Investigation of the utilization of oat pomace and acid whey in technical scale succinic acid fermentation including downstream processing

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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.
Original languageEnglish
Article number100028
JournalSustainable Chemistry One World
Volume4
Number of pages7
ISSN2950-3574
DOIs
Publication statusPublished - 01.12.2024

Bibliographical note

Publisher Copyright:
© 2024 Elsevier B.V.

    Research areas

  • Pilot-scale fermentation, Circular economy, Bioeconomy, Downstream processing

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