Kitchen Refuse Utilization for Succinic Acid Production by Actinobacillus succinogenes ATCC 55618

Author:

PRANEETRATTANANON Suthasinee1,MOON Hee Cheon1,WAKISAKA Minato1,SHIRAI Yoshihito1

Affiliation:

1. Department of Biological Functions and Engineering, Graduate School of Life Science and Systems Engineering, Kyushu Institute of Technology

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Reference29 articles.

1. [1] L. R. Lynd, C. E. Wyman, T. U. Gerngross; Biocommodity engineering, Biotechnol. Prog, 15, 777-793 (1999) .

2. [2] G. Gottschalk, Bacterial metabolism. 2nd. NY: Springerverlag (1986) .

3. [3] J. G. Zeikus, M. K. Jam, P. Elankovan; Biotechnology of succinic acid production and markets for derived industrial products, Appl. Microbiol. Biotechnol, 51, 545-552 (1999) .

4. [4] P. C. Lee, S. Y. Lee, S. H. Hong, H. N. Chang; Isolation and characterization of a new succinic acid-producing bacterium, Mannheimia succiniciproducens MBEL 55E, from bovine rumen, Appl. Microbiol. Biotechnol 58, 663-668 (2002) .

5. [5] R. Landucci, B. Goodman, C. Wyman; Methology for evaluating the ecomonics of biologically producing chemicals and materials from alternative feedstocks, Appl. Biochem. Biotechnol. 45-46, 678-696 (1994) .

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