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Insights on the Advancements of In Silico Metabolic Studies of Succinic Acid Producing Microorganisms: A Review with Emphasis on Actinobacillus succinogenes
 
 
Article

Influence of the Initial Sugar Concentration and Supplementation with Yeast Extract on Succinic Acid Fermentation in a Lactose-Based Medium

1
Bioenergie Beratung Bornim (B3), Max-Eyth-Allee 101, 14469 Potsdam, Germany
2
Institute of Waste Management and Circular Economy, Technische Universität Dresden, 01796 Pirna, Germany
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Robert Boyle Institute e.V., Im Steinfeld 10, 07751 Jena, Germany
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Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany
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Institute of Agricultural and Urban Ecological Projects, Berlin Humboldt University (IASP), Philippstr. 13, 10115 Berlin, Germany
*
Author to whom correspondence should be addressed.
Academic Editor: Ronnie G. Willaert
Fermentation 2021, 7(4), 221; https://doi.org/10.3390/fermentation7040221
Received: 5 July 2021 / Revised: 21 September 2021 / Accepted: 5 October 2021 / Published: 9 October 2021
(This article belongs to the Section Microbial Metabolism, Physiology & Genetics)
The aim of this study was to investigate the production of succinic acid from lactose concentrate, a by-product of cheese-making, using Actinobacillus succinogenes and Basfia succiniciproducens. Although the ability of these strains to metabolize different sugars is already known, their application in the conversion of lactose bears high potential for optimization. With regard to B. succiniciproducens, this approach is completely novel. In particular, the effect of the medium’s sugar concentration as well as the ability of its supplementation with yeast extract to prevent a lack of essential nutrient proteins and vitamins was examined. Lactose-based media containing sugar concentrations of between 20 and 65 g L−1 and 5 g L−1 of yeast extract were fermented, with both strains showing comparable performances. The best results in terms of succinic acid yield and acid concentration—0.57 g g−1 initial sugar and 23 g L−1—were achieved at an initial sugar concentration of 43 g L−1. The necessity of yeast extract was demonstrated using the sugar-optimized medium without supplementation. As a result, the yield and concentration of succinic acid dropped to 0.34 g g−1 and 13 g L−1 and the sugar consumption decreased from more than 99 to less than 55%. Therefore, the supplementation amount of 5 g L−1 of yeast extract can be regarded as well-balanced. View Full-Text
Keywords: Actinobacillus succinogenes; Basfia succiniciproducens; succinic acid; lactose concentrate; yeast extract; platform chemical Actinobacillus succinogenes; Basfia succiniciproducens; succinic acid; lactose concentrate; yeast extract; platform chemical
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MDPI and ACS Style

Terboven, C.; Abendroth, C.; Laumer, J.; Herrmann, C.; Schneider, R.; Ramm, P.; Venus, J.; Plöchl, M. Influence of the Initial Sugar Concentration and Supplementation with Yeast Extract on Succinic Acid Fermentation in a Lactose-Based Medium. Fermentation 2021, 7, 221. https://doi.org/10.3390/fermentation7040221

AMA Style

Terboven C, Abendroth C, Laumer J, Herrmann C, Schneider R, Ramm P, Venus J, Plöchl M. Influence of the Initial Sugar Concentration and Supplementation with Yeast Extract on Succinic Acid Fermentation in a Lactose-Based Medium. Fermentation. 2021; 7(4):221. https://doi.org/10.3390/fermentation7040221

Chicago/Turabian Style

Terboven, Christiane, Christian Abendroth, Janin Laumer, Christiane Herrmann, Roland Schneider, Patrice Ramm, Joachim Venus, and Matthias Plöchl. 2021. "Influence of the Initial Sugar Concentration and Supplementation with Yeast Extract on Succinic Acid Fermentation in a Lactose-Based Medium" Fermentation 7, no. 4: 221. https://doi.org/10.3390/fermentation7040221

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