• 한국생물공학회:학술대회논문집
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• 2003.04a
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• pp.201-203
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• 2003

In this study, succinic acid production using fumaric acid fermentation broth was investigated. We tried to produce fumaric aicd from glucose by Rhizopus oryzae and then convert fumaric acid fermentation broth into succinic acid by Enterococcus faecalis RKY1. Conversion ratio of succinic acid was more than 0.90 g/g-fumaric acid. Furthermore, we optimized conditions of conversion from fermentation broth. As a result, when fumaric acid fermentation broth for succinic acid production was employed, we could decrease the amount used of glycerol and yeast extract.

• Journal of Applied Biological Chemistry
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• v.59 no.1
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• pp.69-74
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• 2016

The objective of this study was to examine the combined effect of fumaric acid with mild heat on the inactivation of microorganisms on spinach. Spinach leaves were inoculated with Escherichia coli O157:H7 and Listeria monocytogenes. Based on the results of single treatment of fumaric acid (0.1, 0.3, and 0.5%) or mild heat (40, 50, and $60^{\circ}C$) regarding the inactivation of the inoculated bacteria, the optimal condition for the combined treatment was suggested to be 0.5% fumaric acid and mild heat treatment at $50^{\circ}C$ for 5 min. The combined treatment of fumaric acid with mild heat caused 2.53 and 2.62 log reductions of the populations of L. monocytogenes and E. coli O157:H7, respectively. In addition, during storage of fresh spinach at $4^{\circ}C$ for 12 d, the combined treatment reduced initially the populations of total aerobic bacteria by 2.77 log CFU/g compared with the control. In particular, after 12 d of storage, the population of total aerobic bacteria for the combined treatment sample was 4.84 log CFU/g, whereas the control sample had 6.66 log CFU/g. Color and vitamin C content of spinach samples were not altered significantly by the combined treatment during storage. These results indicate that the combined treatment of fumaric acid with mild heat is an effective method to control microorganisms on spinach during storage.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.402-405
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• 2001

The production of fumaric acid in shaken flask cultures by Rhizopus oryzae KCTC 6946 was studied. The effects of various carbon and nitrogen sources on fumaric acid production were investigated. The strain fermented starch (or glucose) and corn steep liquor (or polypepton) better than other carbon and nitrogen sources to fumaric acid. When C/N ratio of carbon and nitrogen source was 41.7, the concentration of fumaric acid produced with 2N NaGH as a neutralizing agent was more than 10 g/L after 3 days.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.80-87
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• 2022

We investigated the effects of organic acid and ultrasonication treatment in maintaining the quality of garlic during storage. Samples were exposed for 5 min to either ultrasonication at 60℃, 1% citric acid, or 0.5% fumaric acid. Presence of microorganisms and minerals, hardness, and color were compared during storage at 4℃ for 28 days. The total aerobic bacterial count remained low. No proliferation of Escherichia coli was observed after treatment with fumaric acid or ultrasonication, and mold proliferation was inhibited by ultrasonication. The mineral content of the northern type garlic was higher than that of the southern type. Exposure to fumaric acid did not result in a substantial difference in hardness until 21 days of storage, at which time there was a decrease in the L-value in each cultivation type. Our results indicate that treatment with 0.5% fumaric acid for 5 min was effective in reducing the abundance of microorganisms during storage without affecting the hardness or color in garlic.

• Microbiology and Biotechnology Letters
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• v.26 no.6
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• pp.545-550
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• 1998

Succinic acid, valuable $C_4$-dicarboxylic acid as a renewable alternative feedstock, is currently produced commercially by the petrochemical process, but extensive efforts have been devoted to establish the biological process for mass production of succinic acid. In this study, the bioconversion of fumaric acid to succinic acid was investigated. We isolated an Enterococcus sp. RKY1 KCTC 8890P, facultative bacterium, capable of the bioconversion of fumaric acid to soccinic acid very rapidly and efficiently. At batch fermentation, the amount of succinic acid production increased with increase in initial fumaric acid from 40 to 100 g/L. With fumaric acid of 70 g/L, the average specific and volumetric production rate, molar yield were reached up to 0.64 g/g.h, 4.87 g/g.h, and 96.5%, respectively. Maximum concentration of succinic acid of 88.9 g/L was achieved with molar yield of 89% with fumaric acid of 100 g/L in less than 20 hours.

