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Influence of pH, malic acid and glucose concentrations on malic acid consumption by Saccharomyces cerevisiae

Delcourt, F. and Taillandier, Patricia and Vidal, F. and Strehaiano, Pierre Influence of pH, malic acid and glucose concentrations on malic acid consumption by Saccharomyces cerevisiae. (1995) Applied Microbiology and Biotechnology, 43 (2). 321-324. ISSN 0175-7598

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Official URL: https://doi.org/10.1007/BF00172832


Malic acid consumption by Saccharomyces cerevisiae was studied in a synthetic medium. The extent of malic acid degradation is affected by its initial concentration, the extent and the rate of deacidification increased with initial malate concentration up to 10 g/l. For malic acid consumption, an optimal pH range of 3–3.5 was found, confirming that non-dissociated organic acids enter S. cerevisiae cells by simple diffusion. A full factorial design has been employed to describe a statistical model of the effect of sugar and malic acid on the quantity of malate degraded (g/l) by a given amount of biomass (g/l). The results indicated that the initial malic acid concentration is very important for the ratio of malate consumption to quantity of biomass. The yeast was found to be most efficient at higher levels of malate.

Item Type:Article
HAL Id:hal-02143212
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:French research institutions > Centre National de la Recherche Scientifique - CNRS (FRANCE)
Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE)
Université de Toulouse > Université Toulouse III - Paul Sabatier - UT3 (FRANCE)
Other partners > Centre régional d'innovation et de transfert de technologie Biotechnologie et agro-industrie de la Caraïbe - CRITT-BAC (FRANCE)
Laboratory name:
Centre Régional d'Innovation et de Transfert de Technologie-Biotechnologie et Agro-Industrie de la Caraibe (CRITT-BAC)
Deposited On:27 Feb 2019 13:53

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