Malic acid metabolism by yeasts Schizosaccharomyces and Saccharomyces

• Authors: A. Kunicka , J.S. Szopa
• 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.

Keywords

EN

MALIC ACID DEGRADATION; SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES POMBE; WINEMAKING

Discipline

• BIOTECHNOLOGY: BIOTECHNOLOGY

• Publisher: Committee of Biotechnology, Polish Academy of Sciences
• Journal: Biotechnologia
• Year: 1996
• Issue: 1
• Pages: 151-161

Contributors

author

A. Kunicka

author

J.S. Szopa

• Document Type: article
• Publication order reference: A.Kunicka