Paper Title
Microbial production of citric acid
Keywords
- Citric Acid
- Organic Acid Production
- Aspergillus niger
- Submerged Fermentation
- Solid State Fermentation
- Surface Fermentation
- Agro-Industrial Residues
- Carbohydrate Sources
- Molasses
- Starch-Based Media
- Fermentation Techniques
- Citric Acid Biosynthesis
- Microbial Fermentation
- Alternative Carbon Sources
- Food Industry
- Pharmaceutical Industry
- Industrial Biotechnology
- Fermentation Optimization
- Bioprocess Engineering
- Sustainable Production
- Biotechnological Applications
- Citric Acid Yield
- Metabolic Pathways
- Bioreactor Design
- Industrial Microbiology
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Publication Info
Volume: 42 | Pages: 263-276
Published On
January, 1999
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Abstract
Citric acid is the most important organic acid produced in tonnage and is extensively used in food and pharmaceutical industries. It is produced mainly by submerged fermentation using Aspergillus niger or Candida sp. from different sources of carbohydrates, such as molasses and starch based media. However, other fermentation techniques, e.g. solid state fermentation and surface fermentation, and alternative sources of carbon such as agro-industrial residues have been intensively studied showing great perspective to its production. This paper reviews recent developments on citric acid production by presenting a brief summary of the subject, describing micro-organisms, production techniques, and substrates, etc.
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