Editing Succinic acid (section)

== Commercial production ==
Historically, succinic acid was obtained from [[amber]] by distillation and has thus been known as spirit of amber ({{Langx|la|spiritus succini}}<ref>{{Cite book |last=London |first=Royal College of Physicians of |url=https://books.google.com/books?id=5UZjvBA0KNIC&pg=PA401 |title=Pharmacopœia Londinensis. Or, the New London dispensatory ... Translated into English ... As also, the Praxis of Chymistry ... The second edition corrected and amended ... by William Salmon |date=1682 |publisher=Th. Dawks, Th. Basset, Jo. Wright and Ri. Chiswell |language=en}}</ref>). Common industrial routes include [[hydrogenation]] of [[maleic acid]], oxidation of [[1,4-butanediol]], and [[carbonylation]] of [[ethylene glycol]]. Succinate is also produced from [[butane]] via [[maleic anhydride]].<ref name="Ullmann">{{Ullmann |author=Boy Cornils|author2=Peter Lappe|title=Dicarboxylic Acids, Aliphatic|doi=10.1002/14356007.a08_523}}</ref> Global production is estimated at 16,000 to 30,000 tons a year, with an annual growth rate of 10%.<ref>{{cite web|url = http://www.nnfcc.co.uk/publications/nnfcc-renewable-chemicals-factsheet-succinic-acid |title = NNFCC Renewable Chemicals Factsheet: Succinic Acid|date= 3 February 2010|archive-url =https://web.archive.org/web/20110720182449/http://www.nnfcc.co.uk/publications/nnfcc-renewable-chemicals-factsheet-succinic-acid|archive-date = 20 July 2011}}</ref>

Genetically engineered ''[[Escherichia coli]]'' and ''[[Saccharomyces cerevisiae]]'' are proposed for the commercial production via fermentation of [[glucose]].<ref name=Thakker2012rev/><ref>{{Cite journal|last1=Otero|first1=José Manuel|last2=Cimini|first2=Donatella|last3=Patil|first3=Kiran R.|last4=Poulsen|first4=Simon G.|last5=Olsson|first5=Lisbeth|last6=Nielsen|first6=Jens|date=2013-01-21|title=Industrial Systems Biology of Saccharomyces cerevisiae Enables Novel Succinic Acid Cell Factory|journal=PLOS ONE|volume=8|issue=1|pages=e54144|doi=10.1371/journal.pone.0054144|issn=1932-6203|pmc=3549990|pmid=23349810|bibcode=2013PLoSO...854144O|doi-access=free}}</ref>