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Journal
1996 | 1 | 151-161
Article title

Malic acid metabolism by yeasts Schizosaccharomyces and Saccharomyces

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Languages of publication
PL
Abstracts
EN
The importance of malic acid degradation by yeasts during winemaking is pointed and metabolic pathways for maloalkoholic fermentation by Schizosaccharomyces and Saccharomyces and malate transport system are summarized.Due to methods both of classical genetics and genetic engineering new strains for industrial fermentation, which may utilize L-malic acid, can be developed.Yeasts cells are also considered good hosts for cloning the bacterial gene resposible for malolactic fermentation originated from Lactobacillus and Lactococcus.
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Journal
Year
Issue
1
Pages
151-161
Physical description
Contributors
author
author
References
Document Type
article
Publication order reference
A.Kunicka
Identifiers
YADDA identifier
bwmeta1.element.element-from-psjc-05467bb2-c8da-3978-af0b-e0b733662176
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