Journal of Food Science and Technology. 40, 316-322 (1993)

【Objective】

L-malate is one kind of organic acid which microorganisms produce. It plays an important role not only for fermented foods but also for the compounds to add flavor and acidity to juice and soft drinks. We compared the capabilities of transforming fumaric acid to L-malate among various strains of lactic acid bacteria.

【Methods】

We determined the production of L-malate by the enzymatic method in the reaction mixtures which consisted of the suspensions containing each sample strain and fumaric acid. The optimal pH, incubation temperature and sodium chloride concentration were also examined.

【Results】

Many strains that have a great L-malate formation potential belonged to Lactobacillus. Optimal pH at the transformation from fumaric acid to L-malate among Lactobacillus delbrueckii subsp. lactis 1135 and Lactobacillus delbrueckii subsp.bulgaricus 7235 was pH 7 and pH 6. Both strains demonstrated great L-malate formation properties in the range of 30 to 45 degree C. The highest L-malate production of lactis 1135 and bulgaricus 7235 was measured when the sodium chloride concentration was 10% and 3%.