• Journal of Microbiology and Biotechnology
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• v.24 no.7
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• pp.954-958
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• 2014

Succinic semialdehyde dehydrogenase (SSADH) catalyzes the oxidation of succinic semialdehyde (SSA) into succinic acid in the final step of ${\gamma}$-aminobutyric acid degradation. Here, we characterized Bacillus subtilis SSADH (BsSSADH) regarding its cofactor discrimination and substrate inhibition. BsSSADH showed similar values of the catalytic efficiency ($k_{ca}t/K_m$) in both $NAD^+$ and $NADP^+$ as cofactors, and exhibited complete uncompetitive substrate inhibition at higher SSA concentrations. Further analyses of the sequence alignment and homology modeling indicated that the residues of catalytic and cofactor-binding sites in other SSADHs were highly conserved in BsSSADH.

• Microbiology and Biotechnology Letters
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• v.7 no.4
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• pp.197-204
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• 1979

Chlorine alone was not effective in reducing the numbers of microorganisms on the chicken carcasses. The chlorine in addition to succinic acid, in which the carcasses were immersed for 30 minutes succeeded in reducing the numbers of microorganisms on the chicken skin. Chicken drumsticks treated with 200 ppm NaOCl plus 0.5％ succinic acid stored at 5$^{\circ}C$ showed a little reduction in microbial quantity for approximately 2 days, but the microbial load increased thereafter to the point of indicating organoleptic spoilage in approximately 7 days. This method extended the shelf life of chicken by 2 days.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.74-81
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• 1975

Nonvolatile organic acids were determined in raw Chinese cabbage, Kimchis fermented at $6^{\circ}{\sim}7^{\circ}C$ and at $22^{\circ}{\sim}23^{\circ}C$. Total acids were isolated by ion-exchange chromatography and quantitative determination of individual acids was performed by silicic acid partition column chromatography. Acids were identified qualitatively by paper chromatography. Palatability of Kimchis was evaluated by nine pannels. Results were as follows: Maleic, fumaric, lactic, succinic, malonic, oxalic, glycolic, malic, citric, tartaric, sulphuric and phosphoric acid were found in raw Chinese cabbage. Kimchis fermented at $6^{\circ}{\sim}7^{\circ}C$, and at $22^{\circ}{\sim}23^{\circ}C$. In raw Chinese cabbage, most of organic acids were in salt form and malic acid was highest in amount. In Kimchi fermented at $6^{\circ}{\sim}7^{\circ}C$, the amount of lactic acid and succinic acid was higher than that in Kimchi fermented at $22^{\circ}{\sim}23^{\circ}C$, and, tartaric, oxalic, malic, malonic, maleic, glycolic and fumaric acids were less than those in Kimchi fermented at $22^{\circ}{\sim}23^{\circ}C$. Kimchi fermented at $6^{\circ}{\sim}7^{\circ}C$ had a more flavorous sour taste than Kimchi fermented at $22^{\circ}{\sim}23^{\circ}C$. It is assumed that large amount of lactic acid and succinic acid in Kimchi fermented st $6^{\circ}{\sim}7^{\circ}C$ have a connection with flavorous sour taste.

• Korean Journal of Food Science and Technology
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• v.5 no.4
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• pp.231-234
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• 1973

Dried lavers, Porphyra yezoensis Ueda, were stored at $20^{\circ}C$ for 10, 25 and 45 days under a dry and humid conditions respectively, and changes in the contents of organic acids were studied by GLC and supplementary use of GC-MS. 1) Out of eight acids determined, i. e., pyruvic, lactic, oxalic, malonic, fumaric, succinic, malic, and citric acid, relatively abundant ones were oxalic, succinic, malic, and citric acid. 2) Oxalic, malic, and succinic acid did not show any notable changes in their contents under a dry condition, however, under a humid condition the contents of the former tow acids decreased rapidly showing contrast to that of succinic acid, of which content increased markedly. The content of citric acid rapidly· decreased independent of the storage conditions. 3) Among some unidentified components, two of them were presumed to be aromatic acids from their mass spectra. The contents of the two acids decreased slowly under a dry condition, however, rapidly decreased under a humid condition and after 45 days storage almost all of them disappeared. 4) The contents of total volatile acids were increased under the both storage conditions, however, the rate of increment was larger under a humid than under a dry condition.

