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Citric Acid Production of Yeasts: An Overview

Bilge Sayın Börekçi
Bilge Sayın Börekçi
, 
Güzin Kaban
Güzin Kaban
 and 
Mükerrem Kaya
Mükerrem Kaya
   | Apr 22, 2021
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Article Category: Review
Published Online: Apr 22, 2021
Page range: 79 - 91
DOI: https://doi.org/10.2478/ebtj-2021-0012
Keywords
© 2021 Bilge Sayın Börekçi, Güzin Kaban, Mükerrem Kaya, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Figure 1

The citric acid cycle (4).
The citric acid cycle (4).

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- 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
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)
- 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- 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)
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