Recovery of carboxylic acids produced by fermentation

Succinate has been recognized as an important platform chemical that can be produced from biomass. While a number of organisms are capable of succinate production naturally, this review focuses on the engineering of Escherichia coli for the production of four-carbon dicarboxylic acid. Important features of a succinate production system are to achieve an optimal balance of reducing equivalents generated by consumption of the feedstock, while maximizing the amount of carbon channeled into the product. Aerobic and anaerobic production strains have been developed and applied to production from glucose and other abundant carbon sources. Metabolic engineering methods and strain evolution have been used and supplemented by the recent application of systems biology and in silico modeling tools to construct optimal production strains. The metabolic capacity of the production strain, the requirement for efficient recovery of succinate, and the reliability of the performance under scaleup are important in the overall process. The costs of the overall biorefinery-compatible process will determine the economic commercialization of succinate and its impact in larger chemical markets.

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Succinate production in Escherichia coli

The prospective function of a novel energy efficient fermentation technology has been getting great attention in the past fifty years due to the quick raise in petroleum costs. Fermentation chemicals are still limited in the modern market in huge part because of trouble in recovery of carboxylic acids. Therefore, it is needed considerable development in the current recovery technology. Carboxylic acids have been used as the majority of fermentation chemicals. This paper presents a state-of-the-art review on the reactive extraction of carboxylic acids from fermentation broths. This paper principally focuses on reactive extraction that is found to be a capable option to the proper recovery methods.

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Status of the Reactive Extraction as a Method of Separation

Interest in pyruvic acid has been growing due to the increase in its potential areas of use and its importance in metabolic reactions. These reasons along with the limitations on recovery have prom...

Equilibrium and Kinetic Studies on Reactive Extraction of Pyruvic Acid with Trioctylamine in 1-Octanol

Kinetic study for the extraction of succinic acid with TOA in fermentation broth; effects of pH, salt and contaminated acid

Kinetic studies for the extraction of succinic acid from aqueous solution with 1‐octanol solutions of tri‐n‐octylamine (TOA) were carried out using a stirred cell with a microporous hydrophobic membrane. The interfacial concentrations of species were correlated and thus the intrinsic kinetics was obtained. The overall extraction process was controlled by the chemical reaction at or near the interface between the aqueous and organic phases. The formation reaction of succinic acid‐TOA complex was found to be first order with respect to the concentration of succinic acid in the aqueous phase and the order of 0.5 with respect to that of TOA in the organic phase with a rate constant of (3.14 ± 0.6) × 10−8 m2.5·mol−0.5·s−1. The dissociation reaction of succinic acid‐TOA complex was found to be the second‐order with respect to that of succinic acid‐TOA complex in the organic phase and the order of –2 with respect to that of TOA in the organic phase with a rate constant of (1.44 ± 1.4) × 10−4 mol·m−2·s−1.

Wan Hui Lee

Papers

Kinetics of the extraction of succinic acid with Tri-n-octylamine in 1-Octanol solutions