Fungal Fermentation of Lignocellulosic Biomass for Itaconic and Fumaric Acid Production.
The production of high-value chemicals from natural resources as an alternative for petroleum-based products is currently expanding in parallel with biorefinery. The use of lignocellulosic biomass as raw material is promising to achieve economic and environmental sustainability. Filamentous fungi, particularlyAspergillusspecies, are already used industrially to produce organic acid as well as many enzymes. The production of lignocellulose-degrading enzymes opens the possibility for direct fungal fermentation towards organic acids such as itaconic acid (IA) and fumaric acid (FA). These acids have wide-range applications and potentially addressable markets as platform chemicals. However, current technologies for the production of these compounds are mostly based on submerged fermentation. This work showed the capacity of twoAspergillusspecies (A. terreusandA. oryzae) to yield both acids by solid-state fermentation and simultaneous saccharification and fermentation. FA was optimally produced at byA. oryzaein simultaneous saccharification and fermentation (0.54 mg/g wheat bran). The yield of 0.11 mg IA/g biomass byA. oryzaeis the highest reported in the literature for simultaneous solid-state fermentation without sugar supplements.
BioTeam/ICPEES-ECPM, UMR CNRS 7515, Université de Strasbourg, 67087 Strasbourg, Cedex 2, France.
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Jiménez-Quero
BioTeam/ICPEES-ECPM, UMR CNRS 7515, Université de Strasbourg, 67087 Strasbourg, Cedex 2, France.
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Pollet
CAMBA/IPHC, UMR 7178, Faculté de Pharmacie, Université de Strasbourg, 67400 Illkirch, Cedex, France.
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M
Zhao
CAMBA/IPHC, UMR 7178, Faculté de Pharmacie, Université de Strasbourg, 67400 Illkirch, Cedex, France.
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Marchioni
BioTeam/ICPEES-ECPM, UMR CNRS 7515, Université de Strasbourg, 67087 Strasbourg, Cedex 2, France.
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Averous
BioTeam/ICPEES-ECPM, UMR CNRS 7515, Université de Strasbourg, 67087 Strasbourg, Cedex 2, France.
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Phalip
Aspergillus oryzae; Lignocellulosic biomass; solid-state fermentation; submerged fermentation