Efficient succinic acid production from high-sugar-content beverages by Actinobacillus succinogenes.
Actinobacillus succinogenes
biorefinery
fermentation
high-content-sugar beverages
succinic acid
Journal
Biotechnology progress
ISSN: 1520-6033
Titre abrégé: Biotechnol Prog
Pays: United States
ID NLM: 8506292
Informations de publication
Date de publication:
09 2019
09 2019
Historique:
received:
18
12
2018
revised:
30
05
2019
accepted:
03
06
2019
pubmed:
8
6
2019
medline:
25
6
2020
entrez:
8
6
2019
Statut:
ppublish
Résumé
This study presents the production of succinic acid (SA) by Actinobacillus succinogenes using high-sugar-content beverages (HSCBs) as feedstock. The aim of this study was the valorization of a by-product stream from the beverage industry for the production of an important building block chemical, such as SA. Three types of commercial beverages were investigated: fruit juices (pineapple and ace), syrups (almond), and soft drinks (cola and lemon). They contained mainly glucose, fructose, and sucrose at high concentration-between 50 and 1,000 g/L. The batch fermentation tests highlighted that A. succinogenes was able to grow on HSCBs supplemented with yeast extract, but also on the unsupplemented fruit juices. Indeed, the bacteria did not grow on the unsupplemented syrup and soft drinks because of the lack of indispensable nutrients. About 30-40 g/L of SA were obtained, depending on the type of HSCB, with yield ranging between 0.75 and 1.00 g
Substances chimiques
Dietary Sugars
0
Succinic Acid
AB6MNQ6J6L
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
e2863Informations de copyright
© 2019 American Institute of Chemical Engineers.
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