Integrated fermentative production and downstream processing of L-malic acid by Aspergillus wentii using cassava peel waste

dc.contributor.authorGopaliya, Deeksha
dc.contributor.authorZaidi, Saniya
dc.contributor.authorSrivastava, Nitin
dc.contributor.authorRani, Bhumika
dc.contributor.authorKumar, Vinod
dc.contributor.authorKhare, Sunil Kumar
dc.date.accessioned2023-03-30T17:18:35Z
dc.date.available2023-03-30T17:18:35Z
dc.date.issued2023-03-28
dc.description.abstractL-malic acid (L-MA) is an industrially significant chemical with enormous potential. The fungal cell factories could be exploited to harvest it on large scales. In our study, Aspergillus wentii strain (MTCC 1901 T) was explored for L-MA production. Initially, the L-MA production was carried out using glucose with optimization of parameters influencing product accumulation (pH and CaCO3). The fermentation resulted in L-MA titer of 37.9 g/L with 0.39 g/g yield. Then, cassava peel waste (CPW) was used for L-MA production by separate hydrolysis and fermentation. Optimized acidic and enzymatic hydrolysis resulted in glucose release of 0.53 and 0.66 g/g CPW, respectively. The strain accumulated 20.9 g/L and 33.1 g/L L-MA with corresponding yields of 0.25 g/g and 0.34 g/g during batch cultivation using acid and enzyme hydrolysate, respectively. Finally, the produced L-MA was separated using an inexpensive solvent extraction method. Among various solvents used, n-butanol exhibited maximum L-MA extraction efficiency (31%).en_UK
dc.identifier.citationGopaliya D, Zaidi S, Srivastava N, et al., (2023) Integrated fermentative production and downstream processing of L-malic acid by Aspergillus wentii using cassava peel waste. Bioresource Technology, Volume 377, June 2023, Article number 128946en_UK
dc.identifier.issn0960-8524
dc.identifier.urihttps://doi.org/10.1016/j.biortech.2023.128946
dc.identifier.urihttps://dspace.lib.cranfield.ac.uk/handle/1826/19383
dc.language.isoenen_UK
dc.publisherElsevieren_UK
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectL-malic aciden_UK
dc.subjectSeparate hydrolysis and fermentationen_UK
dc.subjectStarchy waste-fermentationen_UK
dc.subjectDownstream processingen_UK
dc.subjectCassava peel wasteen_UK
dc.titleIntegrated fermentative production and downstream processing of L-malic acid by Aspergillus wentii using cassava peel wasteen_UK
dc.typeArticleen_UK

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