• Login
    View Item 
    •   Muni-IR Home
    • Faculty of Agriculture and Environmental Sciences
    • Research Articles
    • View Item
    •   Muni-IR Home
    • Faculty of Agriculture and Environmental Sciences
    • Research Articles
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Batch fermentation of succinic acid from cheese whey by Actinobacillus succinogenes under variant medium composition

    Thumbnail
    View/Open
    Omwene_2021_Article_3-.pdf (461.0Kb)
    Date
    2021-07-29
    Author
    Omwene, Philip Isaac
    Yağcıoğlu, Meltem
    Öcal-Sarihan, Zehra Betül
    Ertan, Fatma
    Keris-Sen, Ülker Diler
    Karagunduz, Ahmet
    Keskinler, Bülent
    Metadata
    Show full item record
    Abstract
    Bio-based succinic acid production has attracted global attention since its consideration as a potential replacement to petroleum-based platform chemicals. This study used three different CO2 sources, namely NaHCO3, K2CO3 and MgCO3 for fermentation of succinic acid (SA) by Actinobacillus succinogenes under three distinct substrate conditions i.e. lactose, whey and whey devoid of any supplements. Batch experiments were performed in both anaerobic flasks and 5L benchtop fermenter. SA fermentation in anaerobic flasks was unfettered by supplementary nutrients. However, fermentation in the benchtop fermenter devoid of supplementary nutrients resulted into 42% reduction in SA yield as well as lower SA productivities. Furthermore, a significant reduction of cell growth occurred in anerobic flasks at pH < 6.0, and complete termination of bacterial activity was noted at pH < 5.3. The highest SA titer, yield and productivity of 15.67 g/L, 0.54 g/g and 0.33 g/L/h, respectively, was recorded from whey fermentation with MgCO3. The present study further highlights significant inhibitory effect of K2CO3 buffered medium on Actinobacillus succinogenes. Thus, we can claim that environmental pollution as well as costs of SA production from whey can be reduced by leveraging on whey residual nutrients to support the activity of Actinobacillus succinogenes.
    URI
    http://dir.muni.ac.ug/xmlui/handle/20.500.12260/416
    Collections
    • Research Articles [18]

    Muni-IR
    Contact Us | Send Feedback
    MUNI-IR
     

     

    Browse

    All of Muni-IRCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

    My Account

    LoginRegister

    Muni-IR
    Contact Us | Send Feedback
    MUNI-IR