Abstract
The citric acid (CA) is an organic acid with a global market value of USD 3.6 billion. Due to its non-toxic and biodegradable nature, it is widely used in the food industry and various other industries such as pharmaceutical, biomedical, textile, and leather industries. CA is predominantly produced by Aspergillus niger due to its higher yield and ability to ferment various low-cost feedstock. For a sustainable environment and economic benefit of industries, the use of agricultural and industrial residues as substrates for CA production is the current interest for researchers. This review reports the bio production of CA using different substrates, microorganisms, and fermentation techniques. It also gives significant information on the recovery process, challenges faced during microbial fermentation, and various industrial applications CA.
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