Biotechnological production of citric acid

Brazilian Journal of Microbiology

Belén Max²  José Manuel Salgado²  Noelia Rodríguez²  Sandra Cortés²  Attilio Converti¹  José Manuel Domínguez² 

[1] ,University of Vigo Sciences Faculty Department of Chemical EngineeringOurense,Spain

关键词: citric acid;    fermentation;    review;    Aspergillus niger;   

DOI  :  10.1590/S1517-83822010000400005

来源: SciELO

【 摘 要 】

This work provides a review about the biotechnological production of citric acid starting from the physicochemical properties and industrial applications, mainly in the food and pharmaceutical sectors. Several factors affecting citric acid fermentation are discussed, including carbon source, nitrogen and phosphate limitations, pH of culture medium, aeration, trace elements and morphology of the fungus. Special attention is paid to the fundamentals of biochemistry and accumulation of citric acid. Technologies employed at industrial scale such as surface or submerged cultures, mainly employing Aspergillus niger, and processes carried out with Yarrowia lipolytica, as well as the technology for recovering the product are also described. Finally, this review summarizes the use of orange peels and other by-products as feedstocks for the bioproduction of citric acid.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License