Full Text:   <4026>

CLC number: Q815

On-line Access: 2024-08-27

Received: 2023-10-17

Revision Accepted: 2024-05-08

Crosschecked: 2012-01-03

Cited: 6

Clicked: 8615

Citations:  Bibtex RefMan EndNote GB/T7714

-   Go to

Article info.
Open peer comments

Journal of Zhejiang University SCIENCE B 2012 Vol.13 No.2 P.103-110

http://doi.org/10.1631/jzus.B1100134


Optimization of succinic acid fermentation with Actinobacillus succinogenes by response surface methodology (RSM)


Author(s):  Yun-jian Zhang, Qiang Li, Yu-xiu Zhang, Dan Wang, Jian-min Xing

Affiliation(s):  School of Chemical and Environmental Engineering, China University of Mining and Technology (Beijing), Beijing 100083, China; more

Corresponding email(s):   zhangyuxiu@cumtb.edu.cn, jmxing@home.ipe.ac.cn

Key Words:  Succinic acid, Response surface methodology (RSM), Optimization, Actinobacillus succinogenes



Abstract: 
succinic acid is considered as an important platform chemical. succinic acid fermentation with Actinobacillus succinogenes strain BE-1 was optimized by central composite design (CCD) using a response surface methodology (RSM). The optimized production of succinic acid was predicted and the interactive effects between glucose, yeast extract, and magnesium carbonate were investigated. As a result, a model for predicting the concentration of succinic acid production was developed. The accuracy of the model was confirmed by the analysis of variance (ANOVA), and the validity was further proved by verification experiments showing that percentage errors between actual and predicted values varied from 3.02% to 6.38%. In addition, it was observed that the interactive effect between yeast extract and magnesium carbonate was statistically significant. In conclusion, RSM is an effective and useful method for optimizing the medium components and investigating the interactive effects, and can provide valuable information for succinic acid scale-up fermentation using A. succinogenes strain BE-1.

Open peer comments: Debate/Discuss/Question/Opinion

<1>

Please provide your name, email address and a comment





Journal of Zhejiang University-SCIENCE, 38 Zheda Road, Hangzhou 310027, China
Tel: +86-571-87952783; E-mail: cjzhang@zju.edu.cn
Copyright © 2000 - 2025 Journal of Zhejiang University-SCIENCE