Succinic Acid Production from Cheese Whey using Actinobacillus succinogenes 130 Z |
| |
Authors: | Caixia Wan Yebo Li Abolghasem Shahbazi Shuangning Xiu |
| |
Institution: | (1) Department of Food, Agricultural, and Biological Engineering, The Ohio State University, 1680 Madison Ave., Wooster, OH 44691, USA;(2) Department of Natural Resources and Environmental Design, North Carolina A&T State University, 1601 East Market Street, Greensboro, NC 27411, USA |
| |
Abstract: | Actinobacillus succinogenes 130 Z was used to produce succinic acid from cheese whey in this study. At the presence of external CO2 supply, the effects of initial cheese whey concentration, pH, and inoculum size on the succinic acid production were studied.
The by-product formation during the fermentation process was also analyzed. The highest succinic acid yield of 0.57 was obtained
at initial cheese whey concentration of 50 g/L, while the highest succinic acid productivity of 0.58 g h−1 L−1 was obtained at initial cheese whey concentration of 100 g/L. Increase in pH and inoculum size caused higher succinic acid
yield and productivity. At the preferred fermentation condition of pH 6.8, inoculum size of 5% and initial cheese whey concentration
of 50 g/L, succinic acid yield of 0.57, and productivity of 0.44 g h−1 L−1 were obtained. Acetic acid and formic acid were the main by-products throughout the fermentation run of 48 h. It is feasible
to produce succinic acid using lactose from cheese whey as carbon resource by A. succinogenes 130 Z. |
| |
Keywords: | Succinic acid Cheese whey Lactose Fermentation Actinobacillus succinogenes |
本文献已被 PubMed SpringerLink 等数据库收录! |
|