酶转化法及微生物发酵法生产L-苹果酸的研究进展  

Research advancement of L-malic acid production in enzyme conversion and fermentation

作　　者：刘建龙[1] 刘建军[2] 杨连生[1] 

机构地区：[1]华南理工大学食品与生物学院,广东广州510641 [2]山东省食品发酵工程重点实验室,山东济南250014

出　　处：《中国酿造》2005年第7期5-8,共4页China Brewing

摘　　要：富马酸酶转化法是目前L-苹果酸(L-Malicacid)生产的首要方法,与其相比微生物糖质原料发酵法具有明显的成本优势,且原料来源丰富,适合我国国情。该文对L-苹果酸的积累机制、酶转化法的改进、糖质原料发酵法研究的最新动向、生产成本等进行了述评,并提出了这2种方法特别是糖质原料发酵法今后研究领域的建议。Enzyme conversion is the preferred way of L-malic acid production from fumarate at present. In comparison, fermentation using sugar or starch has conspicuous advantage in the production cost and the sources of raw materials, which are rich and suited to Chinese conditions. This paper discussed the accumulation mechanisms of L-malic acid, technical improvements of enzyme conversion and the latest research advancement of the fermentation method. And it pointed out that the two above-mentioned methods, especially the fermentation method, are the promising research fields in the future.

关 键 词：L-苹果酸 酶转化法 微生物发酵法 糖质原料 生产成本 

分 类 号：Q814.2[生物学—生物工程] TQ921[轻工技术与工程—发酵工程]