Effect of process mode, nitrogen source and temperature on L-malic acid production with Aspergillus oryzae DSM 1863 using acetate as carbon source

Malic acid, mainly used as acidulant and taste enhancer in the food industry, is currently produced from fossil resources. In this study, microbial L-malate production with the filamentous fungus A. oryzae using the carbon source acetate was evaluated. Acetate is for example contained in biomass-der...

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Detalles Bibliográficos
Autores principales: Kövilein, Aline, Zadravec, Lena, Hohmann, Silja, Umpfenbach, Julia, Ochsenreither, Katrin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Bioengineering and Biotechnology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9614319/
https://www.ncbi.nlm.nih.gov/pubmed/36312560
http://dx.doi.org/10.3389/fbioe.2022.1033777

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9614319/
https://www.ncbi.nlm.nih.gov/pubmed/36312560
http://dx.doi.org/10.3389/fbioe.2022.1033777

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