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Enhanced l-Malic Acid Production by Aspergillus oryzae DSM 1863 Using Repeated-Batch Cultivation

Schmitt, Vanessa; Derenbach, Laura; Ochsenreither, Katrin ORCID iD icon

Abstract (englisch):

l-Malic acid is a C4-dicarboxylic acid and a potential key building block for a bio-based economy. At present, malic acid is synthesized petrochemically and its major market is the food and beverages industry. In future, malic acid might also serve as a building block for biopolymers or even replace the commodity chemical maleic anhydride. For a sustainable production of l-malic acid from renewable resources, the microbial synthesis by the mold Aspergillus oryzae is one possible route. As CO2 fixation is involved in the biosynthesis, high yields are possible, and at the same time greenhouse gases can be reduced. In order to enhance the production potential of the wild-type strain Aspergillus oryzae DSM 1863, process characteristics were studied in shake flasks, comparing batch, fed-batch, and repeated-batch cultivations. In the batch process, a prolonged cultivation time led to malic acid consumption. Keeping carbon source concentration on a high level by pulsed feeding could prolong cell viability and cultivation time, however, did not result in significant higher product levels. In contrast, continuous malic acid production could be achieved over six exchange cycles and a total fermentation time of 19 days in repeated-batch cultivations. ... mehr


Verlagsausgabe §
DOI: 10.5445/IR/1000141759
Veröffentlicht am 27.03.2023
Originalveröffentlichung
DOI: 10.3389/fbioe.2021.760500
Scopus
Zitationen: 12
Web of Science
Zitationen: 10
Dimensions
Zitationen: 10
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Zeitschriftenaufsatz
Publikationsmonat/-jahr 01.2022
Sprache Englisch
Identifikator ISSN: 2296-4185
KITopen-ID: 1000141759
Erschienen in Frontiers in Bioengineering and Biotechnology
Verlag Frontiers Media SA
Band 9
Seiten Art.-Nr.: 760500
Bemerkung zur Veröffentlichung Gefördert durch den KIT-Publikationsfonds
Vorab online veröffentlicht am 10.01.2022
Schlagwörter organic acids; malic acid; Aspergillus oryzae; fungi, batch; repeated-batch; fed-batch; productivity
Nachgewiesen in Dimensions
Web of Science
Scopus
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