Citric Acid Biotechnology

This comprehensive book covers subjects such as mycology; redox reactions; mass and energy balances; downstream processing; fermentation substrates and design of industrial plants. All the authors are still active in the field and come from both industrial and academic backgrounds. Undergraduates and postgraduates studying industrial microbiology, biotechnology or biochemical engineering, or those wishing to pursue careers in the biotechnological industry will find this a comprehensive, accessible and definitive resource. It will also provide a useful reference for researchers and managers in the industry.

A Brief Introduction to Citric Acid Biotechnology

1

(10)

Citric acid from lemons

1

(1)

Synthetic citric acid

2

(1)

Microbial citric acid

2

(1)

Citric acid by the surface method

3

(1)

The submerged process for production of citric acid

4

(1)

Continuous and immobilized processes

5

(1)

Yeast based processes

6

(1)

The koji process

7

(1)

Uses of citric acid

7

(1)

Effluent disposal

8

(1)

Conclusions

8

(1)

References

9

(2)

Biochemistry of Citric Acid Accumulation by Aspergillus niger

11

(22)

Introduction

11

(1)

Glucose catabolism in A. niger and its regulation

12

(7)

Regulation of citric acid biosynthesis

19

(2)

Role of citrate breakdown in citrate accumulation

21

(3)

Export of citric acid from A. niger

24

(1)

References

25

(8)

Biochemistry of Citric Acid Production by Yeasts

33

(22)

Introduction

33

(2)

Synthesis of citric acid from n-alkanes

35

(11)

Synthesis of citric acid from glucose

46

(4)

Conclusions

50

(1)

References

50

(5)

Strain Improvement

55

(14)

Introduction

55

(1)

General aspects of strain improvement

55

(5)

Isolation of recombinant strains using the parasexual cycle in A. niger

60

(1)

Genetic engineering

61

(3)

Concluding remarks

64

(1)

Acknowledgements

65

(1)

References

65

(4)

Fungal Morphology

69

(16)

Introduction

69

(1)

Factors affecting Aspergillus niger morphology in submerged culture

69

(1)

Effect of agitation

70

(4)

Effect of nutritional factors

74

(8)

Effect of inoculum

82

(1)

Conclusions and perspectives

82

(1)

References

82

(3)

Redox Potential in Submerged Citric Acid Fermentation

85

(20)

Nomenclature

85

(1)

Introduction

85

(1)

Overview

86

(1)

Theory

87

(1)

Measurement of redox potential

88

(1)

Significance or redox potential

89

(2)

Redox potential in citric acid fermentation

91

(4)

Regulation of the redox potential

95

(1)

Regulation of redox potential in citric acid fermentation

95

(6)

Scale-up based on redox potential

101

(1)

Conclusions

102

(1)

References

103

(2)

Modelling the Fermentation Process

105

(16)

Introduction

105

(2)

Aspergillus based models

107

(6)

Yeast based models

113

(6)

Conclusion

119

(1)

References

119

(2)

Mass and Energy Balance

121

(14)

Nomenclature

121

(1)

Introduction

122

(1)

Metabolic description of A. niger growth

123

(2)

Mass and energy balances

125

(3)

Kinetics of growth and citric acid production by A. niger

128

(2)

Carbon and available electron balances

130

(1)

Conclusion

131

(1)

References

132

(3)

Downstream Processing in Citric Acid Production

135

(14)

Pretreatment of fermentation broth

135

(1)

Precipitation

136

(3)

Solvent extraction

139

(3)

Adsorption, absorption and ion exchange

142

(1)

Liquid membranes

143

(1)

Electrodialysis

144

(1)

Ultrafiltration

145

(1)

Immobilization of micro-organisms

146

(1)

References

146

(3)

Fermentation Substrates

149

(12)

Introduction

149

(1)

Molasses

150

(6)

Refined or raw sucrose

156

(1)

Syrups

156

(1)

Starch

157

(1)

Hydrol

157

(1)

Alkanes

157

(1)

Oils and fats

158

(1)

Cellulose

158

(1)

Other medium redients

158

(1)

Conclusion

159

(1)

References

159

(2)

Design of an Industrial Plant

161

(26)

Nomenclature

161

(2)

Design of an industrial plant

163

(1)

Data required

163

(2)

Design basis

165

(2)

Scope definition

167

(1)

Process package

167

(2)

Raw material

169

(1)

Substrate preparation

169

(1)

Fermentation

170

(1)

Design of a stirred tank reactor

171

(3)

Airlift and bubble column reactors

174

(2)

Product isolation

176

(1)

Cell removal

177

(1)

Purification

178

(4)

Crystallization stages

182

(1)

Product packaging

183

(1)

Effluent and by-products

183

(1)

In conclusion

183

(1)

References

184

(3)

Index

187

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Citric Acid Biotechnology

Summary

Table of Contents

Supplemental Materials