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  • 1
    Electronic Resource
    Electronic Resource
    Influence of carbohydrates and polyols on l-lactic acid production and fatty acid formation by Rhizopus arrhizus (1994)
    Springer
    World journal of microbiology and biotechnology 10 (1994), S. 271-274 
    Details
    ISSN: 1573-0972
    Keywords: Lactic acid ; lipids ; polyols ; Rhizopus
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Growth and l-lactic acid production on 24 different carbohydrates and polyols (glycerol, mannitol and sorbitol) by Rhizopus arrhizus CCM 8109 were determined. The d- but not the l-forms of xylose, fructose, galactose, mannose, glucose, cellobiose, maltose and sucrose and partially hydrolysed starch were converted to l-lactic acid. Changes in lipid formation and fatty acid composition were detected in biomass grown on the different sugars. In the presence of polyols, growth and considerable production of lipids were observed with little or no lactate production. Invertase was mainly associated with the mycelium during growth on sucrose, whereas glucoamylase and α-amylase were produced extracellularly during growth on starch.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00414861
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  • 2
    Electronic Resource
    Electronic Resource
    The formation of polyols and fatty acids during L-lactic acid fermentation by Rhizopus arrhizus (1992)
    Springer
    Biotechnology letters 14 (1992), S. 45-48 
    Details
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The formation of 10 g polyols/L (glycerol, arabitol, xylitol) during L-lactic acid synthesis byRhizopus arrhizus was observed. Consumption of polyols after glucose exhaustion was discovered resulting in a subsequent rise in the lipid content of the mycelium. Lactate utilization was not detected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01030912
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  • 3
    Electronic Resource
    Electronic Resource
    Influence of molybdate and tungstate ions on activity of cis-epoxysuccinate hydrolase in Nocardia tartaricans (1998)
    Springer
    Biotechnology letters 20 (1998), S. 833-835 
    Details
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract L-Tartaric acid was produced by transformation of cis-epoxysuccinic acid using Nocardia tartaricans ATCC 31191 in a molar yield of 100%. cis-Epoxysuccinic acid was prepared by epoxidation of maleic acid in the presence of molybdate or tungstate ions. The effect of these ions on the subsequent activity of the cis-epoxysuccinate hydrolase was determined in both intact cells and cell-free extracts of Nocardia tartaricans. Based on kinetic studies, the tungstate ions behaved as a strong inhibitor while the molybdate ions as a stimulator of the enzyme. © Rapid Science Ltd. 1998
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1005303307226
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  • 4
    Electronic Resource
    Electronic Resource
    Production of L-tartaric acid by immobilized bacterial cells Nocardia tartaricans (1999)
    Springer
    Biotechnology letters 21 (1999), S. 491-495 
    Details
    ISSN: 1573-6776
    Keywords: bioconversion ; cis-epoxysuccinic acid ; immobilization ; Nocardia ; tartaric acid
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Nocardia tartaricans converted sodium cis-epoxysuccinate to L-tartrate. The highest cis-epoxysuccinate hydrolase activity (37.7 U mg−1) was obtained with 0.02% (w/v) sodium deoxycholate, but this inactivated the cells. Immobilized N. tartaricans in pectate gel showed higher enzyme activity (51 U mg −1) compare to the free cells (8.9 U mg −1). After 450 days, the immobilized cells still possessed 0.65 U mg −1, i.e. 30% of the initial enzyme activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1005592104426
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  • 5
    Electronic Resource
    Electronic Resource
    Production of L-malate from fumarate by the yeast Dipodascus magnusii (1999)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 19 (1999), S. 357-363 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: An alternative microbiological method for the production of malate from fumarate is presented. The yeast Dipodascus magnusii was used for this bioconversion.The optimum cell growth temperature was 28°C and the working volume 120 ml. The highest level of fumarase activity during bioconversion was achieved at a pH of 7.5 and a temperature of 37°C. These conditions were determined as optimal. Using sodium fumarate (1M), the maximum specific productivity of malic acid obtained was 1.72 g/(gDCW × h) for intact cells. In the case of ammonium fumarate, it was 2.25 g/(gDCW × h).
    Additional Material: 2 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370190413
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