Dicarboxylic and tricarboxylic acids were added to yeast samples suspended in sucrose. The fermentative activity (measured as CO2 production by manometric equipment and referred as mu l CO2/h produced by 100 mg of yeast) was compared: (a) in samples with acid added versus samples without acid; (b) in samples with acid added and submitted to electromagnetic (EM) pulsed field versus nontreated samples; (c) in samples treated with EM pulsed field versus nontreated samples. The following acids are effective in enhancing CO2 production: oxaloacetic (+126.6%), succinic (+47.5%), fumaric (+57.2%), L-malic (+109.8%), and D-malic (+98.9%). alpha-Ketoglutaric (-23.9%) does not enhance fermentative activity. Citric acid (+93.2%) and isocitric acid (+4.6%) stimulate fermentation activity to different percentages. EMF stimulates CO2 production by 52.3% (p < 0.01) With respect to nontreated samples. EMF treatment of yeast added with fumaric (+78.8%, p < 0.01), oxaloacetic (+36.3%, p < 0.01), succinic (+27.9%, p < 0.01), alpha-ketoglutaric (+116.7%, p < 0.01), L-malic (+66.3%, p < 0.01), and D-malic (+49.7%, p < 0.01) acids enhances CO2 production. EMF is also effective in stimulating yeast fermentation in the presence of citric (+23.1%, p < 0.01) and isocitric (+59.8%, p < 0.01) acids.
|Anno di pubblicazione:||1994|
|Titolo:||effect of low-frequency electromagnetic pulsed-field stimulation on yeast fermentation in presence of dicarboxylic and tricarboxylic acids|
|Autori:||BOLOGNANI L; NOTARI PL; CADOSSI R; MAGNANI C; VENTURELLI T; VOLPI N|
|Appare nelle tipologie:||Articolo su rivista|
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