Fumaric acid has a direct effect on fermentation. It helps control how microbes grow. It also changes how much product is made in the end. Many industries use fumaric acid because it stops lactic acid bacteria. It also helps manage malolactic fermentation. The food and drink industry uses the most fumaric acid. This industry also makes the most fumaric acid. In 2024, the world market for fumaric acid was worth USD 666.06 million. Making fumaric acid by fermentation is growing fast. This is because people want more sustainable ways to make it.
| Attribute | Details |
|---|---|
| Market Size (2024) | USD 666.06 million |
| Forecast Market Size (2032) | USD 984.07 million |
| CAGR (2024-2032) | 5.00% |
| Largest Application Segment (2024) | Food Additive (65.5% revenue share) |
| Fastest Growing Extraction Type (2025-2032) | Fermentation |
Fumaric acid at 0.6 g/L can stop lactic acid bacteria. It can also stop unwanted fermentation. But fumaric acid cannot replace all old inhibitors. It can change how much product is made and how fast. Ways to make fumaric acid, like fermentation, are getting better. This helps people have more control and work faster.
Fumaric Acid in Fermentation
Microbial Metabolism of Fumaric Acid
Microorganisms are very important for making fumaric acid during fermentation. The way these microbes make fumaric acid affects how much is made and how well the process works. Most common fermentation microbes, like Rhizopus oryzae and special Saccharomyces cerevisiae strains, use a part of the tricarboxylic acid (TCA) cycle called the reductive branch. This lets them build up fumaric acid instead of using it up.
- The reductive TCA cycle helps fungi like Rhizopus oryzae collect fumaric acid.
- Special Saccharomyces cerevisiae strains have enzymes from Rhizopus oryzae, such as malate dehydrogenase and fumarase, to make more fumaric acid.
- When yeast makes more pyruvate carboxylase, it can make even more fumaric acid.
Studies show that genetically changed Escherichia coli strains make more fumaric acid than other microbes. E. coli uses the glyoxylate shunt pathway, which helps it make more fumaric acid than the regular TCA cycle. These changed strains use carbon better and make fewer extra products, so they are very good for making fumaric acid. Natural makers like Rhizopus oryzae have problems when making a lot of fumaric acid because of their shape, which can make fermentation harder.
Making fumaric acid with microbes depends on a few things:
- Picking the best microbes for making fumaric acid.
- Changing the microbes to make more fumaric acid.
- Controlling things like pH and oxygen to help make the most fumaric acid.
Fumaric acid fermentation keeps getting better as scientists find new ways to improve the microbes and the process. Using metabolic engineering and new fermentation methods has made fumaric acid production much better and faster.
Fumaric Acid’s Inhibitory Effects on Fermentation
Fumaric acid can stop some fermentation processes. How well it works depends on how much is used, the pH, and which microbes are there. In winemaking, fumaric acid stops malolactic fermentation by blocking lactic acid bacteria (LAB), especially Oenococcus oeni. The table below shows how fumaric acid affects fermentation:
| Aspect | Evidence Summary |
|---|---|
| Target fermentation | Malolactic fermentation (MLF) in winemaking; inhibition of LAB responsible for MLF |
| Effective dose | ≥ 300 mg/L delays or stops MLF; 600 mg/L halts ongoing MLF with high LAB counts |
| pH dependency | Enhanced inhibition at low pH (~3.8); less effective at higher pH (4.8) |
| Mechanism | Interferes with pyrimidine biosynthesis in LAB; bactericidal effect |
| Comparison with SO2 | Less potent than potassium metabisulfite; reduces sulfur dioxide use and offers sensory benefits |
| Strain variability | LAB strains with fumarase activity or residual yeasts may reduce inhibition effectiveness |
| Sensory impact | Slight pH reduction; acidifying effect similar to citric acid; may affect wine freshness and color |
| Experimental conditions | Tests in selective media and red wine with malic acid >1.5 g/L; monitored by enzymatic assays |
| Outcome | Potent inhibitor of MLF, preserves malic acid and wine freshness under appropriate conditions |
Fumaric acid starts to slow down microbe growth at about 2 g/L. Some bacteria are more sensitive than others. Oenococcus oeni is very sensitive, but some other LAB and acetic acid bacteria can handle more fumaric acid if the pH and ethanol are right. Lower pH and more ethanol make fumaric acid work better as an inhibitor. Fumaric acid also stops biofilm from forming, especially when the pH is 3.5 and ethanol is above 8% v/v.
- Fumaric acid at 0.6 g/L can stop lactic acid bacteria and unwanted fermentation.
- If the amount is over 2 g/L, fumaric acid stops microbe growth and fermentation.
- The lowest amounts that stop bacteria (MIC50 and MIC90) match these levels for 19 types of bacteria.
