Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
are as follows:
Citric acid (2-hydroxypropane-l, 2, 3, tricarboxylic acid) is a primary
metabolic product and is formed in the tricarboxylic acid cycle.
Chemically, citric acid was synthesized from the glycerol. It was Wehmer
(1893) who reported the wide occurrence of citric acid in the microbial
metabolites. Molliard (1922) confirmed the accumulation of citric acid in
the cultures of Aspergillus niger under the conditions of nutrient
deficiency.
(i) Koji Fermentation Process: There are three methods for
commercial production of citric acid:
This method is used in Japan which accounts for about one fifth of citric
acid produced per annum. Strains of A. niger are used in this method.
(ii) Liquid Surface Culture Fermentation Process:
In this method, liquid cultures are inoculated with the spores of A. niger
which germinate within 24 hours. Mycelia cover and float on the surface
of the solution.
(iii) Submerged Culture Fermentation Process:
In this case the mycelia of A. japonicum grow in the solution of about 15
cm depth in tanks. Citric acid produced in this way is inferior to that
produced by liquid surface culture fermentation.
Biochemistry of Fermentation:
Citric acid is produced during trophophase as a result of interruption of
tricarboxylic acid cycle. In A. niger about 78% sugar passes through
EMP pathway and results in production of acetyl CoA which condenses
with oxaloacetic acid to yield citric acid.
Further citric acid cycle is interrupted by inhibition of aconitase and
isocitric dehydrogenase either by copper or hydrogen peroxide.