Presented By:

Zainab Taj (FA18-FSN-032)

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 Production of Organic acid
Organic acids are organic compounds that possess acidic
properties

One of the most common organic acids is carboxylic

acid, which has the molecular formula RCOOH. Other
common organic acids include sulfonic acid and alcohol

 Organic acids can be used to manufacture a variety of

products

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 Citric Acid

Citric acid is widely used in the food industry as

an acidulant and flavouring agent in beverages,
confectionery and other foods in leavening systems
for baked goods.

Many microorganisms can produce citric acid

For improved industrial production of citric acid,

mutant strains of A. Niger have been developed.
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 Application
•Citric acid is used as a flavoring
agent in foods and beverages.
• E.g: jams, jellies, candies,
desserts, frozen fruits, soft drinks,
wine.

•Besides brightening the color, citric

acid acts as an antioxidant and
preserves the flavors of foods.
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 Application

•In pharmaceutical industry, as

trisodium citrate, it is used as a blood
preservative.

•Citric acid is also used for

preservation of ointments and
cosmetic preparations. As iron citrate,
it serve as a good source of iron.

•Beer and wine production

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 Fermentation

•Surface Fermentation

•Submerged Fermentation

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 Jam
INGREDIENTS
5 cups fresh Berries
1/2 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
Pinch salt

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 Recipe
In a wide bowl, crush berries in batches until you have 4
cups of mashed berry.
 In a heavy bottomed saucepan, mix together the
strawberries, sugar, and lemon juice.
 Stir over low heat until the sugar is dissolved. Increase
heat to high and bring the mixture to a full rolling boil.
Boil, stirring often, until the mixture reaches 220 degrees
F (105 degrees C).
Transfer to hot sterile jars, leaving 1/4 to 1/2 inch
headspace and seal.
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 Nutrition Facts

Per Serving
 85 calories
Protein 0.2g
Carbohydrates 21.9g
Fat 0.1g
Sodium 0.2mg

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 Enzyme Production

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 Enzyme Used In Baking

•Maltogenic Amylase

•Glucose Oxidase

•Pentosanases

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 References
Okafor, N., & Okeke, B. C. (2017). Modern
industrial microbiology and biotechnology. CRC
Press.
CP Kubicek, M Röhr, HJ Rehm - Critical Reviews in
Biotechnology, 1985 - Taylor & Francis
Modern Industrial Microbiology and Biotechnology
Second Edition Nduka Okarafor Benedict C. Okeke

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