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Journal articles on the topic 'Citric acid production'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

Mayilvahanan, D., G. Annadurai, V. Raju, M. Chellapandian, M. R. V. Krishnan, and Kunthala Jayaraman. "Citric acid production." Bioprocess Engineering 15, no. 6 (1996): 323–26. http://dx.doi.org/10.1007/bf02426442.

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Mayilvahanan, D., G. Annadurai, V. Raju, M. Chellapandian, M. R. V. Krishnan, and Kunthala Jayaraman. "Citric acid production." Bioprocess Engineering 15, no. 6 (1996): 323. http://dx.doi.org/10.1007/s004490050275.

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3

Annadurai, G., V. Raju, M. Chellapandian, and M. R. V. Krishnan. "Citric acid production." Bioprocess Engineering 16, no. 1 (1996): 13. http://dx.doi.org/10.1007/s004490050281.

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4

Abd Alsaheb, Ramzi A., Malik Mustafa Mohammed, Jaafar Kamil Abdullah, and Azza Hashim Abbas. "Citric Acid Production: Raw Material, Microbial Production, Fermentation Strategy and Global Market: Critical Review." Al-Khwarizmi Engineering Journal 19, no. 2 (2023): 1–14. http://dx.doi.org/10.22153/kej.2023.12.002.

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Citric acid is an essential ingredient for the manufacture of (12) key industrial chemicals. Citric acid use is increasing steadily with a high annual growth rate as a result of the development of ever more sophisticated applications. Citric acid is widely utilized in the food and pharmaceutical industries due to its low toxicity when compared to other acidulous. Other uses for citric acid can be found in cleaning supplies and detergents. Based on information from a review of the literature, Citric acid production substrates and methods for surface fermentation, submerged fermentation, solid-s

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Mr., Ghadge Amit Babasaheb. "STUDY OF DIFFERENT STRATEGIES FOR THE MICROBIAL PRODUCTION OF CITRIC ACID." International Journal of Advance and Applied Research 2, no. 18 (2022): 110–14. https://doi.org/10.5281/zenodo.7056346.

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<strong><em>Abstract</em></strong> <em>Organic acids are the most widely used commercial products obtained by fermentation process. These are the intermediate products of various biochemical pathways occurring in the life cycle of microorganisms such as bacteria and fungi. Citric acid is produced by many microorganisms like yeasts, molds and many bacteria. Chemical methods for citric acid synthesis were being employed, but biological methods were superior and economical to the chemical methods on the industrial scale. Today, many biotechnological tools like mutagenesis, metabolic engineering,

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Anastassiadis, Savas, Igor Morgunov, Svetlana Kamzolova, and Tatiana Finogenova. "Citric Acid Production Patent Review." Recent Patents on Biotechnology 2, no. 2 (2008): 107–23. http://dx.doi.org/10.2174/187220808784619757.

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7

Vandenberghe, Luciana P. S., Carlos R. Soccol, Ashok Pandey, and Jean-Michel Lebeault. "Microbial production of citric acid." Brazilian Archives of Biology and Technology 42, no. 3 (1999): 263–76. http://dx.doi.org/10.1590/s1516-89131999000300001.

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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 productio

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8

Max, Belén, José Manuel Salgado, Noelia Rodríguez, Sandra Cortés, Attilio Converti, and José Manuel Domínguez. "Biotechnological production of citric acid." Brazilian Journal of Microbiology 41, no. 4 (2010): 862–75. http://dx.doi.org/10.1590/s1517-83822010000400005.

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9

Grewal, H. S., and K. L. Kalra. "Fungal production of citric acid." Biotechnology Advances 13, no. 2 (1995): 209–34. http://dx.doi.org/10.1016/0734-9750(95)00002-8.

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10

Sweta, V. Lende, Karemore Heera, and J. Umekar Milind. "Review on production of citric acid by fermentation technology." GSC Biological and Pharmaceutical Sciences 17, no. 3 (2021): 085–93. https://doi.org/10.5281/zenodo.5808803.

