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

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.

Evaluating Physicochemical and Rheological Characteristics and Microbial Community Dynamics during the Natural Fermentation of Cassava Starch

“…The sour cassava starch pastes presented lower viscosity at high temperature (lower peak viscosity), lower agitation stability (higher breakdown) and lower retrogradion tendency (lower setback) than the cassava starch. This cassava starch pasting profile alteration following fermentation and sun-drying treatment has also been observed in other studies [12,31,37]. Photochemical and enzymatic modifications occur during cassava starch manufacturing [37].…”

“…Although in previous studies the increase in total acidity was ascribed to the production of organic acids, mainly lactic acid and substantial amounts of acetic and butyric acids [31]. The sour (fermented and sun-dried) cassava starch may have traces of propionic acid, without the butyric or propionic acid presence [32].…”

Continuous succinic acid production by Actinobacillus succinogenes in a biofilm reactor: Steady-state metabolic flux variation

“…Biological SA production assimilates carbon dioxide (a possible environmental benefit) and is not directly dependent on crude oil. Presently, the most favourable biocatalysts for SA production are wild strains of Actinobacillus succinogenes [5], Mannheimia succiniciproducens [6], Anaerobiospirillum succiniciproducens [7] and recombinant strains of Escherichia coli [8], with A. succinogenes showing promise due to its ability to naturally produce SA at a high titre [1] and its high acid tolerance [9].…”

Effects of Growth Mode and Pyruvate Carboxylase on Succinic Acid Production by Metabolically Engineered Strains of Escherichia coli

“…An atmosphere of 5% H 2 -95% CO 2 in the headspace resulted in a higher succinate yield (0.91), a productivity of 1.8 g/liter/h, and a succinate-toacetate ratio of 2.16 (26). Succinate production from renewable feedstocks such as whey has also been reported with A. succiniciproducens, with a yield of greater than 90% (27,42). Only a few other bacteria have been studied for succinate production.…”