The Experts below are selected from a list of 141399 Experts worldwide ranked by ideXlab platform
David L. Jones - One of the best experts on this subject based on the ideXlab platform.
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Organic Acids in the rhizosphere a critical review
Plant and Soil, 1998Co-Authors: David L. JonesAbstract:Organic Acids, such as malate, citrate and oxalate, have been proposed to be involved in many processes operating in the rhizosphere, including nutrient acquisition and metal detoxification, alleviation of anaerobic stress in roots, mineral weathering and pathogen attraction. A full assessment of their role in these processes, however, cannot be determined unless the exact mechanisms of plant Organic acid release and the fate of these compounds in the soil are more fully understood. This review therefore includes information on Organic acid levels in plants (concentrations, compartmentalisation, spatial aspects, synthesis), plant efflux (passive versus active transport, theoretical versus experimental considerations), soil reactions (soil solution concentrations, sorption) and microbial considerations (mineralization). In summary, the release of Organic Acids from roots can operate by multiple mechanisms in response to a number of well-defined environmental stresses (e.g., Al, P and Fe stress, anoxia): These responses, however, are highly stress- and plant-species specific. In addition, this review indicates that the sorption of Organic Acids to the mineral phase and mineralisation by the soil's microbial biomass are critical to determining the effectiveness of Organic Acids in most rhizosphere processes.
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Organic Acids in the rhizosphere – a critical review
Plant and Soil, 1998Co-Authors: David L. JonesAbstract:Organic Acids, such as malate, citrate and oxalate, have been proposed to be involved in many processes operating in the rhizosphere, including nutrient acquisition and metal detoxification, alleviation of anaerobic stress in roots, mineral weathering and pathogen attraction. A full assessment of their role in these processes, however, cannot be determined unless the exact mechanisms of plant Organic acid release and the fate of these compounds in the soil are more fully understood. This review therefore includes information on Organic acid levels in plants (concentrations, compartmentalisation, spatial aspects, synthesis), plant efflux (passive versus active transport, theoretical versus experimental considerations), soil reactions (soil solution concentrations, sorption) and microbial considerations (mineralization). In summary, the release of Organic Acids from roots can operate by multiple mechanisms in response to a number of well-defined environmental stresses (e.g., Al, P and Fe stress, anoxia): These responses, however, are highly stress- and plant-species specific. In addition, this review indicates that the sorption of Organic Acids to the mineral phase and mineralisation by the soil's microbial biomass are critical to determining the effectiveness of Organic Acids in most rhizosphere processes.
Carlos Ricardo Soccol - One of the best experts on this subject based on the ideXlab platform.
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Solid-State Fermentation for the Production of Organic Acids
Current Developments in Biotechnology and Bioengineering, 2018Co-Authors: Luciana Porto De Souza Vandenberghe, Cristine Rodrigues, Susan Grace Karp, Priscilla Z. De Oliveira, Júlio Cesar De Carvalho, Carlos Ricardo SoccolAbstract:Abstract A review of Organic Acids produced by solid-state fermentation (SSF) focusing on the market, production, and their applications is presented. Organic Acids represent the third-largest category among other products. They are the most versatile ingredients in food and beverage industries. Citric acid, acetic acid, lactic acid, gluconic acid, and itaconic acid are some of the Organic Acids used widely in various industries. Organic Acids are obtained as the end-products or sometimes as the intermediate components of a particular biochemical cycle. Generally, these Acids are produced commercially by either chemical synthesis or fermentation. Among fermentation processes, the production of Organic Acids is dominated by submerged fermentation. However, SSF is a very promising technique where high concentrations of the product can be obtained with the use of alternative substrates, leading to low-cost and eco-friendly processes.
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Production of Organic Acids by Solid-state Fermentation
Current Developments in Solid-state Fermentation, 1Co-Authors: Carlos Ricardo Soccol, Luciana Porto De Souza Vandenberghe, Cristine Rodrigues, Adriane Bianchi Pedroni Medeiros, Christian Larroche, Ashok PandeyAbstract:The global market for fermentation products was estimated as $14.1 billion in 2004 and was expected to rise at an average annual growth rate (AAGR) of 4.7% to $17.8 billion in 2009. In this context, Organic Acids represent the third largest category among the other products. Total market value of Organic acid is expected to rise to $3 million in 2009 (Marz 2005). Organic Acids are among the most versatile ingredients in food and beverage industries. Citric acid, acetic acid, lactic acid, tartaric acid, malic acid, gluconic acid, propionic acid and fumaric acid are some of the Organic Acids used widely in various industries. They are obtained as the end-products or sometimes as the intermediate components of a particular biochemical cycle. Generally, Organic Acids are produced commercially either by chemical synthesis or fermentation. However, fermentation processes are the most commonly used method. All Organic Acids of tricarboxylic acid cycle can be produced in high yields in microbiological processes. Among fermentation processes, the production of Organic Acids is dominated by submerged fermentation. Table 1 presents some facts about global production of Organic Acids. Global production of citric acid has reached 1.4 million tons with annual growths of 3.5-4.0% in demand/consumption rate of citric acid. In terms of volume, citric acid and acetic acid together account for about three-quarters of food acidulants.
José Manuel Guillamón - One of the best experts on this subject based on the ideXlab platform.
