Screening and Identification of a Strain Degrading L-Malic Acid and Critic Acid

doi:10.7506/spkx1002-6630-201021063

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 279-282.doi: 10.7506/spkx1002-6630-201021063

• Bioengineering • Previous Articles Next Articles

Screening and Identification of a Strain Degrading L-Malic Acid and Critic Acid

WANG Li-fang，ZHANG Wei，WEN Lian-kui*

College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China

Received:2010-07-05 Revised:2010-10-21 Online:2010-11-15 Published:2010-12-29
Contact: WEN Lian-kui E-mail:wenliankui@163.com

Abstract

Abstract:

A strain (named S8) degrading both L-malic acid and critic acid was isolated from the soil of the wineyard in Jilin Agricultural University. The abilities of this strain to degrading 12 g/L L-malic acid and critic acid solutions were measured, and deacidification rate was 93.17% for L-malic acid and 92.08% for critic acid. Based on the morphological, physiological and biochemical identification and the rDNA-ITS (internal transcribed spacer) sequence analysis, this stain was classified as Issatchenkia terricola. The investigation of its biological characteristics showed that the optimal temperature and pH for its growth were 30 ℃ and 2.0－5.5, respectively. After passaging of 10 generations, the acid-degrading ability and growth characteristics of this strain were still stable.

Key words: degradation, L-malic acid, critic acid, screening, identification

CLC Number:

Q93.331

WANG Li-fang，ZHANG Wei，WEN Lian-kui*. Screening and Identification of a Strain Degrading L-Malic Acid and Critic Acid[J]. FOOD SCIENCE, 2010, 31(21): 279-282 https://doi.org/10.7506/spkx1002-6630-201021063

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Screening and Identification of a Strain Degrading L-Malic Acid and Critic Acid

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