Succinic Acid Concentration Research Articles

Da li primena naftenskih kiselina u ranoj fazi razvoja voća ima produženi efekat na skladišnu sposobnost i rok trajanja plodova kajsije?

In this experiment, the effects of the application of naphthenic acids (NAs) on apricots in the early fruit development phases on fruit morphological properties, composition and postharvest properties were investigated. Two concentrations of NAs (1 mg/L and 3 mg/L) were applied at two development stages in the apricot cultivar NS-4. The application of NAs at the beginning of the petal fall development phase resulted in the reduction of fruit dimensions at harvest while the application 7 days later increased fruit dimensions. Although there were no significant differences in the most investigated characteristics between fruits treated with NAs and untreated control at harvest or in the postharvest period during 20 days of cold storage (1 ± 1 °C, RD 80%) and particularly after 3 days of shelf life at room temperature. However, compared to the untreated control, apricots treated with NAs were characterized by higher total soluble solids content accompanied by higher fructose content, and lower titratable acidity accompanied by higher succinic acid content. Apricots treated with NAs showed trends towards improved sensory properties: sweeter and less sour taste, with more expressed apricot aroma accompanied with decreased gumminess and crispiness and more intensive tissue breakdown, but without expressed notes of inappropriate taste.

Da li primena naftenskih kiselina u ranoj fazi razvoja voća ima produženi efekat na skladišnu sposobnost i rok trajanja plodova kajsije?

In this experiment, the effects of the application of naphthenic acids (NAs) on apricots in the early fruit development phases on fruit morphological properties, composition and postharvest properties were investigated. Two concentrations of NAs (1 mg/L and 3 mg/L) were applied at two development stages in the apricot cultivar NS-4. The application of NAs at the beginning of the petal fall development phase resulted in the reduction of fruit dimensions at harvest while the application 7 days later increased fruit dimensions. Although there were no significant differences in the most investigated characteristics between fruits treated with NAs and untreated control at harvest or in the postharvest period during 20 days of cold storage (1 ± 1 °C, RD 80%) and particularly after 3 days of shelf life at room temperature. However, compared to the untreated control, apricots treated with NAs were characterized by higher total soluble solids content accompanied by higher fructose content, and lower titratable acidity accompanied by higher succinic acid content. Apricots treated with NAs showed trends towards improved sensory properties: sweeter and less sour taste, with more expressed apricot aroma accompanied with decreased gumminess and crispiness and more intensive tissue breakdown, but without expressed notes of inappropriate taste.

Alkaline hydrogen peroxide pretreatment combined with bio-additives to boost high-solids enzymatic hydrolysis of sugarcane bagasse for succinic acid processing

Alkaline hydrogen peroxide (AHP) pretreatment of sugarcane bagasse (SCB) at mild conditions was optimized with response surface methodology (RSM), then enzymatic hydrolysis was performed at high-solids substrate loading (30 %, w/v), followed by fed-batch fermentation to convert the fermentable sugars into succinic acid (SA). Results showed the AHP pretreatment conditions of H2O2 concentration 5.5 % (v/v), solid-to-liquid ratio 0.08, pretreatment temperature 65 °C and time 5 h could achieve the highest sugar yield (74.3 %); both additives and fed-batch strategy were favored to boost enzymatic hydrolysis, the concentration and yield of total sugars reached to 195 g/L and 70 % with cellulase dosage of only 6 FPU/g dry biomass (DM); all glucose and xylose could be utilized after fed-batch fermentation, and the obtained concentration and yield of SA reached 41.4 g/L and 63.8 %. In summary, a SA conversion rate high to 0.29 g/g SCB raw material could be achieved via the developed process.

Role of dehydration temperature on flavonoids composition and free-form volatile profile of raisins during the drying process

This study investigated the metabolic differences of ‘Zicui’ raisins produced at different drying temperatures (30 °C, 40 °C and 50 °C). Glucose, fructose, malic acid, shikimic acid and succinic acid contents were the highest in raisins dried at 50 °C. Compared with others, the drying temperature of 40 °C was more conducive to the accumulation of chalcones, dihydroflavones, dihydroflavonols, flavanols, flavonoid carbonosides, proanthocyanidins, and other phenols, while the drying temperature of 30 °C was more conducive to the accumulation of anthocyanins, flavonoid, and flavonols. Most volatile ketones and acids accumulated more in raisins produced at 30 °C, of which the content of 2,6-dimethyl-4-heptanone with sweet odour reached 70.34 μg/L, significantly higher than that in other raisins. Overall, the appropriate drying temperature should be selected according to the demand for specific nutritional or aromatic metabolites during raisins production.

