Pretreatment of mulberry stem by cholinium-based amino acid ionic liquids for succinic acid fermentation and its application in poly(butylene) succinate production

2019 ◽  
Vol 291 ◽  
pp. 121873 ◽  
Author(s):  
Woranud Pakdeedachakiat ◽  
Nantharat Phruksaphithak ◽  
Apichat Boontawan
Keyword(s):  
Ionic Liquids ◽  
Amino Acid ◽  
Succinic Acid ◽  
Acid Fermentation ◽  
Succinate Production ◽  
Butylene Succinate ◽  
Succinic Acid Fermentation

scholarly journals L-GLUTAMIC ACID AND SUCCINIC ACID FERMENTATION BY BREVIBACTERIUM FLAVUM NO. 1996

1961 ◽  
Vol 7 (3) ◽  
pp. 177-191 ◽  
Author(s):  
HIROSHI OKADA ◽  
IWAO KAMEYAMA ◽  
SHINJI OKUMURA ◽  
TOSHINAO TSUNODA
Keyword(s):  
Glutamic Acid ◽  
Succinic Acid ◽  
Acid Fermentation ◽  
Brevibacterium Flavum ◽  
Succinic Acid Fermentation

scholarly journals Continuous succinic acid fermentation by Actinobacillus succinogenes in a packed-bed biofilm reactor

2018 ◽  
Vol 11 (1) ◽  
Author(s):  
Mariateresa Ferone ◽  
Francesca Raganati ◽  
Alessia Ercole ◽  
Giuseppe Olivieri ◽  
Piero Salatino ◽  
...  
Keyword(s):  
Succinic Acid ◽  
Packed Bed ◽  
Biofilm Reactor ◽  
Actinobacillus Succinogenes ◽  
Acid Fermentation ◽  
Succinic Acid Fermentation

Modelling succinic acid fermentation using a xylose based substrate

2016 ◽  
Vol 114 ◽  
pp. 26-41 ◽  
Author(s):  
Chrysanthi Pateraki ◽  
Henrik Almqvist ◽  
Dimitris Ladakis ◽  
Gunnar Lidén ◽  
Apostolis A. Koutinas ◽  
...  
Keyword(s):  
Succinic Acid ◽  
Acid Fermentation ◽  
Succinic Acid Fermentation

scholarly journals Influence of the Initial Sugar Concentration and Supplementation with Yeast Extract on the Succinic Acid Fermentation from Lactose Based Medium

2021 ◽  
Author(s):  
Christiane Terboven ◽  
Christian Abendroth ◽  
Janin Laumer ◽  
Christiane Herrmann ◽  
Roland Schneider ◽  
...  
Keyword(s):  
Succinic Acid ◽  
Yeast Extract ◽  
Acid Production ◽  
Sugar Concentration ◽  
Actinobacillus Succinogenes ◽  
Sugar Consumption ◽  
Acid Fermentation ◽  
Acid Yield ◽  
Succinic Acid Production ◽  
Succinic Acid Fermentation

The aim of this study was to investigate succinic acid production from lactose concentrate, a by-product of cheese-making, using Actinobacillus succinogenes and Basfia succiniciproducens. Although the capability of these strains to metabolize different sugars is already known, their application in the conversion of lactose bears high potential for optimization. With regard to B. succiniciproducens this approach is completely novel. In particular the influence of the mediums sugar concentration and its supplementation with yeast extract to prevent a lack of proteins and vitamins were examined. Lactose based media containing sugar concentrations between 20 and 65 g L-1 and 5 g L-1 yeast extract were fermented, whereby both strains showed comparable performances. The best results in succinic acid yield and acid concentration, 0.57 g g-1 initial sugar and 23 g L1, were achieved at an initial sugar concentration of 43 g L-1. The necessity of yeast extract was demonstrated using the sugar optimized medium without supplementation. As a result, yield and concentration of succinic acid dropped to 0.34 g g-1 and 13 g L-1, the sugar consumption decreased from more than 99 to less than 55 %. Therefore the supplementation amount of 5 g L-1 yeast extract can be regarded as well-balanced.

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