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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. In view of surges in demand and growing markets, there is always a need for the discovery and development of better production techniques and solutions to improve production yields and the efficiency of product recovery. To support the enormous scale of production, it is necessary

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Ezea, Ifeanyi Boniface. "Utilization of Pap processing waste in submerged culture of Aspergillus niger enriched with poultry dropping extract for citric acid production." Archives of Ecotoxicology 4, no. 1 (2022): 17–23. http://dx.doi.org/10.36547/ae.2022.4.1.17-23.

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Determining the potential of pap processing waste for citric acid production was investigated using Aspergillus niger isolated from pap waste. The cost of substrate for citric acid production represents a significant percentage of the total production cost. The aim of this work was therefore, to utilize pap processing waste in submerged culture enriched with poultry dropping extract for citric acid production. The effect of initial pH, inoculums size, poultry dropping extract, pap processing waste concentration and alcohol addition were investigated on citric acid production from pap processin

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12

Yogesh, N. Anande, K. Raut Pragati, S. Zinjade Ajay, and B. Mane Shrikant. "Production of Citric Acid from Different Aspergillus species Obtained from Soil." World Journal of Advanced Research and Reviews 23, no. 2 (2024): 2008–18. https://doi.org/10.5281/zenodo.14869110.

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The genus <em>Aspergillus</em> is considered highly important in the production of various types of enzymes and organic acids. <em>Aspergillus</em> species produce organic acids such as citric acid, itaconic acid, and malic acid, which are one of the most important alternate techniques for chemical processes. Citric acid is an essential primary agricultural product that is extensively used in the world. It acts as an intermediate in the tricarboxylic acid cycle (citric acid cycle) during the oxidation of carbohydrates to carbon dioxide. Citric acid has an important role in

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Ezea, Ifeanyi Boniface, Emmanuel Ezaka, and Olayinka Akinola Omotosho. "Stimulation of citric acid production by heat shock promoting <i>Aspergillus niger</i> using nitrogen enriched <i>Dioscorea bulbifera</i>." Scientia Africana 23, no. 3 (2024): 91–100. http://dx.doi.org/10.4314/sa.v23i3.9.

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High cost of substrate and how to stimulate citric acid are among the factors that mitigate citric acid production. Exploiting a cheap substrate for citric acid production will be a viable alternative in order to reduce the cost of citric acid production. Therefore, the aim of this research was to evaluate the potential of wild Dioscorea bulbifera tubers for citric acid production. Experimental procedures were designed to determine the effect of different concentrations of wild Dioscorea bulbifera, different nitrogen sources and effect of different concentrations of nitrogen sources on citric

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Sweta V. Lende, Heera Karemore, and Milind J. Umekar. "Review on production of citric acid by fermentation technology." GSC Biological and Pharmaceutical Sciences 17, no. 3 (2021): 085–93. http://dx.doi.org/10.30574/gscbps.2021.17.3.0313.

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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. In view of surges in demand and growing markets, there is always a need for the discovery and development of better production techniques and solutions to improve production yields and the efficiency of product recovery. To support the enormous scale of production, it is necessary and important for t

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15

Książek, Ewelina. "Citric Acid: Properties, Microbial Production, and Applications in Industries." Molecules 29, no. 1 (2023): 22. http://dx.doi.org/10.3390/molecules29010022.

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Citric acid finds broad applications in various industrial sectors, such as the pharmaceutical, food, chemical, and cosmetic industries. The bioproduction of citric acid uses various microorganisms, but the most commonly employed ones are filamentous fungi such as Aspergillus niger and yeast Yarrowia lipolytica. This article presents a literature review on the properties of citric acid, the microorganisms and substrates used, different fermentation techniques, its industrial utilization, and the global citric acid market. This review emphasizes that there is still much to explore, both in term

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Femi-Ola, T.O, J.O Oluyege, and A.O. Gbadebo. "CITRIC ACID PRODUCTION FROM PINEAPPLE WASTE." Continental J. Microbiology 3 (July 6, 2009): 1–5. https://doi.org/10.5281/zenodo.823745.

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<em>Aspergillus niger</em> and <em>Saccharomyces cerevisiae</em> were grown on pineapple waste and their citric acid production characteristics compared. The effects of pH and methanol on the production were investigated. The highest concentration of citric acid was produced by <em>A</em>. <em>niger</em> at initial pH of 4.5 in the presence of methanol. Addition of methanol stimulated the biomass production, carbon IV oxide concentration and sugar utilization.

