Figure 1
Maximum citric acid production by several yeast strains at different fermentation conditions
| Strain | Substrate | ISC (g/L) | N and P sources | Agitation rate (rpm) | Cult. | Time | pH | T (ºC) | CAmax (g/L) | ICA (g/L) | References |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 1KY 6166 | %10 | (NH4)2SO4, KH2PO4 | 600 | 100 | 5.5 | 30 | 87 | (57) | |||
| 2NR- | n-paraffin | 166◆ | KH2PO4, Fe(NO)·9HO 332 | 1000 | F | 168 | - | 26 | 12 | - | (71) |
| RL-Y-1095 | 157◆ | Urea, KHPO, 24Fe(NO)·9HO 332 | 120 | 9.8 | (18) | ||||||
| 1ATCC 20367 | Molasses | %18 | Molasses + KH2PO4 | 200 | S | 144 | 6.5 | 91.4 | (59) | ||
| 3ATCC 20177 | 120 | 139.5 | - | 50.1 | 1.8 | (17) | |||||
| 240 | NH4Cl, KH2PO4 | 1000 | 58 | 5.0 | 30 | 74.2 | 3.9 | (79) | |||
| 2H222 | 100 | F | 92 | 6.0 | 41 | 3.05 | (50) | ||||
| 2D 1805 | NH4NO3, KH2PO4 | 950 | 80 | 4.7 | 95 | 10 | (80) | ||||
| 2Y 1095 2 | 150 | YE, NHCl, KHPO424 | 800 120 | S | 128 168 | 5.5 7.0 | 27 30 | 78.5 22.8 | 7 | (55) (1) | |
| 2NCIM 3472 | 100 | NaNO3, KH2PO4 | 160 | - | 5.5 | 8.4 | - | (75) | |||
| 2PR32 | Glucose | 60 | YE, CSL, KH2PO4, KHPO24 | 200 | 240 | 6.5 | 28 | 111.1 | (56) | ||
| 2VKM Y-2373 | 30 | (NH4)2SO4, KH2PO4, KHPO, Ca(NO)2432 | - | F | 144 | 6.0 | 30 | 85 | 4.7 | (81) | |
| 2K57 | 110 | 800 | - | 6.0 | 72.12 | (64) | |||||
| 2ACA-DC 50109 | 149.5 | YE, (NH4)2SO4, KHPO, NaHPO2424 | - | S | 555 | 6.5 | 28 | 42.9 | - | (65) | |
| 2M1 | 100 | 200 | 144 | 6.0 | 29 | 27 | (82) | ||||
| 2H222 | 150 | (NH4)2SO4, KH2PO4 | 171 | 132.6 | 16.4 | (83) | |||||
| 2H222-S4 (p67ICL1) T5 | Sucrose | 100 | Proteose peptone, NHCl, KHPO424 | - | F | 191 | 6.8 | 140 | 4 | (67) | |
| 2A-101-1.14 | Glucose hydrol | 400◆ | 700 | 80 | 5.5 | 100 | - | (34) | |||
| 21.31 | 200 | - | 132 | 124.5 | 3.9 | (84) | |||||
| 257 | 160 | S | 418 | 5.2 | 30 | 32.8 | - | (54) | |||
| 2Wratislavia AWG7 | 200 | YE, NHCl, KHPO424 | 600 | 550 | 97.8 | 5.1 | (85) | ||||
| 2Wratislavia 1.31 | Glycerol | 5.5 | 92.8 | - | (72) | ||||||
| 2Wratislavia AWG7 | 150 | 800 | F | - | 85.7 | 3.1 | (86) | ||||
| 2A-101-B56-5 | 100 | 72 | 6.8 | 57.15 | 0.4 | (87) | |||||
| 2NG40/UV7 | 20 | (NH4)2SO4, KH2PO4, KHPO, Ca(NO)2432 | 192 | 5.0 | 28 | 115 | 4.6 | (51) | |||
| 2LGAM S(7)1 | 120 | 185 | 236 | 5-6 | 35.1 | (88) | |||||
| 2ACA-50109 DC | 164 | 180 | S | 600 | 6.1 | 62.5 | - | (89) | |||
| 2NRRL YB- 423 | 40 | YE, (NH4)2SO4, KH2PO4, NaHPO24 | 200 | 240 | 2288 | 21.6 | 1.9 | (90) | |||
| 2ACA-50109 DC | 104.9 | 200250 - | F | 6.0 | 33.55 | (91) | |||||
| 2ACA-YC | GGllyycceerrooll | 120 | 180 | 375 | 50.1 | - | (92) | ||||
| 5033 | S | ||||||||||
| 2NCIM 3589 | 54.4 | YE, KH2PO4, Na2HPO4 | 150 | 72 | 5-6 | 77.4 | (93) | ||||
