Biomanufacturing of food-grade citric acid and comprehensive utilization of its production wastewater

Wang, Baoshi; ZHONG, Zhiyi; HOU, Yaozong; Xin, Zhao; ZHANG, Peiran; WEI, Jiangpeng; LI, Xiaoyue; Li, Meng; QIU, Liyou

doi:10.1590/fst.110422

Cited by 3 publications

(1 citation statement)

References 29 publications

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“…The malic acid content in KFM was 0.28 mg/100 g, significantly lower than the other two fermented milk samples. Some studies have shown that yeast degrades malic acid [18]. In addition, malic acid is an intermediate product of the TCA cycle.…”

Section: The Sensory Description Physicochemical Indicators and Viabl...mentioning

confidence: 99%

Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with Lactobacillus brevis and Kluyveromyces marxianus Isolated from Traditional Fermented Milk

Ao,

Liao,

Kang

et al. 2023

Foods

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Traditional fermented milk from the western Sichuan plateau of China has a unique flavor and rich microbial diversity. This study explored the quality formation mechanism in fermented milk inoculated with Lactobacillus brevis NZ4 and Kluyveromyces marxianus SY11 (MFM), the dominant microorganisms isolated from traditional dairy products in western nan. The results indicated that MFM displayed better overall quality than the milk fermented with L. brevis NZ4 (LFM) and K. marxianus SY11 (KFM), respectively. MFM exhibited good sensory quality, more organic acid types, more free amino acids and esters, and moderate acidity and ethanol concentrations. Non-targeted metabolomics showed a total of 885 metabolites annotated in the samples, representing 204 differential metabolites between MFM and LFM and 163 between MFM and KFM. MFM displayed higher levels of N-acetyl-L-glutamic acid, cysteinyl serine, glaucarubin, and other substances. The differential metabolites were mainly enriched in pathways such as glycerophospholipid metabolism, arginine biosynthesis, and beta-alanine metabolism. This study speculated that L. brevis affected K. marxianus growth via its metabolites, while the mixed fermentation of these strains significantly changed the metabolism pathway of flavor-related substances, especially glycerophospholipid metabolism. Furthermore, mixed fermentation modified the flavor and quality of fermented milk by affecting cell growth and metabolic pathways.

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Section: The Sensory Description Physicochemical Indicators and Viabl...mentioning

confidence: 99%

Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with Lactobacillus brevis and Kluyveromyces marxianus Isolated from Traditional Fermented Milk

Ao,

Liao,

Kang

et al. 2023

Foods

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Atomic surface of titanium alloy using novel chemical mechanical polishing with rare earth composite abrasives

Sun,

Zhang,

Xue

et al. 2025

Journal of Manufacturing Processes

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Potencial Citric Acid Production by Fungi Using Hemicellulosic Hydrolysate of Coffee Husk as Substrate

Sarrouh,

Zanetti Lofrano

2024

RGSA

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Objective: The aim of this experimental assay was to produce citric acid via submerged fermentation, using hemicellulose hydrolysate from coffee husks as main substrate. Theoretical framework: Obtaining citric acid through fermentation processes, especially submerged fermentation, has become viable due to the use of low-cost materials, such as industrial subproducts derived from green biomass. Methodology: The hemicellulose hydrolysate was obtained from the acid hydrolysis process of the coffee husk. The strains of the fungi Aspergillus niger, Aspergillus westerdijkiae and Rhizopus sp. were employed to carry out the fermentation assays. A bioreactor consisting of a 500 ml flat-bottomed flask was used, with an inlet for supplying air and an outlet for removing samples Results and Conclusion: The obtained results showed an increase in number of spores of the studied fungi as well as citric acid accumulation during the first 72 h of fermentation. On the other hand, after 96 h of fermentation citric acid concentration began to decrease indicating its consumption by the studied fungi, probably due to the lack of nitrogen sources and the cellular stress caused by the mixed composition of the hemicellulose hydrolysate. Implications of the research: There is a need to study the interaction between the nitrogenous nutrients to be added to the fermentation medium and the concentration of reducing sugars as the sole carbon source in the lignocellulosic hydrolysate. Originality/value: This work highlights the potential production of citric acid by fungi using a coffee husk as a renewable biomass.

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Biomanufacturing of food-grade citric acid and comprehensive utilization of its production wastewater

Cited by 3 publications

References 29 publications

Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with Lactobacillus brevis and Kluyveromyces marxianus Isolated from Traditional Fermented Milk

Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with Lactobacillus brevis and Kluyveromyces marxianus Isolated from Traditional Fermented Milk

Atomic surface of titanium alloy using novel chemical mechanical polishing with rare earth composite abrasives

Potencial Citric Acid Production by Fungi Using Hemicellulosic Hydrolysate of Coffee Husk as Substrate

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