Succinic acid from vine shoots and surplus grape must

Hijosa‑Valsero M, Paniagua‑García AI, Díez‑Antolínez R (2022) Assessment of vine shoots and surplus grape must for succinic acid bioproduction. Applied Microbiology and Biotechnology 106, 4977-4994. https://doi.org/10.1007/s00253-022-12063-1.

Abstract: 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, NH4Cl, and choline chloride) were not suitable for A. succinogenes in grape must.

Link to journal article: https://doi.org/10.1007/s00253-021-11693-1.

Link to open access repository (preprint version): https://doi.org/10.5281/zenodo.6882486.

**