S
Sze Ki Carol Lin
Researcher at University of Manchester
Publications - 11
Citations - 868
Sze Ki Carol Lin is an academic researcher from University of Manchester. The author has contributed to research in topics: Fermentation & Succinic acid. The author has an hindex of 8, co-authored 11 publications receiving 814 citations. Previous affiliations of Sze Ki Carol Lin include Hong Kong University of Science and Technology & Ghent University.
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Substrate and product inhibition kinetics in succinic acid production by Actinobacillus succinogenes
TL;DR: Key insights are provided into the improvement of succinic acid production and the modelling of inhibition kinetics and a growth kinetic model considering both substrate and product inhibition is proposed, which adequately simulates batch fermentation kinetics.
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Polyhydroxyalkanoates Production From Low-cost Sustainable Raw Materials
TL;DR: In this article, a review of the production of polyhydroxyalkanoates using low-cost sustainable raw materials such as molasses, whey, lignocelluloses, fats and oils, glycerol and wastewater are described.
Journal ArticleDOI
A wheat biorefining strategy based on solid-state fermentation for fermentative production of succinic acid
Chenyu Du,Sze Ki Carol Lin,Apostolis A. Koutinas,Ruohang Wang,Pilar Dorado,Pilar Dorado,Colin Webb +6 more
TL;DR: The results demonstrate the SSF-based strategy is a successful approach for the production of a generic feedstock from wheat, and that this feedstock can be efficiently utilised for succinic acid production.
Journal Article
A wheat biorefining strategy based on solid-state fermentation for fermentative production of succinic acid Bioresource Technology
TL;DR: In this paper, a generic feedstock production strategy based on solid-state fermentation (SSF) has been developed and applied to the fermentative production of succinic acid in wheat.
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Succinic acid production from wheat using a biorefining strategy
TL;DR: Results show that a wheat-based bio-refinery employing coupled fungal fermentation and subsequent flour hydrolysis and fungal autolysis can lead to a bacterial feedstock for the efficient production of succinic acid.