Lee P C, Lee W G, Kwon S, Lee S Y, Chang H N
Department of Chemical Engineering and BioProcess Engineering Research Center, Korea Advanced Institute of Science and Technology, Taejon.
Appl Microbiol Biotechnol. 2000 Jul;54(1):23-7. doi: 10.1007/s002530000331.
Batch and continuous cultivation of Anaerobiospirillum succiniciproducens were systematically studied for the production of succinic acid from whey. Addition of 2.5 g l(-1) yeast extract and 2.5 g l(-1) polypeptone per 10 g l(-1) whey was most effective for succinic acid production from both treated and nontreated whey. When 20 g l(-1) nontreated whey and 7 g l(-1) glucose were used as cosubstrates, the yield and productivity of succinic acid reached at the end of fermentation were 95% and 0.46 g (1 h)(-1), respectively. These values were higher than those obtained using nontreated whey alone [93% and 0.24 g (1 h)(-1) for 20 g l(-1) whey]. Continuous fermentation of A. succiniciproducens at an optimal dilution rate resulted in the production of succinic acid with high productivity [1.35 g (1 h)(-1)], high conversion yield (93%), and higher ratio of succinic acid to acetic acid (5.1:1) from nontreated whey.
对琥珀酸厌氧螺菌分批培养和连续培养从乳清中生产琥珀酸进行了系统研究。每10 g·l⁻¹乳清添加2.5 g·l⁻¹酵母提取物和2.5 g·l⁻¹蛋白胨对处理过的和未处理的乳清生产琥珀酸最为有效。当使用20 g·l⁻¹未处理乳清和7 g·l⁻¹葡萄糖作为共底物时，发酵结束时琥珀酸的产率和生产率分别达到95%和0.46 g·(1 h)⁻¹。这些值高于单独使用未处理乳清时获得的值[20 g·l⁻¹乳清时为93%和0.24 g·(1 h)⁻¹]。以最佳稀释率对琥珀酸厌氧螺菌进行连续发酵，从未处理乳清中生产琥珀酸具有高生产率[1.35 g·(1 h)⁻¹]、高转化率（93%）和更高的琥珀酸与乙酸比率（5.1:1）。
