Citric Acid Production of Yeasts: An Overview

Industry	Functions	References
Wines and ciders	- Prevention of browning in some white wines - Prevention of turbidity in wines and ciders - pH adjustment	(10,22,23)
Soft drinks and syrups	- Provides tartness - Enhancing the natural fruit flavor - Acid regulation in carbonated and sucrose based beverages	(10)
Jellies, jams and preservatives	- pH adjustment - Acid regulation - Providing flavor, tang and tartness - Increasing the efficiency of antimicrobial preservatives	(10)
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 - Decreasing pH - Ascorbic acid protection
Meat products	- Antioxidant	(24)
Meat products	- 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	(25)
Seafoods	- Maintaining the stability and flavor by inactivating endogenous enzymes - Enhancing the action of antioxidants	(26)
Candies	- Provides tartness - Reducing sucrose inversion - Producing dark color in hard candies - Acid regulation	(27)
Dairy products	- Emulsifier in ice creams and processed cheeses - Acidifying agent in many cheese products - Antioxidant	(22,27)

Table 2

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)	CA_max (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)

[i] ¹: Candida zeylanoides, ²: Yarrowia lipolytica, ³: Candida oleophila, ISC: Initial substrate concentration, N: Nitrogen, P: Phosphorus, Cult: Cultivation, S: Shake flask, F: Fermenter, Time: Fermentation time, h: hours, T: Fermentation temperature, CA_max: Maximum citric acid production, ICA: Isocitric acid, -: unspecified, ◆: ml/L YE: Yeast extract, CSL: Corn steep liquor, OMW: Olive mill wastewater

^a: Lactose, ^b: Fructose, ^c: Glucose

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DOI: https://doi.org/10.2478/ebtj-2021-0012 | Journal eISSN: 2564-615X

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Language: English

Page range: 79 - 91

Published on: Apr 22, 2021

Published by: European Biotechnology Thematic Network Association

In partnership with: Paradigm Publishing Services

Publication frequency: 4 issues per year

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© 2021 Bilge Sayın Börekçi, Güzin Kaban, Mükerrem Kaya, published by European Biotechnology Thematic Network Association
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Volume 5 (2021): Issue 2 (April 2021)

Citric Acid Production of Yeasts: An Overview

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