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