Biotechnology Letters

, Volume 26, Issue 20, pp 1581–1584

Selective extraction of acetic acid from the fermentation broth produced by Mannheimia succiniciproducens

Authors

  • Yun Suk Huh
    • Department of Chemical and Biomolecular EngineeringKorea Advanced Institute of Science and Technology
  • Yeon Ki Hong
    • Department of Chemical engineeringChungju National University
  • Won Hi Hong
    • Department of Chemical and Biomolecular EngineeringKorea Advanced Institute of Science and Technology
  • Ho Nam Chang
    • Department of Chemical and Biomolecular EngineeringKorea Advanced Institute of Science and Technology
Article

DOI: 10.1023/B:BILE.0000045656.00138.93

Cite this article as:
Huh, Y.S., Hong, Y.K., Hong, W.H. et al. Biotechnology Letters (2004) 26: 1581. doi:10.1023/B:BILE.0000045656.00138.93

Abstract

Acetic acid is by-product from fermentation processes for producing succinic acid using Mannheimia succiniciproducens. To obtain pure succinic acid from the final fermentation broth, acetic acid was selectively removed based on the different extractability of succinic acid and acetic acid with pH using tri-n-octylamine (TOA) as extractant. When successive batch extractions were performed using 0.25 mol TOA kg−1 dissolved in 1-octanol at pH 5, the mol ratio of succinic acid to acetic acid before extraction was 4.9 and the final ratio after the fourth batch was 9.4.

acetic acidMannheimia succiniciproducensreactive extractionsuccinic acidtri-n-octylamine

Copyright information

© Kluwer Academic Publishers 2004