Abstract
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 the production process to be environmentally friendly by utilizing readily available and inexpensive agro-industrial waste products, while maintaining high production yields. This review article for fermentation of citric acid and Microbial production of citric acid, Substrates and strategies of citric acid production for Surface fermentation, Submerged fermentation, Solid-state fermentation and also the effects of various Factors affecting of citric acid fermentation conditions are Carbon source, Nitrogen limitation, Phosphorus source, Lower Alcohols, pH of culture medium, Trace elements, Aeration and Other factors. citric acid recovery options and the numerous applications of citric acid, based on the literature review information of citric acid production by fermentation technology.
Highlights
Citric acid, or 2-hydroxy-propane-1,2,3-tricarboxylic acid (C6H8O7.H2O), is a naturally occurring weak organic acid found in all citrus fruits
Polysaccharides are not suitable as the raw material as the decomposition process takes too long to meet Carbon source Studies over several decades have shown that the carbon source affects the citric acid yield directly
The interdependence of medium constituents has to be taken into account as it is crucial to citric acid production; robust control of these trace elements is required for the optimum production of citric acid
Summary
2-hydroxy-propane-1,2,3-tricarboxylic acid (C6H8O7.H2O), is a naturally occurring weak organic acid found in all citrus fruits. Olden days citric acid is produced by three method fermentation, chemical synthesis and extraction from citrus fruits [6]. The method maintained its monopoly as the only commercial source for citric acid production until the late nineteenth century, when a German botanist, Wehmer, in 1893, first observed the feasibility of obtaining citric acid through the fermentation of a sugar medium containing inorganic salts with Penicillium glaucum [10]. Two years after this discovery, Wehmer successfully isolated two strains which were able to produce citric acid. Different mutagens, including radiation, such as ultraviolet, X-rays and gamma-rays, and chemicals, such as ethyl methane sulphonate and diethyl sulphonate, have been used to induce the mutation of A. niger.[14]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
