Compared with conventional batch fermentation, this novel method increased both glucose conversion rate and L malic acid production rate evidently, decreased the fermentation period conspicuously.

• 与常规分批发酵相比,采用分离发酵法生产L-苹果酸,能明显提高菌体的糖转化率和产酸速率,并显著缩短发酵周期。