Batch and continuous cultivation of Anaerobiospirillum succiniciproducens for the production of succinic acid from whey

Batch and continuous cultivation of Anaero-biospirillum 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 treate d and nontreated whey. When 20 g l(-1) nontreated whey and 7 g l(-1) glucos e were used as cosubstrates, the yield and productivity of succinic acid re ached at the end of fermentation were 95% and 0.46 g (1 h)(-1), respectivel y. 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 producti on of succinic acid with high productivity [1.35 g (1 h)(-1)], high convers ion yield (93%), and higher ratio of succinic acid to acetic acid (5.1:1) f rom nontreated whey.