An industrial fermentation system using lignocellulosic hydrolysate, waste yeast hydrolysate, and mixed alkali to achieve high-yield, economical succinic acid production by Actinobacillus succinogenes was developed. Lignocellulosic hydrolysate and waste yeast hydrolysate were used efficiently as carbon sources and nitrogen source instead of the expensive glucose and yeast extract. Moreover, as a novel method for regulating pH mixed alkalis (Mg(OH)(2) and NaOH) were first used to replace the expensive MgCO(3) for succinic acid production. Using the three aforementioned substitutions, the total fermentation cost decreased by 55.9%, and 56.4 g/L succinic acid with yield of 0.73 g/g was obtained, which are almost the same production level as fermentation with glucose, yeast extract and MgCO(3). Therefore, the cheap carbon and nitrogen sources, as well as the mixed alkaline neutralize could be efficiently used instead of expensive composition for industrial succinic acid production.
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http://dx.doi.org/10.1016/j.biortech.2011.02.093 | DOI Listing |
Bioresour Technol
January 2025
Jiangsu Provincial Key Lab of Solid Organic Waste Utilization, Jiangsu Collaborative Innovation Center of Solid Organic Wastes, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China. Electronic address:
Composting organic waste is a sustainable recycling method in agricultural systems, yet the microbial preferences for different substrates and their influence on composting efficiency remain underexplored. Here, 210 datasets of published 16S ribosomal DNA amplicon sequences from straw and manure composts worldwide were analyzed, and a database of 278 bacterial isolates was compiled. Substrate-driven microbiome variations were most prominent during the initial composting stages.
View Article and Find Full Text PDFFood Sci Biotechnol
January 2025
Department of Food Biotechnology, Dong-A University, 37, Nakdong-Daero 550beon-gil, Sahagu, Busan, 49315 Republic of Korea.
Kiwi fermented beverages utilizing lactic acid bacteria exhibit a decrease in sugar content, pH and increase in total acidity. The maximum CFU is observed in 20% kiwi fermented beverages containing . For the most efficient fermentation conditions, 20% kiwi fermented beverages fermented at 24 h was selected for use in subsequent experiments.
View Article and Find Full Text PDFACS Omega
December 2024
Programa de Engenharia de Processos Químicos e Bioquímicos, Escola de Química, Centro de Tecnologia, Universidade Federal Do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco E, Ilha do Fundão, Rio de Janeiro 21941-909, Brasil.
This work explored the chemical modification of lignin with succinic acid for the first time. Temperature is crucial for the process, reducing reaction time and increasing conversion. In particular, at 160 °C for five h with 0.
View Article and Find Full Text PDFJ Oleo Sci
January 2025
Çumra Vocational School, Department of Medicinal and Aromatic Plants, Selcuk University.
Food Chem
December 2024
School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. Electronic address:
Salt enhances flavor and salinity in Chinese curing; however, excessive use can pose health risks, while reducing NaCl may harm taste. This study utilized targeted and untargeted metabolomics to investigate the intrinsic molecular mechanisms that drive flavor formation in cured sea bass subjected to salt. Glycine, succinic acid, lactic acid and uridine significantly contributed to the taste profile of the cured sea bass.
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