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Börekçi, Bilge Sayın, Güzin Kaban, and Mükerrem Kaya. "Citric Acid Production of Yeasts: An Overview." EuroBiotech Journal 5, no. 2 (2021): 79–91. http://dx.doi.org/10.2478/ebtj-2021-0012.

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Abstract Background Citric acid, an intermediate product of the Krebs cycle, has a wide usage area in the food industry since it has some functions such as acidulant, flavouring agent, preservative and antioxidant. Although molds are the most commonly used microorganisms in the citric acid production, it is known that there are significant advantages of using yeasts. Purpose and scope The microbial citric acid production mechanism needs to be well understood to make production more efficient. In this study, the yeasts used in the production, fermentation types and the factors affecting product

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West, Thomas P. "Citric Acid Production by Aspergillus niger Using Solid-State Fermentation of Agricultural Processing Coproducts." Applied Biosciences 2, no. 1 (2023): 1–13. http://dx.doi.org/10.3390/applbiosci2010001.

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The ability of Aspergillus niger strains to support citric acid production using solid-state fermentation of agricultural processing coproducts was examined in this review. Citric acid has been shown to have a number of commercial applications in the food and beverage industries. The A. niger strains capable of elevated citric acid production are known to contain genetic mutations that stimulate overproduction of the organic acid likely involving citric acid cycle reactions. The agricultural processing coproducts previously examined for their ability to support citric acid production by A. nig

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Auta, Helen Shnada, Khadijat Toyin Abidoye, Hauwa Tahir, Aliyu Dabai Ibrahim, and Sesan Abiodun Aransiola. "Citric Acid Production by Aspergillus niger Cultivated on Parkia biglobosa Fruit Pulp." International Scholarly Research Notices 2014 (November 3, 2014): 1–8. http://dx.doi.org/10.1155/2014/762021.

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The study was conducted to investigate the potential of Parkia biglobosa fruit pulp as substrate for citric acid production by Aspergillus niger. Reducing sugar was estimated by 3,5-dinitrosalicylic acid and citric acid was estimated spectrophotometrically using pyridine-acetic anhydride methods. The studies revealed that production parameters (pH, inoculum size, substrate concentration, incubation temperature, and fermentation period) had profound effect on the amount of citric acid produced. The maximum yield was obtained at the pH of 2 with citric acid of 1.15 g/L and reducing sugar content

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20

Aghera, Payal. "Enhanced Production of Citric Acid by Mutant PN12 of Aspergillus fumigatus Using Statistical Design." Bioscience Biotechnology Research Communications 14, no. 4 (2021): 1473–79. http://dx.doi.org/10.21786/bbrc/14.4.16.

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Distillery spent wash is an unwanted residual liquid waste generated during alcohol production. It is a potential source for production of different industrially important products. Distillery spent wash is dark colored and has many organic compounds as a waste. In this experiment, removal of color and organic compounds was carried out by anaerobic treatment. The treated spent wash was utilized for citric acid production with the help of microorganisms. The current study was performed with the treated spent wash which was applied for high level of citric acid production by a mutant strain of A

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Ezea, Ifenayi Boniface, Emmanuel Ezaka, Joy Onyekachi Iwuagwu, and Calista Odinachi Itubochi. "Biological production of citric acid in submerged culture of Aspergillus niger using cassava pulp wastes." Archives of Ecotoxicology 3, no. 3 (2021): 69–74. http://dx.doi.org/10.36547/ae.2021.3.3.69-74.

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Utilization of cassava pulp wastes for citric acid production was investigated using Aspergillus niger in a submerged culture. A series of experiments were designed on various fermentation parameters to establish the optimal conditions for citric acid production from cassava pulp. This study revealed that production parameters such as cassava pulp concentration, initial pH, incubation temperature, agitation, and nitrogen source and fermentation period had effect on the amount of citric acid produced from cassava pulp. Citric acid concentration increased as the concentration of cassava pulp inc

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Satheeshkumar, Subramaniyan, Paramasivam Sivagurunathan, Kannaiyan Muthulakshmi, and Chinnaiyan Uma. "Utilization of Fruit Waste for the Production of Citric Acid by using Aspergillus Niger." Journal of Drug Delivery and Therapeutics 9, no. 4-A (2019): 9–14. http://dx.doi.org/10.22270/jddt.v9i4-a.3487.

