Fumaric Acid Production: A Biorefinery Perspective

Martín-Domínguez, Víctor; Estevez, Juliana; Ojembarrena, Francisco De Borja; Santos, Victoria E.; Ladero, Miguel

doi:10.3390/fermentation4020033

Cited by 59 publications

(58 citation statements)

References 84 publications

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“…No ethanol was present in this occasion, though it is observed in other works as a by-product that is produced during biomass growth and disappears in the stationary phase [17,22]. Apart from this, results are very similar to those obtained in other studies [8].…”

Section: Kinetic Modellingsupporting

confidence: 90%

Section: Kinetic Modellingsupporting

confidence: 84%

“…As in other studies [8,17,22], the presence of some by-products have been detected. The major by-product was identified as malic acid (C 4 H 6 O 5 ), as malic and fumaric acid concentrations are very similar [8]. Succinic acid (C 4 H 6 O 4 ) was identified as the minor by-product; its presence could be due to the release of this compound from the cytoplasm and from mitochondria, as a major component in the TCA cycle.…”

Section: Kinetic Modellingsupporting

confidence: 84%

“…These fungi produce fumaric acid via two different pathways: the TriCarboxilic Acids Cycle (TCA) or the Krebs cycle and the reductive TCA pathway. In the first case, fumaric acid is produced as an intermediate inside the mitochondria (and not released) [8,16]. Fumaric acid production heavily depends on the reductive TCA pathway that involves CO 2 fixation and releases the produced fumaric acid outside the cell [16].…”

Section: Introductionmentioning

confidence: 99%

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Kinetic Modelling of the Coproduction Process of Fumaric and Malic Acids by Rhizopus arrhizus NRRL 1526

et al. 2020

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The production of organic acids by biotechnological processes has experienced a notable impulse with the advent of first and second generation biorefineries and the need of searching for renewable and sustainable feedstock, such as biomass. Fumaric acid is a promising biomonomer for polyamide production and a well-known acidulant and preservative in food and feed industries. Malic acid is a well-known food acidulant with a high market share. The biotechnological Fumaric and Malic acid production via fungi of the Rhizopus genus is being explored nowadays as a process for the valorization of food and food-related waste to obtain food ingredients and key platform chemicals of the so-called biochemical biorefinery. In this work, a preliminary study is performed to find reproducible conditions for the production of the acids by Rhizopus arrhizus NRRL 1526 by controlling fungi morphology and inoculum conditions. Afterwards, several production runs are performed to obtain biomass, glucose, and acid concentration data at different processing time values. Finally, an unstructured, unsegregated model including a logistic-type equation for biomass and potential-type equations for the substrate and the products is fitted to experimental data. We find that the production of the organic acids is mainly non-associated with fungal growth.

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Section: Kinetic Modellingsupporting

confidence: 90%

Section: Kinetic Modellingsupporting

confidence: 84%

Section: Kinetic Modellingsupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Kinetic Modelling of the Coproduction Process of Fumaric and Malic Acids by Rhizopus arrhizus NRRL 1526

et al. 2020

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“…Fumaric acid also differs from the other four-carbon dicarboxylic acids in having a very low water solubility, a useful property for downstream separation with major potential cost benefits. Currently fumaric acid is used in paper resins, unsaturated polyester resins, animal feeds and in the food and beverage industry [5][6][7][8]. Fumaric acid additions to livestock feed can reduce methane excretion by up to 32% [9], a major incentive for reducing greenhouse gas emissions from the agricultural sector.…”

Section: Introductionmentioning

confidence: 99%

Fumarate production with Rhizopus oryzae: utilising the Crabtree effect to minimise ethanol by-product formation

Swart

Roux

Naude

et al. 2020

Biotechnol Biofuels

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Background: The four-carbon dicarboxylic acids of the tricarboxylic acid cycle (malate, fumarate and succinate) remain promising bio-based alternatives to various precursor chemicals derived from fossil-based feed stocks. The double carbon bond in fumarate, in addition to the two terminal carboxylic groups, opens up an array of downstream reaction possibilities, where replacement options for petrochemical derived maleic anhydride are worth mentioning. To date the most promising organism for producing fumarate is Rhizopus oryzae (ATCC 20344, also referred to as Rhizopus delemar) that naturally excretes fumarate under nitrogen-limited conditions. Fumarate excretion in R. oryzae is always associated with the co-excretion of ethanol, an unwanted metabolic product from the fermentation. Attempts to eliminate ethanol production classically focus on enhanced oxygen availability within the mycelium matrix. In this study our immobilised R. oryzae process was employed to investigate and utilise the Crabtree characteristics of the organism in order to establish the limits of ethanol by-product formation under growth and non-growth conditions. Results: All fermentations were performed with either nitrogen excess (growth phase) or nitrogen limitation (production phase) where medium replacements were done between the growth and the production phase. Initial experiments employed excess glucose for both growth and production, while the oxygen partial pressure was varied between a dissolved oxygen of 18.4% and 85%. Ethanol was formed during both growth and production phases and the oxygen partial pressure had zero influence on the response. Results clearly indicated that possible anaerobic zones within the mycelium were not responsible for ethanol formation, hinting that ethanol is formed under fully aerobic conditions as a metabolic overflow product. For Crabtree-positive organisms like Saccharomyces cerevisiae ethanol overflow is manipulated by controlling the glucose input to the fermentation. The same strategy was employed for R. oryzae for both growth and production fermentations. It was shown that all ethanol can be eliminated during growth for a glucose addition rate of 0.07 g L −1 h −1. The production phase behaved in a similar manner, where glucose addition of 0.197 g L −1 h −1 resulted in fumarate production of 0.150 g L −1 h −1 and a yield of 0.802 g g −1 fumarate on glucose. Further investigation into the effect of glucose addition revealed that ethanol overflow commences at a glucose addition rate of 0.395 g g −1 h −1 on biomass, while the maximum glucose uptake rate was established to be between 0.426 and 0.533 g g −1 h −1. Conclusions: The results conclusively prove that R. oryzae is a Crabtree-positive organism and that the characteristic can be utilised to completely discard ethanol by-product formation. A state referred to as "homofumarate production" was illustrated, where all carbon input exits the cell as either fumarate or respiratory CO 2. The highest biomass-based

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Applications of Microbial Fermentation to Food Products, Chemicals and Pharmaceuticals

2021

Advanced Fermentation and Cell Technology

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Fumaric Acid Production: A Biorefinery Perspective

Cited by 59 publications

References 84 publications

Kinetic Modelling of the Coproduction Process of Fumaric and Malic Acids by Rhizopus arrhizus NRRL 1526

Kinetic Modelling of the Coproduction Process of Fumaric and Malic Acids by Rhizopus arrhizus NRRL 1526

Fumarate production with Rhizopus oryzae: utilising the Crabtree effect to minimise ethanol by-product formation

Applications of Microbial Fermentation to Food Products, Chemicals and Pharmaceuticals

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