| 2Wratislavia K1 | 150 | YE, NH4Cl, KH2PO4 | - | 168 | 5.5 | 30 | 110 | 3.1 | (46) | ||
| 2A-101-1.22 | 125 | 1129 | 124.2 | 7.2 | (94) | ||||||
| 2N15 | 170 | YE, (NH4)2SO4, KH2PO4, KHPO, Ca(NO)2432 | 800 | 144 | 98 | 3.3 | (95) | ||||
| 2VKM Y-2373 | Ethanol | <1.2 | (NH4)2SO4, KH2PO4, K2HPO4, Ca(NO3)2, yeast autolysate | - | 145 | 4.5 | 28 | 116.8 | - | (76) | |
| 2N1 | <1 | (NH4)2SO4, KH2PO4, yeast autolysate | F | - | 21.6 | 6.4 | (74) | ||||
| 2VKM Y-2373 | <10 | (NH4)2SO4, KH2PO4, K2HPO4, Ca(NO3)2.4H2O | 144 | 5.0 | 29 | 22.6 | 90.5 | (68) | |||
| 2NTG9 | Canola oil | 15 | NH4CI, KH2PO4, KHPO24 | 800 | 216 | 30 | 137.5 | 49.2 | (78) | ||
| 2NG40/UV7 | Rapese- | YE, (NH4)2SO4, KH2PO4, KHPO, Ca(NO) | 168 | 4.5 | 175 | 5.6 | (35) | ||||
| 2187/1 | ed oil | 20 | 2432 (NH4)2SO4, KH2PO4, | - | 144 | 5.0 | 28 | 135 | (45) | ||
| 2N 15 | K2HPO4, Ca(NO3)2 | 4.5 | 150 | - | (96) | ||||||
| 2Y-UOFS 1701 | Sunf- | 30 | YE, NH4Cl, K2HPO4 | 160 | 240 | 5.8 | 26 | 18.7 | (97) | ||
| 2TEMYL3 | lower oil | 100 | (NH4)2SO4, KH2PO4, K2HPO4, Ca(- NO3)2.4H2O | 150 | S | 408 | 5.5 | 27 | 66.2 | 46.8 | (98) |
| 2SWJ-1b | Waste cooking oil | 80 | - | 250 | F | 336 | - | 28 | 31.7 | 6.5 | (66) |
| 2B9 | Whey+ a | 20a | 150 | 120 | 5.5 | 20 | 33.3 | 4.9 | (99) | ||
| 257 | Whey+ b | 150b | YE, NHCl, KHPO | - | 290 | 5.2 | 30 | 49.23 | 2.57 | (100) | |
| Fructose | 200 | 424 | 191 | 65.1 | 5.58 | (101) | |||||
| 2ACA-DC | 65c | - | S | - | 5-6 | 28.9 | (102) | ||||
| 50109 2ACA-YC | OMW + c | 35c | YE, (NH4)2SO4, KH2PO4, | 180 | 144 | 6.0 | 28 | 18.9 | - | (103) | |
| 5033 | 80c | Na2HPO4 | 384 | 5-6 | 52 | (104) |
Areas of usage of citric acid in the food industry and its functions
| Industry | Functions | References |
|---|---|---|
| Wines and ciders | - Prevention of browning in some white wines | (10,22,23) |
| Soft drinks and syrups | - Provides tartness | (10) |
| Jellies, jams and preservatives | - pH adjustment | |
| Animal feed | - Feed complementation | (10,23) |
| Gelatin desserts | - pH adjustment | (22) |
| Animal fats and oils | - Producing synergetic effect with other antioxidants | |
| Frozen fruits | - Inactivation of oxidative enzymes | |
| Meat products | - Antioxidant | (24) |
| - Prevention of coagulation or clotting of fresh blood in slaughterhouses | (25) | |
| Seafoods | - Prevention of discoloration and the development of off odors and flavors by chelating trace metals | |
| - Maintaining the stability and flavor by inactivating endogenous enzymes | (26) | |
| Candies | - Provides tartness | (27) |
| Dairy products | - Emulsifier in ice creams and processed cheeses | (22,27) |