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.
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.