분유 첨가 고체발효 술덧의 증류 방법에 따른 증류 분획물의 특성

To enhance the flavor of solid-state fermented spirits, the effects of powdered milk on the composition of the distillation fractions obtained by two different distillation methods were evaluated. In the solid-state fermented product, the addition of whole milk powder did not affect alcohol production. However, the addition of milk increased the amino acid content and reducing sugar content, and decreased the formic, acetic, and succinic acid contents. Distillation using a microwave was four times faster than distillation using steam; however, the resulting number of fractions was high, with a wide range of alcohol flow rates. After the addition of whole milk powder, the contents of ethyl acetate and ethyl caproate were 2 times and 16-27 times higher, respectively, in the fraction, and the contents of butyric, valeric, and hexanoic acids among the volatile organic acids increased. In addition, the content of furfural, an odor component, increased 3.45 times from 1,393.73 mg/L to 4,801.93 mg/L. The microwave distillation method resulted in a 1.46-fold higher ethyl caproate content in the distillate compared with that obtained by steam distillation. However, as the temperature of the solid-state fermented mash was raised to over 300°C, the content of furfural increased by 3.29 times. These results support the use of milk powder in distilled spirits and may guide the development of optimized methods.

유색 파프리카의 영양성분

This study was conducted to examine the nutritional components of three different colored varieties of paprika―the red, the orange, and the yellow. Their nutritional value was investigated based on the approximate composition of free sugar, organic acid, free amino acid, fatty acids, vitamins, and mineral content. All 3 paprika varieties were rich in the free sugars―fructose and glucose, with red paprika (RP) having the highest sugar content. Amongst organic acids, the succinic acid content in RP was 3.6–5.3 times higher than orange paprika (OR) and yellow paprika (YP). Aspartic acid and glutamic acid were highest among the major free amino acids in all the paprika varieties, with the lowest content in the RP. Altogether, 6 saturated fatty acids and 4 unsaturated fatty acids were detected; the former were highest in the RP while the latter were highest in the OR and the YP varieties. YP and RP contained significantly higher content of vitamin C and vitamin E respectively, in comparison to OR. The colored paprika were rich in the following minerals, with significantly high content in the YP: potassium>phosphorus>magnesium. In conclusion, the findings indicate a difference in the nutritional composition of the colored varieties of paprika that can potentially be used as an index affecting the consumer consumption.

Large scale production of succinic acid by fermentation of sequential inorganic salt pretreated oil palm empty fruit bunch

The abundance of accumulated oil palm wastes has led to their usage as substrate in the production of organic acid such as succinic acid (SA). For the first time, oil palm empty fruit bunch (OPEFB) which was pretreated using inorganic salts was utilized for SA production in a large-scale fermenter. OPEFB was pretreated sequentially using 15% (w/v) Na3PO4.12H2O and 5% (w/v) ZnCl2 solution before undergoing fermentation process in a 16 L bioreactor in the presence of Actinobacillus succinogenes ATCC 55618. The optimum fermentation conditions were adopted from small-scale setting and implemented in the large-scale setting. Two different fermentation approaches were studied; simultaneous saccharification and fermentation (SSF) and modified simultaneous saccharification and fermentation (mSSF). This research revealed that mSSF produced higher concentration of total reducing sugars (TRS) yield and SA compared to the SSF method. SSF of inorganic salts pretreated OPEFB produced maximum SA concentration (38.85 gL-1) and yield (0.39 gg-1). Meanwhile highest TRS yield obtained from pre-hydrolysis was 0.79 gg-1 at 72 h and SA (50.5 gL-1) was acquired under the mSSF at 132 h. Therefore, mSSF is a novel process that has propitious potential for SA production in a large-scale setting which can be further executed in the industrial scale.

