scholarly journals Influence of the Level of Nitrate Nutrition on Ion Uptake and Assimilation, Organic Acid Accumulation, and Cation-Anion Balance in Whole Tomato Plants

1977 ◽  
Vol 60 (3) ◽  
pp. 349-353 ◽  
Author(s):  
Ernest A. Kirkby ◽  
Alistair H. Knight
Keyword(s):  
Organic Acid ◽  
Ion Uptake ◽  
Tomato Plants ◽  
Acid Accumulation

ROLE OF ROOTSTOCKS ON ION UPTAKE OF TOMATO PLANTS GROWN UNDER SALINE CONDITIONS

2009 ◽  
pp. 637-642 ◽  
Author(s):  
G.B. Öztekin ◽  
C. Leonardi ◽  
E. Caturano ◽  
M. Martorana ◽  
Y. Tüzel
Keyword(s):  
Ion Uptake ◽  
Tomato Plants

Kinetic analysis of red pigment and citrinin production by Monascus ruber as a function of organic acid accumulation

2000 ◽  
Vol 27 (8) ◽  
pp. 619-625 ◽  
Author(s):  
Hassan Hajjaj ◽  
Philippe Blanc ◽  
Evelyne Groussac ◽  
Jean-Louis Uribelarrea ◽  
Gérard Goma ◽  
...  
Keyword(s):  
Organic Acid ◽  
Kinetic Analysis ◽  
Red Pigment ◽  
Monascus Ruber ◽  
Acid Accumulation

scholarly journals AMa10gene encoding P-type ATPase is involved in fruit organic acid accumulation in apple

2018 ◽  
Vol 17 (3) ◽  
pp. 674-686 ◽  
Author(s):  
Baiquan Ma ◽  
Liao Liao ◽  
Ting Fang ◽  
Qian Peng ◽  
Collins Ogutu ◽  
...  
Keyword(s):  
Organic Acid ◽  
Acid Accumulation ◽  
P Type

Organic acid accumulation in roots of two sunflower lines with a different response to iron deficiency

1992 ◽  
Vol 15 (10) ◽  
pp. 1747-1755 ◽  
Author(s):  
J. M. Fournier ◽  
E. Alcántara ◽  
M. D. de la Guardia
Keyword(s):  
Iron Deficiency ◽  
Organic Acid ◽  
Acid Accumulation ◽  
Different Response

scholarly journals The role of organic matter amendment level on soil heating, organic acid accumulation, and development of bacterial communities in solarized soil

2016 ◽  
Vol 106 ◽  
pp. 37-46 ◽  
Author(s):  
Christopher W. Simmons ◽  
Brendan Higgins ◽  
Simon Staley ◽  
Lawrence D. Joh ◽  
Blake A. Simmons ◽  
...  
Keyword(s):  
Organic Matter ◽  
Organic Acid ◽  
Bacterial Communities ◽  
Soil Heating ◽  
Acid Accumulation

scholarly journals The Role of Selected Lactic Acid Bacteria on Organic Acid Accumulation during Wet and Spray-Dried Fish-Based Silages. Contributions to the Winning Combination of Microbial Food Safety and Environmental Sustainability

2020 ◽  
Vol 8 (2) ◽  
pp. 172 ◽  
Author(s):  
Esmeray Kuley ◽  
Gulsun Özyurt ◽  
Ilyas Özogul ◽  
Mustafa Boga ◽  
Ismail Akyol ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Organic Acid ◽  
Propionic Acid ◽  
Gibel Carp ◽  
Fermented Fish ◽  
Acid Accumulation ◽  
Dried Fish ◽  
Spray Dried

Organic acid contents of acidified and fermented fish silages made from gibel carp (Caracius gibelio) and klunzinger’s ponyfish (Equulites klunzingeri) fishes, and from fish processing residues or by-products, were determined and studied. The silages were undertaken in wet and spray-dried fish-based raw-materials for 3 weeks at room temperature (ca. 25 °C). Selected lactic acid bacteria (LAB) of Enterococcus gallinarum, Lactobacillus brevis, Lactobacillus plantarum, Pediococcus acidilactici, and Streptococcus spp. were employed to produce fermented fish-based silages, while acidified silage was prepared resorting to the addition of formic acid (3%, v/v). Lactic and propionic acids were the dominant produced organic acids, while succinic acid was formed at the smallest amounts in fermented silages. In the acidified silage, lactic and formic acids were produced in amounts higher than 800 and 1000 mg organic acid/100 g sample, respectively. Among the fermented fish-based silages, LAB strains unfolded considerable ability to presumptively produce propionic acid in gibel carp silage (>2370 mg organic acid/100 g sample). Spray-dried fermented silages displayed significantly higher organic acid content than wet silages. Propionic acid accumulation was found at the highest levels in gibel carp silage fermented with L. plantarum (6335.40 mg propionic acid/100 g sample). This research effort pointed out the good capability of various selected lactic acid bacteria strains to produce significant amounts of organic acids—especially lactic, acetic, and propionic acids—during the fermentation of fish-based silages. In terms of food safety and quality, such a production of relatively high amounts of organic acids in wet and spray-dried fish-based silages clearly indicated their suitableness to be used for animal feed.

Sign in / Sign up

Export Citation Format

Share Document