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Gluconic acid is one of the most important natural acids which are moderately generated from glucose via a straightforward oxidation reaction process. Through the use of microorganisms like  Gluconobacter  (bacteria) and fungi, the reaction is facilitated through various enzymes such enzyme glucose oxidase and glucose dehydrogenase. The typical widespread, fermentation procedure is characterized by the use of  Aspergillus niger  (fungi). The primary gluconic acid derivatives, such as sodium gluconate, are widely used in the agricultural and food industries. Gluconic acid has several uses in the pharmaceutical, food, beverage, textile, cement, metal chelating agent, leather, and dairy sectors. Commercial production of gluconic acid made by fungi is well-established. Therefore, fermentation procedures and effective microorganisms are employed to produce gluconic acid with a higher yield and higher quality. These processes are also more economical and effectively convert inexpensive substrates into carbon sources. Production of gluconic acid has been reported with corn starch, grapes must, banana must, egg shells, and potato pulp using both solid state and submerged fermentation. This article provides a thorough analytical analysis for the gluconic acid production through microbial fermentation and its uses in agriculture and food. Additionally, this contemporary paper thoroughly examines the literature from recent years on the growth of gluconic acid production for the global market.

Gluconic acid: strategies for microbial production using organic waste and applications