Substrate and product inhibition kinetics in succinic acid production by Actinobacillus succinogenes

Sze Ki Carol Lin, Chenyu Du, Apostolis Koutinas, Ruohang Wang, Colin Webb

Research output: Contribution to journalArticle

134 Citations (Scopus)

Abstract

The inhibition of substrate and products on the growth of Actinobacillus succinogenes in fermentation using glucose as the major carbon source was studied. A. succinogenes tolerated up to 143 g/L glucose and cell growth was completely inhibited with glucose concentration over 158 g/L. Significant decrease in succinic acid yield and prolonged lag phase were observed with glucose concentration above 100 g/L. Among the end-products investigated, formate was found to have the most inhibitory effect on succinic acid fermentation. The critical concentrations of acetate, ethanol, formate, pyruvate and succinate were 46, 42, 16, 74, 104 g/L, respectively. A growth kinetic model considering both substrate and product inhibition is proposed, which adequately simulates batch fermentation kinetics using both semi-defined and wheat-derived media. The model accurately describes the inhibitory kinetics caused by both externally added chemicals and the same chemicals produced during fermentation. This paper provides key insights into the improvement of succinic acid production and the modelling of inhibition kinetics.

Original languageEnglish
Pages (from-to)128-135
Number of pages8
JournalBiochemical Engineering Journal
Volume41
Issue number2
DOIs
Publication statusPublished - 1 Sep 2008
Externally publishedYes

Fingerprint Dive into the research topics of 'Substrate and product inhibition kinetics in succinic acid production by Actinobacillus succinogenes'. Together they form a unique fingerprint.

  • Cite this