Experimental Study on Converting Fumaric Acid to L-malic Acid by Mutated Aspergillus wentii

Abstract

Abstract: The Aspergillus wentti which had been treated with 60Co was selected as the strain to convert fumaric acid to L-malic acid in 200L fermentor by liquid-submerged fermentation. The effects of culture temperature, nitrogen sources and vibration models of sorting table on the growing state of strain were examined. Fermentative factors such as variations of aeration rate, temperature, pH and rotated speed, that could affect the conversion rate of fumaric acid and production of L-malic acid , were investigated. The results showed that Aspergillus wentti which had been treated with 60Co could not only inhibit the production of by-products but also improve the selectivity of product and shorten the culture time of strain .

Key words: mutation, fumaric acid, L-malic acid, submerged culture

JING Xiao-Hui, DING You-Tu. Experimental Study on Converting Fumaric Acid to L-malic Acid by Mutated Aspergillus wentii[J]. FOOD SCIENCE, 2006, 27(4): 71-74 https://doi.org/

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Experimental Study on Converting Fumaric Acid to L-malic Acid by Mutated Aspergillus wentii

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