Predicting Inchinkoto efficacy, in patients with obstructive jaundice associated with malignant tumors, through pharmacomicrobiomics

Inchinkoto (ICKT) is a popular choleretic and hepatoprotective herbal medicine that is widely used in Japan. Geniposide, a major ingredient of ICKT, is metabolized to genipin by gut microbiota, which exerts a choleretic effect. This study investigates the relationship between stool genipin-producing activity and diversity of the clinical effect of ICKT in patients with malignant obstructive jaundice. Fifty-two patients with malignant obstructive jaundice who underwent external biliary drainage were included. ICKT was administered as three packets per day (7.5 g/day) for three days and 2.5 g on the morning of the fourth day. Stool samples were collected before ICKT administration and bile flow was monitored on a daily basis. The microbiome, genipin-producing activity, and organic acids in stools were analyzed. The Shannon-Wiener (SW) index was calculated to evaluate gut microbiome diversity. The stool genipin-producing activity showed a significant positive correlation with the SW index. Stool genipin-producing activity positively correlated with the order Clostridia (obligate anaerobes), but negatively correlated with the order Lactobacillales (facultative anaerobes). Moreover, stool genipin-producing activity was positively correlated to the concentration valeric acid, but negatively correlated to the concentration of lactic acid and succinic acid. The change of bile flow at 2 and 3 days after ICKT administration showed significant positive correlation with genipin-producing activity (correlation coefficient, 0.40 and 0.29, respectively, P < 0.05). An analysis of stool profile, including stool genipin-producing activity, may predict the efficacy of ICKT. Modification of the microbiome may be a target to enhance the therapeutic effect of ICKT.

Dietary soluble non-starch polysaccharide level and xylanase influence the gastrointestinal environment and nutrient utilisation in laying hens

ABSTRACT 1. The objective of this study was to examine the influence of dietary soluble non-starch polysaccharide (sNSP) level and xylanase supplementation on productive performance, viscosity and pH along the gastrointestinal tract in laying hens. Excreta moisture content, ileal and caecal microbiota and short-chain fatty acid (SCFA) composition and apparent total tract nutrient utilisation were measured. 2. Hyline Brown laying hens (n = 144) were housed individually at 25 weeks of age and allocated to one of the four wheat-based dietary treatments in a 2 × 2 factorial arrangement, consisting of two levels of sNSP (High 13.40 g/kg or Low 11.22 g/kg), with or without xylanase (0 or 12,000 BXU/kg). Birds were fed the dietary treatments for 56 d. 3. Increasing dietary sNSP increased jejunum viscosity, degradability of total NSP, total tract flow of insoluble arabinose, and succinic acid concentration in the caeca (P < 0.05). Feeding high sNSP decreased excreta moisture content, total tract energy retention and free oligosaccharide, total tract flow of soluble and insoluble galactose and insoluble rhamnose and fucose, and ileal acetic and lactic acid concentrations (P < 0.05), and tended to reduce egg production (P = 0.058). 4. Supplementation with xylanase resulted in reduced jejunum and ileum viscosity, caecal pH, excreta moisture, flow of soluble arabinose and glucose and insoluble arabinose and xylose, caecal concentration of Lactobacillus sp. and isobutyric and succinic acid, and ileal concentration of Bacillus sp. and total anaerobic bacteria (P < 0.05). Xylanase application also increased energy retention and insoluble and total NSP degradation, and caecal abundance of Bifidobacteria sp. and valeric acid (P < 0.05). 5. These results reiterated the ability of xylanase to improve nutrient digestibility and reduce excreta moisture content in laying hens, and highlighted the importance of considering dietary sNSP level in laying hen diets.

Fermented rice bran supplementation ameliorates obesity via gut microbiota and metabolism modification in female mice.

We investigated the effects of fermented rice bran (FRB) administration in two groups of C57BL/6J mice. The first group was fed with a high-fat diet, and the second group was fed with a high-fat diet supplemented with the FRB for 8 weeks. FRB supplementation suppressed the high-fat-induced weight gain and considerable alterations in the intestinal microbiota profile in the second group. Among 27 bacterial genera detected in the FRB, only Enterococcus, Lactobacillus, Bacteroides, Prevotella, and the unclassified family Peptostreptococcaceae were detected in mice feces. Their abundances were not particularly increased by FRB supplementation. The abundances of Enterococcus and the unclassified family Peptostreptococcaceae were even suppressed in the second group, suggesting that FRB supplementation didn’t cause an addition of beneficial microbiome but inhibit the proliferation of specific bacteria. Fecal succinic acid concentration was significantly decreased in the second group and highly correlated with the relative abundances of Turicibacter, Enterococcus, and the unclassified family Peptostreptococcaceae. A significant increase in fumaric acid and a decrease in xylitol, sorbitol, uracil, glutamic acid, and malic acid levels were observed in the peripheral blood of the second group. FRB supplementation counteracted the high-fat-induced obesity in mice by modulating the gut microbiota and the host metabolism.

