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filingDate 1960-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c09b1532cc9043ab9db839a07cc66412
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publicationDate 1961-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber GB-884029-A
titleOfInvention A method of producing l-malic acid by fermentation
abstract L-malic acid is produced by cultivating under aerobic conditions a 1-malic acid-producing strain of Aspergillus parasiticus spheare, Aspergillus flavus Link or Aspergillus oryzae (ahlburg) Cohn in a culture medium containing assimilable sources of carbohydrate, nitrogen and inorganic salts, adding calcium carbonate and/or magnesium carbonate whereby the pH of the medium is maintained within the rante of 5.0 to 7.5, until a substantial amount of 1-malic acid salt is produced, recovering said salt, and converting it to 1-malic acid by any known method. An organic acid such as pyruvic or fumaric acid, or a salt thereof, may be added as may at least one of the salts FeSO4, MnCl2, Al2(SO4)3 and K2Cr2O7. Liquid or solid media may be used. Temperatures of 20 DEG C.-35 DEG C. are suitable.
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