Using fumaric acid in fermentation has some good points. It means less sulfur dioxide is needed in winemaking, which is better for taste and health. But how well fumaric acid works depends on the type of bacteria and the environment. Some LAB with fumarase or leftover yeasts can use up fumaric acid, making it less effective.
Fumaric acid fermentation needs to balance stopping bad microbes with making lots of product. Making the process better, like controlling pH and picking the right starting materials, helps make more fumaric acid and keeps unwanted microbes away. Adding fumaric acid to fermentation can be tricky, like needing better microbes and ways to clean up after, but new metabolic engineering keeps making things better.
Optimizing Fumaric Acid Production
Boosting Fumaric Acid Fermentation
Factories use different ways to make more fumaric acid. Rhizopus species are very important for this job. They help a lot in fermentation. Scientists use protoplast fusion to improve rhizopus strains. This method makes more fumaric acid than before. Genetically changed strains work better than wild ones. These strains use their food better and make less waste. This means they make more fumaric acid.
Making the process better is very important. Keeping the right pH, temperature, and mixing helps rhizopus form small pellets. Small pellets help oxygen and nutrients move better. This makes more fumaric acid. For example, 30°C and pH 6 give the most fumaric acid. The yield can reach 23.5 g/L. Mixing at 200 rpm helps the pellets and oxygen move.
Tip: Making pellets the right size helps the liquid stay thin and makes more fumaric acid.
Using rhizopus on supports helps make more fumaric acid. This way, the process starts faster and works better. Big companies like Pfizer and Du Pont use these ideas. They make fumaric acid from glucose and fatty acid esters.
Substrate Supplementation and pH Control in Fumaric Acid Fermentation
Adding the right things helps make more fumaric acid. Glucose, ammonium sulfate, and calcium carbonate are important. Using 5% glucose, 0.71 g/L ammonium sulfate, and 30 g/L calcium carbonate gives the most fumaric acid. Adding enzymes like cellulase helps microbes break down food. This also makes more fumaric acid.
Keeping the pH right is very important. Making fumaric acid lowers the pH. If the pH gets too low, microbes slow down. Keeping pH between 3.6 and 6 helps make more fumaric acid. Low pH helps get the product out and needs less neutralizer. But if pH goes below 5 or CO2 goes above 10%, less fumaric acid is made. Stopping pH control late in the process lets pH drop without losing yield.
| Parameter | Optimal Value | Effect on Fumaric Acid Production |
|---|---|---|
| pH | 6 | Highest yield, small pellets |
| Temperature | 30°C | Maximum fumaric acid production |
| Agitation | 200 rpm | Supports pellet formation |
| Glucose loading | 5% (w/v) | Highest fumaric acid concentration |
| Ammonium sulfate | 0.71 g/L | Boosts fumaric acid yield |
| Calcium carbonate | 30 g/L | Increases fumaric acid production |
Using fed-batch methods and neutralizers keeps things working well. These ways stop acid from slowing down the process. They help rhizopus keep making fumaric acid. By adding the right things, keeping pH right, and making the process better, factories can make more fumaric acid and work faster.
Sustainability in Fermentation
Using Renewable Resources for Sustainable Fumaric Acid Fermentation
Many companies now use renewable feedstock to make fumaric acid. Old ways use maleic anhydride from fossil fuels. This hurts the environment and uses up resources that cannot be replaced. Switching to renewable biomass feedstock, like glycerol from biodiesel and glucose from plants, helps save fossil fuels. These feedstocks help make fumaric acid in a way that is better for the planet.
- Using glycerol, which comes from biodiesel, keeps waste from polluting the environment.
- Mixing glycerol and glucose makes 67% more fumaric acid than using only glucose.
- Rhizopus arrhizus grows better and makes more fumaric acid with these renewable sources.
- Turning biomass into fumaric acid with microbes helps make products in a greener way and saves resources.
Soybean cake from biodiesel and special sugar from sugarcane mills are also good feedstock. Rhizopus arrhizus can turn these into a lot of fumaric acid. But sugarcane molasses does not work well because it has things that stop fermentation. This means it needs to be treated first. These examples show that companies can use many kinds of renewable feedstock to make fumaric acid in a way that is better for the earth.
Full Environmental Impact of Fumaric Acid Fermentation
Fumaric acid fermentation is good for the environment in many ways. Using food waste and organic trash as feedstock helps cut down on methane from landfills. These wastes have starch, cellulose, proteins, and fats, so they are good for making fumaric acid. Pretreatment, like breaking down the waste with machines or chemicals, gives more sugar but can cause rust and cost more money.
| Challenge | Explanation |
|---|---|
| Lignocellulosic biomass is complex | Lignin blocks enzymes, so pretreatment is needed. |
| Inhibitors are made during pretreatment | Harsh steps make acids and phenolics that stop fermentation. |
| Inhibitors must be removed | Nonsugar things must go for good fumaric acid production. |
| Some sugars are hard to ferment | Xylose is tough for most microbes, so less fumaric acid is made. |
| Fermentation conditions must be right | Nutrients and pH must be controlled for best results. |
Life cycle studies show that making fumaric acid from biomass can lower climate change effects by up to 75%. It also uses 35% less non-renewable energy than old methods. But using more farm products can cause more acid in water and more algae growth. Fungal fermentation has problems like low fumarate salt solubility and trouble getting enough oxygen. Yeast fermentation can help because it works at low pH, which makes it easier to separate fumaric acid and saves energy. It is important to watch how much energy and waste is made during pretreatment and cleaning to get the most environmental benefits from making fumaric acid from biomass.
