This work studies the physiology of Schizosaccharomyces pombe strain 938 in the production of white wine with high malic acid levels as the sole fermentative yeast, as well as in mixed and sequential fermentations with Saccharomyces cerevisiae Cru Blanc. The induction of controlled maloalcoholic fermentation through the use of Schizosaccharomyces spp. is now being viewed with much interest. The...

The carbon isotope fractionation associated with nocturnal malic acid synthesis in Kalanchoë daigremontiana and Bryophyllum tubiflorum was calculated from the isotopic composition of carbon-4 of malic acid, after appropriate corrections. In the lowest temperature treatment (17 degrees C nights, 23 degrees C days), the isotope fractionation for both plants is -4 per thousand (that is, malate is ...

Rat liver malic enzyme (EC 1.1.1.40) was purified from livers of rats fasted and refed a high sucrose diet containing 1% desiccated thyroid powder. The purification was accomplished by a six-step procedure. The specific activity of the purified enzyme was increased 181-fold above that of the initial high speed supernatant of liver extracts. Slight additional purification of malic enzyme was ach...

The concentration of glucan, mucilage, soluble carbohydrates, and malic acid were determined in Opuntia bigelovii Engelm. during a 23-week period. The experiment began during the dry summer by irrigation to stimulate Crassulacean acid metabolism and was followed by 13 weeks of drought. After the 13-week drought period, the plants were irrigated throughout a 10-week period until late December. T...

‘Smyrna’ type figs (Zidi ‘ZD’: dark fruit and Thgagli ‘THG’; Bidhi ‘BD’ and Khedri ‘KHD’: white fruit) originated from two areas of fig production in Tunisia were subject to physico-chemical description and spectrophotometric analysis for their sugar (glucose, fructose and sucrose) and organic acid (citric and malic) contents. Fruit weight ranged between 54 and 82 g, fruit width between 47 and ...

Malic acid is a C4 dicarboxylic acid which is used as an acidulant in food and beverages. It is also considered as a bio-building block to replace petrochemically derived compounds in the post oil era. This organic acid can be biotechnologically derived from fermentation using renewable feedstocks as carbon source. Aspergilli are among the best producers of organic acid and A. flavus/oryzae is ...

This article reports experimental data related to the research article entitled "Poly(malic acid-co-l-lactide) as a Superb Degradation Accelerator for Poly(l-lactic acid) at Physiological Conditions" (H.T. Oyama, D. Tanishima, S. Maekawa, 2016) [1]. Hydrolytic degradation of poly(l-lactic acid) (PLLA) blends with poly(aspartic acid-co-l-lactide) (PAL) and poly(malic acid-co-l-lactide) (PML) oli...

‘smyrna’ type figs (zidi ‘zd’: dark fruit and thgagli ‘thg’; bidhi ‘bd’ and khedri ‘khd’: white fruit) originated from two areas of fig production in tunisia were subject to physico-chemical description and spectrophotometric analysis for their sugar (glucose, fructose and sucrose) and organic acid (citric and malic) contents. fruit weight ranged between 54 and 82 g, fruit width between 47 and ...

the objectives of this study were to determinethe interactions between two hepatic enzymes and some minerals in the liver of broiler chickens. the study was performed with male and female from 1 to 56 days of age of broiler chickens. malic acid was added to the water and offered to chickens freely from the start to the end of the experiment with constant concentration. the treatments consisted ...