Production and Recovery of Succinic Acid from Oil Palm Frond (OPF) Fermentation

Authors

  • Nazatul Aziqah Ramli Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia.
  • Masturah Markom Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia.
  • Abdullah Amru Indera Luthfi Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia.

DOI:

https://doi.org/10.54987/jobimb.v10iSP2.729

Keywords:

A. succinogenes, nitrogen source, fermentation, Succinic acid, recovery

Abstract

This study aimed to determine the production of succinic acid by using different nitrogen sources in oil palm frond (OPF) fermentation and the recovery of succinic acid. A comparison between two nitrogen sources, i.e., yeast extract and peptone, was performed and a fermentation solution containing the highest concentration of succinic acid was used to carry out the recovery process. Activated carbon treatment at 4% to 6% (w/w) was performed to determine the best dosage that could be used for the recovery of succinic acid in the fermentation solution. Based on the results obtained, it was found that yeast extract was able to produce a higher concentration of succinic acid at 2.62 g/L with a yield of 1.53 g/g, compared to peptone which afforded a concentration of 1.89 g/L with a yield of 1.10 g/g. It was also found that the dose of 5% (w/w) activated carbon was the best to increase the concentration of succinic acid and adsorb other organic acids. After the activated carbon was fed into the fermentation solution, it was found that the succinic acid content increased from 2.62 g/L to 3.43 g/L with a percentage increase of 24.7%.

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Published

26.12.2022

How to Cite

Ramli, N. A. ., Markom, M. ., & Luthfi, A. A. I. . (2022). Production and Recovery of Succinic Acid from Oil Palm Frond (OPF) Fermentation. Journal of Biochemistry, Microbiology and Biotechnology, 10(SP2), 57–60. https://doi.org/10.54987/jobimb.v10iSP2.729

Issue

Vol. 10 No. SP2 (2022): Special Issue: Green Materials and Processes

Section

Articles

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Copyright (c) 2022 Journal of Biochemistry, Microbiology and Biotechnology

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