Citric Acid Production of Yeasts: An Overview

Abstract Background Citric acid, an intermediate product of the Krebs cycle, has a wide usage area in food industry since it some functions such as acidulant, flavouring agent, preservative and antioxidant. Although molds are most commonly used microorganisms citric acid production, is known that there significant advantages using yeasts. Purpose scope The microbial production mechanism needs to be well understood make more efficient. In this study, yeasts fermentation types factors affecting were reviewed with studies. Methodology can produced by chemical synthesis, preferred because its low cost ease use. More than 90% world obtained fermentation. Results Yarrowia lipolytica , Candida zeylanoides oleophila evaluated for substrates molasses, glucose, sucrose glycerol. On other hand, great interest developing processes new and/ or microorganisms. Conclusion strain important factor, carbon, phosphorus nitrogen sources, aeration, presence trace elements pH also parameters production.