Skip to main content

Table 1 Xylose-based succinic acid production by various microorganisms

From: Bioproduction of succinic acid from xylose by engineered Yarrowia lipolytica without pH control

Organism

Fermentation mode

Feedstock (xylose fraction)

Other sugars

Xylose consumed (g/L)

Succinic acid

Main by-products (g/L)

Reference

Titer (g/L)

Yielda (g/g)

Productivity (g/L/h)

A. succinogenes 130Z

Batch

SSL (72.6%)

Galactose (12.2%), glucose (10.9%), mannose (4.2%), arabinose (0.1%)

30.2

27.4

0.70

0.45

FA (8.8) AA (12.6)

[45]

B. succiniciproducens JF4016

Batch

SSL (72.6%)

Galactose (12.2%), glucose (10.9%), mannose (4.2%), arabinose (0.1%)

25.0

26.0

0.76

0.55

FA (3.3) AA (8.3)

[45]

A. succinogenes 130Z

Batch

Pure xylose

–

22.00

14.2

0.64

0.67

–

[46]

A. succinogenes 130Z

Batch

SCB (-)

–

52.00

22.5

0.43

1.01

–

[46]

E. coli recombinant SD121

Batch

Pretreated mother liquor (51.7%)

Arabinose (10–15%), glucose (8–10%), galactose (8–10%)

37.01

52.1

0.63

0.62

AA (10)

[47]

A. succinogenes CICC 11014

Batch

Corncob hydrolysate (77.3%)

Glucose (2.8%), arabinose (12.9%), cellobiose (7.0%)

38.1

23.64

0.58

0.49

–

[48]

E. coli BA204

Batch dual phase

Pretreated cornstalk (80.7%)

Glucose (13.5%)

8.1

11.13

1.03

0.70

AA (2.5)

[49]

E. coli BA408

Batch

Corn stalk hydrolysate (81.6%)

Glucose (9.5%), arabinose (3.5%)

23

23.1

0.85

0.24

AA (< 0.5)

[50]

B. succiniciproducens JF4016

Batch

Pure xylose

–

7.67

4.6

0.60

0.80

FA (1.9), AA (2.6)

[51]

A. succinogenes 130Z

Batch

Corn stover (73.4%)

Glucose (10.1%), galactose (4.9%), arabinose (11.6%)

55.4

42.8

0.74

1.27

FA (-), AA

(-)

[33]

Y. lipolytica PSA02004PP

Batch

Pure xylose

–

60

11.2

0.19

0.13

AA (8.5)

This study

Y. lipolytica PSA02004PP

Batch

SCB (90.5%)

Glucose (6.0%), arabinose (3.6%)

37.8

5.6

0.13

0.09

AA (8.3)

This study

Y. lipolytica PSA02004PP

Fed-batch

Pure xylose

–

150

22.3

0.15

0.14

AA (25)

This study

  1. In all the studies mentioned above except current work, pH was controlled/maintained either by automatic addition of alkali agents or supplementing culture medium with pH regulators
  2. Italic values represent the result obtained in this study
  3. AA acetic acid, FA formic acid, SSL-spent sulphite liquor
  4. aThe yield is calculated on the basis of total sugars consumed