Citric acid production.
Citric acid is a commodity chemical produced and consumed throughout The World. It is used mainly in the food and beverage industry, primarily as an acidulant. Although it is one of the oldest industrial fermentations, its World production is still in rapid increasing. Global production of citric acid in 2007 was over 1.6 million tones. Biochemistry of citric acid fermentation, various microbial strains, as well as various substrates, technological processes and product recovery are presented. World production and economics aspects of this strategically product of bulk biotechnology are discussed.
Berovic
Marin
M
Department of Chemical, Biochemical and Ecology Engineering, Faculty of Chemistry and Chemical Technology, University of Ljubljana, Askerceva 5, 1001 Ljubljana, Slovenia. marin.berovic@fkkt.uni-lj.si
Legisa
Matic
M
D001419:Bacteria / Q000378:metabolism*; D019343:Citric Acid / Q000737:chemistry* / Q000378:metabolism*; D005285:Fermentation; D005516:Food Microbiology; D005524:Food Technology / Q000639:trends*; D005658:Fungi / Q000378:metabolism*; D007218:Industrial Microbiology / Q000639:trends*
D019343:Citric Acid