Reducing by-product formation in L-lactic acid fermentation by Rhizopus oryzae.
During L-lactic acid fermentation by Rhizopus oryzae, increasing the phosphate level in the fermentation medium from 0.1 g l(-1) to 0.6 g l(-1) KH2PO4 reduced the maximal concentration of L-lactic acid and fumaric acid from 85 g l(-1) to 71 g l(-1) and from 1.36 g l(-1) to 0.18 g l(-1), respectively; and it decreased the fermentation time from 72 h to 52 h. Phosphate at 0.40 g l(-1) KH2PO4 was suitable for both minimizing fumaric acid accumulation and benefiting L-lactic acid production.
Wang
Xuedong
X
State Key Laboratory of Bioreactor Engineering, Institute of Biochemistry, East China University of Science and Technology, Shanghai, 200237, China.
Sun
Lijing
L
Wei
Dongzhi
D
Wang
Ruiming
R
D005285:Fermentation; D005650:Fumarates / Q000378:metabolism; D007218:Industrial Microbiology / Q000379:methods*; D019344:Lactic Acid / Q000378:metabolism*; D010710:Phosphates / Q000378:metabolism; D012233:Rhizopus / Q000378:metabolism*
D005650:Fumarates; D010710:Phosphates; D019344:Lactic Acid; C032005:fumaric acid