Combined gas chromatography-mass spectrometry of malic acid derivatives has been used to show unequivocally that malic acid, synthesized during active acid accumulation in the dark by Kalanchoë daigremontiana Hammet et Perrier in the presence of (13)CO(2) is produced by a pathway involving a single carboxylation. The significance of the finding that crassulacean malate synthesized in the dark a...

The experiments were designed to get some information on the metabolism controlled by variation of the NADP level, which is known to change with the variation of environmental factors.The exogenous NADP added to the mitochondria prepared from Vigna sesquipedalis cotyledons was associated with and/or penetrated into the mitochondria. The combined NADP served in the operation of the mitochondrial...

The objective of this paper is to investigate the technological usefulness of selected industrial wine yeasts Saccharomyces cerevisiae and Saccharomyces bayanus and their intraand interspecific hybrids responsible for excessively acidic musts. The stability of yeast fermentation profiles in apple musts was assessed after 90–170 generations, following previous subculturing under aerobic or anaer...

Leaves of Kalancho#pinnata were exposed in the dark to air (allowing the fixation of C02 into malic acid) or 2% 02,0% CO2 (preventing malic acid accumulation). They were then exposed to bright light in the presence or absence of external CO2 and light dependent inhibition of photosynthetic properties assessed by changes in 77 K fluorescence from photosystem II (PSII), light response curves and ...

Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety.  Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...

Although l-malic acid is not an energy source for the malo-lactic organism Leuconostoc oenos (L. citrovorum) ML 34, the growth rate of the organism was found to be greatly increased by malo-lactic fermentation (the decarboxylation of l-malic acid to l-lactic acid). The stimulation was especially striking at the low pH (below pH 4) of wine, the natural habitat of this bacterium. The stimulation ...

Trichosporon cutaneum degraded 4-hydroxyphenylacetic acid to acetoacetic and malic acids. 3.4-Dihydroxyphenylacetic acid, an intermediate in the reaction sequence, underwent hydroxylation before the benzene ring was cleaved.

Malate synthesis by CO(2) fixation in wheat (Triticum aestivum L.) and lupin (Lupinus luteus) roots was investigated by labeling with NaH(13)CO(3) as well as with NaH(14)CO(3). The distribution of (14)C label in the malate was examined, using enzymic degradation methods (malic enzyme, pyruvate decarboxylase) and, in the case of (13)C, gas chromatography-mass spectrometry. In long-term experimen...

Carnation (Dianthus caryophyllus L.) is one of the most important cut flowers in the world. This experiment was carried out to evaluate the effects of pre-harvest application of some amino acids and organic acids on enzymatic traits and longevity of carnation flowers (Dianthus caryophyllus cv. Tessino) based on completely randomized design with 13 treatments and three...

1. Cell-free extracts from culture epimastigotes of Trypanosoma cruzi contained two forms of NADP+-linked 'malic' enzyme (EC 1.1.1.40), I and II, with the same molecular weight but different electrophoretic mobilities and kinetic and regulatory properties. 2. The apparent Km for L-malate was lower for 'malic' enzyme I, with hyperbolic kinetics, whereas the kinetic pattern for 'malic' enzyme II ...