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Abstract: The author found L-malic acid in the culture medium of Schizophyllum commune FRIES and then he succeeded in 90% yield production of L-malic acid (eg 13.2 g L-malic acid production from 15 g glucose added in 100 ml medium) by the shaking culture of the microorganism. It was found that this L-malate fermentation occurred through a CO2-fixing process. Under the cultural and enzymatic conditions of these experiments, it was proved almost conclusively, that the main reaction of the process was a phosphorylpyruvic carboxytransphosphorylase reaction.
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