Omwene, Philip IsaacYağcıoğlu, MeltemÖcal-Sarihan, Zehra BetülErtan, FatmaKeris-Sen, Ülker DilerKaragunduz, AhmetKeskinler, Bülent2021-09-212021-09-212021-07-29Omwene, P. I., Yağcıoğlu, M., Öcal-Sarihan, Z. B., Ertan, F., Keris-Sen, Ü. D., Karagunduz, A., & Keskinler, B. (2021). Batch fermentation of succinic acid from cheese whey by Actinobacillus succinogenes under variant medium composition. 3 Biotech, 11(8), 1-10.https://dir.muni.ac.ug/handle/20.500.12260/416Bio-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.Succinic acidWheyActinobacillus succinogenesCO2 sourcesArticle