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Journal articles on the topic 'Malic acid'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Camarasa, Carole, Frédérique Bidard, Muriel Bony, Pierre Barre, and Sylvie Dequin. "Characterization of Schizosaccharomyces pombe Malate Permease by Expression in Saccharomyces cerevisiae." Applied and Environmental Microbiology 67, no. 9 (2001): 4144–51. http://dx.doi.org/10.1128/aem.67.9.4144-4151.2001.

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ABSTRACT In Saccharomyces cerevisiae, l-malic acid transport is not carrier mediated and is limited to slow, simple diffusion of the undissociated acid. Expression in S. cerevisiae of the MAE1 gene, encodingSchizosaccharomyces pombe malate permease, markedly increased l-malic acid uptake in this yeast. In this strain, at pH 3.5 (encountered in industrial processes),l-malic acid uptake involves Mae1p-mediated transport of the monoanionic form of the acid (apparent kinetic parameters:V max = 8.7 nmol/mg/min;Km = 1.6 mM) and some simple diffusion of the undissociated l-malic acid (Kd = 0.057 min−

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2

Kuzmina, N. S., S. V. Portnova, and E. L. Krasnykh. "Esterification of malic acid on various catalysts." Fine Chemical Technologies 15, no. 2 (2020): 47–55. http://dx.doi.org/10.32362/2410-6593-2020-15-2-47-55.

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Objectives. The study aims to identify the optimal choice of an effective catalyst for the esterification of malic acid to produce esters of high purity. Methods. To determine the qualitative and quantitative composition of reaction masses, the following analysis methods were used: mass-spectroscopy (using FinniganTrace DSQ device with NIST 2002, Xcalibur 1.31 Sp 5 database) and gas–liquid chromatography (using the Kristall 2000M software and hardware complex). Results. Esters of malic acid and butyl alcohol of normal structure were synthesized using the following catalysts: sulfuric, orthopho

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3

Nunes, Fabrize Caroline, Mário Miyazawa, and Marcos Antonio Pavan. "Organic acid effect on calcium uptake by the wheat roots." Brazilian Archives of Biology and Technology 52, no. 1 (2009): 11–15. http://dx.doi.org/10.1590/s1516-89132009000100002.

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This work evaluated the effect of the natural organic acids on the uptake of Ca by the wheat roots in a hydroponic solution. The following organic acids were evaluated: citric, oxalic, tartaric, malic, malonic, maleic, DL-malic, p-hydroxybenzoic, aconitic, and salicilic. The organic acids neither enhanced the root growth nor increased Ca uptake. The salicilic and malic acids were highly toxic and decreased the root growth. The citric, tartaric, maleic, aconitic, and salicilic decreased the Ca uptake by the roots due to their higher capacity to form the stable complexes with Ca in solution at p

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4

Helavi, V. B., S. B. Solabannavar, R. S. Salunkhe, and R. B. Mane. "Microwave-Assisted Solventless Pechmann Condensation." Journal of Chemical Research 2003, no. 5 (2003): 279–80. http://dx.doi.org/10.3184/030823403103173796.

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Solventless Pechmann condensation of various phenols with crotonic acid, malic acid, fumaric acid or maleic acid, using sulfuric acid or anhydrous zinc chloride under microwave irradiation yielded coumarins and chromanones.

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5

Salama, A. M., J. R. Hicks, and J. F. Nock. "Sugar and Organic Acid Changes in Stored Onion Bulbs Treated with Maleic Hydrazide." HortScience 25, no. 12 (1990): 1625–28. http://dx.doi.org/10.21273/hortsci.25.12.1625.

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Maleic hydrazide (MH)-treated and untreated (control) onion (Allium cepa L.) bulbs were stored for up to 20 weeks at 0, 15, or 30C with relative humidities (RH) of 40% or 60%. MH and RH had minimal effect on sugars and organic acids in inner or outer scale leaves that were analyzed at S-week intervals. Concentrations of fructose, glucose, and total sugars were higher in inner than outer leaves of the bulb, while the reverse was true for sucrose. Total sugars, glucose, and fructose decreased and sucrose increased with higher storage temperature. Total sugars and glucose decreased with increased

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6

Elkins, Edgar R., and John R. Heuser. "Detection of Adulteration in Apple Juice by L-Malic/Total Malic Acid Ratio: Collaborative Study." Journal of AOAC INTERNATIONAL 77, no. 2 (1994): 411–15. http://dx.doi.org/10.1093/jaoac/77.2.411.

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Abstract L-Malic acid is the predominate acid in pure apple juice and no D-malic acid should be present. Synthetic malic acid contains 50% D-malic acid, is inexpensive, and can be used to create nonauthentic apple juice. L-Malic/total malic ratios of 0.9 or less are indicative of a nonauthentic sample. Fourteen laboratories participated in a collaborative study to determine the L-malic/total malic acid ratio in apple juice. Ten samples of apple juice were sent to each laboratory. Authenticity of the samples varied from 0 to 100%. The coefficients of variation in all cases were acceptable, i.e.

