Production of Citric Acid (A. Niger)
Part B
Small Scale Literature Review
Running Head: Factors Affecting Citric Acid Production by Aspergillus niger
Factors Affecting Citric Acid Production by Aspergillus niger
Ong Chia Swing, Student.
Nilai University
1. Introduction
Citric acid is a natural preservative or conservative that is used to add an acidic, sour taste to foods and beverages. In the context of biochemistry, the conjugate base of citric acid which is the citrate plays an important role as an intermediate in the citric acid cycle which occurs in the metabolism of all aerobic organisms. Due to its importance to most organisms, more than a million tonnes are produced every year via fermentation. It is used mainly as an acidifier, flavouring and as a chelating agent. B. Kristiansen et al. (1999) and A.E Bodie et al. (1994) stated that most citric acid used in foods is derived from carbohydrate fermentation by Aspergillus niger. Aspergillus niger fermentation is considered as the world’s leading source of commercial citric acid. However, in this literature review, it is hypothesised that many factors have been affecting the citric acid production by Aspergillus niger. Hence, many research studies that have been done to understand in details of which of the best factors studied being applied in producing citric acid more effectively by Aspergillus niger. The following five research articles that have been studied attempt to demonstrate and support the hypothesis:-
2.0 Body
2.1 Citric Acid Production from Whey with Sugars and Additives by A. niger
In a research paper by Murad and Khalaf (2003), a question was raised and discussed for guiding the study. The question was that, would the production rate of citric acid (CA) by Aspergillus niger ATCC9642 from whey can be affected by different specific concentration of sucrose, glucose, fructose, galactose riboflavin, tricalcium phosphate and methanol in surface culture process? The focus of the investigation was to produce citric acid by
Small Scale Literature Review
Running Head: Factors Affecting Citric Acid Production by Aspergillus niger
Factors Affecting Citric Acid Production by Aspergillus niger
Ong Chia Swing, Student.
Nilai University
1. Introduction
Citric acid is a natural preservative or conservative that is used to add an acidic, sour taste to foods and beverages. In the context of biochemistry, the conjugate base of citric acid which is the citrate plays an important role as an intermediate in the citric acid cycle which occurs in the metabolism of all aerobic organisms. Due to its importance to most organisms, more than a million tonnes are produced every year via fermentation. It is used mainly as an acidifier, flavouring and as a chelating agent. B. Kristiansen et al. (1999) and A.E Bodie et al. (1994) stated that most citric acid used in foods is derived from carbohydrate fermentation by Aspergillus niger. Aspergillus niger fermentation is considered as the world’s leading source of commercial citric acid. However, in this literature review, it is hypothesised that many factors have been affecting the citric acid production by Aspergillus niger. Hence, many research studies that have been done to understand in details of which of the best factors studied being applied in producing citric acid more effectively by Aspergillus niger. The following five research articles that have been studied attempt to demonstrate and support the hypothesis:-
2.0 Body
2.1 Citric Acid Production from Whey with Sugars and Additives by A. niger
In a research paper by Murad and Khalaf (2003), a question was raised and discussed for guiding the study. The question was that, would the production rate of citric acid (CA) by Aspergillus niger ATCC9642 from whey can be affected by different specific concentration of sucrose, glucose, fructose, galactose riboflavin, tricalcium phosphate and methanol in surface culture process? The focus of the investigation was to produce citric acid by
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