scholarly journals Use of corn steep liquor as an economical nitrogen source for biosuccinic acid production by Actinobacillus succinogenes

2016 ◽  
Vol 36 ◽  
pp. 012058 ◽  
Author(s):  
J P Tan ◽  
J M Jahim ◽  
T Y Wu ◽  
S Harun ◽  
T Mumtaz
Keyword(s):  
Nitrogen Source ◽  
Acid Production ◽  
Corn Steep Liquor ◽  
Actinobacillus Succinogenes ◽  
Steep Liquor

Organic Acid Production by Propionibacterium shermanii: Effect of pH, Temperature and Vitamin-Nitrogen Source

1997 ◽  
Vol 52 (3-4) ◽  
pp. 193-196 ◽  
Author(s):  
A. Quesada-Chanto ◽  
A . G. Schroeder ◽  
A. C. Schmid-Meyer ◽  
J. A. López ◽  
M. M. Silveira ◽  
...  
Keyword(s):  
Nitrogen Source ◽  
Propionic Acid ◽  
Yeast Extract ◽  
Acid Production ◽  
Ph Value ◽  
Corn Steep Liquor ◽  
Organic Acid Production ◽  
Propionibacterium Shermanii ◽  
Difco Yeast Extract ◽  
Steep Liquor

Abstract Production of propionic acid by Propionibacterium shermanii CDB 10014 was enhanced by a pH value of 6.5 and by temperatures in the range 35-37 °C. Depending on the type of yeast extract, succinic acid can be produced in higher proportions, with decreasing propionic acid yields. With respect to propionic acid production, Difco yeast extract has shown the best results when yeast extract preparations from other different suppliers were compared. To replace yeast extract by a cheaper vitamin-nitrogen source, corn-steep liquor was tested. A complete depletion of glucose was achieved, yielding a final propionic acid concentration of over 35 g/l. These results are even better than those obtained with Difco yeast extract and suggest the possibility of an economical process based on corn-steep liquor.

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