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The main organic acids in industrial used were citric, acetic, tartaric, malic, lactic and gluconic acid. The most utilized organic acid is citric acid or tricarboxylic acid. Chemical synthesis of citric acid is more costly than fermentation. The citrus processing industry generates tons of waste such as peel and segment membranes resulting from the extraction of citrus juice in industrial plants. About 6 isolates were obtained from the fruit waste dumped soil and they were subjected to screening for citric acid production. A. niger over other potential citric acid-producing organism towards e

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Dhunne, Inderjeet Kaur, and A. R. Apastambh. "Production of Citric Acid from Fruit Waste of Banana Using Aspergillus niger." YMER Digital 21, no. 06 (2022): 484–87. http://dx.doi.org/10.37896/ymer21.06/46.

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In this study citric acid production was carried by using banana waste from Aspergillus niger. Effect of different carbon and nitrogen sources like glucose, sucrose, yeast extract and peptone were studied on production. Citric acid production was recorded from 3rd day of incubation upto 5th day. The percentage of citric acid ranged from 0.028% to 0.480% maximum production was obtained from glucose as carbon source i.e; 0.480% on 5th day and maximum production was obtained from yeast extract as nitrogen source i.e; 0.168% on 5th day. Keywords: Citric acid, Aspergillus niger

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Mora-Pérez, Christian Jesús, Roberto Olivares-Hernández, Ernesto Favela-Torres, and Gustavo Viniegra Gonzalez. "High citric acid production in solid-state fermentation by Aspergillus brasiliensis on polyurethane foam." Mexican journal of biotechnology 8, no. 4 (2023): 90–109. http://dx.doi.org/10.29267/mxjb.2023.8.4.90.

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A statistical approach based on fractional and complete factorial designs to increase the citric acid yield was used. Polyurethane foam (PUF) was used as inert support for solid-state fermentation (SSF) due to its high-water retention capacity (up to 60-fold of its weight), resulting in the recovery of concentrated citric acid by squeezing it. The maximum yields for citric acid (0.62 Cmol/Cmol glucose) and polyols (0.11 Cmol/Cmol glucose) are obtained by growing Aspergillus brasiliensis in a well-defined culture medium (at 30°C for 120 h). Citric acid, polyols, and glucose consumption are nega

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Yogesh N Anande, Pragati K Raut, Ajay S Zinjade, and Shrikant B Mane. "Production of Citric Acid from Different Aspergillus species Obtained from Soil." World Journal of Advanced Research and Reviews 23, no. 2 (2024): 2008–18. http://dx.doi.org/10.30574/wjarr.2023.23.2.2544.

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The genus Aspergillus is considered highly important in the production of various types of enzymes and organic acids. Aspergillus species produce organic acids such as citric acid, itaconic acid, and malic acid, which are one of the most important alternate techniques for chemical processes. Citric acid is an essential primary agricultural product that is extensively used in the world. It acts as an intermediate in the tricarboxylic acid cycle (citric acid cycle) during the oxidation of carbohydrates to carbon dioxide. Citric acid has an important role in industries involving the production of

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Angumeenal, A. R., and D. Venkappayya. "An overview of citric acid production." LWT - Food Science and Technology 50, no. 2 (2013): 367–70. http://dx.doi.org/10.1016/j.lwt.2012.05.016.

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Al Amin, Razu Ahmmed, Mohammad Ismail, Tajreen Naziba Islam, and Mohammed Mohasin. "Optimization of Citric Acid Production From Sugarcane Molasses Using Aspergillus Niger By Submerged Fermentation." Bioresearch Communications 11, no. 1 (2024): 1643–50. https://doi.org/10.3329/brc.v11i1.78880.

