Name
Fermentation
Subjects
bio-based chemical
polymer production
Fungal cell morphology
ISSN
2311-5637
Description
Fumaric acid is a platform chemical with many applications in bio-based chemical and polymer production. Fungal cell morphology is an important factor that affects fumaric acid production via fermentation. In the present study, pellet and dispersed mycelia morphology of Rhizopus arrhizus NRRL 2582 was analysed using image analysis software and the impact on fumaric acid production was evaluated. Batch experiments were carried out in shake flasks using glucose as carbon source. The highest fumaric acid yield of 0.84 g/g total sugars was achieved in the case of dispersed mycelia with a final fumaric acid concentration of 19.7 g/L. The fumaric acid production was also evaluated using a nutrient rich feedstock obtained from soybean cake, as substitute of the commercial nitrogen sources. Solid state fermentation was performed in order to produce proteolytic enzymes, which were utilised for soybean cake hydrolysis. Batch fermentations were conducted using 50 g/L glucose and soybean cake hydrolysate achieving up to 33 g/L fumaric acid concentration. To the best of our knowledge the influence of R. arrhizus morphology on fumaric acid production has not been reported previously. The results indicated that dispersed clumps were more effective in fumaric acid production than pellets and renewable resources could be alternatively valorised for the biotechnological production of platform chemicals.
Publisher
MDPI
Journal type
Open Access

Journals Publications
(All)



Results 1-9 of 9 (Search time: 0.006 seconds).

Issue DateTitleAuthor(s)
119-Mar-2024Correction to: The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review (Fermentation, (2022), 8, 12, (679), 10.3390/fermentation8120679)Bintsis, Thomas ; Papademas, Photis 
21-Mar-2024The Application of Protective Cultures in Cheese: A ReviewBintsis, Thomas ; Papademas, Photis 
31-Dec-2022The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical ReviewBintsis, Thomas ; Papademas, Photis 
4Dec-2020Effect of pasteurization and ripening temperature on chemical and sensory characteristics of traditional motal cheeseRezaei, Ashkan ; Alirezalu, Kazem ; Damirchi, Sodeif Azadmard ; Hesari, Javad ; Papademas, Photis ; Domínguez, Rubén ; Lorenzo, José M. ; Yaghoubi, Milad 
524-Oct-2020Snapshot of Cyprus Raw Goat Milk Bacterial Diversity via 16S rDNA High-Throughput Sequencing; Impact of Cold Storage ConditionsKamilari, Eleni ; Anagnostopoulos, Dimitrios A. ; Papademas, Photis ; Efthymiou, Maria ; Tretiak, Svitlana ; Tsaltas, Dimitrios 
6Mar-2020Review on non-dairy probiotics and their use in non-dairy based productsAspri, Maria ; Papademas, Photis ; Tsaltas, Dimitrios 
79-Oct-2018The multiple and versatile roles of Aureobasidium pullulans in the vitivinicultural sectorBozoudi, Despina ; Tsaltas, Dimitrios 
820-Jun-2018Enterococci isolated from Cypriot green table olives as a new source of technological and probiotic propertiesAnagnostopoulos, Dimitrios A. ; Bozoudi, Despina ; Tsaltas, Dimitrios 
9Sep-2017Biotechnological production of fumaric acid: The effect of morphology of Rhizopus arrhizus NRRL 2582Papadaki, Aikaterini ; Androutsopoulos, Nikolaos ; Patsalou,  Maria ; Koutinas, Michalis ; Kopsahelis, Nikolaos ; De Castro, Aline Machado ; Papanikolaou, Seraphim ; Koutinas, Apostolis A.