Some Conditions for _L-Malic Acid Fermentation of Acetate and Propionate by Paecilomyces varioti : _L-Malic Acid Fermentation of Non-sugar Carbon Sourced by Paecilomyces varioti (II)

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Paecilomyces varioti AHU 9417 produced large amounts of malic acid of more than 40%, based on the initial carbon source, from acetate or propionate. Maximum yields were obtained after 2 or 3 days culture with 3 to 5% acetate and after 5 or 7 days with 3 to 5% propionate. This strain could also produce malic acid from glucose, but the highest yields were lower than those obtained from acetate or propionate. As a nitrogen source, (NH_4)_2SO_4 seemed to be favorable for the acid production from propionate, but in the acetate medium there were no significant differences among the nitrogen sources teste. Moreover, even when the nitrogen source was omitted from the medium, a malic acid yield of 35% was obtained with acetate and 27% with propionate. The most suitable temperature for this fermentation was 32℃ and aerobic conditions were necessary. Yeast extract had no effect on malic acid production from acetate, but when the extract was omiteed from the propionate medium, a slight decrease in the acid yield was observed. An increase in the concentration of KH_2PO_4 resulted in a small decrease in the yield, but a change in concentration or omission of MgSO_4 had no effect at all. Calcium carbonate had no effect on the malic acid yield from acetate, but it was essential for the acid production in the propionate medium. A malic acid yield of 50% was obtained with the Ca-acetate solution after 7 days and a yield of 43% with the Ca-propionate solution after 10 days culture, in spite of no addition of CaCO_3.
公益社団法人日本生物工学会の論文
1978-08-25

Some Conditions for _L-Malic Acid Fermentation of Acetate and Propionate by Paecilomyces varioti : _L-Malic Acid Fermentation of Non-sugar Carbon Sourced by Paecilomyces varioti (II)

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