Study on L-Malic Acid Production Technology by Submerged Fermentation

doi:10.7506/spkx1002-6630-200902025

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (2 ): 127-129.doi: 10.7506/spkx1002-6630-200902025

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Study on L-Malic Acid Production Technology by Submerged Fermentation

ZHANG Ju-shang1，YANG Xin-wen1，LEI Ping2,*，SUN Yue-ying2，ZHANG Wen-jun2，ZHANG Hui2

(1. Shaanxi Center of Researching and Developing Apple, Xi'an 710016, China；
2. Shaanxi Institute of Microbiology, Xi'an 710043, China)

Received:2007-12-27 Revised:2008-09-17 Online:2009-01-15 Published:2010-12-29
Contact: LEI Ping2 E-mail:wuleiping2529@126.com

Abstract

Abstract:

The pomace，which had been detoxified, was used as raw material to produce L-malic acid in 50-L fermentor by submerged fermentation.The fermentation conditions were in vestigated such as the variations of ventilation volume, temperature, pH value and rotation speed, which could affect the conversion rate of pomace and L-malic acid yield. The results showed that the average conversion rate of pomace and the average L-malic acid yield are 66.67% and 40g/L respectively, under the optimal conditions: pomace concentration 6%, ventilation volume (V/V) 1:0.15 (0～48 h) to 1:0.4 (48～120 h), temperature 30 ℃ (0～48 h) to 28 ℃ (48～120 h), initial pH 6.0 to 6.2, fermentation period 108 h to120 h and rotation speed 90 r/min.

Key words: pomace, submerged fermentation, recycle, L-malic acid

CLC Number:

TS264

ZHANG Ju-shang1，YANG Xin-wen1，LEI Ping2,*，SUN Yue-ying2，ZHANG Wen-jun2，ZHANG Hui2. Study on L-Malic Acid Production Technology by Submerged Fermentation[J]. FOOD SCIENCE, 2009, 30(2 ): 127-129.

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Study on L-Malic Acid Production Technology by Submerged Fermentation

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