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The potentiality of citric acid on economy is high because of its multi-purpose uses, particularly in the food and pharmaceutical industries. Bangladesh spent more than one million US dollars to import citric acid mostly from India and China. Its consumption is increasing 3.5–4%, annually, indicating the need for better manufacturing alternatives. Globally, citric acid is primarily produced through microbial fermentation with Aspergillus niger. To support the massive scale of production of citrate, the manufacturing process must be eco-friendly which should be inexpensive and available raw mat

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Abdulazeez, Muna, B., and Mustafa M. Haider. "Effect of some physiological factors on citric acidproduction bythreeisolates ofAspergillus niger acid - hydrolyzed sawdust as a carbon source." Innovaciencia Facultad de Ciencias Exactas Físicas y Naturales 6, no. 2 (2018): 1–9. http://dx.doi.org/10.15649/2346075x.477.

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Introduction: Citric acid (2-hydroxy-propane-1, 2, 3-tricarboxylic acid) was first isolated from lemon juice in 1784. It is a primary metabolic product which is formed in the tricarboxylic acid (Krebs) cycle. It is estimated that the market value of citric acid will exceed two billion dollars in 2019. About 70% of total citric acid produced globally is utilized in food industry, while about 12% is utilized in pharmaceuticals and cosmetic industries and the remainder in other industrial purposes. The industrial production of citric acid is undertaken by fermentation process in the presence of f

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Yadav, Subedar. "Fungal strains for mycological production of citric acid." International Journal of Pharmaceutical Chemistry and Analysis 8, no. 2 (2021): 59–61. http://dx.doi.org/10.18231/j.ijpca.2021.012.

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Citric acid has become an important raw material for general industrial use with many varied and expanding applications such as iron, steel, treatment and conditioning of industrial water supplies, preparation of alkyl resins, paints and in the printing of calico and textile industries. Mycological Production of citric acid includes preparation and sterilization of different media, culture medium, and seedling of culture tube, incubation of culture tubes, determination of citric acid formed and molasses left unfermented during the course of present investigation. The Present work deals mainly

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Medeiros, Alexandre D'Lamare Maia de, and Thiago Pettrus Maia de Medeiros. "Citric acid production by Aspergillus spp. through submerged fermentation using different production mediums containing agroindustrial residues." Research, Society and Development 11, no. 6 (2022): e8011628839. http://dx.doi.org/10.33448/rsd-v11i6.28839.

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The production of secondary metabolites of high added value by microorganisms has been extensively studied, mainly in the formulation of medium containing agro-industrial residues. Citric acid is a tricarboxylic organic acid obtained through submerged fermentation processes. The Aspergillus genus is considered an excellent producer of bioactive substances of industrial interest. This study aims to determine the rate of citric acid production using four strains of the microorganism (UCP 1099, 1356, 1357, and 1463) in alternative culture mediums containing citrus pomace (pineapple, orange and le

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Fernandes, Thaysa Amélia Bortoloti, Cristiani Baldo, and Daniele Sartori. "Citric acid production by Brazilian garlic Aspergillus welwitschiae strains using orange residues." Acta Scientiarum. Technology 46, no. 1 (2024): e69765. http://dx.doi.org/10.4025/actascitechnol.v46i1.69765.

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The global production of citrus fruits has expressively grown resulting in large amounts of residue. Orange residues are rich in carbon and could be used as substrates for production of biomolecules such as citric acid. In this study, wild and mutant Aspergillus welwitschiae strains isolated from Brazilian garlic were used to produce citric acid from orange residues, using solid-state fermentation. The results showed that the mutant A. welwitschiae UELAs 15.262/35 produced great amount of citric acid in the fourth day of solid-state fermentation using total and reducing sugars and producing ce

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Khurshid, Samina, Hamad Ashraf, Tanveer Hussain, et al. "Enhanced Citric Acid Production through Aspergillus niger: Insights from Fermentation Studies Using Sugarcane Molasses." Life 14, no. 6 (2024): 756. http://dx.doi.org/10.3390/life14060756.

