<sup>+>/sup> were examined to determine changes in fermentation profiles in different environmental conditions in YG medium with different concentrations of glucose (2, 6, 40 or 100 g/l), L-malic acid (4, 7 or 11 g/l) and at pH 3.0, 3.5 and 5.0. The results were obtained by HPLC method (organic acids, acetaldehyde, glycerol, diacetyl) and enzymatically (L-malic acid, ethanol). In anaerobic conditions (100 g/l glucose), the optimal parameters for L-malic acid decomposition for <I>S. cerevisiae</I> Syrena and the hybrid HW2-3 were 11 g/l L-malic acid and pH 3.0 and 3.5, respectively. <I>S. pombe</I> expressed the highest demalication activity at 40 and 100 g/l glucose, 7 g/l L-malic acid and pH 3.0. The fermentation profiles of selected metabolites of yeast were unique for specific industrial strains. These profiles may help in the proper selection of yeast strains to fermentation and make it possible to predict the organoleptic changes in the course of fruit must fermentation.

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