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Citric acid production.

Marin Berovic1, Matic Legisa

  • 1Department of Chemical, Biochemical and Ecology Engineering, Faculty of Chemistry and Chemical Technology, University of Ljubljana, Askerceva 5, 1001 Ljubljana, Slovenia. marin.berovic@fkkt.uni-lj.si

Biotechnology Annual Review
|September 19, 2007
PubMed
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Global citric acid production is rapidly increasing, exceeding 1.6 million tons in 2007. This review covers its biochemistry, microbial strains, substrates, and industrial economics for this key bulk biotechnology product.

Area of Science:

  • Biotechnology
  • Industrial Microbiology
  • Biochemistry

Background:

  • Citric acid is a widely produced commodity chemical.
  • It is primarily used as an acidulant in the food and beverage industries.
  • Industrial fermentation for citric acid is a long-established but growing field.

Purpose of the Study:

  • To present a comprehensive overview of citric acid fermentation.
  • To discuss the biochemistry, microbial strains, and substrates involved.
  • To analyze global production, economics, and technological aspects.

Main Methods:

  • Review of existing literature on citric acid production.
  • Analysis of biochemical pathways in citric acid fermentation.
  • Examination of various microbial strains and substrates used.

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  • Discussion of technological processes and product recovery methods.

    • Main Results:

    • Global citric acid production surpassed 1.6 million tons in 2007.
    • The fermentation process involves diverse microbial strains and substrates.
    • Technological advancements continue to drive production increases.
    • Economic factors play a significant role in its global market.

    Conclusions:

    • Citric acid fermentation remains a strategically important bulk biotechnology process.
    • Continued growth in production is expected due to increasing demand.
    • Understanding the biochemistry and technology is crucial for optimizing production and economics.