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The production of citric acid, a vital agricultural commodity utilized across various industries such as food, beverages, pharmaceuticals, agriculture, detergents, and cosmetics, predominantly relies on microbial fermentation, with Aspergillus niger accounting for approximately 90% of global production. In this study, we aimed to optimize the key factors influencing citric acid production, with a focus on strains, fermentation techniques, and carbon sources, particularly sugarcane molasses. A. niger, sourced from the Botany department/Biotechnology laboratories at Govt. College of Science, Lah

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Wang, Jiang-Bo, Rui-Jing Zhang, Zhong-Gui Mao, et al. "Full recycling of citric acid wastewater through anaerobic digestion, air-stripping and pH control." Water Science and Technology 80, no. 6 (2019): 1196–204. http://dx.doi.org/10.2166/wst.2019.364.

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Abstract Anaerobic digestion effluent (ADE) from the anaerobic digestion treatment of citric acid wastewater can be reused as a potential substitute for process water in the citric acid fermentation. However, excessive sodium contained in ADE significantly decreases citric acid production. In this paper, the inhibition mechanism of sodium on citric acid fermentation was investigated. We demonstrated that excessive sodium did not increase oxidative stress for Aspergillus niger, but reduced the pH of the medium significantly over the period 4–24 h, which led to lower activities of glucoamylase a

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Sushkova, Svetlana V., Svetlana V. Levanova, Iliya L. Glazko, and Kristina V. Pavlova. "KINETIC OF ESTERIFICATION OF CITRIC ACID IN PRODUCTION OF TRIALKYL CITRATES." IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENIY KHIMIYA KHIMICHESKAYA TEKHNOLOGIYA 60, no. 2 (2017): 74. http://dx.doi.org/10.6060/tcct.2017602.5442.

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Polyvinyl chloride (PVC) is a body of a great many of composite materials and takes one of the leading places in thermoplastic polymers production capacity. Annual intake of PVC in the world (data of 2014 years) achieves to 35 mtpa. and has a consistent trend to further increase. PVC recycling is impossible without using of plasticizers. Nowdays scopes of use and plasticizers market used in the polymer materials production intended for contact with alimentary products, for medical equipment and children's toys production, are upon essential impact of policy statements of health, safety, securi

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Souza, Silvio José, Nicolli Grecco Marchiore, Marcella Vitória Galindo, Fabio Yamashita, and Marianne Ayumi Shirai. "Production of starch/poly(lactic acid) sheets containing citric acid and tributyl citrate." Brazilian Journal of Food Research 7, no. 2 (2016): 173. http://dx.doi.org/10.3895/rebrapa.v7n2.3705.

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In this work thermoplastic starch and poly(lactic acid) (PLA) sheets added of tributyl citrate (TBC) and citric acid was produced by flat extrusion (calendaring-extrusion). The incorporation of TBC and citric acid reduced the rigidity, increased the water vapor permeability (WVP) and density of the sheets. This occurred probably because these compounds acted as plasticizer for PLA and starch. Thus, it was possible to conclude that it was possible to produce starch and PLA blended sheets by extrusion, but studies are still required to find the appropriate concentration of TBC and citric acid th

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Tanzin, M., KMS Islam, MR Debi, and MR Islam. "Effect of citric acid, herbal feed additive and their combination on the performance of broiler." Bangladesh Journal of Animal Science 44, no. 3 (2016): 143–50. http://dx.doi.org/10.3329/bjas.v44i3.26364.

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The experiment was conducted with 108 day old straight-run Hubbard Classic broiler chicks for a period of 35 days to investigate the effects of citric acid, commercial herbal additive (Keqinling) and their combination on growth and carcass traits of broiler. The dietary treatments were control (T0), 0.5% citric acid (T1), 0.2% Keqinling (T2) and combination of 0.5% citric acid +0.2% Keqinling (T3). Final live weight was 1615, 1710, 1707 and 1795g in control, 0.5% citric acid, 0.2% Keqinling and their combination groups respectively. The highest live weight gain (1748g) was found in combination

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Mina Grace Asoka, Gideon Orkwagh Abu, and Obioma Kenechukwu Agwa. "A Kinetic model for submerged citric acid production by Aspergillus versicolor using oil palm empty fruit bunch." GSC Biological and Pharmaceutical Sciences 17, no. 1 (2021): 033–40. http://dx.doi.org/10.30574/gscbps.2021.17.1.0301.

