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Table 4 Fermentation results for shake flask cultivations of A. oryzae with different initial product concentrations

From: Optimization of l-malic acid production from acetate with Aspergillus oryzae DSM 1863 using a pH-coupled feeding strategy

Conditiona

Acetic acid, initial-finalb [g/L]

Malic acid, final-initial [g/L]

Malic acid, final-minimalc [g/L]

YP/S, malic acid, final-initial [g/g]

Productivity malic acid, final-initial [g/L/h]

Succinic acid, final-initial [g/L]

Fumaric acid, final [g/L]

Total acid, final-initial [g/L]

YP/S, total acid, final-initial [g/g]

Productivity total acid, final-initial [g/L/h]

2 g/L M

44.33 ± 0.38

7.18 ± 0.25

7.41 ± 0.12

0.16 ± 0.01

0.030 ± 0.001

5.75 ± 0.73

0.87 ± 0.03

14.34 ± 0.88

0.32 ± 0.02

0.060 ± 0.004

6 g/L M

44.18 ± 1.63

6.92 ± 0.11

7.98 ± 0.15

0.16 ± 0.00

0.029 ± 0.000

5.69 ± 0.43

1.59 ± 0.05

14.82 ± 0.37

0.34 ± 0.02

0.062 ± 0.002

10 g/L M

40.45 ± 1.28

5.88 ± 0.28

7.31 ± 0.26

0.15 ± 0.00

0.024 ± 0.001

4.92 ± 0.44

2.16 ± 0.03

13.90 ± 0.65

0.34 ± 0.01

0.058 ± 0.003

20 g/L M

39.87 ± 3.19

5.51 ± 1.19

8.37 ± 0.99

0.14 ± 0.02

0.023 ± 0.005

5.28 ± 1.06

3.50 ± 0.15

15.19 ± 1.86

0.38 ± 0.02

0.063 ± 0.008

35 g/L M

38.77 ± 3.10

4.56 ± 0.35

8.57 ± 0.37

0.12 ± 0.01

0.019 ± 0.001

5.98 ± 0.51

5.76 ± 0.09

16.90 ± 0.60

0.44 ± 0.02

0.070 ± 0.002

50 g/L M

31.43 ± 1.54

2.79 ± 0.75

8.02 ± 0.51

0.09 ± 0.02

0.012 ± 0.003

5.83 ± 0.82

7.49 ± 0.12

16.56 ± 1.58

0.53 ± 0.03

0.069 ± 0.007

1 + 1 g/L M + S

44.95 ± 0.09

8.23 ± 0.38

8.23 ± 0.38

0.18 ± 0.01

0.034 ± 0.002

6.36 ± 0.97

0.73 ± 0.01

15.78 ± 1.22

0.35 ± 0.03

0.066 ± 0.005

3 + 3 g/L M + S

41.87 ± 2.62

6.91 ± 1.00

7.18 ± 1.04

0.16 ± 0.01

0.029 ± 0.004

4.59 ± 0.94

1.09 ± 0.11

13.29 ± 1.82

0.32 ± 0.02

0.055 ± 0.008

5 + 5 g/L M + S

41.35 ± 6.19

7.24 ± 0.93

7.85 ± 1.17

0.18 ± 0.01

0.030 ± 0.004

5.14 ± 1.77

1.47 ± 0.10

14.49 ± 2.51

0.35 ± 0.01

0.060 ± 0.010

10 + 10 g/L M + S

44.40 ± 0.69

8.28 ± 0.11

9.32 ± 0.14

0.19 ± 0.00

0.035 ± 0.000

7.52 ± 0.25

2.32 ± 0.06

18.83 ± 0.38

0.42 ± 0.00

0.078 ± 0.002

17.5 + 17.5 g/L M + S

43.74 ± 2.00

7.36 ± 0.54

9.28 ± 0.42

0.17 ± 0.01

0.031 ± 0.002

7.59 ± 0.80

3.56 ± 0.15

19.48 ± 1.04

0.45 ± 0.01

0.081 ± 0.004

25 + 25 g/L M + S

43.77 ± 1.97

6.73 ± 0.69

9.60 ± 0.58

0.15 ± 0.01

0.028 ± 0.003

8.10 ± 0.64

4.71 ± 0.05

20.43 ± 1.15

0.47 ± 0.02

0.085 ± 0.005

Control

43.68 ± 2.80

7.99 ± 0.42

7.99 ± 0.42

0.18 ± 0.00

0.033 ± 0.002

5.63 ± 0.34

0.60 ± 0.02

15.03 ± 0.69

0.34 ± 0.01

0.063 ± 0.003

  1. Data represent means ± standard deviation, n = 3
  2. aM malic acid, S succinic acid
  3. bInitial = acid concentration at 0 h; final = acid concentration at 240 h
  4. cMinimal = minimal acid concentration. As displayed in Fig. 4, the malic acid concentration first showed a decrease from the initially added concentration before an increase was observed. The minimal concentration thus refers to these minimal values measured for each condition