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7

Chi, Zhuoheng, Luwei Wang, Qiankun Hu, et al. "The MADS-Box Transcription Factor EjAGL18 Negatively Regulates Malic Acid Content in Loquat by Repressing EjtDT1." International Journal of Molecular Sciences 26, no. 2 (2025): 530. https://doi.org/10.3390/ijms26020530.

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Malic acid is the major organic acid in loquat fruit, contributing to the sourness of fruit and affecting fruit flavor. However, the transcriptional regulation of malic acid in loquat is not well understood. Here, we discovered a MADS-box transcription factor (TF), EjAGL18, that regulated malic acid accumulation in loquat. EjAGL18 is a nucleus-localized TF without transcriptional activity. The expression of EjAGL18 increased during fruit ripening, opposite to the accumulation pattern of malic acid in loquat. The transient overexpression of EjAGL18 in loquat fruit downregulated malic acid accum

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8

Frioni, Tommaso, Riccardo Collivasone, Ginevra Canavera, Matteo Gatti, Mario Gabrielli, and Stefano Poni. "Identifying the best parameters to determine genotype capability to retain adequate malic acid at harvest and in final wines." OENO One 57, no. 2 (2023): 247–56. http://dx.doi.org/10.20870/oeno-one.2023.57.2.7428.

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Maintaining optimal grape acidity at harvest is one of the most complicated challenges under climate change pressures, especially in early ripening cultivars. Warming trends are compressing vine phenology and fostering berry malic acid respiration. In this work, over four years, we evaluated yield components and fruit ripening in two local varieties in the Colli Piacentini, Ortrugo (ORT) and Barbesino (BRB). Our goal was to evaluate their ability to maintain satisfying acidity at harvest and understand the limits and features of the genetic control over organic acid degradation during ripening

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9

Sato, Kei, Fumikazu Ikemori, Sathiyamurthi Ramasamy, et al. "Four- and Five-Carbon Dicarboxylic Acids Present in Secondary Organic Aerosol Produced from Anthropogenic and Biogenic Volatile Organic Compounds." Atmosphere 12, no. 12 (2021): 1703. http://dx.doi.org/10.3390/atmos12121703.

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To better understand precursors of dicarboxylic acids in ambient secondary organic aerosol (SOA), we studied C4–C9 dicarboxylic acids present in SOA formed from the oxidation of toluene, naphthalene, α-pinene, and isoprene. C4–C9 dicarboxylic acids present in SOA were analyzed by offline derivatization gas chromatography–mass spectrometry. We revealed that C4 dicarboxylic acids including succinic acid, maleic acid, fumaric acid, malic acid, DL-tartaric acid, and meso-tartaric acid are produced by the photooxidation of toluene. Since meso-tartaric acid barely occurs in nature, it is a potential

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10

Cabelli, Diane E., and Benon H. J. Bielski. "A Pulse Radiolysis Study of Some Dicarboxylic Acids of the Citric Acid Cycle. The Kinetics and Spectral Properties of the Free Radicals Formed by Reaction with the OH Radical." Zeitschrift für Naturforschung B 40, no. 12 (1985): 1731–37. http://dx.doi.org/10.1515/znb-1985-1223.

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Abstract The reactions between the OH radical and fumaric acid, maleic acid, malic acid and succinic acid were studied using pulse radiolysis techniques. The rates of reaction, the absorption spectra of the resultant free radicals and the rates of disappearance of those radicals were determined as a function of pH over virtually the entire pH range (pH 2-14)

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11

Donèche, Bernard, Françoise Roux, and Pascal Ribéreau-Gayon. "Dégradation de l'acide malique par Botrytis cinerea." Canadian Journal of Botany 63, no. 10 (1985): 1820–24. http://dx.doi.org/10.1139/b85-257.

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During the growth of Botrytis cinerea on grape must, malic acid is actively oxidized by malic dehydrogenase. Some properties of this constitutive enzyme are described. In the absence of glucose, malic acid metabolism results in an equivalent accumulation of oxalic acid. In the presence of glucose, malic acid degradation is much slower, but the glucose is completely oxidized by the reactions of the Krebs cycle. Citric acid production in Czapek solution and in grape must differs according to strains of Botrytis cinerea; it depends mainly on glucose metabolism and is not directly related to malic

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12

Kunicka-Styczyńska, A., and E. Pogorzelski. "l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines." Czech Journal of Food Sciences 27, Special Issue 1 (2009): S228—S231. http://dx.doi.org/10.17221/1063-cjfs.