Future of Fumaric Acid Fermentation
Emerging Innovation Trends in Fumaric Acid Fermentation Technologies
Biotechnology is changing how companies make fumaric acid. They now control the size of Rhizopus pellets to about 1 mm. This helps more oxygen reach the pellets and makes more fumaric acid. Yields can go over 80 g/L in just 72 hours. Adding carbon dioxide or sodium bicarbonate gives Rhizopus oryzae more carbon to use. This raises fumaric acid output from 50 g to 80 g for every 100 g of glucose.
| Technological Innovation | Description | Impact on Fumaric Acid |
|---|---|---|
| Pellet Size Control | Keeps Rhizopus pellets close to 1 mm wide | More yield, better oxygen |
| CO2 Addition | Adds CO2 or sodium bicarbonate for extra carbon | Makes more fumaric acid |
| Integrated Adsorption & Recovery | Uses special resins and zeolites to take out fumaric acid during the process | Stops inhibition, works better |
| Reactor Design Improvements | Uses air lift and bubble column reactors instead of stirred tanks | Costs less, easier to scale up |
| Pellet Reuse & Reactivation | Uses old mycelial pellets again with nitrogen feeding | Saves money on biocatalysts |
Companies also use special resins and zeolites to pull out fumaric acid while making it. This stops the product from slowing down the process and helps things run smoother. New reactor types, like air lift and bubble columns, cost less and can be used for bigger batches. Using pellets again with nitrogen feeding helps save resources.
Other new ideas are using renewable feedstocks and better genetic engineering. Some companies use AI and IoT to watch the process in real time. Rules now ask for safer, cleaner additives, so industries use more biotechnology to make fumaric acid.
Promising Research Directions and Unexplored Opportunities in Fumaric Acid Fermentation
Scientists keep looking for better ways to make fumaric acid. One-step fermentation with immobilized Rhizopus arrhizus in stirred-tank reactors makes the process faster and cuts down on wastewater. This way gives high yields and works well for factories. Changing how much nitrogen is used and how fast things are mixed can help make even more fumaric acid.
Changing the genes of Rhizopus arrhizus is very important. These new strains can use xylose from plants, so more kinds of feedstocks can be used. They can also handle things in biomass that usually slow down the process. Better strains make fewer by-products and collect more fumaric acid.
There are still new things to try. Fumaric acid could be used to make green plastics like polyesters and polyamides. Making fumaric acid at low pH helps get it out and makes less waste salt. Using both old and new plant feedstocks in biorefineries could open new doors. Running the process all the time with immobilized Rhizopus and using waste from factories are also good ideas for the future.
Note: Studying more types of fungi and keeping living collections could help find new strains that make more fumaric acid and have new uses in industry.
Fumaric acid helps control microbes during fermentation and makes products better. New ways to make fumaric acid have changed the industry a lot.
- Using Rhizopus and special bacteria in fermentation helps make more fumaric acid.
- Rhizopus oryzae that is held in place works faster and makes more fumaric acid.
- Changing E. coli with metabolic engineering helps it make more fumaric acid and less waste.
- Using renewable feedstocks saves money and is better for the environment.
- New ways to recover fumaric acid make it easier to clean and create less waste.
Fumaric acid will keep being important as companies want to make more fumaric acid and use greener methods.
FAQ
What is fumaric acid used for in fermentation?
Fumaric acid helps stop bad microbes during fermentation. Many companies use it to make products better. Winemakers use it to stop malolactic fermentation. It also helps keep wine fresh.
How does pH affect fumaric acid production?
pH is very important in fumaric acid fermentation. Rhizopus species make more fumaric acid when pH is 6. If pH is too low, microbes grow slower. Factories change pH to get the most fumaric acid.
Can renewable resources replace fossil fuels in fumaric acid production?
Yes, companies now use renewable feedstocks like glycerol and plant sugars. These resources help the environment. They also make fumaric acid production more sustainable.
Does fumaric acid affect the taste of fermented products?
Fumaric acid can make the pH lower and add a little tartness. In wine, it helps keep the color and freshness. Most people do not notice a big change in taste.
What microbes produce the most fumaric acid?
Rhizopus oryzae and engineered Escherichia coli strains make a lot of fumaric acid. Scientists work to make these microbes better. This helps them make more fumaric acid and less waste.
