琥珀酸
发酵
代谢工程
化学
谷氨酸棒杆菌
食品科学
有机酸
工业微生物学
生物化学
生物技术
生物
酶
基因
作者
Mayank Raj,T. Poornima Devi,Vikas Kumar,Prabhakar Mishra,Sushil Kumar Upadhyay,Mukesh Yadav,Añil Sharma,Nirmala Sehrawat,Sunil Kumar,Manoj Singh
标识
DOI:10.1515/psr-2022-0160
摘要
Abstract Succinic acid is a valuable organic acid with a high commercial value that may be employed in a variety of sectors including food, cosmetics, and chemistry. Through bacterial fermentation, succinic acid can be easily produced. This paper includes a broad body of literature assessment spanning the previous two decades on the evaluation of succinic acid (SA) production procedures in to further drive research toward membrane-based sustainable and affordable production. The best natural method of SA producer is through Actinobacillus succinogenes. The process of microbial fermentation is used to produce bio-succinic acid utilizing agro-industrial waste. There are different methods under metabolic engineering which are being frequently used for bio-based succinic acid production using representative microorganisms, such as Mannheimia succiniciproducens, Pichia kudriavzevii, Saccharomyces cerevisiae, Actinobacillus succinogenes, Corynebacterium glutamicum, Basfia succiniciproducens, and Escherichia coli. This review summarizes the evolution of microbial production, fermentative methods, various organic substrates and the effects of efforts to recover and refine components for a wide range of applications in the perspective of biologically produced succinic acid for commercialization state.
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