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Optimization of succinic acid production from cane molasses by Actinobacillus succinogenes GXAS137 using response surface methodology (RSM)

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Abstract

A method combining a Plackett-Burman design (PBD), the steepest ascent method (SA), and a Box-Behnken design (BBD) was developed to optimize succinic acid production from cane molasses by Actinobacillus succinogenes GXAS137. The important parameters were (g/L): total sugars of cane molasses (85 g/L), yeast extract (8.84 g/L), and MgCO3 (63.1 g/L). Verification experiments indicated that the maximal succinic acid production reached 57.43±0.86 g/L, which agreed with the predicted value (57.12 g/L). In addition, batch and fed-batch fermentations were carried out in a 1.3 L stirred bioreactor. Compared with a batch fermentation that produced 57.96 g/L of succinic acid at 60 h, a fed-batch fermentation, performed to minimize the inhibition effect of the substrate, produced 64.34 g/L of succinic acid at 60 h. The combined method is powerful for selection of optimized conditions for succinic acid production from cane molasses.

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Authors and Affiliations

  1. Guangxi Key Laboratory of Subtropical Bio-resource Conservation and Utilization, College of Life Science and Technology, Guangxi University, Nanning, Guangxi, 530005, China

    Naikun Shen, Qingyan Wang, Yan Qin, Yutuo Wei & Ribo Huang

  2. Guangxi Academy of Sciences, State Key Laboratory of Non-food Biomass and Enzyme Technology, National Engineering Research Center for Non-food Biorefinery, Guangxi Biomass Industrialization Engineering Institute, Guangxi Key Laboratory of Biorefinery, Nanning, Guangxi, 530007, China

    Naikun Shen, Qingyan Wang, Yan Qin, Jin Zhu, Qixi Zhu, Huizhi Mi & Ribo Huang

Authors
  1. Naikun Shen
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  2. Qingyan Wang
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  3. Yan Qin
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  4. Jin Zhu
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  5. Qixi Zhu
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  6. Huizhi Mi
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  7. Yutuo Wei
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  8. Ribo Huang
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Correspondence to Ribo Huang.

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Shen, N., Wang, Q., Qin, Y. et al. Optimization of succinic acid production from cane molasses by Actinobacillus succinogenes GXAS137 using response surface methodology (RSM). Food Sci Biotechnol 23, 1911–1919 (2014). https://doi.org/10.1007/s10068-014-0261-7

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  • DOI: https://doi.org/10.1007/s10068-014-0261-7

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