Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/350692
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampGonzales, Tatiane Araujo-
dc.contributor.authorunicampSilvello, Maria Augusta de Carvalho-
dc.contributor.authorunicampAlegre, Ranulfo Monte-
dc.contributor.authorunicampGoldbeck, Rosana-
dc.typeArtigopt_BR
dc.titleOptimization of anaerobic fermentation of Actinobacillus succinogenes for increase the succinic acid productionpt_BR
dc.contributor.authorGonzales, T.A.-
dc.contributor.authorCarvalho Silvello, M.A.D.-
dc.contributor.authorDuarte, E.R.-
dc.contributor.authorSantos, L.O.-
dc.contributor.authorAlegre, R.M.-
dc.contributor.authorGoldbeck, R.-
dc.subjectÁcido succínicopt_BR
dc.subjectFermentaçãopt_BR
dc.subjectActinobacillus succinogenespt_BR
dc.subject.otherlanguageSuccinic acidpt_BR
dc.subject.otherlanguageFermentationpt_BR
dc.subject.otherlanguageActinobacillus succinogenespt_BR
dc.description.abstractSuccinic acid is a four-carbon dicarboxylic acid used as a building-block in the synthesis of valuable commodities and specialty chemicals. Succinic acid is produced petrochemically by hydrogenation of maleic anhydride and a “greener” alternative route is microbial fermentation. In this study, a 25−1 fractional factorial design (FFD) and a subsequent central composite rotatable design (CCRD) were used to investigate the influence of process parameters on succinic acid and biomass concentration during fermentation by Actinobacillus succinogenes. The independent factors were glucose concentration (19.29–42.45 g/L), yeast extract concentration (5–11 g/L), temperature (33–41 °C), pH (6–8), and agitation speed (100–300 rpm). Results showed that the main factors that influenced the succinic acid production were pH, yeast extract concentration and temperature. According to the CCRD results, the optimum conditions for succinic acid production were 37–41 °C, 13 g/L yeast extract concentration and pH 7. The maximum succinic acid concentration obtained was 17.5 g/L.pt_BR
dc.relation.ispartofBiocatalysis and agricultural biotechnologypt_BR
dc.relation.ispartofabbreviationBiocatal. agric. biotechnol.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2020-
dc.date.monthofcirculationAug.pt_BR
dc.language.isoengpt_BR
dc.description.volume27pt_BR
dc.rightsFechadopt_BR
dc.sourceScopuspt_BR
dc.identifier.eissn1878-8181pt_BR
dc.identifier.doi10.1016/j.bcab.2020.101718pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S1878818120309774pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.date.available2020-10-07T18:50:25Z-
dc.date.accessioned2020-10-07T18:50:25Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-10-07T18:50:25Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-10-07T18:50:25Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/350692-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordOptimizationpt_BR
dc.subject.keywordDesign of experimentspt_BR
dc.identifier.source2-s2.0-85088213446pt_BR
dc.creator.orcid0000-0002-0575-6013pt_BR
dc.creator.orcid0000-0001-6252-9856pt_BR
dc.creator.orcid0000-0001-6372-8435pt_BR
dc.creator.orcid0000-0003-2953-8050pt_BR
dc.type.formArtigopt_BR
dc.identifier.articleid101718pt_BR
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