Abstract
Abstract Succinic acid is a valuable organic acid with a high commercial value that may be employed in a variety of sectors including food, cosmetics, and chemistry. Through bacterial fermentation, succinic acid can be easily produced. This paper includes a broad body of literature assessment spanning the previous two decades on the evaluation of succinic acid (SA) production procedures in to further drive research toward membrane-based sustainable and affordable production. The best natural method of SA producer is through Actinobacillus succinogenes. The process of microbial fermentation is used to produce bio-succinic acid utilizing agro-industrial waste. There are different methods under metabolic engineering which are being frequently used for bio-based succinic acid production using representative microorganisms, such as Mannheimia succiniciproducens, Pichia kudriavzevii, Saccharomyces cerevisiae, Actinobacillus succinogenes, Corynebacterium glutamicum, Basfia succiniciproducens, and Escherichia coli. This review summarizes the evolution of microbial production, fermentative methods, various organic substrates and the effects of efforts to recover and refine components for a wide range of applications in the perspective of biologically produced succinic acid for commercialization state.