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Succinic acid was regarded as one of the most important platform chemicals. It can be used as a precursor of numerous products, including pharmaceuticals, feed additives, green solvents, and biodegradable polymers. Nowadays commercially available succinic acid is produced by chemical synthesis. However, attention has been focused on succinic acid produced by microorganisms as an alternative to chemical synthesis. Actinobacillus succinogenes produces a comparatively large amount of succinic acid, and is recognized as one of the most promising microorganisms for industrial succinic acid production. In this study, we carried out fermentation to produce succinic acid from glucose using 1L batch fermentation with different levels of initial concentration of glucose, temperature and pH. The initial glucose concentration and pH could influence cell growth and production of succinic acid. The conditions of optimum temperature and pH were 40℃ and 6.8, respectively. Other carbon sources including fucose, sorbitol, mannitol, sucrose could be utilized as alternatives to glucose. Consequently, this study provides information about physiological and batch cultural features of A. succinogenes .