Effect of process mode, nitrogen source and temperature on L-malic acid production with Aspergillus oryzae DSM 1863 using acetate as carbon source

Effect of process mode, nitrogen source and temperature on L-malic acid production with Aspergillus oryzae DSM 1863 using acetate as carbon source

Malic acid, mainly used as acidulant and taste enhancer in the food industry, is currently produced from fossil resources. In this study, microbial L-malate production with the filamentous fungus A. oryzae using the carbon source acetate was evaluated. Acetate is for example contained in biomass-der...

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Bibliographic Details
Main Authors: Aline Kövilein, Lena Zadravec, Silja Hohmann, Julia Umpfenbach, Katrin Ochsenreither
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-10-01
Series:Frontiers in Bioengineering and Biotechnology
Subjects:
malate
succinate
organic acid
filamentous fungus
fed-batch
repeated-batch
Online Access:https://www.frontiersin.org/articles/10.3389/fbioe.2022.1033777/full

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