Data/hora: 05/06/2024 19:17:39

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Microbial production of citric acid	
Autores: 	Vandenberghe,Luciana P. S; Soccol,Carlos R; Pandey,Ashok; Lebeault,Jean-Michel.	
Data: 	1999-01-01	
Ano: 	1999	
Palavras-chave: 	Citric acid; Aspergillus niger; Submerged fermentation; Solid state fermentation; Substrates.	
Resumo: 	Citric acid is the most important organic acid produced in tonnage and is extensively used in food and pharmaceutical industries. It is produced mainly by submerged fermentation using Aspergillus niger or Candida sp. from different sources of carbohydrates, such as molasses and starch based media. However, other fermentation techniques, e.g. solid state fermentation and surface fermentation, and alternative sources of carbon such as agro-industrial residues have been intensively studied showing great perspective to its production. This paper reviews recent developments on citric acid production by presenting a brief summary of the subject, describing micro-organisms, production techniques, and substrates, etc.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000300001	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89131999000300001	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.42 n.3 1999	
Fonte: 	info:eu-repo/semantics/openAccess