Recent Advances in Citric Acid Bio-production and Recovery

Dhillon, Gurpreet Singh; Brar, Satinder Kaur; Verma, Mausam P.; Tyagi, Rajeshwar Dayal

doi:10.1007/s11947-010-0399-0

Cited by 203 publications

(121 citation statements)

References 162 publications

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“…In light of this, this review discusses the biochemistry of citric acid production, raw material choices, selection of citric-acid producing microorganisms, production methods and strategies, the effects of various fermentation conditions and recovery options. The aim is to provide a thorough and comprehensive review, compared to other reviews that focus on specific areas (Pazouki & Panda 1998;Anastassiadis et al 2008;Dhillon et al 2011a). …”

Section: Introductionmentioning

confidence: 99%

Overview of citric acid production from Aspergillus niger

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Oladele

Siew

et al. 2015

Frontiers in Life Science

219

126

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Citric acid has high economic potential owing to its numerous applications. It is mostly produced by microbial fermentation using Aspergillus niger. In view of surges in demand and growing markets, there is always a need for the discovery and development of better production techniques and solutions to improve production yields and the efficiency of product recovery. To support the enormous scale of production, it is necessary and important for the production process to be environmentally friendly by utilizing readily available and inexpensive agro-industrial waste products, while maintaining high production yields. This article reviews the biochemistry of citric acid formation, choices of citric-acid producing microorganisms and raw materials, fermentation strategies, the effects of various fermentation conditions, citric acid recovery options and the numerous applications of citric acid, based on information drawn from the literature over the past 10 years.

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Section: Introductionmentioning

confidence: 99%

Overview of citric acid production from Aspergillus niger

Show

Oladele

Siew

et al. 2015

Frontiers in Life Science

219

126

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“…Developments of mutant strains which can synthesize higher concentration of citric acid within a short fermentation time and capable of growing at lower pH are preferred. The yield of citric acid was further enhanced by optimizing the fermentation parameters like temperature, pH, incubation time, substrate concentration, nitrogen source and several other ingredients to accumulate citric acid including strains of A. niger [7,9,10].…”

Section: Introductionmentioning

confidence: 99%

Citric Acid Production from Nontreated Beet Molasses by a Novel Aspergillus niger Strain: Effects of pH, Sugar and Ingredients

Guc¹,

Erkmen²

2017

J Food Microbiol Saf Hyg

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Effects of factors on the citric acid production from non-treated beet molasses were studied in Aspergillus niger OE55. Maximum amount of citric acid (19.13 and 34.62 g/L) was achieved when the initial pH of fermentation medium was 6.0 from 200 g/L and 150 sugar respectively. Citric acid production and biomass formation continuously increased during fermentation period in the media initially containing 200 g/L sugar. Remaining sugar (from 3.20 to 6.03 g/L) was higher at the end of fermentation in the media initially containing 160 g/L sugar than 200 g/L sugar. Yield of citric acid after 4 days of fermentation were ranged from 0.16 to 0.28 g/g from 160 g/L sugar. The high phosphorus and nitrogen levels stimulated biomass formation and reduced citric acid production. The optimum incubation for maximal citric acid production varies both with the sugar concentration in non-treated molasses and fermentation conditions for the novel A. niger strain. pH of fermentation media cannot have reduced below 4.72 and 3.35 in the media containing 200 and 160 g/L sugar, respectively, during fermentation, therefore citric acid production was not increased over 19.96 and 34.58 g/L respectively. This would be due to the formation of nitrogenous and polysaccharide compounds from molasses. Strain development in the citric acid production from wild strains depends mainly on the fermentation conditions.

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“…(Barrett 2007). Citric acid (CA) is extensively used in the food, dairy, pharmaceutical, cosmetics, agricultural, and biochemical industries, among others (Dhillon et al 2010). As an antioxidant synergist with ascorbic or erythorbic acid and as a pH regulator (Barrett 2007), citric acid is present in greater than trace amounts in a variety of fruits and vegetables, most notably citrus fruits (Penniston 2008).…”

mentioning

confidence: 99%

Changes in the levels of selected organic acids and sugars in apple juice after cold storage

Mezey¹,

Mezeyová²

2018

Czech J. Food Sci.

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Mezey J., Mezeyová I. (2018): Changes in the levels of selected organic acids and sugars in apple juice after cold storage. Czech J. Food Sci., 36: 175-180.Apples are a source of sugars, acids, and various biologically active compounds, such as phenolic compounds, which are responsible for most of the antioxidant activities of the fruit. The aim of this study was to evaluate how the cold storage of apple fruits affects the nutritional composition of selected organic acid and sugar content in juice in comparison to juice from fresh fruits. Statistical differences were confirmed between the content of citric acid, malic acid, total acid, pH, sucrose, fructose and glucose in juice from fresh fruits and from juice stored for 140 days. No statistical differences were observed between juice from fresh fruit and juice from fruits stored for 140 days in the content of acetic acid, tartaric acid, total sugar and sweetness index.

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Recent Advances in Citric Acid Bio-production and Recovery

Abstract: Citric acid consumption is escalating gradually, witnessing high annual growth rate due to more and more advanced applications coming to light.

Cited by 203 publications

References 162 publications

Overview of citric acid production from Aspergillus niger

Overview of citric acid production from Aspergillus niger

Citric Acid Production from Nontreated Beet Molasses by a Novel Aspergillus niger Strain: Effects of pH, Sugar and Ingredients

Changes in the levels of selected organic acids and sugars in apple juice after cold storage

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