Batch and continuous cultivation of Anaerobiospirillum succiniciproducens for the production of succinic acid from whey
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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.
- Batch and continuous cultivation of Anaerobiospirillum succiniciproducens for the production of succinic acid from whey
Applied Microbiology and Biotechnology
Volume 54, Issue 1 , pp 23-27
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- A1. Department of Chemical Engineering and BioProcess Engineering Research Center, Korea Advanced Institute of Science and Technology, 373-1 Kusong-dong, Yusong-gu, Taejon 305-701, Korea e-mail: email@example.com Tel.: +82-42-8693930 Fax: +82-42-8698800, KR