Succinic acid microorganisms for

Guettler MV, Jain MK, Soni BK (1996b) Process for making succinic acid, microorganisms for use in the process and methods of obtaining the microorganisms. US Patent 5,504,004... 

Other microorganisms ferment sugars to succinic acid (HOOC-CH2-CH2-COOH), a promising intermediate for numerous chemicals [71]. Technical challenges include the toxicity of the succinate for the microorganisms, the need for expensive nutrients, the undesired co-production of acetic or pyruvic acid and the cost of acidifying the succinate to succinic acid. 

There is a substantial literature on the transformation of simple phenolic acids by microorganisms.2,7,11,16,18,20,22,25,29,44 For example, ferulic acid is transformed by fungi to either caffeic acid or vanillic acid, and these are transformed to protocatechuic acid. Next the ring structure of protocatechuic acid is broken to produce 3-carboxy-c/s,c/s-muconic acid, which is then converted to (3-oxoadipic acid (Fig. 3.1), which in turn is broken down to acetic acid and succinic acid, and these ultimately are broken down to C02 and water.11,18,29 Flowever, distribution of residual 14C-activity after growth of Hendersonula toruloidea, a fungus, in the presence of specifically 14C-labeled ferulic acid ranged from 32 to 45% in C02, 34 to 45% in cells, 9 to 20% in humic acid and 4 to 10% in fulvic acid.29 Thus, a considerable portion of the ferulic-acid carbon was bound/fixed over a 12-week period, and the initial ferulic acid transformation products (e.g., caffeic acid, vanillic acid and protocatechuic acid) were clearly of a transitory nature. Similar observations have also been made for other simple phenolic acids 22,23 however, the proportions metabolized to C02 and fixed into cells and the soil... 

Interest in bioconversion of polysaccharides into refined chemicals has vacillated with the market price of traditional sources. Due to its relatively low production cost, Jerusalem artichoke-derived inulin is an attractive feedstock for commercial production of several common reagents (e.g., ethanol, acetone, butanol, 2,3-butanediol, lactic acid, succinic acid) (Barthomeuf et al., 1991 Drent and Gottschal, 1991 Drent et al., 1991,1993 Fages et al., 1986 Fuchs, 1987 Marchal et al., 1985 Middlehoven et al., 1993). Selection of the appropriate microorganism (Table 5.8) and fermentation conditions is essential for maximizing the yield of a desired component. 

The bacteria number 10 -10 ° per millilitre of rumen contents. Over 200 species have been identified, and for descriptions of them the reader is referred to the works listed at the end of this chapter. Most of these bacteria are non-spore-forming anaerobes. Table 8.3 lists a number of the more important species and indicates the substrate they utilise and the products of the fermentation. This information is based on studies of isolated species in vitro and is not completely applicable in vivo. For example, it appears from Table 8.3 that succinic acid is an important end product, but in practice this is converted into propionic acid by other bacteria such as Selenomonas ruminantium (see Fig. 8.6) such interactions between microorganisms are an important feature of rumen fermentation. A further point is that the activities of a given species of bacteria may vary from one strain of that species to another. The total... 

Novel engineered microorganism producing homo-succinic acid and method for preparing succinic acid using the same. EP Patent 2054502A1, filed Jun. 25, 2007 and issued May 6,... 

Lee, S.Y, Lee, J.W, Choi, S, and Yi, J. (2014) Mutant microorganism producing succinic acid simultaneously using sucrose and glycerol, and method for preparing succinic acid using same. 

Succinic acid (1,4-butanedioic acid) is a four-carbon acid which occurs as a constituent of almost all plant and animal tissues and microorganisms. It has been of considerable interest in recent years as a renewable feedstock for various petrochemical-based large-volume chemicals, owing to the reactivity of its functional groups. Succinic acid received its name from the Latin name succinum meaning amber, from which it was first isolated. 

The costs of separation of succinic acid will be a critical component in economical production of this acid. As acids are neutralized in the fermentation to maintain an appropriate pH for the microorganism, the salts formed must eventually be removed and can be a waste generation problem. Promising separation technology is the use of liquid-liquid extraction and water-splitting electrodialysis. Key also to lowering separation costs is the development of microorganisms that produce as few by-products as possible which need to be removed from the final product stream. 

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