Open AccessMicrobial citric acid: Production, properties, application, and future perspectives
Author(s) -
Behera Bikash Chandra,
Mishra Rashmiranjan,
Mohapatra Sonali
Publication year - 2021
Publication title -
food frontiers
Language(s) - English
Resource type - Journals
ISSN - 2643-8429
DOI - 10.1002/fft2.66
Subject(s) - citric acid , aspergillus niger , microorganism , fermentation , cosmetics , chemistry , food science , microbiology and biotechnology , biochemistry , biology , organic chemistry , bacteria , genetics
Microbial citric acid is an important organic acid widely used in pharmaceutical food, beverage, detergents, and cosmetics industries. Although citric acid is produced by different types of microorganism, the filamentous fungus Aspergillus niger is a workhorse for the production of citric acid. In the present review, special attention has been paid to address the advanced literature of citric acid production such as microorganism, substrates, screening methods, different fermentation techniques, different factors affecting citric acid production, and product recovery as well as numerous biotechnological applications of citric acid are also discussed for simple understanding of the subject.