Succinic acid production from whey and lactose by Actinobacillus succinogenes 130Z in batch fermentation
Bouchra Louasté, Noureddine Eloutassi
Abstract
This study focuses on succinic acid production by Actinobacillus succinogenes in batch fermentation from whey and lactose widely encountered in dairy effluents. The effects of initial whey and lactose concentration, CO2 rate on succinic acid production were investigated. The optimal succinic acid production was obtained with 25 g L−1 of lactose and 35 g L−1 of whey with yields and productivities respectively of 65% and 0.9 g L−1 h−1 for lactose and 62.1%, 0.81 g L−1 h−1 for whey. The maximum yield and productivity of succinic acid was obtained with lactose in comparison with whey. Productivity and yield decreased when the amount of initial lactose was increased. Biomass, acetic acid and formic acid increased when whey was used as a substrate compared to lactose. Succinic acid production by anaerobic fermentation is a green biotechnology alternative to valorize whey and lactose from dairy effluent and to reduce their impact on the environment.