Optimization of fermentation medium for succinic acid production using Basfia succiniciproducens

The development of cost-competitive bioprocesses is dependent on the formulation of low cost and efficient fermentation medium. Thus, optimization of nutrient composition in fermentation media combining efficient metabolic product formation with cost-competitiveness is needed. Within this context, the main novelty of this study was to optimize the nutrient composition of a fermentation medium used for bio-based succinic acid production by the wild-type bacterial strain Basfia succiniciproducens JF4016 combining low cost with high succinic acid production efficiency. Two Plackett–Burman​ Designs, a central composite design and constraint optimization were sequentially implemented to estimate the optimum and cost-competitive fermentation medium composition. The two Plackett–Burman Designs identified NaH 2 PO 4 , Na 2 HPO 4 and NaCl as the most important medium components. Central composite design identified the optimum concentrations of NaH 2 PO 4 , Na 2 HPO 4 , NaCl, yeast extract and corn steep liquor leading to the highest productivity. Constraint optimization was employed to maximize productivity using constraints on the final succinic acid concentration, yield, by-products to succinic acid ratio and fermentation medium cost. Validation of the model predictions was carried out in a bioreactor culture at ca. 30 g/L initial glucose concentration. The optimum fermentation medium containing 19.4 g/L CSL, 9.2 g/L yeast extract, 3 g/L NaCl and 4.32 g/L sodium phosphates led to the production of 19 g/L succinic acid concentration, 0.62 g/g yield and 1.9 g/(L ⋅ h) productivity. • Experimental design to optimize fermentation medium for succinic acid production by Basfia succiniciproducens . • Succinic acid production reached 19 g/L with 0.62 g/g yield and 1.9 g/(L⋅h) productivity. • Reduced fermentation medium cost ($1.22/kg SA ) was estimated at the optimal medium composition.

Influence of the Initial Sugar Concentration and Supplementation with Yeast Extract on Succinic Acid Fermentation in a Lactose-Based Medium

The aim of this study was to investigate the production of succinic acid from lactose concentrate, a by-product of cheese-making, using Actinobacillus succinogenes and Basfia succiniciproducens. Although the ability of these strains to metabolize different sugars is already known, their application in the conversion of lactose bears high potential for optimization. With regard to B. succiniciproducens, this approach is completely novel. In particular, the effect of the medium’s sugar concentration as well as the ability of its supplementation with yeast extract to prevent a lack of essential nutrient proteins and vitamins was examined. Lactose-based media containing sugar concentrations of between 20 and 65 g L−1 and 5 g L−1 of yeast extract were fermented, with both strains showing comparable performances. The best results in terms of succinic acid yield and acid concentration—0.57 g g−1 initial sugar and 23 g L−1—were achieved at an initial sugar concentration of 43 g L−1. The necessity of yeast extract was demonstrated using the sugar-optimized medium without supplementation. As a result, the yield and concentration of succinic acid dropped to 0.34 g g−1 and 13 g L−1 and the sugar consumption decreased from more than 99 to less than 55%. Therefore, the supplementation amount of 5 g L−1 of yeast extract can be regarded as well-balanced.

Temperature effects on the nutritional quality in Pacific oysters (Crassostrea gigas) during ultraviolet depuration

Oysters are mainly consumed in the raw form, so it is important to get rid of bacteria and other harmful substances. Ultraviolet (UV) sterilization depuration is a commonly used method and does not produce chemical residues or act directly on shellfish, resulting in minimal adverse effects on flavor. This study simulated the industrial depuration process using UV sterilization to depurate Pacific oysters (Crassostrea gigas). The effects of different temperatures (15, 20, and 25 °C) on the quality and taste components of C. gigas were investigated by measuring changes in physiological and biochemical indexes in C. gigas tissue samples. At the end of depuration, no oyster mortality occurred, but it was up to 55% at 25 °C at 84 h. Glycogen content decreased the most at 25 °C at 48 h. The fatty acid content was higher at 20 and 25 °C. Succinic acid content decreased significantly and was higher at 20 and 25 °C at 48 h with no significant difference. Total free amino acid (FAA) content was significantly higher at 20 °C, however, there were no significant differences in nucleotide content at any temperature at 48 h. Adenylate energy charge (AEC) values decreased, with higher values at 15 and 25 °C, and equivalent umami concentration (EUC) values increased, with higher values at 20 and 25 °C. Considering the changes in flavor substances and mortality rate, 20°C is the appropriate temperature for UV sterilization depuration of C. gigas to produce better edible quality. © 2021 Society of Chemical Industry.

