6533b82efe1ef96bd12945ca
RESEARCH PRODUCT
Die Umsetzung von L-Äpfelsäure durchSaccharomyces cerevisiae bei der Gärung
F. RadlerE. Fucksubject
PharmacologyEthanolbiologyDecarboxylationfungiSaccharomyces cerevisiaefood and beveragesCell Biologybiology.organism_classificationDecompositionYeastCellular and Molecular Neurosciencechemistry.chemical_compoundchemistryBiochemistryCarbon dioxideMolecular MedicineFermentationMalic acidMolecular Biologydescription
Yeasts of the genusSaccharomyces are able to decompose L-malic acid partially, during and after fermentation, whereby ethanol and carbon dioxide are the end products. The decarboxylation of malic acid by yeast can be achieved with resting cells and cell free extracts.
year | journal | country | edition | language |
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1970-07-01 | Experientia |