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Lookup NU author(s): Dr Yuen Ling Ng, Dr Kheng-Lim GohORCiD, Dr Vladimir Zivkovic
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
Raspberry ketone (RK) has high commercial value in the food and healthcare industries. A biological route to this flavour compound is an attractive prospect, considering the need to meet consumer demands and sustainable goals; however, it is yet to become an industrial reality. In this work, fungal production of raspberry ketone (RK) and raspberry compounds (RC) via submerged fermentation of Nidula niveo-tomentosa was characterized in flask, stirred-tank reactor (STR), panel bioreactor (PBR), and fluidized bed reactor (FBR) configurations. The results indicate that the panel bioreactor resulted in larger, floccose pellets accompanied by maximum titres of 20.6 mg/L RK and 50.9 mg/L RC. The stirred-tank bioreactor with impeller mixing yielded compact elliptical pellets, induced the highest volumetric productivity of 2.0 mg L−1 day−1, and showed RK selectivity of 0.45. While differing mixing strategies had clear effects on pellet morphology, RK production presented a more direct positive relationship with cultivation conditions, and showed appropriate mixing and aeration favour RK to raspberry alcohol (RA). Overall, this paper highlights the importance of bioreactor design to fungal fermentation, and gives insight into green and industrial bioproduction of value-added natural compounds.
Author(s): Zhang Y, Peterson EC, Ng YL, Goh K-L, Zivkovic V, Chow Y
Publication type: Article
Publication status: Published
Journal: Fermentation
Year: 2023
Volume: 9
Issue: 6
Print publication date: 01/06/2023
Online publication date: 06/06/2023
Acceptance date: 05/06/2023
Date deposited: 20/07/2023
ISSN (electronic): 2311-5637
Publisher: MDPI AG
URL: https://doi.org/10.3390/fermentation9060546
DOI: 10.3390/fermentation9060546
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