Title:
Citric acid biotechnology
Publication Information:
London : Taylor & Francis, 1999
ISBN:
9780748405145
Available:*
Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
---|---|---|---|---|---|
Searching... | 30000010077913 | TP248.65.C58 C57 1999 | Open Access Book | Book | Searching... |
On Order
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 Biotechnology | p. 1 |
1.1 Citric acid from lemons | p. 1 |
1.2 Synthetic citric acid | p. 2 |
1.3 Microbial citric acid | p. 2 |
1.4 Citric acid by the surface method | p. 3 |
1.5 The submerged process for production of citric acid | p. 4 |
1.6 Continuous and immobilized processes | p. 5 |
1.7 Yeast based processes | p. 6 |
1.8 The koji process | p. 7 |
1.9 Uses of citric acid | p. 7 |
1.10 Effluent disposal | p. 8 |
1.11 Conclusions | p. 8 |
1.12 References | p. 9 |
2 Biochemistry of Citric Acid Accumulation by Aspergillus niger | p. 11 |
2.1 Introduction | p. 11 |
2.2 Glucose catabolism in A. niger and its regulation | p. 12 |
2.3 Regulation of citric acid biosynthesis | p. 19 |
2.4 Role of citrate breakdown in citrate accumulation | p. 21 |
2.5 Export of citric acid from A. niger | p. 24 |
2.6 References | p. 25 |
3 Biochemistry of Citric Acid Production by Yeasts | p. 33 |
3.1 Introduction | p. 33 |
3.2 Synthesis of citric acid from n-alkanes | p. 35 |
3.3 Synthesis of citric acid from glucose | p. 46 |
3.4 Conclusions | p. 50 |
3.5 References | p. 50 |
4 Strain Improvement | p. 55 |
4.1 Introduction | p. 55 |
4.2 General aspects of strain improvement | p. 55 |
4.3 Isolation of recombinant strains using the parasexual cycle in A. niger | p. 60 |
4.4 Genetic engineering | p. 61 |
4.5 Concluding remarks | p. 64 |
4.6 Acknowledgements | p. 65 |
4.7 References | p. 65 |
5 Fungal Morphology | p. 69 |
5.1 Introduction | p. 69 |
5.2 Factors affecting Aspergillus niger morphology in submerged culture | p. 69 |
5.3 Effect of agitation | p. 70 |
5.4 Effect of nutritional factors | p. 74 |
5.5 Effect of inoculum | p. 82 |
5.6 Conclusions and perspectives | p. 82 |
5.7 References | p. 82 |
6 Redox Potential in Submerged Citric Acid Fermentation | p. 85 |
Nomenclature | p. 85 |
6.1 Introduction | p. 85 |
6.2 Overview | p. 86 |
6.3 Theory | p. 87 |
6.4 Measurement of redox potential | p. 88 |
6.5 Significance of redox potential | p. 89 |
6.6 Redox potential in citric acid fermentation | p. 91 |
6.7 Regulation of the redox potential | p. 95 |
6.8 Regulation of redox potential in citric acid fermentation | p. 95 |
6.9 Scale-up based on redox potential | p. 101 |
6.10 Conclusions | p. 102 |
6.11 References | p. 103 |
7 Modelling the Fermentation Process | p. 105 |
7.1 Introduction | p. 105 |
7.2 Aspergillus based models | p. 107 |
7.3 Yeast based models | p. 113 |
7.4 Conclusion | p. 119 |
7.5 References | p. 119 |
8 Mass and Energy Balance | p. 121 |
Nomenclature | p. 121 |
8.1 Introduction | p. 122 |
8.2 Metabolic description of A. niger growth | p. 123 |
8.3 Mass and energy balances | p. 125 |
8.4 Kinetics of growth and citric acid production by A. niger | p. 128 |
8.5 Carbon and available electron balances | p. 130 |
8.6 Conclusion | p. 131 |
8.7 References | p. 132 |
9 Downstream Processing in Citric Acid Production | p. 135 |
9.1 Pretreatment of fermentation broth | p. 135 |
9.2 Precipitation | p. 136 |
9.3 Solvent extraction | p. 139 |
9.4 Adsorption, absorption and ion exchange | p. 142 |
9.5 Liquid membranes | p. 143 |
9.6 Electrodialysis | p. 144 |
9.7 Ultrafiltration | p. 145 |
9.8 Immobilization of micro-organisms | p. 146 |
9.9 References | p. 146 |
10 Fermentation Substrates | p. 149 |
10.1 Introduction | p. 149 |
10.2 Molasses | p. 150 |
10.3 Refined or raw sucrose | p. 156 |
10.4 Syrups | p. 156 |
10.5 Starch | p. 157 |
10.6 Hydrol | p. 157 |
10.7 Alkanes | p. 157 |
10.8 Oils and fats | p. 158 |
10.9 Cellulose | p. 158 |
10.10 Other medium redients | p. 158 |
10.11 Conclusion | p. 159 |
10.12 References | p. 159 |
11 Design of an Industrial Plant | p. 161 |
Nomenclature | p. 161 |
11.1 Design of an industrial plant | p. 163 |
11.2 Data required | p. 163 |
11.3 Design basis | p. 165 |
11.4 Scope definition | p. 167 |
11.5 Process package | p. 167 |
11.6 Raw material | p. 169 |
11.7 Substrate preparation | p. 169 |
11.8 Fermentation | p. 170 |
11.9 Design of a stirred tank reactor | p. 171 |
11.10 Airlift and bubble column reactors | p. 174 |
11.11 Product isolation | p. 176 |
11.12 Cell removal | p. 177 |
11.13 Purification | p. 178 |
11.14 Crystallization stages | p. 182 |
11.15 Product packaging | p. 183 |
11.16 Effluent and by-products | p. 183 |
11.17 In conclusion | p. 183 |
11.18 References | p. 184 |
Index | p. 187 |