Sodium Succinate Recovery and Purification from Kitchen-refuse Fermentation Broth by Salting-out Precipitation Using Antisolvent

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A salting-out precipitation of sodium succinate was investigated by adding various predetermined amount of methanol or ethanol as an antisolvent to model solutions containing 5-25wt% of the sodium succinate and sodium succinate solutions (KRFBs) which are concentrated from kitchen-refuse fermentation broth. In case of KRFBs, the powder recovered was refined by sequential purifications with 1.5 and 2.0 mass ratio of ethanol/water (EtOH/H2O), respectively. Sodium succinate purity and impurities such as sodium salts of by-product organic acids, sugar, and protein in the powder derived from each step are evaluated. Ethanol as an antisolvent shows higher and more stable succinate recovery rate than methanol in both model solution and KRFBs. Over 95% of succinate recovery rate was obtained from each KRFB at more than 1.5 EtOH/H2O mass ratios. A protein, a major impurity after a recovery step, was dramatically removed by the first purification. Sodium salts of by-product organic acids almost remained in EtOH/H2O solution and were not detected in the powder after purification steps. More than 96wt% of sodium succinate purities were achieved from individual KRFB by salting-out precipitation using antisolvent, ethanol.
日本食品工学会の論文