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


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2000-07

AUTHORS

P. C. Lee, W. G. Lee, S. Kwon, S. Y. Lee, H. N. Chang

ABSTRACT

Batch and continuous cultivation of Anaerobiospirillum 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. More... »

PAGES

23-27

Journal

TITLE

Applied Microbiology and Biotechnology

ISSUE

1

VOLUME

54

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  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/s002530000331

    DOI

    http://dx.doi.org/10.1007/s002530000331

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1002781968

    PUBMED

    https://www.ncbi.nlm.nih.gov/pubmed/10952000


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