Conversion of organic acids to h2 byRhodospirillaceae grown with glutamate or dinitrogen as nitrogen source

1983 ◽  
Vol 25 (12) ◽  
pp. 2843-2853 ◽  
Author(s):  
Ludovik Segers ◽  
Willy Verstraete
Keyword(s):  
Organic Acids ◽  
Nitrogen Source

Effect of Organic Acids and Nitrogen Source on Alcoholic Fermentation:  Study of Their Buffering Capacity

2003 ◽  
Vol 51 (4) ◽  
pp. 916-922 ◽  
Author(s):  
María Jesús Torija ◽  
Gemma Beltran ◽  
Maite Novo ◽  
Montse Poblet ◽  
Nicolas Rozès ◽  
...  
Keyword(s):  
Organic Acids ◽  
Nitrogen Source ◽  
Alcoholic Fermentation ◽  
Buffering Capacity

Effect of potassium and nitrogen supply on the distribution of minerals and organic acids and the composition of grape juice of Sultana vines

1989 ◽  
Vol 29 (1) ◽  
pp. 133 ◽  
Author(s):  
EH Ruhl
Keyword(s):  
Organic Acids ◽  
Nitrogen Source ◽  
Sugar Content ◽  
Grape Juice ◽  
Nitrogen Supply ◽  
Fruit Yield ◽  
Juice Quality ◽  
K Concentration

Fruiting Sultana vines grown under glasshouse conditions were supplied with 2 K+ levels (0.05 or 0.15 g K+/week) and fertilised with either NH4+ [as (NH4)2SO4] or NO3- [as Ca(NO3)2] as a nitrogen source. Enhanced K+ supply (0.15 g/week) increased K+ concentration in laminae by 1896, in petioles by 59% and in stems by 23%, and reduced Mg2+ of laminae and petioles by 18 and 24% respectively, while Ca2+ was not effected. K+ supply had no effect on tartrate or malate concentration in laminae, stem or roots. Use of NO3- instead of NH4+ as a nitrogen source led to 220% higher citrate and 168% higher malate concentrations in laminae. In roots NO3- supply caused 61% higher citrate, 41% higher tartrate and 26% higher malate concentrations. Higher K+ fertilisation (0.15 g/week) had no effect on fruit yield or sugar content, but increased grape juice pH from 3.95 to 4.08, malate concentration from 0.94 to 1.20 g/ L and K+ concentration from 46.8 to 56.8 mmol/L, thereby causing lower grape juice quality.

scholarly journals Leucopaxillus giganteusMycelium: Effect of Nitrogen Source on Organic Acids and Alkaloids

2008 ◽  
Vol 56 (12) ◽  
pp. 4769-4774 ◽  
Author(s):  
Bárbara Ribeiro ◽  
Paula B. Andrade ◽  
Paula Baptista ◽  
Lillian Barros ◽  
Isabel C. F. R. Ferreira ◽  
...  
Keyword(s):  
Organic Acids ◽  
Nitrogen Source

Cultural, morphological, and physiological characteristics of Thermomonospora fusca (strain 190Th)

1975 ◽  
Vol 21 (11) ◽  
pp. 1842-1848 ◽  
Author(s):  
Don L. Crawford
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Nitrogen Source ◽  
Taxonomic Status ◽  
Physiological Characteristics ◽  
Morphological Properties ◽  
Nutrient Requirements ◽  
Thermomonospora Fusca ◽  
Physiological Properties ◽  
Wide Range

The cultural, morphological, and physiological properties of Thermomonospora fusca (strain 190Th) are described. Its physiological properties show that this species is primarily a carbohydrate-degrading actinomycete which can use a wide range of plant sugars and polymeric carbohydrates as sources of carbon and energy. The culture does not use proteins or amino acids for carbon and energy, or as a nitrogen source. A few organic acids are utilized. Ammonia is the preferred nitrogen source. The culture has trace nutrient requirements which include biotin and an undetermined number of amino acids. These and other physiological characteristics are discussed in relation to the roles that T. fusca carries out as a saprophytic bacterium in nature. Its cultural and morphological properties are discussed in relation to the taxonomic status of this species in the literature.

Novel Approach of Use of Organic Acids and Salts as a Potent Alternative to Antibiotics

2011 ◽  
Vol 3 (5) ◽  
pp. 45-47
Author(s):  
P. G. Umbarkar P. G. Umbarkar ◽  
◽  
Swati. N Zodpe
Keyword(s):  
Organic Acids ◽  
Novel Approach

ORGANIC ACIDS, SUGARS, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF Malus floribunda coccinella FRUIT, PEEL AND FLESH

2018 ◽  
Vol 17 (5) ◽  
pp. 47-59
Author(s):  
Hacer Coklar ◽  
Mehmet Akbulut ◽  
Iliasu Alhassan ◽  
Şeyma Kirpitci ◽  
Emine Korkmaz
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
Fruit Peel ◽  
Malus Floribunda
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