Influence of the Initial Sugar Concentration and Supplementation with Yeast Extract on Succinic Acid Fermentation in a Lactose-Based Medium

The aim of this study was to investigate the production of succinic acid from lactose concentrate, a by-product of cheese-making, using Actinobacillus succinogenes and Basfia succiniciproducens. Although the ability 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 effect of the medium’s sugar concentration as well as the ability of its supplementation with yeast extract to prevent a lack of essential nutrient proteins and vitamins was examined. Lactose-based media containing sugar concentrations of between 20 and 65 g L−1 and 5 g L−1 of yeast extract were fermented, with both strains showing comparable performances. The best results in terms of succinic acid yield and acid concentration—0.57 g g−1 initial sugar and 23 g L−1—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, the yield and concentration of succinic acid dropped to 0.34 g g−1 and 13 g L−1 and the sugar consumption decreased from more than 99 to less than 55%. Therefore, the supplementation amount of 5 g L−1 of yeast extract can be regarded as well-balanced.

Effect of neutralizing agents in the preparation of succinic acid from oil palm trunk

Neutralization is an important process to control the pH required for enzymatic saccharification of pretreated biomass followed by fermentation for biochemical conversion. In this study, the production of succinic acid as a potential C4 building block was investigated by utilizing lignocellulosic biomass in the form of oil palm trunk (OPT). The effect of different neutralizing agents (NaOH, KOH and NH4OH) on the enzymatic saccharification of oxalic acid-pretreated OPT and subsequent succinic acid fermentation by Actinobacillus succinogenes ATCC 55618 was investigated. The results showed that all neutralizing agents tested were able to assist in the recovery of fermentable sugars with concentrations ranging from 38.1 to 39.6 g/L. However, during succinic acid fermentation, it was found that the soluble NH4-oxalate salt formed severely inhibited succinic acid fermentation compared to Na and K, thereby decreasing the succinic acid production from 14.0 g/L (using NaOH) to 1.0 g/L (using NH4OH). In particular, Na-and K-oxalate did not exhibit apparent inhibition for both the saccharification and fermentation processes. Hence, the choice of neutralizing reagent is essential to prevent inhibition in the preparation of succinic acid from lignocellulosic biomass.

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

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.