Abstract
Fermentative production of pyruvic acid by yeasts was studied using extracts from citrus natsudaidai peel as a carbon source. Many yeasts showed good growth. Of these yeasts, Debaryomyces coudertii IFO 1381 produced pyruvic acid at high yield. Pretreatment of the peel extract with Amberlite IR-120B (Na+) led to increased production of pyruvic acid. Under optimum conditions, the accumulation of pyruvic acid reached a maximum of 970 mg/100ml at 48 hr-fermentation. The pyruvic acid from the fermentation broth was identified with lactic acid dehydrogenase and by comparisons of properties of its 2,4-dinitrophenylhydrazone with those of authentic pyruvic acid in paper chromatography, IR spectrometry and elemental analysis.
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