scholarly journals Review on production of citric acid by fermentation technology

2021 ◽  
Vol 17 (3) ◽  
pp. 085-093
Author(s):  
Sweta V. Lende ◽  
Heera Karemore ◽  
Milind J. Umekar

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. 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 review article for fermentation of citric acid and Microbial production of citric acid, Substrates and strategies of citric acid production for Surface fermentation, Submerged fermentation, Solid-state fermentation and also the effects of various Factors affecting of citric acid fermentation conditions are Carbon source, Nitrogen limitation, Phosphorus source, Lower Alcohols, pH of culture medium, Trace elements, Aeration and Other factors. citric acid recovery options and the numerous applications of citric acid, based on the literature review information of citric acid production by fermentation technology.

Author(s):  
G. A. Uzah ◽  
N. P. Akani ◽  
N. N. Odu

Background: Citric acid production through fermentation is economical but meeting its increasing global demand has been challenging in recent times. Aim: This study aimed to screen Aspergillus and Candida sp. isolated from different sources with potentials of producing citric acid. Methodology: Aspergillus and Candida spp. were isolated from compost soil and fruits (cucumber and banana) and their morphological characteristics were described using standard microbiological methods. The isolates were quantitatively screened for citric acid production based on appearance of yellow zone of clearance for 3 days. All the isolates which had acid unitage (AU) values> 5.0 were selected for further characterization using molecular methods. Results: Candida tropicalis, Aspergillus sp. A. niger and Penicillium sp. were isolated from the soil and fruit samples. The isolates screened for citric acid production displayed varying diameters of yellow zones around their colonies is indicative of varying capability of the microbial strains. A. niger from compost soil which had highest AU value of 8.5 at Day 3 demonstrated greatest potential to yield citric acid. Molecular characterization revealed high citric acid producing strains as Aspergillus niger (EU440768.1) and Aspergillus welwitschiae (MG669181.1). Conclusion: Although Aspergillus niger is widely utilized for industrial production of citric acid, this study has demonstrated that A. welwitschiae is a specie of Aspergillus capable of synthesizing citric acid reasonably.


2021 ◽  
Vol 5 (2) ◽  
pp. 79-91
Author(s):  
Bilge Sayın Börekçi ◽  
Güzin Kaban ◽  
Mükerrem Kaya

Abstract Background Citric acid, an intermediate product of the Krebs cycle, has a wide usage area in the food industry since it has some functions such as acidulant, flavouring agent, preservative and antioxidant. Although molds are the most commonly used microorganisms in the citric acid production, it is known that there are significant advantages of using yeasts. Purpose and scope The microbial citric acid production mechanism needs to be well understood to make production more efficient. In this study, the yeasts used in the production, fermentation types and the factors affecting production were reviewed with studies. Methodology Although production of citric acid can be produced by chemical synthesis, the fermentation is preferred because of its low cost and ease of use. More than 90% of citric acid produced in the world is obtained by fermentation. Results Yarrowia lipolytica, Candida zeylanoides and Candida oleophila are evaluated for citric acid production with substrates such as molasses, glucose, sucrose and glycerol. On the other hand, there is great interest in developing processes with new substrates and/ or microorganisms. Conclusion Although the microbial strain is an important factor, the factors such as carbon, phosphorus and nitrogen sources, aeration, the presence of trace elements and pH are also parameters affecting the production.


2019 ◽  
Vol 13 (4) ◽  
pp. 118-122
Author(s):  
MEVA GUSTINA E. SIDAURUK ◽  
◽  
SURYA NINGSIH HUTAURUK ◽  
MERRY MERYAM MARTGRITA ◽  
ADELINA MANURUNG ◽  
...  

2020 ◽  
Author(s):  
Xianli Xue ◽  
Futi Bi ◽  
Boya Liu ◽  
Jie Li ◽  
Lan Zhang ◽  
...  

Abstract Background: The transporter of glucose plays an important role in the fermentation of citric acid. In this research, a high-affinity glucose transporter (HGT1) was identified and overexpressed in industrial strain A. niger CGMCC 10142. The overexpressed-HGT1 strains were obtained to verify the glucose transporter functions with different promoters PglaA and Paox1.Result: The sugar contents and citric acid production during fermentation were tracked. As speculated, the HGT1-overexpressed strains showed higher citric acid production and lower residual sugar contents. The best-performing strain on the fermentation is A. niger 20-15 transformant of which the total sugar content and residual reducing sugar both were reduced by 31% and 44.9% comparing to A. niger CGMCC 10142, and the final citric acid production was correspondingly increased to 174.1 g/L comparing to A. niger CGMCC 10142 with 162.3 g/L. Besides HGT1, the transcription levels of related genes as citrate synthase and glucokinase in transformants were also significantly higher than A. niger CGMCC 10142.Conclusion: The results indicate that HGT1 understandably alleviates the metabolic restriction caused by insufficient sugar transporters and finally improves the utilization of sugar. This study confirms the important role of glucose transporter HGT1 in the citric acid fermentation process of Aspergillus niger.


2019 ◽  
Vol 80 (6) ◽  
pp. 1196-1204
Author(s):  
Jiang-Bo Wang ◽  
Rui-Jing Zhang ◽  
Zhong-Gui Mao ◽  
Dong-Sheng Xue ◽  
Zheng-Jun Zhu ◽  
...  

Abstract Anaerobic digestion effluent (ADE) from the anaerobic digestion treatment of citric acid wastewater can be reused as a potential substitute for process water in the citric acid fermentation. However, excessive sodium contained in ADE significantly decreases citric acid production. In this paper, the inhibition mechanism of sodium on citric acid fermentation was investigated. We demonstrated that excessive sodium did not increase oxidative stress for Aspergillus niger, but reduced the pH of the medium significantly over the period 4–24 h, which led to lower activities of glucoamylase and isomaltase secreted by A. niger, with a decrease of available sugar concentration and citric acid production. ADE was pretreated by air-stripping prior to recycle and 18 g/L calcium carbonate was added at the start of fermentation to control the pH of the medium. The inhibition caused by ADE was completely alleviated and citric acid production substantially increased from 118.6 g/L to 141.4 g/L, comparable to the fermentation with deionized water (141.2 g/L). This novel process could decrease wastewater discharges and fresh water consumption in the citric acid industry, with benefit to the environment.


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