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Industrial wine yeasts Saccharomyces bayanus and two interspecies hybrids (S. cerevisiae × S. bayanus) were checked for their suitability for fermentation of apple musts with different L-malic acid content (4, 7 and 11 g/l). The fermentation profiles including main organic acids, acetaldehyde, diacetyl, glycerol, esters and polyphenols were presented. The results were obtained by HPLC method (organic acids, acetaldehyde, glycerol, diacetyl), GC (esters), colorimetrically (polyphenols) and enzymatically (L-malic acid, ethanol). Although the fermentation profiles of wines were characteristic for

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13

Hasbullah, Umar Hafidz Asy'ari, Miftahul Wahidatun Ni’mah, Endang Is Retnowati, and Rini Umiyati. "Physical, Chemical, and Sensory Properties of Robusta Coffee Effervescent Tablets Formulated in Various Organic Acids." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 38, no. 1 (2022): 54–69. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i1.489.

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Coffee effervescent products are an innovation in coffee formulation. The compounds that play a role in effervescent are acids and bases. Type of organic acid give an impact on the effervescent characteristics. This study aimed to examine the effect of type of organic acid on physical, chemical, and sensory properties ofRobusta coffee effervescent tablets. This study used a completely randomized design with three acids in the formulation, namely citric acid, tartaric acid, and malic acid. Samples were analyzed in three replications. Making effervescent tablets was done by compression technique

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14

Vazquez Oderiz, M. L., M. E. Vazquez Blanco, J. Lopez Hernandez, J. Simal Lozano, and M. A. Romero Rodriguez. "Simultaneous Determination of Organic Acids and Vitamin C in Green Beans by Liquid Chromatography." Journal of AOAC INTERNATIONAL 77, no. 4 (1994): 1056–59. http://dx.doi.org/10.1093/jaoac/77.4.1056.

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Abstract A method is described for determining and quantitating organic acids (oxalic, malic, citric, and fumaric) and vitamin C by liquid chromatography with a UV–visible detector that allows simultaneous monitoring at 2 wavelengths. The method was applied to samples of green beans (Phaseolus vulgaris L.). Recoveries were 97.8% for oxalic acid, 98.9% for malic acid, 98.7% for citric acid, 99.2% for fumaric acid, and 98.5% for vitamin C. Method precisions (coefficients of variation) were 1.7% for oxalic acid, 0.8% for malic acid, 0.9% for citric acid, 1.5% for fumaric acid, and 1.2% for vitami

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15

Yan, Enfa, Yubo Wang, Linjuan He, Jianxin Guo, Xin Zhang, and Jingdong Yin. "Effects of Dietary L-malic Acid Supplementation on Meat Quality, Antioxidant Capacity and Muscle Fiber Characteristics of Finishing Pigs." Foods 11, no. 21 (2022): 3335. http://dx.doi.org/10.3390/foods11213335.

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L-malic acid is a vital intermediate in the citric acid cycle and has been reported to improve the antioxidant capacity and aerobic oxidation of weaned piglets; however, its application in finishing pigs is limited at present. This study explored the effects of dietary L-malic acid supplementation on the carcass traits and meat quality of finishing pigs. In a 45-day experiment, 192 Duroc × Landrace × Yorkshire pigs (75.01 ± 0.51 kg) were divided into four treatments, i.e., a basal diet supplemented with 0, 0.5%, 1%, and 2% L-malic acid complex. The results showed that L-malic acid supplementat

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16

Lee, Hyoung S., and Ronald E. Wrolstad. "Apple Juice Composition: Sugar, Nonvolatile Acid, and Phenolic Profiles." Journal of AOAC INTERNATIONAL 71, no. 4 (1988): 789–94. http://dx.doi.org/10.1093/jaoac/71.4.789.

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Abstract Apples from Michigan, Washington, Argentina, Mexico, and New Zealand were processed into juice; the 8 samples included Golden Delicious, Jonathan, Granny Smith, and Mcintosh varieties. Liquid chromatography was used for quantitation of sugars (glucose, fructose, sucrose, and sorbitol), nonvolatile acids (malic, quinic, citric, shikimic, and fumaric), and phenolics (chlorogenic acid and hydroxymethylfurfural [HMF]). Other determinations included pH, °Brix, and L-malic acid. A number of compositional indices for these authentic juices, e.g., chlorogenic acid content, total malic - L-mal

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17

Alatas, Fikri, Dzaza Syahidatul Alamiah, and Nira Purnamasari. "Karakterisasi Pembentukan Ko-kristal Tenoksikam-Asam Malat dan Evaluasi Kompresibilitas dan Tabletabilitasnya." JURNAL FARMASI GALENIKA 10, no. 3 (2023): 194–208. http://dx.doi.org/10.70410/jfg.v10i3.320.

