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

• Published in: Applied microbiology and biotechnology 2000-07, Vol.54 (1), p.23-27
• Main Authors: Lee, P.C, Lee, W.G, Kwon, S, Lee, S.Y, Chang, H.N
• Format: Article
• Language: English
• Subjects: Acetic acid; Acid production; Acids; Anaerobiospirillum succiniciproducens; Bacteria, Anaerobic - growth & development; Bacteria, Anaerobic - metabolism; Biological and medical sciences; Biotechnology; Chemical industry; continuous fermentation; Cultivation; Culture Media; Dairy Products; Fermentation; Fundamental and applied biological sciences. Psychology; Glucose; Lactose; Methods. Procedures. Technologies; Microbial engineering. Fermentation and microbial culture technology; succinic acid; Succinic Acid - metabolism; Taste; whey; yeast extract; Yeasts
• ISSN: 0175-7598; 1432-0614
• DOI: 10.1007/s002530000331

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 (l 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.