Fermentation Technology for Producing Citric Acid
1. Product Presentation
CAS No.: 77-92-9
Empirical formula: C6H8O7
M.W.: 192.14
2. Use
Present in citrus fruits; used as a flavoring agent in foods and beverages; used in bath products. An antioxidant used to decrease oxidative rancidity of fat or oil. Inhibits metal-catalyzed oxidation and production of dark colors; metal chelating agents.
3. Technology
Strain and technological know-how is available.
Strain: Aspergillus Niger
3.1 Fermentation with Starch
Citric acid yield: 18±1%
Conversion of sugar: 95±2%
Fermentation time: ≤90h
3.2 Fermentation with Grain or Corn
Citric acid yield: 14%
Conversion of sugar: 95±2%
Fermentation time: ≤70h
3.3 Mixed Fermentation with Cassava meal and Corn Meal
Citric acid yield: 14%
Conversion of sugar: 95±2%
Fermentation time: ≤70h
3.4 Fermentation with Manioc flour
Citric acid yield: 12%
Conversion of sugar: 95±2%
Fermentation time: ≤60h
4. Contact
Add: Room 701B/D, Building B, Science Park Tower, Tsinghua Science Park, Haidian District, Beijing 100084, China
Tel: +86 10 62795180
Fax: +86 10 62795182
E-mail: biotech@ittc.com.cn
Website: www.coway.com.cn www.coway-biotech.com