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Kinetic evaluation of products inhibition to succinic acid producers Escherichia coli NZN111, AFP111, BL21, and Actinobacillus succinogenes 130ZT

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Abstract

Succinic acid is one of the platform compounds and its production via natural feedstocks has drawn worldwide concerns. To evaluate the inhibitory effects of fermentation products on the growth of Actinobacillus succinogenes 130ZT and Escherichia coli NZN111, AFP111, BL21, fermentations with addition of individual products in medium were carried out. The cell growth was inhibited when the concentrations of formate, acetate, lactate, and succinate were at range of 8.8–17.6 g/L, 10–40 g/L, 9–18 g/L, and 10–80 g/L, respectively. For these two species of bacteria, E. coli was more resistant to acid products than A. succinogenes, while both endured succinate rather than by-products. As a result of end product inhibition, succinate production yield by A. succinogenes decreased from 1.11 to 0.49 g/g glucose. Logistic and Monod mathematical models were presented to simulate the inhibition kinetics. The Logistic model was found more suitable for describing the overall synergistic inhibitory effects.

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Authors and Affiliations

  1. National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, 100190, P. R. China

    Qiang Li, Dan Wang, Maohua Yang, Wangliang Li, Jianmin Xing & Zhiguo Su

  2. Graduate School of the Chinese Academy of Sciences, Beijing, 100049, P. R. China

    Qiang Li, Dan Wang, Yong Wu & Maohua Yang

  3. Key Laboratory of Green Process and Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, 100190, P. R. China

    Yong Wu

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  1. Qiang Li
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  2. Dan Wang
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  3. Yong Wu
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  4. Maohua Yang
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  5. Wangliang Li
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  6. Jianmin Xing
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Correspondence to Jianmin Xing.

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Li, Q., Wang, D., Wu, Y. et al. Kinetic evaluation of products inhibition to succinic acid producers Escherichia coli NZN111, AFP111, BL21, and Actinobacillus succinogenes 130ZT . J Microbiol. 48, 290–296 (2010). https://doi.org/10.1007/s12275-010-9262-2

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