Subtitle:

Malic acid metabolism by yeasts Schizosaccharomyces and Saccharomyces

Publisher:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Abstract:

The importance of malic acid degradation by yeasts during winemaking is pointed and metabolic pathways for maloalcoholic fermentation by Schizosaccharomyces and Saccharomycesand malate transport systems are summarized. Due to methods both of classical genetics andgenetic engineering new strains for industrial fermentation, which may utilize L-malic acid, canbe developed. Yeasts cells are also considered good hosts for cloning the bacterial gene responsible for malolactic fermentation originated from Lactobacillus and Lactococcus.

Relation:

Biotechnologia, vol.32, 1 (1996)-.

Volume:

32

Issue:

1

Start page:

151

End page:

161

Detailed Resource Type:

Article

Format:

application/pdf

Resource Identifier:

0860-7796 ; oai:rcin.org.pl:147321 ; IChB B-28

Source:

Library of Institute of Bioorganic Chemistry PAS

Language:

pol

Language of abstract:

eng

Temporal coverage:

1988-2010

Rights:

Creative Commons Attribution BY-SA 4.0 license

Terms of use:

Copyright-protected material. [CC BY-SA 4.0] May be used within the scope specified in Creative Commons Attribution BY-SA 4.0 license, full text available at:

Digitizing institution:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Original in:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Projects co-financed by:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

Access:

Open