Malic acid production and consumption by selected of Saccharomyces cerevisiae under anaerobic and aerobic conditions

Summary Fermentation tests in clearly defined laboratory conditions were carried out with eight functionally selected strains of Saccharomyces cerevisiae. Analysis of the data showed that there were no significant differences in malic acid production between the strains when the acid was initially present. When it was initially absent, however, significant differences were observed two strains (Nos. 1141 and 1083) showing marked productive superiority. With malic acid as the sole C source, two strains (Nos. 1109 and 1141) showed less acid consumption.