منابع مشابه
Identification of malic acid from yeast.
Evidence indicated an accumulation of l-malic acid in the synthetic growth medium of both lysine auxotrophs and wild-type yeast. Malic acid was isolated from growth experiments and was identified by paper and column chromatography, by comparison of infrared spectra with authentic l-malic acid, as well as enzymatically, as a substrate of malic dehydrogenase. Malic acid was accumulated when gluco...
متن کاملComparison of Enzymatic Method Rapid Yeast Plus System with RFLP-PCR for Identification of Isolated Yeast from Vulvovaginal Candidiasis
Objective(s) To compare two identification methods, i.e., restriction fragment length polymorphism (RFLP)-PCR analysis and enzymatic method Rapid TM Yeast Plus System to identify different species causing vulvovaginal candidiasis (VVC). Materials and Methods Vaginal discharges of women who had attended the gynecology outpatient clinic of Mobini Hospital in Sabzevar, Iran were collected using...
متن کاملMalic Acid & Metabolic Acidosis
Label-MMAcid-Rev030410 BACKGROUND Ruminants are animals that have multiple stomachs to allow consumption and digestion of fibrous feedstuffs. Key to this digestive process is the bacterial breakdown of the fiber in the first stomach or rumen. The bacterial balance in the rumen can shift, allowing the ruminant to adapt to different diets. Ruminal bacteria convert fiber into lactate and volatile ...
متن کاملThe Formation of I-malic Acid as a Product of Alcoholic Fermentation by Yeast
The occurrence of malic acid in fermented products derived from various fruit juices is common knowledge and it has been generally supposed that this substance was exclusively derived from malic acid preformed in the fruit. The object of the following communication is to establish the fact that I-malic acid is a true product of fermentation by yeast and that significant amounts of the acid are ...
متن کاملThe Formation of I-malic Acid as a Product of Alcoholic Fermentation by Yeast
The occurrence of malic acid in fermented products derived from various fruit juices is common knowledge and it has been generally supposed that this substance was exclusively derived from malic acid preformed in the fruit. The object of the following communication is to establish the fact that I-malic acid is a true product of fermentation by yeast and that significant amounts of the acid are ...
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ژورنال
عنوان ژورنال: Journal of Bacteriology
سال: 1968
ISSN: 0021-9193,1098-5530
DOI: 10.1128/jb.95.2.495-497.1968