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Tenoxicam is a non-steroidal anti-inflammatory drug which has poor compressibility and compactibility. One way to change the compressibility and compactibility of a material is to use co-crystallization techniques The aim of this research is to characterize the formation of co-crystal between tenoxicam and malic acid and evaluate their compressibility and tabletability. Tenoxicam-malic acid co-crystal were prepared using the ultrasound-assisted solution co-crystallisation (USSC) method with the addition of ethanol solvent at the same molar ratio. The USSC result was characterized by polarizati

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18

Lee, Chang Joo, Jong Hee Na, Jun-Young Park, and Pahn-Shick Chang. "Structural Characteristics and In Vitro Digestibility of Malic Acid-Treated Corn Starch with Different pH Conditions." Molecules 24, no. 10 (2019): 1900. http://dx.doi.org/10.3390/molecules24101900.

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The objective of this study was to investigate the influence of pH value on the in vitro digestibility of malic acid-treated corn starch in relation to its structural properties. Varying pH values (1.5–8.5) of 2 M malic acid solution were combined with corn starch in a forced-air oven at 130 °C for 12 h. Using Fourier-transform infrared spectroscopy (FT-IR), carbonyl groups were detected in malic acid-treated corn starch, indicating cross-linking through esterification. As the pH value of malic acid-treated corn starch decreased from 8.5 to 1.5, the resistant starch content increased from 18.2

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19

Ma, Baiquan, Yangyang Yuan, Meng Gao, et al. "Determination of Predominant Organic Acid Components in Malus Species: Correlation with Apple Domestication." Metabolites 8, no. 4 (2018): 74. http://dx.doi.org/10.3390/metabo8040074.

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Significant variation in organic acid components was detected in mature fruits of 101 apple accessions using high-performance liquid chromatography. The Malus species predominantly accumulated malic acid and citric acid, whereas wild fruits exhibited significantly higher levels of organic acid content than that in cultivated fruits. Differential accumulation patterns during fruit developmental stages was detected between malic acid and citric acid, thus suggesting a complex genetic regulation mechanism of organic acid metabolism in apple fruit. A highly positive correlation was detected betwee

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20

Tong, Panpan, Dengyang Lu, Guanglian Liao, Cuiyun Wu, and Jiangbo Wang. "Identification and Functional Analysis of Key Genes Regulating Organic Acid Metabolism in Jujube Fruit." Agronomy 14, no. 11 (2024): 2515. http://dx.doi.org/10.3390/agronomy14112515.

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Organic acids are crucial indicators of fruit flavor quality, but the metabolic characteristics and regulatory genes of organic acids during jujube fruit development remain largely unexplored. In this study, the cultivar ‘Heigeda’ with a high organic acid content was used as the experimental material. The organic acid content was quantified, and key candidate genes were identified through transcriptome analysis. The results indicated that malic acid and citric acid were the main organic acid content in jujube fruit and increased gradually with fruit development. Transcriptome analysis identifi

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21

SHIRAISHI, Sun-kun. "DL-Malic Acid, C4H6O5." Journal of Synthetic Organic Chemistry, Japan 46, no. 7 (1988): 713–14. http://dx.doi.org/10.5059/yukigoseikyokaishi.46.713.

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22

van der Sluis, P., and J. Kroon. "Structure of (–)-malic acid." Acta Crystallographica Section C Crystal Structure Communications 45, no. 9 (1989): 1406–8. http://dx.doi.org/10.1107/s0108270189001885.

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23

West, Thomas P. "Fungal biotransformation of crude glycerol into malic acid." Zeitschrift für Naturforschung C 70, no. 5-6 (2015): 165–67. http://dx.doi.org/10.1515/znc-2015-0115.

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Abstract Malic acid production from the biodiesel coproduct crude glycerol by Aspergillus niger ATCC 9142, ATCC 10577 and ATCC 12846 was observed to occur with the highest malic acid level acid being produced by A. niger ATCC 12846. Fungal biomass production from crude glycerol was similar, but ATCC 10577 produced the highest biomass. Fungal biotransformation of crude glycerol into the commercially valuable organic acid malic acid appeared feasible.

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24

Kwon, Chinwoo, Ha Ram Kim, Tae Wha Moon, Seung Hyun Lee, and Chang Joo Lee. "Structural and Physicochemical Characteristics of Granular Malic Acid-Treated Sweet Potato Starch Containing Heat-Stable Resistant Starch." Journal of Chemistry 2019 (January 23, 2019): 1–10. http://dx.doi.org/10.1155/2019/2903252.

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This study investigated the structural and physicochemical characteristics of malic acid-treated sweet potato starch. Sweet potato starch mixed with various concentrations of malic acid solution underwent either thermal or nonthermal treatment. Observation of samples under a light microscope ensured the maintenance of granular shape and the Maltese cross. FT-IR spectra displayed a distinct carbonyl peak at 1722 cm−1, and analysis of the degree of substitution (DS) indicated an increase in the extent of ester bonds with increasing concentrations of malic acid. The DS of 2.0M-130 (0.214) was the

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25

Nakayama, Kiyoshi, and Masako Ushijima. "D-malic acid production from maleic acid using microorganism: Screening of microorganism." Biotechnology Letters 15, no. 3 (1993): 271–76. http://dx.doi.org/10.1007/bf00128318.