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effect of Organic Acids and nitrogen source on alcoholic fermentation study of their buffering capacity
Journal of Agricultural and Food Chemistry, 2003Co-Authors: María Jesús Torija, Montse Poblet, Maite Novo, Gemma Beltran, Nicolas Rozes, José Manuel GuillamónAbstract:The effect of tartaric acid and other Organic Acids on alcoholic fermentation was studied. Organic Acids in media with high sugar concentrations and ammonium as the sole nitrogen source had an enormous impact on Saccharomyces cerevisiae metabolism during alcoholic fermentation. The main effect on yeast metabolism was the quick acidification of the media in the absence of Organic Acids. All of the Organic Acids used in this study (tartaric, malic, citric, and succinic Acids) showed a buffering capacity, but not all of the Acids had the same one. However, the results suggested that buffering should not be considered the only effect of Organic Acids on yeast metabolism. Nitrogen source also had a great influence on media pH. Ammonium consumption by yeasts produced a greater acidification of the media than when amino Acids were used.
Jian Feng - One of the best experts on this subject based on the ideXlab platform.
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aluminium tolerance in plants and the complexing role of Organic Acids
Trends in Plant Science, 2001Co-Authors: Jian Feng, Peter R Ryan, Emmanuel DelhaizeAbstract:The aluminium cation Al(3+) is toxic to many plants at micromolar concentrations. A range of plant species has evolved mechanisms that enable them to grow on acid soils where toxic concentrations of Al(3+) can limit plant growth. Organic Acids play a central role in these aluminium tolerance mechanisms. Some plants detoxify aluminium in the rhizosphere by releasing Organic Acids that chelate aluminium. In at least two species, wheat and maize, the transport of Organic acid anions out of the root cells is mediated by aluminium-activated anion channels in the plasma membrane. Other plants, including species that accumulate aluminium in their leaves, detoxify aluminium internally by forming complexes with Organic Acids.
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Role of Organic Acids in Detoxification of Aluminum in Higher Plants
Plant and Cell Physiology, 2000Co-Authors: Jian FengAbstract:Phytotoxicity of aluminum ion (Al3+) is a serious problem limiting crop production on acid soils. Organic Acids with Al-chelating ability play an important role in the detoxification of Al both externally and internally. Al is detoxified externally by the secretion of Organic Acids such as citric, oxalic, and/or malic Acids from the roots. The secretion of Organic Acids is highly specific to Al and the site of secretion is localized to the root apex. The kind of Organic Acids secreted as well as secretion pattern differ among plant species. There are two patterns of Al-induced secretion of Organic Acids: In pattern I, there is no discernible delay between the addition of Al and the onset of the release of Organic Acids. Activation of the anion channel seems to be involved in this pattern; In pattern II, there is a marked lag phase between the addition of Al and the onset of Organic acid release. The action of genes related to the metabolism and secretion of Organic Acids seems to be involved in this pattern. Internal detoxification of Al in Al-accumulating plants is achieved by the formation of Al-Organic acid complex. For instance, the complex of Al-citrate (1:1) in hydrangea and Al-oxalate (1:3) in buckwheat has been identified.
Luciana Porto De Souza Vandenberghe - One of the best experts on this subject based on the ideXlab platform.
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Solid-State Fermentation for the Production of Organic Acids
Current Developments in Biotechnology and Bioengineering, 2018Co-Authors: Luciana Porto De Souza Vandenberghe, Cristine Rodrigues, Susan Grace Karp, Priscilla Z. De Oliveira, Júlio Cesar De Carvalho, Carlos Ricardo SoccolAbstract:Abstract A review of Organic Acids produced by solid-state fermentation (SSF) focusing on the market, production, and their applications is presented. Organic Acids represent the third-largest category among other products. They are the most versatile ingredients in food and beverage industries. Citric acid, acetic acid, lactic acid, gluconic acid, and itaconic acid are some of the Organic Acids used widely in various industries. Organic Acids are obtained as the end-products or sometimes as the intermediate components of a particular biochemical cycle. Generally, these Acids are produced commercially by either chemical synthesis or fermentation. Among fermentation processes, the production of Organic Acids is dominated by submerged fermentation. However, SSF is a very promising technique where high concentrations of the product can be obtained with the use of alternative substrates, leading to low-cost and eco-friendly processes.
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Production of Organic Acids by Solid-state Fermentation
Current Developments in Solid-state Fermentation, 1Co-Authors: Carlos Ricardo Soccol, Luciana Porto De Souza Vandenberghe, Cristine Rodrigues, Adriane Bianchi Pedroni Medeiros, Christian Larroche, Ashok PandeyAbstract:The global market for fermentation products was estimated as $14.1 billion in 2004 and was expected to rise at an average annual growth rate (AAGR) of 4.7% to $17.8 billion in 2009. In this context, Organic Acids represent the third largest category among the other products. Total market value of Organic acid is expected to rise to $3 million in 2009 (Marz 2005). Organic Acids are among the most versatile ingredients in food and beverage industries. Citric acid, acetic acid, lactic acid, tartaric acid, malic acid, gluconic acid, propionic acid and fumaric acid are some of the Organic Acids used widely in various industries. They are obtained as the end-products or sometimes as the intermediate components of a particular biochemical cycle. Generally, Organic Acids are produced commercially either by chemical synthesis or fermentation. However, fermentation processes are the most commonly used method. All Organic Acids of tricarboxylic acid cycle can be produced in high yields in microbiological processes. Among fermentation processes, the production of Organic Acids is dominated by submerged fermentation. Table 1 presents some facts about global production of Organic Acids. Global production of citric acid has reached 1.4 million tons with annual growths of 3.5-4.0% in demand/consumption rate of citric acid. In terms of volume, citric acid and acetic acid together account for about three-quarters of food acidulants.
