A complete industrial system for economical succinic acid production by Actinobacillus succinogenes.

Bioresour Technol

State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing University of Technology, Nanjing 210009, PR China.

Published: May 2011

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.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.biortech.2011.02.093DOI Listing

Publication Analysis

Top Keywords

succinic acid
20
acid production
16
economical succinic
8
production actinobacillus
8
actinobacillus succinogenes
8
lignocellulosic hydrolysate
8
hydrolysate waste
8
waste yeast
8
yeast hydrolysate
8
glucose yeast
8

Similar Publications

Substrate preference triggers metabolic patterns of indigenous microbiome during initial composting stages.

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 PDF

Antioxidant and anticancer effects of kiwi () fermented beverage using .

Food 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 PDF

Chemical Modification of Softwood Kraft Lignin with Succinic Acid.

ACS 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 PDF
Article Synopsis
  • Aquilaria agallocha is a valuable yet endangered plant known for producing agarwood, with parts containing medicinal and aromatic properties.
  • The study focused on the phytochemical analysis of A. agallocha roots, revealing significant levels of phenolic compounds, organic acids, and sugars, and strong antioxidant capacity.
  • The roots showed antibacterial activity against various gram-positive bacteria but were ineffective against gram-negative ones, highlighting their potential for medicinal use.
View Article and Find Full Text PDF

Integration of untargeted lipidomics and targeted metabolomics revealed the mechanism of flavor formation in lightly cured sea bass driven via salt.

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.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!