Utilization of acid whey and oat pomace in succinic acid fermentation
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In: New Biotechnology, Vol. 86, 25.05.2025, p. 31-38.
Research output: Journal contributions › Journal articles › Research › peer-review
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TY - JOUR
T1 - Utilization of acid whey and oat pomace in succinic acid fermentation
AU - Kleps, Corina
AU - Malchow, Ralf
AU - Ettinger, Judith
AU - Dalichow, Julia
AU - Schneider, Roland
AU - Venus, Joachim
AU - Pleissner, Daniel
N1 - Publisher Copyright: © 2025 The Authors
PY - 2025/5/25
Y1 - 2025/5/25
N2 - Aim: of this study was to investigate the by-products acid whey and oat pomace as nutrient sources for succinic acid production by Actinobacillus succinogenes. Both by-products provide carbon sources in form of glucose and/or lactose without any pre-treatment. Yields of succinic acid per g total sugars consumed after 24 h were between 0.6 and 0.7 in control medium, acid whey, and in acid whey/oat pomace mixtures. A yield of more than 0.8 g per g was found in oat pomace after 24 h, which further increased to 1.0 g per g after 48 h. For the fermentation carried out with acid whey and oat pomace mixed at a ratio of 1:1 a productivity of 0.52 g L−1 h−1 was obtained. The productivities in control medium, acid whey, oat pomace, acid whey/oat pomace (2:1), and acid whey/oat pomace (3:1) were 16 %, 75 %, 48 %, 46 %, and 48 % less, respectively, indicating the necessity of finding the right balance of nutrients. The results of this study contribute to the decentralized utilization of food residues and even, despite the high value of succinic acid as platform chemical, to a recirculation into new food products.
AB - Aim: of this study was to investigate the by-products acid whey and oat pomace as nutrient sources for succinic acid production by Actinobacillus succinogenes. Both by-products provide carbon sources in form of glucose and/or lactose without any pre-treatment. Yields of succinic acid per g total sugars consumed after 24 h were between 0.6 and 0.7 in control medium, acid whey, and in acid whey/oat pomace mixtures. A yield of more than 0.8 g per g was found in oat pomace after 24 h, which further increased to 1.0 g per g after 48 h. For the fermentation carried out with acid whey and oat pomace mixed at a ratio of 1:1 a productivity of 0.52 g L−1 h−1 was obtained. The productivities in control medium, acid whey, oat pomace, acid whey/oat pomace (2:1), and acid whey/oat pomace (3:1) were 16 %, 75 %, 48 %, 46 %, and 48 % less, respectively, indicating the necessity of finding the right balance of nutrients. The results of this study contribute to the decentralized utilization of food residues and even, despite the high value of succinic acid as platform chemical, to a recirculation into new food products.
KW - Bioeconomy
KW - Circular economy
KW - Food residues
KW - Succinic acid
KW - Biology
UR - http://www.scopus.com/inward/record.url?scp=85215362248&partnerID=8YFLogxK
U2 - 10.1016/j.nbt.2025.01.007
DO - 10.1016/j.nbt.2025.01.007
M3 - Journal articles
AN - SCOPUS:85215362248
VL - 86
SP - 31
EP - 38
JO - New Biotechnology
JF - New Biotechnology
SN - 1871-6784
ER -