Citric acid Production

Introduction

Sources of Citric acid

Production of Citric acid

Recovery of Citric acid

Contents
Factors affecting the citric acid production

Applications of citric acid

Advantages of citric acid production by fermentation

Introduction

• Versatile organic acid

• First separated by the chemist Carl
Wilhelm Scheele in 1784.
• Tricarboxylic acid
• Buffer at pH range of 2-8
Sources of
Citric acid
• Oranges
• Lemons
• Grapefruit
• Beetroot
• Raspberry
• Berries
• Broccoli
• Carrots
Production of citric acid

Biochemical Biological
Method Method
Methods of fermentation for citric acid production

SOLID-STATE SUBMERGED SURFACE

FERMENTATION FERMENTATION FERMENTATION
Raw materials
1. Molasses
2. Agricultural byproducts
Microorganisms
used
Process
1. Preparation of fermentation
medium
2. Sterilization of fermentation
medium and fermenter
3. Preparation of inoculum
4. Fermentation process
Recovery of
Citric acid
 Carbon source

Nitrogen source

Factors affecting Phosphorous source

the Citric acid Trace elements

production
pH

Aeration
Applications of
Citric acid
• Pharmaceutical applications
• Environmental remediation
• Extracting agent
• Preservative
• Food and Beverage industry
• Detergent industry
• Disinfectant
• Other uses
Advantages of citric acid production by
fermentation
• Sustainable process using microorganisms and renewable substrates.
• High yield and productivity compared to chemical synthesis methods.
• Versatility and multiple applications across various industries.
Challenges and limitations

Optimization of Cost considerations,

Competition from
fermentation including substrate
other citric acid
conditions for higher cost and downstream
production methods
productivity. processing expenses.
Thank you!