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The fermentation kinetics of citric acid by Aspergillus versicolor was studied in a submerged batch system. The logistic equation for growth, the Luedeking–Piret equation for citric acid production and modified Luedeking–Piret-like equation for glucose consumption was proposed for this study. The model appeared to provide a reasonable description for each parameter during the growth phase. The production of citric acid was growth-associated.

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Ezea, Ifeanyi B. "Isolation and screening for fungi producing citric acid from composting banana peels." Archives of Ecotoxicology 7, no. 1 (2025): 11–14. https://doi.org/10.36547/ae.2025.7.1.11-14.

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Citric acid is a key element in food, drinks, pharmaceutical preparations, and detergents. Fungal fermentation with Aspergillus niger has long been recognized as one of the most effective methods for producing citric acid when compared to chemical approaches. The purpose of this study was to isolate, screen, and identify suitable fungal strains that produce citric acid using banana peel as a substrate. The samples were collected from Clifford University. The samples were then left to composte for two weeks. A 10-fold serial dilution was performed by suspending 1g of the material in 9ml of ster

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Siagian, A. A., A. Manurung, and M. M. Martgrita. "Scale-up of citric acid production by utilizing rice husk waste and purification using ion exchange chromatography." IOP Conference Series: Earth and Environmental Science 1187, no. 1 (2023): 012008. http://dx.doi.org/10.1088/1755-1315/1187/1/012008.

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Abstract Citric acid is one of the essential organic acids in human life and rice husk has the potential to be used as a substrate because it contains about 28.6-43.3% cellulose, and its use, does not compete with human needs. This research aims to increase citric acid production by using rice husk as a substrate, with a working volume of 2000 mL. In this study, it produced citric acid using submerged fermentation and Aspergillus niger at 22.42% w/v rice husk conditions, 10% w/v sucrose, 3% v/v methanol, and 400 rpm agitation. The results showed that the citric acid pH value on day 18 of ferme

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Massingue Júnior, Abel Alberto, António Elísio José, Ezequiel Carlitos Mutie, Fernando Gumende, and Nilton João Dos Anjos. "Use of natural bioactives in cheese production." CONTRIBUCIONES A LAS CIENCIAS SOCIALES 16, no. 8 (2023): 13449–69. http://dx.doi.org/10.55905/revconv.16n.8-269.

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Cheese is obtained by partial or complete coagulation of milk and is a healthy and nutritious food whose consumption profile is formed by young individuals. Natural bioactives are chemical compounds found in plants, animals and other organisms with antioxidant, anti-inflammatory, anticancer and antimicrobial properties. The present study aimed to evaluate the physicochemical and sensory qualities of cheese produced with use of acetic and citric acid rennet as natural bioactives. 6 formulations: (A), 87% milk, 12% acetic acid and 1% salt; (B), 83% milk, 16% acetic acid, 1% salt; (C), 78% milk,

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Miranda, Eval O., Victor H. R. Silva, Mirtânia A. Leão, Elaine C. M. Cabral-Albuquerque, Silvio Cunha, and Rosana L. Fialho. "Mechanochemical Production of Urea-citric Acid Copolymer." IOP Conference Series: Materials Science and Engineering 958 (October 27, 2020): 012008. http://dx.doi.org/10.1088/1757-899x/958/1/012008.

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Show, Pau Loke, Kehinde Opeyemi Oladele, Qi Yan Siew, Fitri Abdul Aziz Zakry, John Chi-Wei Lan, and Tau Chuan Ling. "Overview of citric acid production fromAspergillus niger." Frontiers in Life Science 8, no. 3 (2015): 271–83. http://dx.doi.org/10.1080/21553769.2015.1033653.

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FUTAGAMI, Taiki, Chihiro KADOOKA, Masatoshi GOTO, and Hisanori TAMAKI. "Citric Acid Production by the White Koji Fungus: Transporters Play a Key Role in the Citric Acid Production." KAGAKU TO SEIBUTSU 59, no. 5 (2021): 241–46. http://dx.doi.org/10.1271/kagakutoseibutsu.59.241.

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Iralapati, Vinusha, and Swathi Kummari. "Production of Citric Acid from Different Fruit Peels Using Aspergillus niger." International Journal of Scientific Engineering and Research 3, no. 5 (2015): 129–30. https://doi.org/10.70729/ijser15210.

