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<p>In this study, a separate hydrolysis and fermentation process was developed to produce bio-succinic acid (SA) using <i>Actinobacillus succinogenes</i>, an industrial material, from sweet potato flour (variety Jinyulmi). Enzymatic hydrolysis was performed under different conditions using commercial enzymes purchased from novozymes to produce microbially metabolizable sugars from sweet potato slurry (25% w/v). The optimum point was attained with a glucoamylase loading rate of 0.04% (w/w) and an incubation time of 24&#xa0;h, resulting in the complete hydrolysis of dextrins and a sugar recovery yield of 600&#xa0;mg/g flour. Subsequently, SA fermentation in the fed-batch mode was performed by continuously feeding the saccharification solution during the culture period. The SA producer <i>A. succinogenes</i> 130Z rapidly and simultaneously consumed sweet potato-derived fermentable sugars, glucose, and sucrose, without a long lag phase. The SA production was increased to 74.98&#xa0;g/L, achieving a yield of 0.66&#xa0;g SA/g total sugars, representing an approximate 67% increase compared with that in the corresponding batch culture. Furthermore, by-product production was reduced by 40%, increasing the ratio of SA to by-products by approximately 180%. The results indicate that continuous feeding of fermentable sugars is crucial in specifically enhancing SA production while simultaneously improving the exploitation of sweet potato-derived fermentable sugars.</p>

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Succinic acid production from sweet potato via separate hydrolysis and fermentation

  • 期刊论文

  • 发表日期：

    2025年1月23日

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  • Soo-Yeon Kim,
  • Ji-Bong Choi,
  • Dong-Sung Kim,
  • Da-Hee An,
  • Jae-Hee Jeong,
  • Hyun-Min Cho,
  • Young-Lok Cha

摘要

In this study, a separate hydrolysis and fermentation process was developed to produce bio-succinic acid (SA) using Actinobacillus succinogenes, an industrial material, from sweet potato flour (variety Jinyulmi). Enzymatic hydrolysis was performed under different conditions using commercial enzymes purchased from novozymes to produce microbially metabolizable sugars from sweet potato slurry (25% w/v). The optimum point was attained with a glucoamylase loading rate of 0.04% (w/w) and an incubation time of 24 h, resulting in the complete hydrolysis of dextrins and a sugar recovery yield of 600 mg/g flour. Subsequently, SA fermentation in the fed-batch mode was performed by continuously feeding the saccharification solution during the culture period. The SA producer A. succinogenes 130Z rapidly and simultaneously consumed sweet potato-derived fermentable sugars, glucose, and sucrose, without a long lag phase. The SA production was increased to 74.98 g/L, achieving a yield of 0.66 g SA/g total sugars, representing an approximate 67% increase compared with that in the corresponding batch culture. Furthermore, by-product production was reduced by 40%, increasing the ratio of SA to by-products by approximately 180%. The results indicate that continuous feeding of fermentable sugars is crucial in specifically enhancing SA production while simultaneously improving the exploitation of sweet potato-derived fermentable sugars.