Succinic acid has recently emerged as an important chemical （commodity） because it can be used for the manufacturing of synthetic resins and biodegradable polymers and as an intermediate for chemical synthesis. Till...Succinic acid has recently emerged as an important chemical （commodity） because it can be used for the manufacturing of synthetic resins and biodegradable polymers and as an intermediate for chemical synthesis. Till date, succinic acid is mainly produced by chemical processes, however, due to the environmental concerns and the concepts of sustainability, researches are directed towards the production of succinic acid by microbial fermentation. The fact that carbon dioxide （CO2） is needed by the microorganisms for succinic acid production is another interesting feature. The fermentation was carried out with Actinobacillus succinogenes using a two-level fractional factorial design 2sl. The variables analyzed and their levels were： concentration of glucose, yeast extract, temperature, pH and agitation. The results show that the variables that more influenced on succinic acid production were pH, temperature and yeast extract.展开更多
文摘Succinic acid has recently emerged as an important chemical （commodity） because it can be used for the manufacturing of synthetic resins and biodegradable polymers and as an intermediate for chemical synthesis. Till date, succinic acid is mainly produced by chemical processes, however, due to the environmental concerns and the concepts of sustainability, researches are directed towards the production of succinic acid by microbial fermentation. The fact that carbon dioxide （CO2） is needed by the microorganisms for succinic acid production is another interesting feature. The fermentation was carried out with Actinobacillus succinogenes using a two-level fractional factorial design 2sl. The variables analyzed and their levels were： concentration of glucose, yeast extract, temperature, pH and agitation. The results show that the variables that more influenced on succinic acid production were pH, temperature and yeast extract.
