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Production of L-Malic Acid by Permeabilized Cells of Commercial Saccharomyces Sp. Strains

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Abstract

Of various yeasts tested in the conversion of fumaric to l-malic acid, Saccharomyces bayanus had the highest activity of fumarase. Cells permeabilized with 0.2% (w/v) CTAB for 5 min gave maximum enzyme activity. Under non-growth conditions, fumarase activity in the permeabilized cells was four times higher (271 U/g) than that of the intact cells (67 U/g). The proposed mathematical model for the batch production of l-malic acid was validated at different initial fumaric acid concentrations. The average conversion of fumaric acid was up to 82% and gave 21, 40, 83 and 175 mm l-malic acid from respectively, 25, 50, 100 and 210 mm fumaric acid.

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Abbreviations

c fumaric acid :

fumaric acid concentration (mm)

c malic acid :

l-malic acid concentration (mm)

c yeast :

yeast cell concentration (g/l)

K m1 :

Michaelis–Menten constant for fumaric   acid (mm)

K m2 :

Michaelis–Menten constant for l-malic   acid (mm)

K i :

inhibition constant (mm)

r 1 :

rate of forward reaction (mmol/l min)

r 2 :

rate of reverse reaction (mmol/l min)

t :

time (min)

T:

temperature (°C)

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Authors and Affiliations

  1. Faculty of Chemical Engineering and Technology, University of Zagreb, Savska c. 16, HR-10000, Zagreb, Croatia

    Ana Vrsalović Presečki & Đurđa Vasić-Rački

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  1. Ana Vrsalović Presečki
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  2. Đurđa Vasić-Rački
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Correspondence to Đurđa Vasić-Rački.

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Presečki, A.V., Vasić-Rački, Đ. Production of L-Malic Acid by Permeabilized Cells of Commercial Saccharomyces Sp. Strains. Biotechnol Lett 27, 1835–1839 (2005). https://doi.org/10.1007/s10529-005-3890-3

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  • DOI: https://doi.org/10.1007/s10529-005-3890-3

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