Enhancing fungal production of galactaric acid
Applied Microbiology and Biotechnology, ISSN: 1432-0614, Vol: 101, Issue: 10, Page: 4033-4040
2017
- 16Citations
- 38Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Citations16
- Citation Indexes16
- 16
- CrossRef10
- Captures38
- Readers38
- 38
Article Description
Galactaric (mucic) acid is a symmetrical six carbon diacid which can be produced by oxidation of galactose with nitric acid, electrolytic oxidation of d-galacturonate or microbial conversion of d-galacturonate. Both salts and the free acid of galactarate have relatively low solubility, which may create challenges for a microbial host. Galactaric acid was most soluble at pH values around 4.7 in the presence of ammonium or sodium ions and less soluble in the presence of potassium ions. Solubility increased with increasing temperature. Production of galactaric acid by Trichoderma reesei D-161646 was dependent on temperature, pH and medium composition, being best at pH 4 and 35 °C. Up to 20 g L galactaric acid were produced from d-galacturonate using a fed-batch strategy with lactose as co-substrate and both ammonium and yeast extract as nitrogen sources. Crystals of galactaric acid were observed to form in the broth of some fermentations.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85012146199&origin=inward; http://dx.doi.org/10.1007/s00253-017-8159-y; http://www.ncbi.nlm.nih.gov/pubmed/28191588; http://link.springer.com/10.1007/s00253-017-8159-y; https://dx.doi.org/10.1007/s00253-017-8159-y; https://link.springer.com/article/10.1007/s00253-017-8159-y
Springer Science and Business Media LLC
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