Comparison of Raspberry Ketone Production via Submerged Fermentation in Different Bioreactors

Raspberry ketone (RK) has high commercial value in the food and healthcare industries. A biological route to this flavour compound is an attractive prospect, considering need meet consumer demands sustainable goals; however, it yet become industrial reality. In work, fungal production of raspberry compounds (RC) via submerged fermentation Nidula niveo-tomentosa was characterized flask, stirred-tank reactor (STR), panel bioreactor (PBR), fluidized bed (FBR) configurations. The results indicate that resulted larger, floccose pellets accompanied by maximum titres 20.6 mg/L RK 50.9 RC. with impeller mixing yielded compact elliptical pellets, induced highest volumetric productivity 2.0 mg L−1 day−1, showed selectivity 0.45. While differing strategies had clear effects on pellet morphology, presented a more direct positive relationship cultivation conditions, appropriate aeration favour alcohol (RA). Overall, paper highlights importance design fermentation, gives insight into green bioproduction value-added natural compounds.