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Malic acid production and consumption by selected ofSaccharomyces cerevisiaeunder anaerobic and aerobic conditions

✍ Scribed by Fabrizio Fatichenti; Giovanni Antonio Farris; Pietrino Deiana; Salvatore Ceccarelli

Book ID
104779678
Publisher
Springer
Year
1984
Tongue
English
Weight
222 KB
Volume
19
Category
Article
ISSN
1432-0614

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✦ Synopsis

Fermentation tests in clearly defined laboratory conditions were carried out with eight functionally selected strains of Saccharomyces cerevisiae. Analysis of the data showed that there were no significant differences in malic acid production between the strains when the acid was initially present. When it was initially absent, however, significant differences were observed two strains (Nos. 1141 and I08S) showing marked productive superiority. With malic acid as the sole C source, two strains (Nos.

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