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Batch and continuous cultivation of Anaerobiospirillum succiniciproducens for the production of succinic acid from whey.

Abstract：

:Batch and continuous cultivation of Anaerobiospirillum succiniciproducens were systematically studied for the production of succinic acid from whey. Addition of 2.5 g l(-1) yeast extract and 2.5 g l(-1) polypeptone per 10 g l(-1) whey was most effective for succinic acid production from both treated and nontreated whey. When 20 g l(-1) nontreated whey and 7 g l(-1) glucose were used as cosubstrates, the yield and productivity of succinic acid reached at the end of fermentation were 95% and 0.46 g (1 h)(-1), respectively. These values were higher than those obtained using nontreated whey alone [93% and 0.24 g (1 h)(-1) for 20 g l(-1) whey]. Continuous fermentation of A. succiniciproducens at an optimal dilution rate resulted in the production of succinic acid with high productivity [1.35 g (1 h)(-1)], high conversion yield (93%), and higher ratio of succinic acid to acetic acid (5.1:1) from nontreated whey.

journal_name

Appl Microbiol Biotechnol

journal_title

Applied microbiology and biotechnology

authors

Lee PC,Lee WG,Kwon S,Lee SY,Chang HN

doi

10.1007/s002530000331

subject

Has Abstract

pub_date

2000-07-01 00:00:00

pages

23-7

issue

1

eissn

0175-7598

issn

1432-0614

journal_volume

54

pub_type

杂志文章

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