Improving the productivity of malic acid by alleviating oxidative stress during Aspergillus niger fermentation

Abstract

Background As an attractive platform chemical, malic acid has been commonly used in the food, feed and pharmaceutical field. Microbial fermentation of biobased sources to produce malic acid has attracted great attention because it is sustainable and environment-friendly. However, most studies mainly focus on improving yield and ignore shortening fermentation time. A long fermentation period means high cost, and hinders the industrial applications of microbial fermentation. Stresses, especially oxidative stress generated during fermentation, inhibit microbial growth and production, and prolong fermentation period. Previous studies have shown that polypeptides could effectively relieve stresses, but the underlying mechanisms were poorly understood. Results In this study, polypeptides (especially elastin peptide) addition improves the productivity of malic acid in A. niger, resulting in shortening of fermentation time from 120 to 108 h. Transcriptome and biochemical analyses demonstrated that both antioxidant enzyme-mediated oxidative stress defense system, such as superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPX), and nonenzymatic antioxidant system, such as glutathione, were enhanced in the presence of elastin peptide, suggesting elastin peptide relieving oxidative stresses is involved in many pathways. In order to further investigate the relationship between oxidative stress defense and malic acid productivity, we overexpressed three enzymes (Sod1, CAT, Tps1) related to oxidation resistance in A. niger, respectively, and these resulting strains display varying degree of improvement in malic acid productivity. Especially, the strain overexpressing the Sod1 gene achieved a malate titer of 91.85 ± 2.58 g/L in 96 h, corresponding to a productivity of 0.96 g/L/h, which performs better than elastin peptide addition. Conclusions Our investigation provides an excellent reference for alleviating the stress of the fungal fermentation process and improving fermentation efficiency.

Enhancing l-Malic Acid Production in Aspergillus niger via Natural Activation of sthA Gene Expression

“…niger strains utilized in this study are available in Table . The RG0095 strain, which was derived from ATCC 1015, served as the parent strain. A.…”

“…Since Mdh catalyzes its reaction relying on NADH, assessments of NADH content revealed no substantial fluctuations across the various fermentation stages (Figure 1F). Given that intracellular Mdh content has been guaranteed through artificial overexpression in our initial strain, 14 a promising strategy for enhancing the rTCA pathway involves increasing the supply of NADH to increase enzyme activity of Mdh.…”

“…1. The RG0095 strain, 14 which was derived from ATCC 1015, served as the parent strain. A. niger was cultivated in or on indicated media.…”

Mid–Long Chain Dicarboxylic Acid Production via Systems Metabolic Engineering: Progress and Prospects

“…This results in a high cost, which hinders the industrial application of microbial fermentation. 62 During the production of fine chemicals by microbial fermentation, resource competition between cell growth and enzyme expression typically occurs. 63 Cells also contain a large number of competing metabolic pathways, which weakens the metabolic flow of the target chemical synthesis pathway.…”

“…Although large quantities of DCAs can be synthesized through fermentation in oily yeasts, the fermentation period is inevitably long. This results in a high cost, which hinders the industrial application of microbial fermentation . During the production of fine chemicals by microbial fermentation, resource competition between cell growth and enzyme expression typically occurs .…”