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Production of L-malic acid by permeabilized yeast cells

L-malic acid is an important intermediate of cell metabolism. It is second most popular acidulant in the food industry and holds about 10% of this market1. Commercially it is produced by chemical synthesis via hydratation of fumaric acid that results to the racemic mixture or by the enzymatic process, which yields to the L-isomer of malic acid. In this process fumaric acid is transformed into L-malic acid by addition of a water molecule to the double bond. The process is a typical equilibrium reaction and catalyzed by fumarase enzyme. Enzyme fumarase as a biocatalyst can be used as a whole cell2 or as a purified enzyme3. The use of whole cell biocatalysts over purified enzymes is advantageous in terms of cost, isolation and stability. When substrates cannot permeate sufficiently enough rapidly through the cell membrane of the cell biocatalysts, permeabilization treatment is required. Permeabilized cells are able to provide a source of biocatalysts similar to that of immobilized enzymes.

L-malic acid; fumarase; yeast; modelling

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