Microbial production of citric acid

Brazilian Archives of Biology and Technology

Luciana P. S Vandenberghe¹  Carlos R Soccol¹  Ashok Pandey¹  Jean-michel Lebeault¹ 

[1] ,Universidade Federal do Paraná Departamento de Engenharia Química Laboratório de Processos BiotecnológicosCuritiba PR ,Brazil

关键词: Citric acid;    Aspergillus niger;    submerged fermentation;    solid state fermentation;    substrates;   

DOI  :  10.1590/S1516-89131999000300001

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY-NC   
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