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26

Robert, L., J. Mourgues, Arlette Pamar-Robert, D. Achour, and J. Molinier. "Adsorption of tartaric acid and malic by active carbons." OENO One 29, no. 1 (1995): 49. http://dx.doi.org/10.20870/oeno-one.1995.29.1.1719.

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<p style="text-align: justify;">Adsorption of tartaric acid and malic acid by active carbons bas been tested with six samples of carbons. At acid pH ; the adsorbed amounts of tartaric acid and of malic acid are practically the same. For a solution concentration of 20 g/l, adsorbed amounts from 0.008 to 0.29 gramme for one gramme of carbon have been found, variation which may be due to various states of carbon surface oxidation. Increasing the pH of the solutions shows a dramatic decrease of adsorbed amounts, this decrease being more rapid for tartaric acid than for malic acid. At neutral

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27

Landete, José María, Luisa García-Haro, Amalia Blasco, et al. "Requirement of the Lactobacillus casei MaeKR Two-Component System for l-Malic Acid Utilization via a Malic Enzyme Pathway." Applied and Environmental Microbiology 76, no. 1 (2009): 84–95. http://dx.doi.org/10.1128/aem.02145-09.

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ABSTRACT Lactobacillus casei can metabolize l-malic acid via malolactic enzyme (malolactic fermentation [MLF]) or malic enzyme (ME). Whereas utilization of l-malic acid via MLF does not support growth, the ME pathway enables L. casei to grow on l-malic acid. In this work, we have identified in the genomes of L. casei strains BL23 and ATCC 334 a cluster consisting of two diverging operons, maePE and maeKR, encoding a putative malate transporter (maeP), an ME (maeE), and a two-component (TC) system belonging to the citrate family (maeK and maeR). Homologous clusters were identified in Enterococc

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28

Suye, Shin-ichiro, Naomi Yoshihara, and Shusei Inuta. "Spectrophotometric Determination ofL-Malic Acid with a Malic Enzyme." Bioscience, Biotechnology, and Biochemistry 56, no. 9 (1992): 1488–89. http://dx.doi.org/10.1271/bbb.56.1488.

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29

Zyren, John, and Edgar R. Elkins. "Interlaboratory Variability of Methods Used for Detection of Economic Adulteration in Apple Juice." Journal of AOAC INTERNATIONAL 68, no. 4 (1985): 672–76. http://dx.doi.org/10.1093/jaoac/68.4.672.

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Abstract Thirteen laboratories participated in a study to determine the interlaboratory variability of 4 methods used to detect economic adulteration in apple juice. The methods included the determination of individual sugars, 5-(hydroxymethyl)-2-furaldehyde, chlorogenic acid, organic acids, and L-malic acid. The coefficients of variation found depended on the method and level of analyte, but were often 5% or less. At this point, the most important test for detecting economic adulteration is the total malic/L-malic acid ratio. Any ratio of 0.9 or less would indicate a nonauthentic sample. The

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Rosyidi, Viddy Agustian, Lisanul Ummah, and Nia Kristiningrum. "Optimasi Zink Oksida Dan Asam Malat dalam Krim Tabir Surya Kombinasi Avobenzone dan Octyl Methoxycinnamate dengan Desain Faktorial." Pustaka Kesehatan 6, no. 3 (2018): 426. http://dx.doi.org/10.19184/pk.v6i3.9871.

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 Ultraviolet rays (UV) has an adverse effect on the skin, which is epidermis damage. One way to prevent the adverse effects of UV rays on the skin can be done by using sunscreen. The sunscreen mechanism of action was divided into chemical absorber and physical blocker. Chemical absorber will be degradated when exposed to UV rays, while ZnO as physical blocker can increase pH value of the sunscreen. The effectiveness of sunscreen was affected by pH value, so malic acid was added into the sunscreen formula to decrease pH value. This study was aimed to determine the optimum composition of Z

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Z. Pang, W., H. H. Huang, and L. L. Koh. "Structures of l-lactic acid chloralide, d-malic acid chloralide and l-malic acid chloralide." Journal of Molecular Structure 415, no. 1-2 (1997): 17–28. http://dx.doi.org/10.1016/s0022-2860(97)00096-3.

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32

DOCK, L. LOTTE, JOHN D. FLOROS, and RICHARD H. LINTON. "Heat Inactivation of Escherichia coli O157:H7 in Apple Cider Containing Malic Acid, Sodium Benzoate, and Potassium Sorbate." Journal of Food Protection 63, no. 8 (2000): 1026–31. http://dx.doi.org/10.4315/0362-028x-63.8.1026.

