Microbial production of citric acid

Detalhes bibliográficos
Autor(a) principal: Vandenberghe,Luciana P. S
Data de Publicação: 1999
Outros Autores: Soccol,Carlos R, Pandey,Ashok, Lebeault,Jean-Michel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000300001
Resumo: 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. However, other fermentation techniques, e.g. solid state fermentation and surface fermentation, and alternative sources of carbon such as agro-industrial residues have been intensively studied showing great perspective to its production. This paper reviews recent developments on citric acid production by presenting a brief summary of the subject, describing micro-organisms, production techniques, and substrates, etc.
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spelling Microbial production of citric acidCitric acidAspergillus nigersubmerged fermentationsolid state fermentationsubstratesCitric 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. However, other fermentation techniques, e.g. solid state fermentation and surface fermentation, and alternative sources of carbon such as agro-industrial residues have been intensively studied showing great perspective to its production. This paper reviews recent developments on citric acid production by presenting a brief summary of the subject, describing micro-organisms, production techniques, and substrates, etc.Instituto de Tecnologia do Paraná - Tecpar1999-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000300001Brazilian Archives of Biology and Technology v.42 n.3 1999reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89131999000300001info:eu-repo/semantics/openAccessVandenberghe,Luciana P. SSoccol,Carlos RPandey,AshokLebeault,Jean-Micheleng2011-06-01T00:00:00Zoai:scielo:S1516-89131999000300001Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2011-06-01T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Microbial production of citric acid
title Microbial production of citric acid
spellingShingle Microbial production of citric acid
Vandenberghe,Luciana P. S
Citric acid
Aspergillus niger
submerged fermentation
solid state fermentation
substrates
title_short Microbial production of citric acid
title_full Microbial production of citric acid
title_fullStr Microbial production of citric acid
title_full_unstemmed Microbial production of citric acid
title_sort Microbial production of citric acid
author Vandenberghe,Luciana P. S
author_facet Vandenberghe,Luciana P. S
Soccol,Carlos R
Pandey,Ashok
Lebeault,Jean-Michel
author_role author
author2 Soccol,Carlos R
Pandey,Ashok
Lebeault,Jean-Michel
author2_role author
author
author
dc.contributor.author.fl_str_mv Vandenberghe,Luciana P. S
Soccol,Carlos R
Pandey,Ashok
Lebeault,Jean-Michel
dc.subject.por.fl_str_mv Citric acid
Aspergillus niger
submerged fermentation
solid state fermentation
substrates
topic Citric acid
Aspergillus niger
submerged fermentation
solid state fermentation
substrates
description 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. However, other fermentation techniques, e.g. solid state fermentation and surface fermentation, and alternative sources of carbon such as agro-industrial residues have been intensively studied showing great perspective to its production. This paper reviews recent developments on citric acid production by presenting a brief summary of the subject, describing micro-organisms, production techniques, and substrates, etc.
publishDate 1999
dc.date.none.fl_str_mv 1999-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000300001
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000300001
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89131999000300001
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.42 n.3 1999
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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