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Pawar V.A, Pawar V. A., and Pawar P. R. Pawar P.R. "Effect of Various Parameters on Citric Acid Production using Different Substrates." Paripex - Indian Journal Of Research 3, no. 7 (2012): 1–3. http://dx.doi.org/10.15373/22501991/july2014/4.

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Kusuma, Gede Asstaradi, Nyoman Semadi Antara, and Ni Putu Suwariani. "Fermentasi Produksi Asam Sitrat menggunakan Aspergillus Niger ATCC 16404 dengan Substrat Hidrolisat Cair Limbah Padat Industri Brem." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 7, no. 4 (2019): 615. http://dx.doi.org/10.24843/jrma.2019.v07.i04.p13.

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Dregs of solid waste brem industry contained 12 percent of sugar and 10,8 percent of starch. Component contained in the dregs are expected to produce citric acid. The aims of this study were to determine the effect of static cultivation on the production of citric acid from liquid hydrolyzate brem waste by using Aspergillus niger. The experimental design used in this study was a simple randomized block design (RAK), which the static cultivations (0, 1, 2, 3 days) as a treatment. The results showed that the static cultivation treatment significantly affected the level of acidity (pH), total sol

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Kuforiji, Olubukola, Adunola Oluseye Kuboye, and Sunday Ayodele Odunfa. "Orange and pineapple wastes as potential substrates for citric acid production." International Journal of Plant Biology 1, no. 1 (2010): 4. http://dx.doi.org/10.4081/pb.2010.e4.

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Orange (pulp) and pineapple wastes were used as substrates for citric acid production by two strains of Aspergillus niger. A. niger strains NRRL 567 and 328 produced the maximum amount of citric acid (57.6% and 55.4%, respectively) at a moisture content of 38.9% in orange waste and the highest yields of 46.4% and 45.4% citric acid in pineapple waste at moisture contents of 54.4% and 63.4 %, respectively. The addition of 1-3% methanol to the substrates resulted in reduction in yield in both cases.

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Książek, Ewelina Ewa, Małgorzata Janczar-Smuga, Jerzy Jan Pietkiewicz, and Ewa Walaszczyk. "Optimization of Medium Constituents for the Production of Citric Acid from Waste Glycerol Using the Central Composite Rotatable Design of Experiments." Molecules 28, no. 7 (2023): 3268. http://dx.doi.org/10.3390/molecules28073268.

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Citric acid is currently produced by submerged fermentation of sucrose with the aid of Aspergillus niger mold. Its strains are characterized by a high yield of citric acid biosynthesis and no toxic by-products. Currently, new substrates are sought for production of citric acid by submerged fermentation. Waste materials such as glycerol or pomace could be used as carbon sources in the biosynthesis of citric acid. Due to the complexity of the metabolic state in fungus, there is an obvious need to optimize the important medium constituents to enhance the accumulation of desired product. Potential

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Das, Subhasish, Maria Alice Zarur Coelho, Priscilla F. F. Amaral, and Jayeeta Sil. "Development of nutrient media to increase the accumulation of lipids without genetic modification of a lipogenic microorganism." RSC Advances 7, no. 61 (2017): 38149–54. http://dx.doi.org/10.1039/c7ra04026a.

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Lipid metabolism and citric acid production by Yarrowia lipolytica are metabolically inter-dependent and depletion in citric acid production by proper media development can increase lipid accumulation in Y. lipolytica upto 72% of biomass dry weight.

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Mina, Grace Asoka, Orkwagh Abu Gideon, and Kenechukwu Agwa Obioma. "A Kinetic model for submerged citric acid production by Aspergillus versicolor using oil palm empty fruit bunch." GSC Biological and Pharmaceutical Sciences 17, no. 1 (2021): 033–40. https://doi.org/10.5281/zenodo.5599121.

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The fermentation kinetics of citric acid by <em>Aspergillus versicolor</em> was studied in a submerged batch system. The logistic equation for growth, the Luedeking–Piret equation for citric acid production and modified Luedeking–Piret-like equation for glucose consumption was proposed for this study. The model appeared to provide a reasonable description for each parameter during the growth phase. The production of citric acid was growth-associated.

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