| dc.contributor | Corona-González, R.I., Departamento de Ingeniería Química, CUCEI-Universidad de Guadalajara, Blvd. M. García Barragán 1421, C.P. 44430 Guadalajara, Jalisco, Mexico; Miramontes-Murillo, R., Departamento de Ingeniería Química, CUCEI-Universidad de Guadalajara, Blvd. M. García Barragán 1421, C.P. 44430 Guadalajara, Jalisco, Mexico; Arriola-Guevara, E., Departamento de Ingeniería Química, CUCEI-Universidad de Guadalajara, Blvd. M. García Barragán 1421, C.P. 44430 Guadalajara, Jalisco, Mexico; Guatemala-Morales, G., Unidad de Tecnología Agroalimentaria, Centro de Investigacion y Asistencia en Tecnologia y Diseno del Estado de Jalisco, A.C. (CIATEJ), A.C. Av. Normalistas 800, Colinas de la Normal, C.P. 44270 Guadalajara, Jalisco, Mexico; Toriz, G., Departamento de Madera Celulosa y Papel, Universidad de Guadalajara, Km. 15.5 carretera Guadalajara-Nogales, C.P. 45110 Zapopan, Jalisco, Mexico; Pelayo-Ortiz, C., Departamento de Ingeniería Química, CUCEI-Universidad de Guadalajara, Blvd. M. García Barragán 1421, C.P. 44430 Guadalajara, Jalisco, Mexico | |
| dc.description.abstract | The production of succinic acid was studied with entrapped and adsorbed Actinobacillus succinogenes. The adsorption of fermentation products (organic acids in the concentration range of 1-20. g/L) on different supports was evaluated. It was found that succinic acid was adsorbed in small quantities on diatomite and zeolite (12.6. mg/g support). The highest production of succinic acid was achieved with A. succinogenes entrapped in agar beads. Batch fermentations with immobilized cells were carried out with glucose concentrations ranging from 20 to 80. g/L. Succinic acid (43.4. g/L) was obtained from 78.3. g/L glucose, and a high productivity (2.83. g/L. h) was obtained with a glucose concentration of 37.6. g/L. For repeated batch fermentations (5 cycles in 72. h) with immobilized cells in agar, the total glucose consumed was 147.55. g/L, while the production of succinic acid was 107. g/L. Immobilized cells reduced significantly the fermentation time, yield, productivity and final concentration of succinic acid. © 2014 Elsevier Ltd. | |