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The effect of pH modification and preservative addition in apple cider on the heat resistance of Escherichia coli O157: H7 was investigated. E. coli O157:H7 and various amounts of potassium sorbate (0 to 0.2%), sodium benzoate (0 to 0.2%), and malic acid (0 to 1%) were added to apple cider. Thermal inactivation experiments were performed at 47, 50, and 53°C, and D- and z-values were calculated. In apple cider without additives, the D-value at 50°C (D50) was about 65 min, but addition of preservatives and malic acid significantly (P &lt; 0.01) decreased D-values. D50-values decreased to 13.

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Winkler, Andreas, Max Ossenbrink, and Moritz Knoche. "Malic Acid Promotes Cracking of Sweet Cherry Fruit." Journal of the American Society for Horticultural Science 140, no. 3 (2015): 280–87. http://dx.doi.org/10.21273/jashs.140.3.280.

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When mature sweet cherries (Prunus avium L.) came into contact with sweet cherry juice, cracking dramatically increased. The objectives of our study were: 1) to quantify the cracking of fruit in cherry juice, 2) to determine which constituent(s) of the juice especially promote cracking and, 3) to establish its/their mode of action in promoting cracking. Artificial juice was made up as an aqueous solution of the same five pure chemicals and at the same relative concentrations as the five major osmolytes of real sweet cherry juice. Artificial and real juice was used at half-isotonic concentratio

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34

Miyama, Masayo, and Kiyoshi Nakayama. "D-Malic acid production from DL-malic acid by microbial assimilation of L-malic acd: Screening of microrganism." Biotechnology Techniques 7, no. 2 (1993): 105–10. http://dx.doi.org/10.1007/bf00157379.

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35

Buzko, Vladimir Yu, Igor V. Sukhno, Margarita B. Gavriluyk, and Victor T. Panyushkin. "The Difference of the Complex Formation of the Samarium (3+) Ion with the L-malic Acid as Compared to the Neodymium (3+) Ion." Eurasian Chemico-Technological Journal 6, no. 2 (2017): 91. http://dx.doi.org/10.18321/ectj596.

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<p>The complex formation of the neodymium Nd<sup>3+</sup> ion and the samarium Sm<sup>3+</sup> ion with L-malic acid (H<sub>3</sub>Mal) in the aqueous solutions was studied by pH-metric titration in pH region 2.80 to 10.00 and constant ionic strength 0.1 M KCl at 25°C. The ratios of the concentrations of the rare-earth elements (Ln) and the L-malic acid were 1:0.5, 1:1 and 1:2. The number of experimental points of each curve of pH-metric titration was 160-190 at 5-6 independent titrations. Inasmuch as the literature data give mainly the dissociation co

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Zheng, Yonghong, Jiangwei Lu, Zhiguo Zhang, et al. "Effect of Low-Molecular Organic Acids on the Migration Characteristics of Nickel in Reclaimed Soil from The Panyi Mine Area in China." Toxics 10, no. 12 (2022): 798. http://dx.doi.org/10.3390/toxics10120798.

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This study investigated the effects of low molecular weight organic acids (citric acid and malic acid) on the migration properties of nickel in soil. A reclaimed soil sample was obtained from the Panyi Mine in Huainan City, China. The effects of adding different concentrations of Ni, citric acid (CA) and malic acid (MA) were assessed on the migration and transformation of soil Ni forms. The results showed: (1) An increase in soil Ni activity with increasing Ni concentrations. (2) An increased proportion of exchangeable forms of Ni in soil with increased malic acid and citric acid concentration

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Li, Zhenxuan, Jiangtian Xiao, Lidong Huang, et al. "Comparative study of carboxylic acid adsorption on calcite: l-malic acid, d-malic acid and succinic acid." Carbonates and Evaporites 34, no. 3 (2018): 1131–39. http://dx.doi.org/10.1007/s13146-017-0416-8.

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Knuf, Christoph, Intawat Nookaew, Stephen H. Brown, Michael McCulloch, Alan Berry, and Jens Nielsen. "Investigation of Malic Acid Production in Aspergillus oryzae under Nitrogen Starvation Conditions." Applied and Environmental Microbiology 79, no. 19 (2013): 6050–58. http://dx.doi.org/10.1128/aem.01445-13.

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ABSTRACTMalic acid has great potential for replacing petrochemical building blocks in the future. For this application, high yields, rates, and titers are essential in order to sustain a viable biotechnological production process. Natural high-capacity malic acid producers like the malic acid producerAspergillus flavushave so far been disqualified because of special growth requirements or the production of mycotoxins. AsA. oryzaeis a very close relative or even an ecotype ofA. flavus, it is likely that its high malic acid production capabilities with a generally regarded as safe (GRAS) status

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O., Nur Maizatul Idayu, Radziah O., and M. S. Halimi. "Effect of zinc-solubilizing bacteria and organic acids on zinc uptake and growth of rice applied with zinc sulfate." Food Research 5, no. 1 (2020): 153–63. http://dx.doi.org/10.26656/fr.2017.4(s5).009.

