“…In comparison with the controls, pullulan and the scytalone/isosclerone mixture at 10 µg mL(−1) had a growth reduction, a lower alcohol yield, reduced the concentration of tartaric acid and malic acid; and slowed down the production of lactic acid, acetic acid and total polyphenol content of the tested S. cerevisiae strains. …”
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“…Furthermore, remarkably high expression of aldA and mnoA was observed when the reporter strains were grown in media containing primary alcohols, particularly ethanol. Malic acid repressed ethanol-induced gene expression, suggesting that C2 metabolism is involved in the oligotrophic growth of N9T-4. …”
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“…The results showed that sucrose (59.83 to 87.34%), malic acid (32.41 to 59.14%), and chlorogenic acid (10.43 to 45.50%) were the dominant sugar, organic acid, and phenolic compound in peaches, respectively. …”
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“…The macro/micronutrient (ascorbic acid, tocols, carotenoids), organic acid (citric/malic), and polyphenol content were changed by PMG’s varietal and total antioxidant activity (ABTS, alcoholic > hexane extract) in the order of red > pink > white. …”
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“…First, exogenous BL could decrease the rhizosphere pH and promote Ca(2+) and Mg(2+) absorption by regulating malic acid and citric acid contents and increasing H(+) excretion. …”
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“…During the fermentation, WFC 414 and WFC 502 reduced the soluble sugars and total polyphenols in apple juice, and consumed malic acid to produce large amounts of lactic acid (3.48 and 5.94 mg/mL). …”
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“…Effective concentrations of the active substances in disinfectants (potassium peroxymonosulfate, sodium dichloroisocyanurate, malic acid, citric acid, glutaraldehyde, and benzalkonium chloride) against FMDV, MS2, and ECBO were compared and, efficacies of eight APQA-listed commercial disinfectants used against FMDV were examined. …”
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“…The major organic acids were citric, malic, quinic, and fumaric acids. Antioxidant activity ranged from 1084.14 to 3085.78 mg Trolox equivalents per 100 g depending on the assay used. …”
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“…Our study revealed that the additional K doses applied increased malic acid, the main organic acid in cherry fruits, but only in fruits from uncovered trees. …”
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“…Use of a complete dynamic model of NADP‐malic enzyme C(4) photosynthesis indicated that, during transitions from dark or shade to high light, induction of the C(4) pathway was more rapid than that of C(3), resulting in a predicted transient increase in bundle‐sheath CO(2) leakiness (ϕ). …”
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“…The contents of citric and malic acids increased by 55.3% and 26.4%, respectively, which may be another important reason for Mn pretreatment increasing Cd bioaccumulation in C. argentea. …”
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“…Furthermore, elevations of fumaric acid and malic acid (both are citrate cycle intermediates) and glyceric acid (its phosphate derivatives are intermediates of glycolysis) in HFD-fed mice suggest an acceleration of both citrate cycle and glycolysis. …”
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“…The green tea wine (GTW) showed the highest consumption of total soluble solids and amino acids, and produced the highest concentrations of alcohol, malic, succinic, and lactic acid among all tea wines. …”
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“…A total of 70 peaks belonging to sugars, fatty acids/esters, steroids, amino acids and organic acids were identified including sucrose, melibiose, glucose and fructose as major sugars, with butyl caprylate, hydroxybutanoic acid and malic acid contributing to the discrimination between seed species at different maturity stages. …”
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“…The literature search indicated that different treatments using tetracycline, corticosteroids, zinc, stellate ganglion block, phytochemical curcumin, traditional herbal medicine, nutraceutical vitamin D, photobiomodulation, antiviral drugs, malic acid sialagogue, chewing gum, acupuncture, and/or moxibustion have potential effects on COVID-19-associated ageusia/dysgeusia/hypogeusia and xerostomia/dry mouth/hyposalivation. …”
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“…Higher altitudes and grafted genotypes yielded lighter-colored flours of higher antioxidant potential, phenols, tannins, sucrose, and malic acid concentrations. VOCs were mainly acids, esters, aldehydes, ketones, and alcohols. …”
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“…In addition to alkaloids, organic acids such as chelidonic acid, citric acid, malic acid, resin, tannin, pectinic, and mucilagic substances are among the ingredients of barberry. …”
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