Batch and continuous cultivation of Anaerobiospirillum succiniciproducens for the production of succinic acid from whey

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Batch and continuous cultivation of Anaero-biospirillum succiniciproducens were systematically studied for the production of succinic acid from whey. Addition of 2.5 g l(-1) yeast extract and 2.5 g l(-1) polypeptone per 10 g l(-1) whey was most effective for succinic acid production from both treated and nontreated whey. When 20 g l(-1) nontreated whey and 7 g l(-1) glucose were used as cosubstrates, the yield and productivity of succinic acid reached at the end of fermentation were 95% and 0.46 g (1 h)(-1), respectively. These values were higher than those obtained using nontreated whey alone [93% and 0.24 g (1 h)(-1) for 20 g l(-1) whey]. Continuous fermentation of A. succiniciproducens at an optimal dilution rate resulted in the production of succinic acid with high productivity [1.35 g (1 h)(-1)], high conversion yield (93%), and higher ratio of succinic acid to acetic acid (5.1:1) from nontreated whey.
Publisher
SPRINGER VERLAG
Issue Date
2000-07
Language
English
Article Type
Article
Keywords

LACTOBACILLUS-HELVETICUS; GROWTH; PERMEATE; BACTERIA

Citation

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, v.54, no.1, pp.23 - 27

ISSN
0175-7598
URI
http://hdl.handle.net/10203/20977
Appears in Collection
CBE-Journal Papers(저널논문)
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