Effect of acetic acid on succinic acid production of fungal co-culture in slurry fermentation

Issue Date

4-2020

Abstract

The effect of initial acetic acid concentration on succinic acid production from biologically pretreated birchwood chip-soybean hull mixture using co-culture of Aspergillus niger, Phanerochaete chrysosporium, and Trichoderma reesei in a slurry fermentation set-up was investigated. Acetic acid was supplied in various initial concentration: 1.65 g/L, 3.75 g/L, and 5.85 g/L. Low initial acetic acid resulted in decline of succinic acid production which coincided with declining acetic acid concentration. On the other hand, both medium and high initial acetic acid sustained higher succinic acid production with nearly constant acetic acid concentration throughout the five-day slurry fermentation. The residual sugar concentration was also observed as this was indirectly affected by the presence of acetic acid in the mixture. The presence of acetic acid in the fermentation media plays a crucial role in the production of succinic acid from a non-conventional source, the fungal co-culture.

Source or Periodical Title

Chemical Engineering Transactions

ISSN

2283-9216

Volume

80

Page

97-102

Document Type

Article

Physical Description

graphs, references

Language

English

Identifier

https://doi.org/10.3303/CET2080017

Digital Copy

Yes

Link to Full Text

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