title: Biotechnological production of citric acid.
abstract: This work provides a review about the biotechnological production of citric acid starting from the physicochemical properties and industrial applications, mainly in the food and pharmaceutical sectors. Several factors affecting citric acid fermentation are discussed, including carbon source, nitrogen and phosphate limitations, pH of culture medium, aeration, trace elements and morphology of the fungus. Special attention is paid to the fundamentals of biochemistry and accumulation of citric acid. Technologies employed at industrial scale such as surface or submerged cultures, mainly employing Aspergillus niger, and processes carried out with Yarrowia lipolytica, as well as the technology for recovering the product are also described. Finally, this review summarizes the use of orange peels and other by-products as feedstocks for the bioproduction of citric acid.
authors.affiliation: Department of Chemical Engineering, Sciences Faculty, University of Vigo (Campus Ourense) , As Lagoas s/n, 32004 Ourense , Spain.
authors.forename: Belén
authors.initials: B
authors.lastname: Max
authors.forename: José Manuel
authors.initials: JM
authors.lastname: Salgado
authors.forename: Noelia
authors.initials: N
authors.lastname: Rodríguez
authors.forename: Sandra
authors.initials: S
authors.lastname: Cortés
authors.forename: Attilio
authors.initials: A
authors.lastname: Converti
authors.forename: José Manuel
authors.initials: JM
authors.lastname: Domínguez
keywords: Aspergillus niger; citric acid; fermentation; review
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