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An Investigation on the influence of Zinc-solubilizing bacteria (ZSB) inoculation, Zn fertilizer and organic acids on growth of rice was done at Microbiology lab, Universiti Putra Malaysia. Commercial oxalic acid (BDH), malic acid (SIGMA), citric acid (SIGMA), succinic acid (SIGMA) was used to solubilise Zn oxide, Zn carbonate and Zn sulfate at four different rates (0, 0.1, 1.0 and 10 mM). Selected organic acid and its rate was then combined with ZSB and Zn sulfate using sand culture experiment for rice plant treatment. Highest Zn sulfate solubilisation activity at 0.421 mg/L was found using c

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Kunicka-Styczyńska, A. "Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification." Czech Journal of Food Sciences 27, Special Issue 1 (2009): S319—S322. http://dx.doi.org/10.17221/604-cjfs.

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Industrial wine yeasts <I>Saccharomyces cerevisiae</I> Syrena, an interspecies hybrid (<I>S. cerevisiae × S. bayanus</I>) HW2-3 and <I>Schizosaccharomyces pombe</I> met 3–15 h<sup>+>/sup> were examined to determine changes in fermentation profiles in different environmental conditions in YG medium with different concentrations of glucose (2, 6, 40 or 100 g/l), L-malic acid (4, 7 or 11 g/l) and at pH 3.0, 3.5 and 5.0. The results were obtained by HPLC method (organic acids, acetaldehyde, glycerol, diacetyl) and enzymatically (L-malic acid, ethanol

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Todorova, Teodora, Krassimir Boydzhiev, Ignat Ignatov, et al. "L-Malic Acid Descaler for Drinking Water—Physicochemical Analysis and Biological Activity." Beverages 11, no. 3 (2025): 62. https://doi.org/10.3390/beverages11030062.

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The present study aimed to analyze the physicochemical properties and biological activity of an L-malic acid descaler. The treated water with L-malic acid descaler complies with EU Directive No. 2020/2184 for the quality of water intended for human consumption. The L-malic acid descaler contains L-malic acid as the active component, while polyethylene and activated charcoal function as structural and absorbent materials, respectively. The composition was analyzed in a licensed laboratory using Chemical Abstracts Service Number (CAS) and European List of Notified Chemical Substances (EINECS) st

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MACÊDO, CRISTIANE ELIZABETH COSTA DE, JEAN MARIE KINET, and STANLEY LUTTS. "Aluminum effects on citric and malic acid excretion in roots and calli of rice cultivars." Revista Brasileira de Fisiologia Vegetal 13, no. 1 (2001): 13–23. http://dx.doi.org/10.1590/s0103-31312001000100002.

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Citric and malic acid excretion in the medium and malic acid accumulation in seedling roots and embryo-derived calli as possible mechanisms of aluminum (Al) resistance and the effects of a 17-h Al stress period on root growth in Oryza sativa have been studied. Four-day-old seedlings and embryo-derived calli of Al-resistant (IRAT 112 and IR6023) and Al-sensitive (Aiwu and IKP) cultivars were treated with 250 and 500 µM {Al2(S04)3.18H20 }of total aluminum or without Al for 36 hours. After 3 to 36 hours of stress, seedlings and calli were removed from the flasks and concentration of citric and ma

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Agha, Badran S., Nameer N. Fadhil, and Shamil Younis Hassan Al-Hamadany. "Effect of Calcium Chloride, Magnesium Sulfate and Maleic Acid Spraying on the Qualitative Traits of Two Varieties of Potatoes (Solanum tuberosum L.)." IOP Conference Series: Earth and Environmental Science 1371, no. 4 (2024): 042022. http://dx.doi.org/10.1088/1755-1315/1371/4/042022.

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Abstract Two different potato varieties, “Riviera” and “Argana”, were used in this study to evaluate the influence of foliar fertilization with calcium and magnesium at four concentrations (0% control, 0.5% and 1% calcium chloride, and 0.4% magnesium sulfate), as well as foliar spraying with malic acid at three concentrations (0, 250, and 500 mg L-1). The experiment was conducted in the vegetable field of the Department of Horticulture and Landscape Design at the College of Agriculture and Forestry during the spring growing season of 2022. The study employed a complete randomized block design

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Tian, Hanchen, Yue Wang, Zichong Liu, et al. "Effects of Malic Acid and Sucrose on the Fermentation Parameters, CNCPS Nitrogen Fractions, and Bacterial Community of Moringa oleifera Leaves Silage." Microorganisms 9, no. 10 (2021): 2102. http://dx.doi.org/10.3390/microorganisms9102102.

