7.1. CONCLUSÃO GERAL
As melhores razões C:N para atingir as melhores produções de ácido succínico utilizando-se glicose como fonte de carbono foram de: 1:12,5; 1:15; 1:20 e 1:25. Quando utilizou-se xilose ou sacarose como fonte de carbono pode-se utilizar uma faixa mais ampla de razões C:N.
As variáveis que mais influenciaram o processo de produção de ácido succínico foram: pH, temperatura e concentração de extrato de levedura. As melhores condições para produção de ácido succínico foram temperatura na faixa de 37-41°C, concentração de extrato de levedura acima de 14 g.L-1 e pH ao redor de 7.
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