文献类型：期刊文献

英文题名：Reducing by-product formation in L-lactic acid fermentation by Rhizopus oryzae

作者：Wang, XD; Sun, LJ; Wei, DZ; Wang, RM

机构：[1]E China Univ Sci & Technol, Inst Biochem, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]Inst Shandong Light Ind, Dept Food Engn, Jinan 250100, Peoples R China

年份：2005

卷号：32

期号：1

起止页码：38

外文期刊名：JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000228274500007)】；

语种：英文

外文关键词：fermentation; fumaric acid; L-lactic acid; phosphate; Rhizopus oryzae

摘要：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.