Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 23, Issue 6, Pages 1911-1919Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-014-0261-7
Keywords
succinic acid; cane molasses; Plackett-Burman design; response surface methodology; fermentation
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Funding
- National Natural Science Foundation of China [31160023]
- Natural Science Foundation of Guangxi Province [2013GXNSFBA019102]
- Science foundation of Guangxi Academy of Science [13YJ22SW]
- BaGui Scholars Program Foundation of Guangxi Province, China
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A method combining a Plackett-Burman design (PBD), the steepest ascent method (SA), and a Box-Behnken design (BBD) was developed to optimize succinic acid production from cane molasses by Actinobacillus succinogenes GXAS137. The important parameters were (g/L): total sugars of cane molasses (85 g/L), yeast extract (8.84 g/L), and MgCO3 (63.1 g/L). Verification experiments indicated that the maximal succinic acid production reached 57.43 +/- 0.86 g/L, which agreed with the predicted value (57.12 g/L). In addition, batch and fed-batch fermentations were carried out in a 1.3 L stirred bioreactor. Compared with a batch fermentation that produced 57.96 g/L of succinic acid at 60 h, a fed-batch fermentation, performed to minimize the inhibition effect of the substrate, produced 64.34 g/L of succinic acid at 60 h. The combined method is powerful for selection of optimized conditions for succinic acid production from cane molasses.
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