Delactosed Whey Permeate as Substrate for Succinic Acid Fermentation by Actinobacillus succinogenes

• Published in: Waste and biomass valorization Vol. 12; no. 10; pp. 5481 - 5489
• Main Authors: Banger, Gizem, Kaya, Kerem, Omwene, Philip, Shakoory, Sheyda, Karagündüz, Ahmet, Keskinler, Bülent, Nikerel, Emrah
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 2021; Springer Nature B.V
• Subjects: Acid production; Acids; Chemical composition; Engineering; Environment; Environmental Engineering/Biotechnology; Fermentation; Industrial Pollution Prevention; Ionic strength; Lactose; Media; Original Paper; Osmosis; Osmotic pressure; Peptones; Renewable and Green Energy; Salinity tolerance; Sodium bicarbonate; Substrates; Succinic acid; Waste Management/Waste Technology; Whey; Energetics; Succinic acid; Delactosed whey permeate; Fermentation
• ISSN: 1877-2641; 1877-265X
• DOI: 10.1007/s12649-021-01390-5

Delactosed whey permeate (DLP) is the remnant after the concentration of deproteinized whey permeate and separation of the lactose. As the milk industry expands, the surplus of the waste product DLP increases. This work evaluates DLP for succinic acid production in batch cultures with mildly halotolerant
Actinobacillus succinogenes
130Z. The elemental composition of delactosed whey permeate is analysed, adjusted by supplementing with peptone and NaHCO
3
, and used in submerged fermentations. The obtained succinic acid yield with DLP based media is ranged between 0.62 and 0.67 gSA/gLactose, with minimal by-products. Growth (K
x
) and non-growth (m
ATP
) associated maintenance energies of
A. succinogenes
were estimated via ATP balance using batch fermentation data on both DLP media as well as conventional simulated media (TSB). For m
ATP
, the estimated value is 7.4 mmol/gDCW/h for DLP media, which is compatible with commercial TSB media. Herein, we clearly demonstrate use of delactosed whey permeate as a promising substrate for succinic acid fermentation, despite high ionic strength and osmotic pressure potential.
Graphical abstract