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This work covers citric acid fermentation methods including recent advances and approaches. The book looks at all aspects of the fermentation process and should be of interest to those working in biotechnology, microbiology and biochemistry.
The worldwide demand of citric acid is about 6x105 tons per year. Citric acid, with an estimated annual production of 500,000 tons, is produced almost exclusively by fermentation with Aspergillus niger and widely used in food, chemical, pharmaceutical and other industries. Keeping in view production of citric acid was investigated in submerged fermentation using shake flask fermentation. Maximum product yield was achieved under optimum methanol concentration (1.5 %) and ethanol concentration (1.0%) which shows enhance improvement in citric acid production compared to the control strain without any lower alcohols treatment. The work done in the current study is a major contribution for optimization of different fermentation parameters for citric acid production, however same process parameters may also be useful for production of different organic acids and enzymes in submerge fermentation system."
This book complements others in biotechnology especially in industrialmicrobiology-biotechnology. It has been written with a research andacademic readership in mind but will prove equally beneficial to theprocess technologists and scientists working in biotechnology-basedbusiness and industries, large and small. The chapters include theinformation and facts based on the practically applicable knowledgegathered from up-to-date complete research published on the subjectand related topics. The contents of each chapter deal with How-to , asopposed to a Review of Literature with citation of a large number ofnon-applicable references .