Actinobacillus succinogenes ATCC 55618 Fermentation Medium Optimization for the Production of Succinic Acid by Response Surface Methodology
Table 3
The Box-Behnken design of RSM for the optimization of succinic acid production by A. succinogenes ATCC 55618.
Run
Glucose (g L−1)
Yeast extract (g L−1)
MgCO3 (g L−1)
OD660
Succinic acid production (g L−1)
1
70 (−1)a
10 (0)
50 (−1)
6.0 ± 0.7c
38.9 ± 1.3
2
90 ()
10 (0)
50 (−1)
5.5 ± 0.8
40.3 ± 0.7
3
70 (−1)
10 (0)
70 ()
0.6 ± 0.1
43.2 ± 5.5
4
90 ()
10 (0)
70 ()
5.7 ± 0.4
45.8 ± 0.9
5
70 (−1)
5 (−1)
60 (0)
1.3 ± 0.6
37.0 ± 2.5
6
90 ()
5 (−1)
60 (0)
1.0 ± 0.8
38.1 ± 4.0
7
70 (−1)
15 ()
60 (0)
8.0 ± 0.2
45.8 ± 1.3
8
90 ()
15 ()
60 (0)
7.8 ± 0.6
50.9 ± 0.7
9
80 (0)
5 (−1)
50 (−1)
0.8 ± 0.6
35.1 ± 1.7
10
80 (0)
5 (−1)
70 ()
0.5 ± 0.1
34.8 ± 1.1
11
80 (0)
15 ()
50 (−1)
8.3 ± 0.2
41.5 ± 2.6
12
80 (0)
15 ()
70 ()
6.2 ± 0.2
50.7 ± 0.8
13b
80 (0)
10 (0)
60 (0)
6.5 ± 1.0
49.6 ± 1.0
14b
80 (0)
10 (0)
60 (0)
5.8 ± 0.1
50.2 ± 1.5
15b
80 (0)
10 (0)
60 (0)
5.9 ± 0.1
49.0 ± 3.5
aReal values of independent variables and the corresponding coded level.
bRuns 13–15 were three replications.
cFor each trial, the dynamic profile of the succinic acid production was monitored. Multiple flasks were run at the same time, and three flasks were taken at each sampling point. Each data point was expressed by an average with an error bar (i.e., standard error from three independent samples).
