Succinic acid – A run-through of the latest perspectives of production from renewable biomass

Laura Mitrea; Bernadette-Emőke Teleky; Silvia-Amalia Nemes; Diana Plamada; Rodica-Anita Varvara; Mihaela-Stefana Pascuta; Calina Ciont; Ana-Maria Cocean; Madalina Medeleanu; Alina Nistor; Ancuta-Mihaela Rotar; Carmen-Rodica Pop; Dan-Cristian Vodnar

Heliyon (Feb 2024)

Succinic acid – A run-through of the latest perspectives of production from renewable biomass

Laura Mitrea,
Bernadette-Emőke Teleky,
Silvia-Amalia Nemes,
Diana Plamada,
Rodica-Anita Varvara,
Mihaela-Stefana Pascuta,
Calina Ciont,
Ana-Maria Cocean,
Madalina Medeleanu,
Alina Nistor,
Ancuta-Mihaela Rotar,
Carmen-Rodica Pop,
Dan-Cristian Vodnar

Affiliations

Laura Mitrea: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372, Cluj-Napoca, Romania; Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372, Cluj-Napoca, Romania
Bernadette-Emőke Teleky: Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372, Cluj-Napoca, Romania
Silvia-Amalia Nemes: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372, Cluj-Napoca, Romania; Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372, Cluj-Napoca, Romania
Diana Plamada: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372, Cluj-Napoca, Romania; Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372, Cluj-Napoca, Romania
Rodica-Anita Varvara: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372, Cluj-Napoca, Romania; Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372, Cluj-Napoca, Romania
Mihaela-Stefana Pascuta: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372, Cluj-Napoca, Romania; Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372, Cluj-Napoca, Romania
Calina Ciont: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372, Cluj-Napoca, Romania; Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372, Cluj-Napoca, Romania
Ana-Maria Cocean: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372, Cluj-Napoca, Romania; Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372, Cluj-Napoca, Romania
Madalina Medeleanu: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372, Cluj-Napoca, Romania
Alina Nistor: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372, Cluj-Napoca, Romania
Ancuta-Mihaela Rotar: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372, Cluj-Napoca, Romania
Carmen-Rodica Pop: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372, Cluj-Napoca, Romania; Corresponding author.
Dan-Cristian Vodnar: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372, Cluj-Napoca, Romania; Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372, Cluj-Napoca, Romania; Corresponding author. Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372, Cluj-Napoca, Romania.

Journal volume & issue: Vol. 10, no. 3
p. e25551

Abstract

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Succinic acid (SA) production is continuously rising, as its applications in diverse end-product generation are getting broader and more expansive. SA is an eco-friendly bulk product that acts as a valuable intermediate in different processes and might substitute other petrochemical-based products due to the inner capacity of microbes to biosynthesize it. Moreover, large amounts of SA can be obtained through biotechnological ways starting from renewable resources, imprinting at the same time the concept of a circular economy. In this context, the target of the present review paper is to bring an overview of SA market demands, production, biotechnological approaches, new strategies of production, and last but not least, the possible limitations and the latest perspectives in terms of natural biosynthesis of SA.

Published in Heliyon

ISSN: 2405-8440 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Science: Science (General); Social Sciences: Social sciences (General)
Website: https://www.cell.com/heliyon/home

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