Succinic acid fermentation with immobilized Actinobacillus succinogenes using hydrolysate of carbohydrate-rich microalgal biomass

This work aimed to study the efficiency of polyvinyl-alcohol-immobilized Actinobacillus succinogenes ATCC55618 for succinic acid (SA) production. Batch fermentation (pH 7, 45% CO2 gas at 0.04 vvm) using glucose (40 g L-1) resulted in SA titer, 26.7 g L-1; productivity, 3.33 g L-1h−1; yield, 0.621 g g−1. Fed-batch mode with cyclic extrication of SA from the medium markedly enhanced the yield to 0.699 g g−1 and concentration to 59.5 g L-1. Batch fermentation using sugars derived from Chlorella vulgaris ESP-31 without yeast extract gave a SA productivity, concentration, and yield of 1.82 g L-1h−1, 36.1 g L-1, and 0.720 g g−1, respectively. Furthermore, continuous fermentation (at 6 h HRT) with microalgal sugar improved the productivity and yield to 3.53 g L-1h−1 and 0.62 g g−1, respectively, which is comparable to those obtained by using glucose. This study reports the highest productivity for SA fermentation using microalgae-derived sugars.

Characterization of Unmalted Barley Treated with Aspergillus oryzae

Koji is a complex of substrate and the filamentous fungus Aspergillus oryzae. It is used for saccharification in fermented foods and beverages. Its role in co-fermentations is known, but its application in beer brewing contexts is unclear. The goal of this study was to determine what effect A. oryzae has on the characteristics of unmalted barley in brewing contexts, if it might bypass traditional malting, and what sensory attributes a koji beer might exhibit. Koji barley was prepared with pearled barley and a red rice koji strain and compared to untreated pearled barley and malted barley control groups. The total production time of koji barley was nine days and the process consumed 4 ± 2 L water per kg of grain. Coarse grind extract in koji barley was three times greater than pearled barley while approximately ten percent less than malted barley. Diastatic power was over three times greater in malted barley versus koji barley, while no significant difference (p < 0.05) was found between koji barley and untreated pearled barley. Koji barley congress wort exhibited three times more glucose but less than half the maltose content of malted barley wort. Analysis of wort organic acids showed increased concentrations of citric, succinic, and kojic acid in koji barley versus pearled barley. Qualitative sensory analysis of fermented koji barley wort identified moderate tropical, citrus, and sour flavors as well as green apple and tropical fruit aromas. The results demonstrated that koji barley shows characteristics similar to specialty malts and may favor hazy, fruited, and sour beer styles.

Microbial fuel cells using α-amylase-displaying Escherichia coli with starch as fuel

Escherichia coli JM109 (pGV3-SBA) can assimilate starch by fusing the starch-digesting enzyme α-amylase from Streptococcus bovis NRIC1535 to an OprI' lipoprotein anchor on the cell membrane. This study shows microbial fuel cells (MFCs) development using this recombinant type of E.coli and starch as fuel. We observed the current generation of MFCs with E.coli JM109 (pGV3-SBA) for 120h. During this period, it consumed 7.1g/L of starch. A mediator in the form of anthraquinone-2,6-disulfonic acid disodium salt at 0.2, 0.4, and 0.8mM was added to the MFCs. The highest maximum-current density (271mA/m2) and maximum-power density (29.3mW/m2) performances occurred in the 0.4mM mediator solution. Coulomb yields were calculated as 3.4%, 3.0%, and 3.5% in 1.0, 5.0, and 10.0g/L of initial starch, respectively. The concentrations of acetic acid, succinic acid, fumaric acid, and ethanol as metabolites were determined. In particular, 38.3mM of ethanol was produced from 7.1g/L of starch. This study suggests the use of recombinant E.coli which can assimilate starch present in starch-fueled MFCs. Moreover, it proposes the possibility of gene recombination technology for using wide variety of biomass as fuel and improving MFC's performance.

