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Formation of L‐malic acid by yeasts of the genus Dipodascus
Author(s) -
Rosenberg M.,
Miková H.,
Krištofíková L.
Publication year - 1999
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1365-2672.1999.00601.x
Subject(s) - fumarase , fumaric acid , malic acid , bioconversion , yeast , biochemistry , chemistry , saccharomyces cerevisiae , succinic acid , malonate , biology , enzyme , fermentation , citric acid
The yeast strains of the genus Dipodascus were used for the bioconversion of fumaric acid to l ‐malic acid. Under nongrowth conditions, the fumarase activity in the intact cells or in the cell‐free extract of Dipodascus was 10 times higher than that of Saccharomyces cerevisiae cells. Pretreatment of the Dipodascus with malonate was not necessary because succinate was not detected as a by‐product. The fumarase activity in Dipodascus magnusii CCM 8235 was increased approximately 100% when Triton X‐305 (0.1%) was added to the reaction mixture.