• Biotechnology and Bioprocess Engineering:BBE
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• v.5 no.5
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• pp.379-381
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• 2000

Anaerobiospirillum succiniciproducens requires expensive complex nitrogen sources such as yeast extract and polypeptone for its growth and succinic acid production. It was found that A. succiniciproducens was able to grow in a minimal medium containing glucose when supplemented with corn steep liquor (CSL) as the sole complex nitrogen source. The concentration of CSL had a significant effect on the glucose consumption by A. succiniciproducent. When 10-15 g/L of CSL was supplemented, cells were grown to an OD(sub)600 of 3.5 and produced 17.8 g/L succinic acid with 20 g/L glucose. These results are similar to those obtained by supplementing yeast extract and polypeptone, thereby suggesting that succinic acid can be produced more economically using glucose and CSL.

• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.531-534
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• 2000

The fumB gene encoding anaerobic fumarase of Escherichia coli XL1-Blue was introduced to solve the malic acid accumulation problem. When NZN111 harboring pTrcMLFu was cultured, 7 g/L of succinic acid was produced and malic acid was not accumulated.

• Biotechnology and Bioprocess Engineering:BBE
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• v.9 no.6
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• pp.454-458
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• 2004

A study of the POSE (predispersed solvent extraction) for succinic acid by colloidalliq­uid aphrons was conducted. The organic phase contaning TOA (tri-n-octylamine) and 1-octanol permits a selective extraction of succinic acid from its aqueous solution. There was no difference of the extractability of POSE and that of conventional mixer-settler type extraction. Taking into account the no mechanical mixing in POSE, it was concluded that the POSE process is more adaptive than the conventional mixer-settler type extraction process. From mass transfer analysis at the various concentration of TOA in counter-current continuous operation, the concentration of TOA had no influence on the mass transfer coefficient. The loading values in continuous POSE were almost same as those in batch operation.

• Journal of the Korean Applied Science and Technology
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• v.26 no.4
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• pp.415-421
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• 2009

Esterification reaction between succinic acid[SA] and 1,4-butanediol [BD} was kinetically investigated in the presence of organic metal catalysts (alkyl-silver oxide(ASO),CAT 100E) at $150{\sim}190^{\circ}C$. The reaction rates measured by the amount of distilled water from the reaction vessel. The esterification reaction was carried out under the first order kinetics with respect to the concentration of reactants and catalyst, respectively. The overall reaction order was 2nd. From the examination of relationship between apparent reaction rate constants and reciprocal absolute temperature, the activation energy has been calculate as 146.70 kJ/mol with ASO catalyst and 43.04 kJ/mol with CAT 100E catalyst.

• Journal of the Korean Applied Science and Technology
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• v.27 no.1
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• pp.6-13
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• 2010

Esterification reaction between succinic acid and 1,4-butanediol was kinetically investigated in the presence of nontoxic organometallic compound catalyst(ESCAT-100E) at $150-190^{\circ}C$. The reaction rates measured by the amount of distilled water from the reaction vessel. The Esterification reaction was carried out under the first order conditions respect to the concentration of reactants, respectively. The overall reaction order was 2nd. The linear relationship was shown between apparent reaction rate constant and reciprocal absolute temperature. By the Arrhenius plot the activation energy have been calculated as 376.13 kJ/mol under nontoxic organometallic compound catalyst and also apparent reaction rate constant, k' was found to obey first kinetics with respect to the concentration of catalyst.

• Biotechnology and Bioprocess Engineering:BBE
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• v.6 no.5
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• pp.347-351
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• 2001

A study was made on the extraction equilibria of succinic and formic acids from aqueous solutions using tri-n-octylamine (TOA) in 1-octanol. It was shown that the loading values of TOA decreased with increasing pH values. The apparent equilibrium constants for each acidamine complex were determined by an equilibrium model. In the case succinic acid, the formation of a bisuccinate anion played an important role in the stoichiometry of the acid-amine complex.