Abstract:

In this work, the sugar-alcohol solution of corn stover was fermented to produce succinic acid. The carbon
assimilation ability of Actinobacillus succinogenes X-1 was investigated using different carbon sources and the strain was
verified to be able to assimilate the sugar-alcohol solution to produce succinic acid. A Box-Behnken design was used to
optimize three medium components by response surface methodology. The optimum medium was obtained by adding
12.53 g/L yeast extract as a nitrogen source, and 15.90 g/L MgCO3 as a pH buffer to the sugar-alcohol solution containing
42.81 g/L reducing sugar. After 48 h of fermentation in a 5-L fermentor, the yield of succinic acid was 85.1% and the
utilization rate of reducing sugar was 85.4%. The crystal of the fermentation product was obtained by acidic crystallization
and succinic acid was characterized using infrared spectroscopy and nuclear magnetic resonance.

Key words: succinic acid, fermentation, sugar-alcohol solution of corn stover, Actinobacillus succinogenes