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The present study investigated the effects of malic acid, sucrose, and their mixture on the fermentation parameters, Cornell Net Carbohydrate and Protein System (CNCPS) nitrogen fractions, and bacterial community of Moringa oleifera leaves (MOL) silages. The trial was divided into four treatments and labeled as CON (control group) and MLA, SUC, and MIX (respectively denoting the addition of 1% malic acid, 1% sucrose, and 1% malic acid + 1% sucrose to the fresh weight basis). The silage packages were opened on the 2nd, 5th, 10th, 20th, and 40th days of ensiling for subsequent determination. Mal

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Jensen, William B. "The Origin of the Names Malic, Maleic, and Malonic Acid." Journal of Chemical Education 84, no. 6 (2007): 924. http://dx.doi.org/10.1021/ed084p924.

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Arthurs, Ceri E., and David Lloyd. "Kinetics, Stereospecificity, and Expression of the Malolactic Enzyme." Applied and Environmental Microbiology 65, no. 8 (1999): 3360–63. http://dx.doi.org/10.1128/aem.65.8.3360-3363.1999.

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ABSTRACT Mass spectrometric measurement of carbon dioxide production was used to study malolactic fermentation (MLF) in Lactobacillus collinoides isolated from cider. The kinetics and stereospecificity of the malolactic enzyme (MLE) were studied, and the stoichiometry of the reaction sequence was investigated. The optimum pH for activity of the MLE was 4.9. MLF was more rapid (in both intact cells and cell extracts) when l-malic acid was used than when d-malic acid or the racemic mixture was added. The enzyme was found to be constitutively present in L. collinoides. Addition of l-malic acid (3

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Eisele, Thomas A., K. Adadevoh, G. Anderson, et al. "Determination of D-Malic Acid in Apple Juice by Liquid Chromatography: Collaborative Study." Journal of AOAC INTERNATIONAL 79, no. 1 (1996): 50–54. http://dx.doi.org/10.1093/jaoac/79.1.50.

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Abstract Eleven laboratories collaboratively studied a liquid chromatographic (LC) method for determination of D-malic acid in apple juice. The mobile phase consisted of 16 mM L-valine and 8 mM copper acetate adjusted to pH 5.5 with NaOH. The UV detector was set at 330 nm, and a single reversed-phase LC column was used. Seven paired samples containing various amounts of D-malic acid ranging from 0 to 188 mg/100 mL of 12 Brix pasteurized apple juice were tested by each collaborator. Repeatability and reproducibility coefficients of variation ranged from 1.0 to 3.5% and 7.7 to 11.7%, respectivel

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Mata, António Duarte Sola Pereira, João Pedro de Almeida Rato Amaral, William Murray Thomson, et al. "Patient‐related outcomes in Sjögren syndrome treated with stimulants of salivary secretion: Randomized clinical trial." Oral Diseases 26, no. 2 (2019): 313–24. https://doi.org/10.1111/odi.13251.

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Objectives To investigate the impact of gustatory stimulants of salivary secretion (GSSS) on Sjögren's syndrome patients' self-perception of xerostomia, oral health-related quality of life (OHRQoL) and salivary secretion. Methods A total of 110 Sjögren's syndrome patients were randomly allocated to be treated with either a malic acid lozenge or a citric acid mouthwash and then crossed over. Before and after the interventions, the Xerostomia Inventory 5 (SXI-5-PL) and the Oral Health Impact Profile (OHIP-14-PT) questionnaires (both in the Portuguese language) were administered to patients. Unst

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Fernández-Vázquez, Daniel, Nicolas Rozès, Joan Miquel Canals, Albert Bordons, Cristina Reguant, and Fernando Zamora. "New enzymatic method for estimating fumaric acid in wines." OENO One 55, no. 3 (2021): 273–81. http://dx.doi.org/10.20870/oeno-one.2021.55.3.4825.

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This work aims to develop a new enzymatic method for analysing fumaric acid in wines. Fumaric acid is a very effective lactic acid bacteria inhibitor that is widely used in the food industry as an additive (E297). Using it to inhibit malolactic fermentation has recently been authorized by the International Organisation of Vine and Wine (OIV). However, the official analytical method for fumaric acid involves the classical HPLC method for organic acids, which is overly complicated for use in wineries. This research proposes a very simple and efficient enzymatic method that allows the simultaneou

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Martelo-Vidal, M. J., and M. Vázquez. "Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds." Czech Journal of Food Sciences 32, No. 1 (2014): 37–47. http://dx.doi.org/10.17221/167/2013-cjfs.

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Spectroscopy of UV-VIS-NIR combined with chemometric analyses was used as a non-destructive technique to build models for the quantitative characterisation of the main compounds of wine. The work in mixtures can give insight into how interferences affect the performance of calibrations in wines. Ethanol, glycerol, glucose, tartaric acid, malic acid, lactic acid, and acetic acid were evaluated as pure compounds and in mixtures. Different pre-treatments for the spectra and modelling strategies such as partial least squares (PLS) regression or Principal Component Regression (PCR) were evaluated.

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