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

被引：85

作者：

Lee, PC ^{[1
]}

Lee, WG ^{[1
]}

Kwon, S ^{[1
]}

Lee, SY ^{[1
]}

Chang, HN ^{[1
]}

机构：

[1] Korea Adv Inst Sci & Technol, Dept Chem Engn, Yusong Gu, Taejon 305701, South Korea

来源：

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 2000年 / 54卷 / 01期

关键词：

D O I：

10.1007/s002530000331

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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.

引用

页码：23 / 27

页数：5

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