Food production generates large quantities of waste. These are only insufficiently utilised. This is why new processes and technologies are needed for the cascading utilisation of raw and residual materials in order to achieve closed cycles as far as possible.

EcoSuccinat: Succinic acid from residues

The EcoSuccinate project aims to give two residual materials a new purpose: Oat pomace from oat drink production and acid whey from quark production. Succinic acid is to be produced from both residues. This chemical raw material is a much sought-after product.

The colourless, crystalline succinic acid is produced in natural processes and is found, for example, in amber – hence the name – and some sorts of vegetables. In the EcoSuccinate project, it is to be produced from oat pomace, a residue from oat drink production, and whey, a residue from quark production. The residues serve as a source of nutrients for a fermentative process by microorganisms that produce succinic acid. Succinic acid can be used in a variety of ways.

It is a preservative for food, is used in the production of pharmaceuticals and the cosmetics industry and is considered a growth stimulant in agriculture. The substance also serves as the basis for various chemicals and polymers such as paints, fuels, polyester, herbicides, cleaning agents and bio-based plastics. What’s more, succinic acid offers climate protection potential, as it can reduce the consumption of fossil raw materials as a substitute and binds CO2 during fermentative production.  

Partner companies are looking for preservatives

The Institute for Food and Environmental Research (ILU) in Bad Belzig, the Leibniz Institute for Agricultural Engineering and Bioeconomy in Potsdam (ATB) and Milchwirtschaftliche Lehr- und Untersuchungsanstalt Oranienburg (MLUA) are working together on this three-year project. The two residual materials are provided by the partner companies HavelMi eG and Uckermärkische Milch GmbH.

The scientists want to efficiently utilise the residues with a high yield of succinic acid, which the partner companies can use as a preservative in their own new products. In addition, the production of basic chemicals will open up a further field of business. The researchers are also investigating the fixation of CO2 in succinic acid, which is a natural part of the production process.

Various microorganisms are tested individually and in combinations for fermentation. Among other things, the MLUA checks the quality of the residues and succinic acid. The ILU will also examine the fermentative succinic acid production on a laboratory scale and the ATB will examine the production on a pilot plant scale. Finally, the ILU will evaluate the economic efficiency and ecological footprint of the process.

Source for this text: ILU project application and interviews

Discover more projects: Projects – Institut für Lebensmittel- und Umweltforschung e.V. (ILU)