Actinobacillus succinogenesATCC 55618 Fermentation Medium Optimization for the Production of Succinic Acid by Response Surface Methodology

Abstract

As a potential intermediary feedstock, succinic acid takes an important place in bulk chemical productions. For the first time, a method combining Plackett-Burman design (PBD), steepest ascent method (SA), and Box-Behnken design (BBD) was developed to optimize Actinobacillus succinogenes ATCC 55618 fermentation medium. First, glucose, yeast extract, and MgCO3 were identified to be key medium components by PBD. Second, preliminary optimization was run by SA method to access the optimal region of the key medium components. Finally, the responses, that is, the production of succinic acid, were optimized simultaneously by using BBD, and the optimal concentration was located to be 84.6 g L−1 of glucose, 14.5 g L−1 of yeast extract, and 64.7 g L−1 of MgCO3. Verification experiment indicated that the maximal succinic acid production of 52.7 ± 0.8 g L−1 was obtained under the identified optimal conditions. The result agreed with the predicted value well. Compared with that of the basic medium, the production of succinic acid and yield of succinic acid against glucose were enhanced by 67.3% and 111.1%, respectively. The results obtained in this study may be useful for the industrial commercial production of succinic acid.

Multi‐Cereal Beverage Fermented by Lactobacillus Helveticus and Saccharomyces Cerevisiae

“…Steepest ascent (SA) design (Zhu and others ) was used to move rapidly toward the neighborhood of the optimum response. The zero level of PB design was identified as the base point of SA path.…”

Combination of high-pressure treatment, mild heating and holding time effects as a means of improving the barrier properties of gelatin-based packaging films using response surface modeling

“…This chart is characterized by bars related to each effect and possessing a different length in function of the decreasing order of significance. Each bar corresponds to a t-value, which is obtained by the absolute value of the estimated effects divided by the standard error (Zhu et al, 2012). The critical t-value which determines which effects are statistically significant, is represented by the vertical line.…”

Producing Succinic Acid with Actinobacillus succinogenes: Optimizing the Composition of the Medium Using Plackett-Burman Design

“…As an important CO 2 donor in A. succinogenes fermentation, MgCO 3 could react with organic acids in the fermentation broth and cause an increase in the dissolved concentrations of HCO 3 − , CO 3 2− , and CO 2 . Zhu et al (2012) reported that a higher amount of MgCO 3 more effectively promoted the synthesis of succinic acid by A. succinogenes. Moreover, they obtained a maximum succinic acid production of 61.92 g/l at 159.22 mM dissolved CO 2 concentration, which was supplied by 40 g/l MgCO 3 with 100% CO 2 gas.…”