Microbial production of citric acid
作者： Luciana P. S Vandenberghe , Carlos R Soccol , Ashok Pandey , Jean-Michel Lebeault
DOI: 10.1590/S1516-89131999000300001
关键词: Organic acid 、 Pulp and paper industry 、 Starch 、 Carbon 、 Biotechnology 、 Solid-state fermentation 、 Fermentation 、 Citric acid 、 Aspergillus niger 、 Industrial fermentation 、 Chemistry
摘要: Citric acid is the most important organic produced in tonnage and extensively used food pharmaceutical industries. It mainly by submerged fermentation using Aspergillus niger or Candida sp. from different sources of carbohydrates, such as molasses starch based media. However, other techniques, e.g. solid state surface fermentation, alternative carbon agro-industrial residues have been intensively studied showing great perspective to its production. This paper reviews recent developments on citric production presenting a brief summary subject, describing micro-organisms, substrates, etc.
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