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Reducing by-product formation in L-lactic acid fermentation by Rhizopus oryzae |
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| Authors: | Xuedong Wang Lijing Sun Dongzhi Wei Ruiming Wang |
| Affiliation: | (1) State Key Laboratory of Bioreactor Engineering, Institute of Biochemistry, East China University of Science and Technology, Shanghai, 200237, China;(2) Food Engineering Department, Institute of Shandong Light Industry, Jinan, Shandong, 250100, China |
| Abstract: | 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. |
| Keywords: | Fermentation Fumaric acid font-variant:small-caps" >L-Lactic acid Phosphate Rhizopus oryzae |
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