An overview of citric acid production

Angumeenal, A. R.; Venkappayya, D.

doi:10.1016/j.lwt.2012.05.016

Cited by 140 publications

(81 citation statements)

References 27 publications

(21 reference statements)

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“…Besides fungi and bacteria, yeast species such as Candida tropiclaus (Legiša & Mattey 1986), Candida oleophilis (Käppeli et al 1978), Candida guilermondi (Angumeenal et al 2003), Yarrowia lipolytica (Angumeenal & Venkappayya 2013), Torulopsis, Hansenula, Debaromyces, Torula, Pichia, Kloekera, Saccharomyces and Zygosaccharomyces are capable of producing citric acid from n-alkanes and carbohydrates (Weyda et al 2014). The drawback of using yeast is that it produces large quantities of isocitric acid, which is an undesirable by-product; therefore, mutant strains that have low aconitase activity are required.…”

Section: Species Of Aspergillus Such Asmentioning

confidence: 99%

“…In situations where these nutrients are unavailable, nitrogen and phosphate are supplied by the addition of KNO 3 or NH 4 NO 3 and K 2 HPO 4 or KH 2 PO 4 , respectively (Angumeenal & Venkappayya 2013). Fermentation strategies in citric acid production Citric acid production by fermentation has become established as the most widely used and economical process to obtain citric acid.…”

Section: Substratesmentioning

confidence: 99%

“…The slow rate of polysaccharide hydrolysis is due to reduced enzymatic activity, which affects the pH in the fermentation medium (Hossain et al 1984;Xu et al 1989;Papagianni et al 2005). Sucrose is superior to glucose, fructose and lactose, in order of decreasing citric acid yield (Angumeenal & Venkappayya 2013). The superiority of sucrose has been attributed to the strong extracellular mycelium-bound invertase of A. niger, which rapidly hydrolyses sucrose at low pH (Kubicek-Pranz et al 1990).…”

Section: Factors Affecting Citric Acid Fermentationmentioning

confidence: 99%

“…The name of this organic acid is derived from Latin word citrus, which refers to trees of the genus Citrus, including lemon trees. Citric acid in its pure form is readily soluble in water and colourless (Angumeenal & Venkappayya 2013). It is solid at room temperature.…”

Section: Introductionmentioning

confidence: 99%

“…ADM and Tate & Lyle have had to shut down their citric acid plants in Ireland and the UK owing to fierce competition from China (Weyda et al 2014). In 2012, China was responsible for 59% of the global production of citric acid (Angumeenal & Venkappayya 2013). According to estimations, the market value of citric acid will continue to grow and will soon exceed $2 billion (van der Straat et al 2014).…”

Section: Introductionmentioning

confidence: 99%

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Overview of citric acid production from Aspergillus niger

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Oladele

Siew

et al. 2015

Frontiers in Life Science

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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: Species Of Aspergillus Such Asmentioning

confidence: 99%

Section: Substratesmentioning

confidence: 99%

Section: Factors Affecting Citric Acid Fermentationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Overview of citric acid production from Aspergillus niger

Show

Oladele

Siew

et al. 2015

Frontiers in Life Science

215

126

View full text Add to dashboard Cite

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Microbial Applications in Organic Acid Production

Jadaun¹,

Amit²,

Singh³

2021

Bioprospecting of Microorganism‐Based Industrial Molecules

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Investigation of eco‐friendly chemical treatments of apple pomace for producing high quality molded pulp biocomposite

Lang

Wang

Zhao

2021

J of Applied Polymer Sci

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Eco-friendly chemical treatments using citric acid (CA) and sodium bicarbonate were employed to remove pectin, hemicellulose, and extractives from apple pomace (AP) for improving AP fiber quality and maximizing its utilization in producing biocomposite boards with newspaper (NP) fibers (AP:NP ratio of 2:1) using molded pulp technique. CA treatment was further optimized at different pH and temperature and cellulose nanofiber (CNF, 0.15, 0.3% w/w pulp solids) was used as reinforcement agent to enhance mechanical property and water resistance of biocomposite boards. CA treatment improved AP fiber strength and cellulose content. AP treated by CA at pH 2.5 and 75 C with 0.15% CNF reinforcement produced AP/NP biocomposite board with high flexural strength, and dimension stability, and low density. Thermal analysis verified increased cellulose content, crystallinity, and thermal stability of CA treated AP fibers. This study provided new insight to improve fiber functionality and utilize AP for developing sustainable packaging.

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An overview of citric acid production

Cited by 140 publications

References 27 publications

Overview of citric acid production from Aspergillus niger

Overview of citric acid production from Aspergillus niger

Microbial Applications in Organic Acid Production

Investigation of eco‐friendly chemical treatments of apple pomace for producing high quality molded pulp biocomposite

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