Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 552023
Title Efficient succinic acid production from high-sugar-content beverages by Actinobacillus succinogenes
Author(s) Ferone, Mariateresa; Ercole, Alessia; Raganati, Francesca; Olivieri, Giuseppe; Salatino, Piero; Marzocchella, Antonio
Source Biotechnology Progress 35 (2019)5. - ISSN 8756-7938
DOI https://doi.org/10.1002/btpr.2863
Department(s) Bioprocess Engineering
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Actinobacillus succinogenes - biorefinery - fermentation - high-content-sugar beverages - succinic acid
Abstract

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 gSA/gS. The prehydrolysis step improved the fermentation performance: SA production was improved by 6–24%, depending on the HSCB, and sugar conversion was improved of about 30–50%.

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