Cover image for Citric acid biotechnology
Title:
Citric acid biotechnology
Publication Information:
London : Taylor & Francis, 1999
ISBN:
9780748405145

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30000010077913 TP248.65.C58 C57 1999 Open Access Book Book
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Summary

Summary

This work covers citric acid fermentation methods including recent advances and approaches. The book looks at all aspects of the fermentation process and should be of interest to those working in biotechnology, microbiology and biochemistry.


Author Notes

Kristiansen, Bjorn; Linden, Joan; Mattey, Michael


Table of Contents

1 A Brief Introduction to Citric Acid Biotechnologyp. 1
1.1 Citric acid from lemonsp. 1
1.2 Synthetic citric acidp. 2
1.3 Microbial citric acidp. 2
1.4 Citric acid by the surface methodp. 3
1.5 The submerged process for production of citric acidp. 4
1.6 Continuous and immobilized processesp. 5
1.7 Yeast based processesp. 6
1.8 The koji processp. 7
1.9 Uses of citric acidp. 7
1.10 Effluent disposalp. 8
1.11 Conclusionsp. 8
1.12 Referencesp. 9
2 Biochemistry of Citric Acid Accumulation by Aspergillus nigerp. 11
2.1 Introductionp. 11
2.2 Glucose catabolism in A. niger and its regulationp. 12
2.3 Regulation of citric acid biosynthesisp. 19
2.4 Role of citrate breakdown in citrate accumulationp. 21
2.5 Export of citric acid from A. nigerp. 24
2.6 Referencesp. 25
3 Biochemistry of Citric Acid Production by Yeastsp. 33
3.1 Introductionp. 33
3.2 Synthesis of citric acid from n-alkanesp. 35
3.3 Synthesis of citric acid from glucosep. 46
3.4 Conclusionsp. 50
3.5 Referencesp. 50
4 Strain Improvementp. 55
4.1 Introductionp. 55
4.2 General aspects of strain improvementp. 55
4.3 Isolation of recombinant strains using the parasexual cycle in A. nigerp. 60
4.4 Genetic engineeringp. 61
4.5 Concluding remarksp. 64
4.6 Acknowledgementsp. 65
4.7 Referencesp. 65
5 Fungal Morphologyp. 69
5.1 Introductionp. 69
5.2 Factors affecting Aspergillus niger morphology in submerged culturep. 69
5.3 Effect of agitationp. 70
5.4 Effect of nutritional factorsp. 74
5.5 Effect of inoculump. 82
5.6 Conclusions and perspectivesp. 82
5.7 Referencesp. 82
6 Redox Potential in Submerged Citric Acid Fermentationp. 85
Nomenclaturep. 85
6.1 Introductionp. 85
6.2 Overviewp. 86
6.3 Theoryp. 87
6.4 Measurement of redox potentialp. 88
6.5 Significance of redox potentialp. 89
6.6 Redox potential in citric acid fermentationp. 91
6.7 Regulation of the redox potentialp. 95
6.8 Regulation of redox potential in citric acid fermentationp. 95
6.9 Scale-up based on redox potentialp. 101
6.10 Conclusionsp. 102
6.11 Referencesp. 103
7 Modelling the Fermentation Processp. 105
7.1 Introductionp. 105
7.2 Aspergillus based modelsp. 107
7.3 Yeast based modelsp. 113
7.4 Conclusionp. 119
7.5 Referencesp. 119
8 Mass and Energy Balancep. 121
Nomenclaturep. 121
8.1 Introductionp. 122
8.2 Metabolic description of A. niger growthp. 123
8.3 Mass and energy balancesp. 125
8.4 Kinetics of growth and citric acid production by A. nigerp. 128
8.5 Carbon and available electron balancesp. 130
8.6 Conclusionp. 131
8.7 Referencesp. 132
9 Downstream Processing in Citric Acid Productionp. 135
9.1 Pretreatment of fermentation brothp. 135
9.2 Precipitationp. 136
9.3 Solvent extractionp. 139
9.4 Adsorption, absorption and ion exchangep. 142
9.5 Liquid membranesp. 143
9.6 Electrodialysisp. 144
9.7 Ultrafiltrationp. 145
9.8 Immobilization of micro-organismsp. 146
9.9 Referencesp. 146
10 Fermentation Substratesp. 149
10.1 Introductionp. 149
10.2 Molassesp. 150
10.3 Refined or raw sucrosep. 156
10.4 Syrupsp. 156
10.5 Starchp. 157
10.6 Hydrolp. 157
10.7 Alkanesp. 157
10.8 Oils and fatsp. 158
10.9 Cellulosep. 158
10.10 Other medium redientsp. 158
10.11 Conclusionp. 159
10.12 Referencesp. 159
11 Design of an Industrial Plantp. 161
Nomenclaturep. 161
11.1 Design of an industrial plantp. 163
11.2 Data requiredp. 163
11.3 Design basisp. 165
11.4 Scope definitionp. 167
11.5 Process packagep. 167
11.6 Raw materialp. 169
11.7 Substrate preparationp. 169
11.8 Fermentationp. 170
11.9 Design of a stirred tank reactorp. 171
11.10 Airlift and bubble column reactorsp. 174
11.11 Product isolationp. 176
11.12 Cell removalp. 177
11.13 Purificationp. 178
11.14 Crystallization stagesp. 182
11.15 Product packagingp. 183
11.16 Effluent and by-productsp. 183
11.17 In conclusionp. 183
11.18 Referencesp. 184
Indexp. 187