Improved oxygen transfer and increased l-lactic acid production by morphology control of Rhizopus oryzae in a static bed bioreactor

Chotisubha-anandha, Nawakorn; Thitiprasert, Sitanan; Tolieng, Vasana; Thongchul, Nuttha

doi:10.1007/s00449-010-0457-z

Cited by 24 publications

(9 citation statements)

References 40 publications

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“…The highest activities were found at 48-h cultivation. Similar results were investigated by Chotisubha-anandha and coworkers [33]. They observed the increase in the activity of LDH with the increasing fermentation time (from 0 to 48 h).…”

Section: 2-diazole and 222-trifluoroethanol As The Competitive Adsupporting

confidence: 82%

In Vivo Regulation of Alcohol Dehydrogenase and Lactate Dehydrogenase in Rhizopus Oryzae to Improve l-Lactic Acid Fermentation

Thitiprasert

Sooksai

Thongchul

2011

Appl Biochem Biotechnol

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Rhizopus oryzae is becoming more important due to its ability to produce an optically pure L: -lactic acid. However, fermentation by Rhizopus usually suffers from low yield because of production of ethanol as a byproduct. Limiting ethanol production in living immobilized R. oryzae by inhibition of alcohol dehydrogenase (ADH) was observed in shake flask fermentation. The effects of ADH inhibitors added into the medium on the regulation of ADH and lactate dehydrogenase (LDH) as well as the production of cell biomass, lactic acid, and ethanol were elucidated. 1,2-diazole and 2,2,2-trifluroethanol were found to be the effective inhibitors used in this study. The highest lactic acid yield of 0.47 g/g glucose was obtained when 0.01 mM 2,2,2-trifluoroethanol was present during the production phase of the pregrown R. oryzae. This represents about 38% increase in yield as compared with that from the simple glucose fermentation. Fungal metabolism was suppressed when iodoacetic acid, N-ethylmaleimide, 4,4'-dithiodipyridine, or 4-hydroxymercury benzoic acid were present. Dramatic increase in ADH and LDH activities but slight change in product yields might be explained by the inhibitors controlling enzyme activities at the pyruvate branch point. This showed that in living R. oryzae, the inhibitors regulated the flux through the related pathways.

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Section: 2-diazole and 222-trifluoroethanol As The Competitive Adsupporting

confidence: 82%

In Vivo Regulation of Alcohol Dehydrogenase and Lactate Dehydrogenase in Rhizopus Oryzae to Improve l-Lactic Acid Fermentation

Thitiprasert

Sooksai

Thongchul

2011

Appl Biochem Biotechnol

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“…Upon an increase to 25 % and 50 %, the ethanol yield decreased to 26 % and 15 % of the theoretical yield, respectively. These results were also demonstrated using stirred tank bioreactors containing 70 g/L d -glucose (Chotisubha-Anandha et al 2011 ). The highest ethanol yield was in excess of 50 % of the theoretical yield and was obtained at a low revolution per minute.…”

Section: Pathways Of the Main Fermentation Productsmentioning

confidence: 63%

Metabolic engineering of Rhizopus oryzae for the production of platform chemicals

Meussen

Graaff

Sanders

et al. 2012

Appl Microbiol Biotechnol

102

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Rhizopus oryzae is a filamentous fungus belonging to the Zygomycetes . It is among others known for its ability to produce the sustainable platform chemicals l -(+)-lactic acid, fumaric acid, and ethanol. During glycolysis, all fermentable carbon sources are metabolized to pyruvate and subsequently distributed over the pathways leading to the formation of these products. These platform chemicals are produced in high yields on a wide range of carbon sources. The yields are in excess of 85 % of the theoretical yield for l -(+)-lactic acid and ethanol and over 65 % for fumaric acid. The study and optimization of the metabolic pathways involved in the production of these compounds requires well-developed metabolic engineering tools and knowledge of the genetic makeup of this organism. This review focuses on the current metabolic engineering techniques available for R. oryzae and their application on the metabolic pathways of the main fermentation products.

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“…The temperature (30 C) was the most frequently applied 2,4,6,9,10,13,14,18 although some other researchers applied other temperatures ranging from 25 to 35 C. 7,11,15,17 Other studies have no description of the incubation temperatures. 5,8,12,16…”

Section: Agar Plate Culture and Counting Of Number Of Germinated Sporesmentioning

confidence: 99%

“…However, LA fermentation by the fungus has some disadvantages . To enhance the efficiency of LA production by R. oryzae , a number of research groups have investigated various aspects including screening of better LA producer, strain mutation, cell morphology, carbon source variation, screening of thermotolerant strain, novel immobilization, culture optimization, oxygen transfer, operational mode, scale‐up, etc.…”

Section: Introductionmentioning

confidence: 99%

Mass production of spores of lactic acid‐producing Rhizopus oryzae NBRC 5384 on agar plate

Yamane

Tanaka

2013

Biotechnology Progress

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Mass production of sporangiospores (spores) of Rhizopus oryzae NBRC 5384 (identical to NRRL 395 and ATCC 9363) on potato-dextrose-agar medium was studied aiming at starting its L(+)-lactic acid fermentation directly from spore inoculation. Various parameters including harvest time, sowed spore density, size of agar plate, height of air space, and incubation mode of plate (agar-on-bottom or agar-on-top) were studied. Ordinarily used shallow Petri dishes were found out to be unsuitable for the full growth of R. oryzae sporangiophores. In a very wide range of the sowed spore density, the smaller it was, the greater the number of the harvested spores was. It was also interesting to find out that R. oryzae grown downward vertically with a deep air space in an agar-on-top mode gave larger amount of spores than in an agar-on-bottom mode at 30°C for 7-day cultivation. Scale-up of the agar plate culture from 26.4 to 292 cm(2) was studied, resulting in the proportional relationship between the number of the harvested spores/plate and the plate area in the deep Petri dishes. The number of plates of 50 cm in diameter needed for 100 m(3) industrial submerged fermentation started directly from 2 × 10(5) spores/mL inoculum size was estimated as about 6, from which it was inferred that such a fermentation would be feasible. Designing a 50 cm plate and a method of spreading and collecting the spores were suggested. Bioprocess technological significance of the "full-scale industrial submerged fermentation started directly from spore inoculation omitting pre-culture" has been discussed.

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Improved oxygen transfer and increased l-lactic acid production by morphology control of Rhizopus oryzae in a static bed bioreactor

Cited by 24 publications

References 40 publications

In Vivo Regulation of Alcohol Dehydrogenase and Lactate Dehydrogenase in Rhizopus Oryzae to Improve l-Lactic Acid Fermentation

In Vivo Regulation of Alcohol Dehydrogenase and Lactate Dehydrogenase in Rhizopus Oryzae to Improve l-Lactic Acid Fermentation

Metabolic engineering of Rhizopus oryzae for the production of platform chemicals

Mass production of spores of lactic acid‐producing Rhizopus oryzae NBRC 5384 on agar plate

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