Batch and continuous cultivation of Anaerobiospirillum succiniciproducens for the production of succinic acid from whey
- Cite this article as:
- Lee, P., Lee, W., Kwon, S. et al. Appl Microbiol Biotechnol (2000) 54: 23. doi:10.1007/s002530000331
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 (l h)−1, respectively. These values were higher than those obtained using nontreated whey alone [93% and 0.24 g (l 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 (l h)−1], high conversion yield (93%), and higher ratio of succinic acid to acetic acid (5.1:1) from nontreated whey.