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Lactobacillus plantarum as a malolactic starter culture in winemaking: a new (old) player?

Brizuela, Natalia; Tymczyszyn, E. Elizabeth; Semorile, Liliana C; Valdes La Hens, Danay; Delfederico, Lucrecia; Hollmann, Axel; Bravo-Ferrada, Barbara.
Electron. j. biotechnol; 38 (), 2019
Malolactic fermentation (MLF) is a process in winemaking responsible for the conversion of L-malic acid to L-lactic acid and CO2, which reduces the total acidity, improves the biological stability, and modifies the aroma profile of wine. MLF takes place during or after alcoholic fermentation and is carri...
Lactobacillus plantarum/metabolismo, Fermentación, Malatos/metabolismo, Vino/microbiología, Vitis/microbiología, Odorantes
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Effect of malate on docosahexaenoic acid production from Schizochytrium sp. B4D1

Zhanga, Yong; Min, Qingsong; Xu, Jian; Zhang, Ke; Chen, Shulin; Wang, Haijun; Li, Demao.
Electron. j. biotechnol; 19 (1), 2016
Background: Malate involves in the citrate/malate and transhydrogenase cycles to provide precursors for docosahexaenoic acid (DHA) synthesis. The optimal strategy was investigated for increasing DHA production in Schizochytrium species during fermentation. Results: DHA production increased by 47% and rea...
Microalgas/metabolismo, Ácidos Docosahexaenoicos/metabolismo, Malatos/metabolismo, NADP, Fermentación, Biomasa, Cinética
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