Asset Details
Do you wish to reserve the book?
Assessment of vine shoots and surplus grape must for succinic acid bioproduction
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Assessment of vine shoots and surplus grape must for succinic acid bioproduction
Do you wish to request the book?
Assessment of vine shoots and surplus grape must for succinic acid bioproduction
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Assessment of vine shoots and surplus grape must for succinic acid bioproduction
2022
Overview
Vine shoots and surplus grape must were assessed as feedstocks for succinic acid production with
Actinobacillus succinogenes
and
Basfia succiniproducens
. After acidic and enzymatic hydrolysis, vine shoots released 35–40 g/L total sugars. Both bacterial species produced 18–21 g/L succinic acid from this hydrolysate in 120 h. Regarding grape must fermentation,
A. succinogenes
clearly outperformed
B. succiniproducens
. Yeast extract (a source of organic nitrogen and vitamins) was the only additional nutrient needed by
A. succinogenes
to grow on grape must. Under mathematically optimized conditions (145.7 g/L initial sugars and 24.9 g/L yeast extract),
A. succinogenes
generated 88.9 ± 1.4 g/L succinic acid in 96 h, reaching a succinic acid yield of 0.66 ± 0.01 g/g and a sugar consumption of 96.64 ± 0.30%. Substrate inhibition was not observed in grape musts with 125–150 g/L initial sugars, provided that an adequate amount of yeast extract was available for bacteria. Alternative nitrogen sources to yeast extract (red wine lees, white wine lees, urea, NH
4
Cl, and choline chloride) were not suitable for
A. succinogenes
in grape must.
Key Points
• Vine shoots and surplus grape must were assessed for succinic acid bioproduction.
• Succinic acid bioproduction was 21 g/L with vine shoots and 89 g/L with grape must.
• Fermentation was efficient at high sugar loads if organic N supply was adequate.
Graphical abstract
Publisher
Springer Berlin Heidelberg,Springer,Springer Nature B.V
Subject
/ Acids
/ Analysis
/ Biomedical and Life Sciences
/ Biotechnological Products and Process Engineering
/ Choline
/ Fruits
/ Grapes
/ Identification and classification
/ Methods
/ Microbial Genetics and Genomics
/ Musts
/ Nitrogen
/ Shoots
/ Sugar
/ sugars
/ Taste
/ Urea
/ vines
/ Vitamins
/ Wine
/ Wines
/ Yeast