Effect of the Gad system on Actinobacillus succinogenes during acid stress

The glutamate decarboxylase (Gad) system is an important amino acid-dependent acid resistance system commonly found in microorganisms. Actinobacillus succinogenes is one of the best natural producers of succinic acid (SA) but lacks glutamate decarboxylase. This study assessed the effects of Gad system introduction into A. succinogenes. The recombinant strains gadB-SW and gadBC-SW were constructed by heterologous expression of gadB alone, or gadB together with gadC, respectively. After 1.0 and 1.5 h of acid stress at pH 4.6, cell survival of gadBC-SW was greater than gadB-SW. The growth of gadB-SW and gadBC-SW was both affected by the expression of heterologous proteins and by γ-aminobutyric acid, with gadBC-SW growth reduced at a neutral pH. SA production in acidic conditions was evaluated by a shake flask and by 3-L bioreactor fermentation. The results showed gadBC-SW to increase SA production by 8.4% in shake flask compared to the parent strain, SW. For a 3-L bioreactor batch fermentation under acidic environment, the highest conversion rate of sugar to SA was observed for gadBC-SW, reaching 96%. However, SA concentration by gadBC-SW was only 47 g/L and 31 g/L at pH 6.5 and pH 6.0, respectively. In summary, the introduction of heterologous gadB and gadC into A. succinogenes not only improved acid tolerance but also influenced the synthesis of SA and added a metabolic burden.

The nucleation mechanism of succinic acid involved sulfuric acid - Dimethylamine in new particle formation

Succinic acid (SUA) is a common dicarboxylic acid frequently observed in aerosols. Understanding the role of succinic acid in atmospheric new particle formation is essential to study the complicated nucleation mechanism. In this study, high-precision quantum chemical calculations and atmospheric clusters dynamic code (ACDC) simulations are used to investigate the nucleation mechanism of the (SA)x(SUA)y(DMA)z (0 = x, y, z ≤ 3) multicomponent system. The most stable molecular structures show that SUA can form relatively stable clusters with the SA-DMA system by hydrogen bond and proton-transfer interactions. Similar to SA molecules, SUA can provide protons to DMA when excess DMA molecules are available. ACDC simulations indicate that SUA can contribute to the cluster formation, especially at low sulfuric acid concentration and high succinic acid concentration. Moreover, the main cluster flux out of the SUA-containing system is along the non-diagonal (the number of acid molecules is greater than that of base molecules), which is different from the pure SA-DMA system. These clusters are stable enough to be present at a fairly high concentration, and could be a platform for growth into the larger sizes. This organic acid involved cluster formation may explain high nucleation rate at low sulfuric acid concentration and high organic acid concentration.

American pale Ale craft beer: Influence of brewer's yeast strains on the chemical composition and antioxidant capacity

This study aimed to evaluate the influence of using four different Saccharomyces cerevisiae strains on the phenolic compounds, antioxidant capacity (AOX), organic acid, sugar, and alcohol profiles of American Pale Ale (APA) craft beer. US-05 yeast presented a lower fermentation capacity but originated a beer with suitable ethanol content, higher lactic acid content, and lower acetic acid and succinic acid contents. Furthermore, it presented higher quantities of catechins and procyanidin B1, which resulted in a higher AOX. M15 yeast originated a beer with lower ethanol content and AOX and higher malic and formic acid contents. Beers made with BRY-97 yeast had higher ethanol content, while those made with S-04 yeast presented higher glycerol content. Several factors can affect beer quality. This study demonstrated that the type of yeast strain used in the APA craft beer brewing has a significant impact not only on the fermentative process but also on the functional characteristics of the products.

Alleviating phytotoxicity of soils biosolarized with almond processing residues

Biosolarization is a method for controlling soil pests and pathogens where biomass amendments are incorporated into soil and fermented under thermophilic conditions. Endogenous and fermentative organic acid biopesticides derived from the amendments can disinfest soil without the use of potentially harmful chemical fumigants. However, these biopesticides can be phytotoxic if they linger through crop establishment. This study assessed the phytotoxicity of soils amended with prominent agricultural residues – almond hulls and shells – with and without simulated biosolarization. Germination indices (GI) calculated from radish seedlings were used to measure phytotoxicity of soil amended with 0.3125 to 2.5% biomass by dry weight. Biosolarized soils were initially highly phytotoxic, and GI was negatively correlated to the concentration of succinic, acetic, and lactic acid found in treated soils. Aeration of biosolarized soil successfully improved GI and decreased organic acid concentrations. Decreasing almond residue particle size to less than 0.5 mm also aided phytotoxicity removal for certain biosolarization scenarios. This study concludes that biosolarization with low amendment rates (0.3–0.6%) would be ideal for field application, as they generated high initial organic acid accumulation (27–131 mM), but phytotoxicity could be eliminated after only one week of aeration. The results of this study will be useful for formulating land application strategies for almond residue biomass and addressing a key barrier to adoption for biosolarization as a fumigant alternative.