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AbstractMalic acid consumption by Saccharomyces cerevisiae was studied in a synthetic medium. The extent of malic acid degradation is affected by its initial concentration, the extent and the rate of deacidification increased with initial malate concentration up to 10g/l. For malic acid consumption, an optimal pHrange of 33.5 was found, confirming that non-dissociated organic acids enter S. cerevisiae...