Selective extraction of acetic acid from the fermentation broth produced by Mannheimia succiniciproducens
- 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
- 259 Downloads
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.