caa a22 4500 46315729X CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070101xx s 000 0 eng 10.1007/s00217-006-0323-z doi (NATIONALLICENCE)springer-10.1007/s00217-006-0323-z Production of malic and succinic acids by sugar-tolerant yeast Zygosaccharomyces rouxii [Elektronische Daten] [Ok Taing, Kazuya Taing] Zygosaccharomyces rouxii V19 was grown in YPG medium (yeast extract, 0.5%, peptone, 1.0%, glucose, 10%). Fermented broth was purified through a series of ion-exchange columns and ODS column and the purified sample was TMS-esterified. Malic and succinic acids were identified with GC-MS analysis. The yeast was cultivated under various cultural conditions and quantitative determination of the organic acids was carried out with HPLC on Shodex column. Glucose concentration of 30%, initial pH 5.0, and 25°C incubation temperature were the optimum conditions. Inclusion of glutamic, malic, and succinic acid precursors in the medium increased the production of malic acid. On the other hand, only addition of malic acid enhanced the production of succinic acid. Maximum amount of malic acid produced was 74.9g/L (32.8% yield, based on glucose consumption) in the medium with 0.5% glutamic acid supplement, and that of succinic acid was 7.7g/L (8.1% yield) when 0.3% malic acid was added in the medium. Springer-Verlag, 2006 Zygosaccharomyces rouxii nationallicence Sugar-tolerant yeast nationallicence Organic acid fermentation nationallicence Malic acid nationallicence Succinic acid nationallicence Taing Ok Probiotic Research, 4307 Usuki 826, 890-0074, Kagoshima, Japan aut Taing Kazuya Applied Carbohydrate Chemistry and Enzymology, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, 890-0065, Kagoshima, Japan aut European Food Research and Technology Springer-Verlag 224/3(2007-01-01), 343-347 1438-2377 224:3<343 2007 224 217 https://doi.org/10.1007/s00217-006-0323-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0323-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Taing Ok Probiotic Research, 4307 Usuki 826, 890-0074, Kagoshima, Japan aut NATIONALLICENCE 700 1- Taing Kazuya Applied Carbohydrate Chemistry and Enzymology, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, 890-0065, Kagoshima, Japan aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/3(2007-01-01), 343-347 1438-2377 224:3<343 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer