Malic acid metabolism by yeasts Schizosaccharomyces and Saccharomyces
Komitet Biotechnologii PAN ; Instytut Chemii Bioorganicznej PAN
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.
Biotechnologia, vol.32, 1 (1996)-.
0860-7796 ; oai:rcin.org.pl:147321 ; IChB B-28
Biblioteka Instytutu Chemii Bioorganicznej PAN
Licencja Creative Commons Uznanie autorstwa-Na tych samych warunkach 4.0
Instytut Chemii Bioorganicznej Polskiej Akademii Nauk
Instytut Chemii Bioorganicznej Polskiej Akademii Nauk
Nov 16, 2020
Nov 16, 2020
435
https://rcin.org.pl./publication/182966
Edition name | Date |
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Metabolizm kwasu jabłkowego u drożdży z rodzaju Schizosaccharomyces i Saccharomyces | Nov 16, 2020 |
Borkowska, Bożenna
Ziółkowski, Piotr Babula- Skowrońska, Danuta Kaczmarek, Małgorzata Cieśla, Agata Sadowski, Jan
Kunicka, Alina Szopa, Józef S.
Nowak, Jacek K.