| Title |
Kinetic Evaluation of Products Inhibition to Succinic Acid Producers Escherichia coli NZN111, AFP111, BL21, and Actinobacillus succinogenes 130ZT |
| Author |
Qiang Li1,2, Dan Wang1,2, Yong Wu2,3, Maohua Yang1,2, Wangliang Li1, Jianmin Xing1*, and Zhiguo Su1 |
| Address |
1National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, P. R. China, 2Graduate School of the Chinese Academy of Sciences, Beijing 100049, P. R. China, 3Key Laboratory of Green Process and Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, P. R. China |
| Bibliography |
Journal of Microbiology, 48(3),290-296, 2010,
|
| DOI |
|
| Key Words |
A. succinogenes, E. coli, fermentation, inhibition, kinetics |
| Abstract |
Succinic acid is one of the platform compounds and its production via natural feedstocks has drawn worldwide concerns. To evaluate the inhibitory effects of fermentation products on the growth of Actinobacillus succinogenes 130ZT and Escherichia coli NZN111, AFP111, BL21, fermentations with addition of individual products in medium were carried out. The cell growth was inhibited when the concentrations of formate, acetate, lactate, and succinate were at range of 8.8-17.6 g/L, 10-40 g/L, 9-18 g/L, and 10-80 g/L, respectively. For these two species of bacteria, E. coli was more resistant to acid products than A. succinogenes,
while both endured succinate rather than by-products. As a result of end product inhibition, succinate production yield by A. succinogenes decreased from 1.11 to 0.49 g/g glucose. Logistic and Monod mathematical models were presented to simulate the inhibition kinetics. The Logistic model was found more suitable for
describing the overall synergistic inhibitory effects. |
