Die Umsetzung von L-Äpfelsäure durchSaccharomyces cerevisiae bei der Gärung |
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| Authors: | F Radler E Fuck |
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| Institution: | (1) Institut für Mikrobiologie und Weinforschung, Johannes-Gutenberg-Universität Mainz, D-65 Mainz, Deutschland |
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| Abstract: | Summary Yeasts of the genusSaccharomyces are able to decompose L-malic acid partially, during and after fermentation, whereby ethanol and carbon dioxide are the end products. The decarboxylation of malic acid by yeast can be achieved with resting cells and cell free extracts. |
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