Effect of Morphology of Aspergillus oryzae on L-Malate Production

Abstract:

L-malate is an important C4 compound，which is widely used in food，chemical and pharmaceutical industries. In this study，the effects of nitrogen source，concentration of CaCO₃，agitation speed and aeration rate on morphology of Aspergillus oryzae and L-malate production were investigated. The optimum requirements for L-malate production were as follows: nitrogen source of tryptone；CaCO₃ concentration of 80 g/L；agitation speed of 600 r/min and aeration rate of 2 vvm. Furthermore，the relationship between the morphology and L-malate production was analyzed， and when the total volume of the pellet in the unit volume fermentation broth（V value） was 76.4 mm3/mL， L-malate had the highest production of 109.9 g/L.