Effect of l-malate,d-glucose and l-lactate on malolactic fermentation and growth of Lactobacillus plantarum and Lactobacillus curvatus wild strains isolated from wine |
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| Affiliation: | 1. Department of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, PR China;2. School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, PR China;3. School of Biotechnology and Chemical Engineering, Ningbo Institute of Technology, Zhejiang University, Ningbo 315100, PR China;1. Faculty of Chemical Engineering, University of Campinas (UNICAMP), Av. Albert Einstein, 500, 13083-852, Campinas, SP, Brazil;2. Brazilian Biorenewables National Laboratory (LNBR), Rua Giuseppe Máximo Scolfaro, 10.000, 13083-970, Campinas, SP, Brazil;3. Chemical Engineering and Food Engineering Department - Santa Catarina Federal University, 88040-900, Florianópolis, SC, Brazil;1. Laboratorio de Futuros en Bioenergía, Centro de Investigación y de Estudios Avanzados del IPN, Unidad Guadalajara, Av. del Bosque 1145, Colonia El Bajío, 45019 Zapopan, Jalisco, Mexico;2. Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, Colonia El Bajío, 45019 Zapopan, Jalisco, Mexico;1. Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand;2. Fermentation Research Center for Value Added Agricultural Products, Khon Kaen University, Khon Kaen 40002, Thailand;3. Research Group for Development of Microbial Hydrogen Production Process from Biomass, Khon Kaen University, Khon Kaen 40002, Thailand;1. Biotechnology Department, Engineering School of Lorena, University of São Paulo, Estrada Municipal do Campinho s/n, CEP 12602-810, Lorena, São Paulo, Brazil;2. Engineering Processes Sector, Food Technology Department, State University of the North Fluminense, Av Alberto Lamego 2000, Pq California, Zip code: 28013-602, Campos dos Goytacazes, Rio de Janeiro, Brazil |
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| Abstract: | l-Malate fermentative rate in Lactobacillus plantarum and Lactobacillus curvatus was improved when l-malate was over 0.1% but decreased when exogenous d-glucose raised over 0.3% or in the presence of exogenous l-lactate. Significant increases in the growth were observed in the presence of exogenous d-glucose. l-malate residual concentrations were in all cases below 1%. |
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