FUNGAL PRODUCTION OF CITRIC-ACID

被引：134
|
作者：
GREWAL, HS
KALRA, KL
机构：
[1] Department of Microbiology, Punjab Agricultural University, Ludhiana
来源：
BIOTECHNOLOGY ADVANCES | 1995年 / 13卷 / 02期
关键词：
ASPERGILLUS NIGER; CITRIC ACID; FERMENTATION;
D O I：
10.1016/0734-9750(95)00002-8
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Citric acid is the principal organic acid found in citrus fruits. To meet increasing demands it is produced from carbohydrate feedstock by fermentation with the fungus Aspergillus niger and the yeasts of Candida spp. Effect of various fermentation conditions and the biochemistry of citric acid formation by A. niger have been discussed. Commercially citric acid is produced by surface, submerged and solid state fermentation techniques. Recovery of pure acid from fermentation broth is done primarily by precipitation with lime and also by solvent extraction.
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页码：209 / 234
页数：26
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