Whole Maize Flour and Isolated Maize Starch for Production of Citric Acid by <i>Aspergillus niger</i>: A Review
Zhenyu Tong, Yi Tong, Donghai Wang, Yong‐Cheng Shi
Abstract
Abstract Citric acid is consumed in the largest tonnage among organic acids; it is also the second largest fermentation product after ethanol. Citric acid has high economic value due to its numerous applications. The production of citric acid is increasing steadily, along with improved yield efficiency and more advanced technologies. The focus of this review is the two categories of processes producing citric acid using Aspergillus niger , the first starting with whole maize flour and the second starting from maize starch. Alternate substrates and recent methods to improve citric acid fermentation are discussed. The latest patents on production of citric acid are listed and summarized.
Topics & Concepts
Citric acidAspergillus nigerFermentationStarchFood scienceChemistryYield (engineering)BiotechnologyBiologyMaterials scienceMetallurgyMicrobial Metabolic Engineering and BioproductionBiofuel production and bioconversionEnzyme Catalysis and Immobilization