Investigation of the utilization of oat pomace and acid whey in technical scale succinic acid fermentation including downstream processing
Publikation: Beiträge in Zeitschriften › Zeitschriftenaufsätze › Forschung › begutachtet
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in: Sustainable Chemistry One World, Jahrgang 4, 100028, 01.12.2024.
Publikation: Beiträge in Zeitschriften › Zeitschriftenaufsätze › Forschung › begutachtet
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TY - JOUR
T1 - Investigation of the utilization of oat pomace and acid whey in technical scale succinic acid fermentation including downstream processing
AU - Kleps, Corina
AU - Schneider, Roland
AU - Venus, Joachim
AU - Pleißner, Daniel
N1 - Publisher Copyright: © 2024 Elsevier B.V.
PY - 2024/12/1
Y1 - 2024/12/1
N2 - In this study, succinic acid fermentation using acid whey and oat pomace was investigated at 30 L technical scale. Acid whey and oat pomace were mixed in a ratio of 3:1 (v/w) and around 20 g L−1 succinic acid was obtained after 72 hours of fermentation using Actinobacillus succinogenes. The productivities after 24, 48 and 72 hours were 0.46, 0.35, and 0.27 g L−1 h−1 and the overall yield was 0.77 g succinic acid per g total sugars consumed. Acid whey introduced lactic acid and several cat- and anions, which were removed from fermentation broth using a simplified downstreaming processing including filtration and repeated evaporation and crystallization. After three cycles of evaporation and crystallization all organic acids (lactic, acetic, and formic acids) as well as most of the salt ions were removed. From the initial 749 g succinic acid 53 % with a purity of >99 % was recovered.
AB - In this study, succinic acid fermentation using acid whey and oat pomace was investigated at 30 L technical scale. Acid whey and oat pomace were mixed in a ratio of 3:1 (v/w) and around 20 g L−1 succinic acid was obtained after 72 hours of fermentation using Actinobacillus succinogenes. The productivities after 24, 48 and 72 hours were 0.46, 0.35, and 0.27 g L−1 h−1 and the overall yield was 0.77 g succinic acid per g total sugars consumed. Acid whey introduced lactic acid and several cat- and anions, which were removed from fermentation broth using a simplified downstreaming processing including filtration and repeated evaporation and crystallization. After three cycles of evaporation and crystallization all organic acids (lactic, acetic, and formic acids) as well as most of the salt ions were removed. From the initial 749 g succinic acid 53 % with a purity of >99 % was recovered.
KW - Pilot-scale fermentation
KW - Circular economy
KW - Bioeconomy
KW - Downstream processing
UR - http://www.scopus.com/inward/record.url?scp=105000036729&partnerID=8YFLogxK
U2 - 10.1016/j.scowo.2024.100028
DO - 10.1016/j.scowo.2024.100028
M3 - Journal articles
VL - 4
JO - Sustainable Chemistry One World
JF - Sustainable Chemistry One World
SN - 2950-3574
M1 - 100028
ER -