• Microbiology and Biotechnology Letters
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• v.17 no.6
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• pp.563-567
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• 1989

An alkalophilic bacterium isolated from compost was selected, identified and tested for the production of glutamic acid from ammonium fumarate. The bacterium was closely related to Bacillus brevis. The conditions for glutamic acid production were pH 8.0, 2% fumaric acid, and 0.8% nutrient broth. The mechanism of glutamic acid formation in this strain was postulated as following scheme. (1) Ammonium fumarate longrightarrow Aspartic acid (2) Aspartic acid ＋ $\alpha$-Ketoglutaric acid longrightarrow Glutamic acid + Oxaloacetic acid.

• Applied Biological Chemistry
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• v.24 no.2
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• pp.120-125
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• 1981

Organic acids of Kochuzang (red pepper paste) prepared from glutinous rice, polished barley, wheat flour and sweet potato were analyzed by a gas chromatography. Lactic, pyruvic, succinic, fumaric, malic, pyroglutamic and citric acid were identified. And trace amount of oxalic acid was found in the Kochuzang prepared from sweet potato. The dominant organic acid of all samples was pyroglutamic acid, followed by pyruvic and citric acid. The organic acids were lower in Kochuzang from wheat flour than in other samples. The contents of succinic and fumaric acid were highest in Kochuzang prepared from sweet potato and were lowest in polished barley Kochuzang.

• Food Science and Preservation
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• v.16 no.6
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• pp.1013-1017
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• 2009

The effects of aqueous chlorine dioxide ($ClO_2$) or fumaric acid treatment on the reduction of microbial populations in hot pepper, ginger, and carrot, were investigated. Hot pepper, ginger, and carrot were treated with 5, 10, or 50 ppm of $ClO_2$, or 0.1, 0.3, or 0.5%(v/v) fumaric acid solution for 5 min. Aqueous $ClO_2$ or fumaric acid treatment significantly decreased the populations of both total aerobic bacteria, and yeasts and molds. In particular, 50 ppm $ClO_2$ treatment of hot pepper reduced total aerobic bacteria and yeast and mold levels, by 1.52 and 1.81 log CFU/g, respectively, whereas 0.5% (v/v) fumaric acid treatment eliminated all aerobic bacteria and all yeasts and molds. In addition, 50 ppm $ClO_2$ treatment of ginger reduced the populations of total aerobic bacteria, and yeasts and molds, by 0.53 and 0.92 log CFU/g, respectively, and 0.5% (v/v) fumaric acid treatment also decreased total aerobic bacteria, and yeast and mold levels, by 1.44 and 1.28 log CFU/g, respectively. With carrots, 50 ppm $ClO_2$ treatment decreased total aerobic bacteria, and yeasts and molds, by 1.76 and 2.22 log CFU/g, whereas 0.5% (v/v) fumaric acid treatment reduced the levels of these microorganisms by 1.94 and 1.73 log CFU/g, respectively. These results indicate that aqueous $ClO_2$ or fumaric acid treatment is useful for reducing microbial populations in hot peppers, ginger, and carrots.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.406-409
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• 2001

The production of fumaric acid in a novel fixed-layer fermenter using Rhizopus oryzae KCTC 6946 was studied. When yeast extract and corn steep liquor were used as nitrogen sources, fumaric acid produced was 6.4 g/L and 6.8 g/L, respectively. Compared with the flask cultivation, fumaric acid concentration was about 200% when yeast extract was used as a nitrogen source, but reached to 93% when corn steep liquor was used.

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.284-286
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• 2003

In order to optimize the culture medium for fumaric acid production using newly isolated fungi, we investigated the effects of various carbon sources and nitrogen sources. When rice bran as nitrogen source was used, the effects of trace elements (phosphate, magnesium, zinc, and iron) on fumaric acid production were also investigated. When initial glucose of 50 g/L and rice bran was employed, maximum fumaric acid was produced without addition of magnesium, zinc, and iron.