Reducing by-product formation in L-lactic acid fermentation by Rhizopus oryzae View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2005-01

AUTHORS

Xuedong Wang, Lijing Sun, Dongzhi Wei, Ruiming Wang

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. More... »

PAGES

38-40

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s10295-004-0198-6

DOI

http://dx.doi.org/10.1007/s10295-004-0198-6

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1031049370

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/15654619


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