Stability of immobilized R. oryzae in repetitive batch productions of L(+)-lactic acid: effect of inorganic salts

Abstract

Rhizopus oryzae was immobilized in polyurethane foam cubes by a natural attachment method. The effect of inorganic salts on the stability of the immobilized mycelium in repetitive batch productions of L(+)-lactic acid was studied. The amount of the inorganic salts necessary to maintain the activity of the immobilized R. oryzae in the repetitive batch fermentations strongly depended upon the initial glucose concentrations. For example, the amount of the inorganic salts should be doubled if the initial glucose concentration was twice increased. The minimum amounts of the inorganic salts were therefore determined for effective lactic acid productions in the repetitive batch fermentations with the immobilized R. oryzae.

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Received: 22 September 1997

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Sun, Y., Li, YL., Bai, S. et al. Stability of immobilized R. oryzae in repetitive batch productions of L(+)-lactic acid: effect of inorganic salts. Bioprocess Engineering 19, 155–157 (1998). https://doi.org/10.1007/PL00009005

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Keywords

  • Glucose
  • Fermentation
  • Foam
  • Lactic Acid
  • Glucose Concentration