Improving the productivity of malic acid by alleviating oxidative stress during Aspergillus niger fermentation.

ABSTRACT:

Background

As an attractive platform chemical, malic acid has been commonly used in the food, feed and pharmaceutical field. Microbial fermentation of biobased sources to produce malic acid has attracted great attention because it is sustainable and environment-friendly. However, most studies mainly focus on improving yield and ignore shortening fermentation time. A long fermentation period means high cost, and hinders the industrial applications of microbial fermentation. Stresses, especially oxidative stress generated during fermentation, inhibit microbial growth and production, and prolong fermentation period. Previous studies have shown that polypeptides could effectively relieve stresses, but the underlying mechanisms were poorly understood.

Results

In this study, polyp

SUBMITTER: Wu N 

PROVIDER: S-EPMC9801644 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature