Review on production of citric acid by fermentation technology

Citric acid is the most important organic produced in tonnage and extensively used food pharmaceutical industries. It mainly by submerged fermentation using Aspergillus niger or Candida sp. from different sources of carbohydrates, such as molasses starch-based media. In view surges demand growing markets, there always a need for discovery development better production techniques solutions to improve yields efficiency product recovery. To support enormous scale production, it necessary process be environmentally friendly utilizing readily available inexpensive agro-industrial waste products, while maintaining high yields. This review article citric Microbial acid, Substrates strategies Surface fermentation, Submerged Solid-state also effects various Factors affecting conditions are Carbon source, Nitrogen limitation, Phosphorus Lower Alcohols, pH culture medium, Trace elements, Aeration Other factors. recovery options numerous applications based on literature information technology.