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Succinic Acid Production from Cheese Whey using Actinobacillus succinogenes 130 Z

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Abstract

Actinobacillus succinogenes 130 Z was used to produce succinic acid from cheese whey in this study. At the presence of external CO2 supply, the effects of initial cheese whey concentration, pH, and inoculum size on the succinic acid production were studied. The by-product formation during the fermentation process was also analyzed. The highest succinic acid yield of 0.57 was obtained at initial cheese whey concentration of 50 g/L, while the highest succinic acid productivity of 0.58 g h−1 L−1 was obtained at initial cheese whey concentration of 100 g/L. Increase in pH and inoculum size caused higher succinic acid yield and productivity. At the preferred fermentation condition of pH 6.8, inoculum size of 5% and initial cheese whey concentration of 50 g/L, succinic acid yield of 0.57, and productivity of 0.44 g h−1 L−1 were obtained. Acetic acid and formic acid were the main by-products throughout the fermentation run of 48 h. It is feasible to produce succinic acid using lactose from cheese whey as carbon resource by A. succinogenes 130 Z.

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Acknowledgements

The authors thank Michele R. Mims for the assistance in sample analysis. Financial support from USDA CSREES Evans-Allen Program is also greatly appreciated.

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Authors and Affiliations

  1. Department of Food, Agricultural, and Biological Engineering, The Ohio State University, 1680 Madison Ave., Wooster, OH, 44691, USA

    Caixia Wan & Yebo Li

  2. Department of Natural Resources and Environmental Design, North Carolina A&T State University, 1601 East Market Street, Greensboro, NC, 27411, USA

    Abolghasem Shahbazi & Shuangning Xiu

Authors
  1. Caixia Wan
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  2. Yebo Li
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  3. Abolghasem Shahbazi
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  4. Shuangning Xiu
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Correspondence to Yebo Li.

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Wan, C., Li, Y., Shahbazi, A. et al. Succinic Acid Production from Cheese Whey using Actinobacillus succinogenes 130 Z. Appl Biochem Biotechnol 145, 111–119 (2008). https://doi.org/10.1007/s12010-007-8031-0

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  • DOI: https://doi.org/10.1007/s12010-007-8031-0

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