Formation of l(-)malate by Saccharomyces cerevisiae during fermentation

@article{Schwartz2004FormationOL,
  title={Formation of l(-)malate by Saccharomyces cerevisiae during fermentation},
  author={Harry Schwartz and Ferdinand Radler},
  journal={Applied Microbiology and Biotechnology},
  year={2004},
  volume={27},
  pages={553-560}
}
When grown in a synthetic medium most of the 51 strains of the genera Saccharomyces, Saccharomycodes, Zygosaccharomyces and Schizosaccharomyces investigated formed l-malate during fermentation. The quantity varied between 0.1 and 2.6 g malate per liter. Two strains of Saccharomyces cerevisiae synthesized malate at a rate of about 1.5 g/l. Malate was liberated during the growth phase and not metabolized during the stationary phase. Optimum malate formation was observed at a sugar concentration… CONTINUE READING
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