Enzymatic determination of l-malic acid in honey
✍ Scribed by Inés Mato; JoséF. Huidobro; M.Pilar Sánchez; Solcdad Muniategui; Miguel A. Fernández-Muino; M.Teresa Sancho
- Book ID
- 108434000
- Publisher
- Elsevier Science
- Year
- 1998
- Tongue
- English
- Weight
- 617 KB
- Volume
- 62
- Category
- Article
- ISSN
- 0308-8146
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
have devised the following method for the detection and quantitative determination of added synthetic malic acid in fruits and fruit products. The total malic acid content is first isolated. Determination is then made of (a) total malic acid content by oxidation with potassium permanganate in alkali
Several microorganisms including Pseudomonas fluorescens, Ps. putida, -Bacillus megaterium, Acinetobacter lwofii, Klebsiella oxytoca, 5. pneumoniae, Serratia rubidaea and Bulleromyces albus were selected for the ability to assimilate specifically L-malic acid. D-Malic acid with high optical purity (