Figure 5

Bioconversion of L-malic acid in modified wine in a discontinuous batch process. The fermentations of wild-type (dashed line) and recombinant L. plantarum (solid line) were carried out at 25°C in modified wine. The initial L-malic acid concentration (each calculated as 100%) for fermentation using pre-adapted cells to wine (○) and for non adapted cells (●) was 3.3 g/l (pH 5.0) and 2.9 g/l (pH 5.2), respectively, containing Mn²⁺ (0.02 mM) and NAD⁺ (0.1 mM). (A) shows the time course of L-malic acid conversion and (B) presents the conversion of L-malic acid in relation to the cell density. All experiments were carried out in triplicate with standard deviation shown as error bars.