Inny tytuł:

Malic acid metabolism by yeasts Schizosaccharomyces and Saccharomyces

Wydawca:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Abstrakt:

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.

Czasopismo/Seria/cykl:

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

Tom:

32

Zeszyt:

1

Strona pocz.:

151

Strona końc.:

161

Szczegółowy typ zasobu:

Article

Format:

application/pdf

Identyfikator zasobu:

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

Źródło:

Library of Institute of Bioorganic Chemistry PAS

Język:

pol

Język streszczenia:

eng

Zakres czasowy:

1988-2010

Prawa:

Creative Commons Attribution BY-SA 4.0 license

Zasady wykorzystania:

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:

Digitalizacja:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Lokalizacja oryginału:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Dofinansowane ze środków:

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.

Dostęp:

Open