Production of Organic Acid by Fermentation

1. College of Food Processing Technology & Bio-Energy,
Anand Agricultural University, Anand
Presentation
On
PRODUCTION OF ORGANIC ACIDS BY FERMENTATION
Course : FQA-511 (Advances in Fermentation Technology)
Prepared By:
ARPIT PATEL
( M.Tech 1st Year)

2. Introduction
Citric Acid Production
Application of citric acid in food industry
Lactic Acid Production
Application of Lactic Acid in food industry
Acetic Acid Production
Application of Acetic Acid in food industry
CONTENT

3. Introduction:
 19th Century Role of Micro Organisms in Process was understood
Principal Industry of France manufacture of wines and beer
 Louis Pasteur found fermentation of fruits and grains resulted in alcohol
production which was brought about by microbes.
Wine used to become sour and was not accepted.
 Louis Pasteur was study the causes and discovered that alcohol in wine was
converted into acid.
 Micro organisms responsible for production are bacteria, yeasts and molds

4. Organic Acid Produced by Micro-organisms are
 Citric Acid
 Lactic Acid
 Acetic Acid
 Butyric Acid
 Glucoinc Acid
 Fumaric Acid
 Propionic Acid etc.

5. Factors Involved in Production of organic acids are
 The organisms
 The Medium
 The Product

6. Organic Acid Microorganisms Involved
Citric Acid Aspergillus niger, A. awamori, Trichodema viride
Acetic Acid Acetobacter aceti, Gluconobacter oxydans, Acetomons spp.
Lactic Acid Lactobacillus delbrueckii, L.bulgaricus, L.acidophilu, Streptococcus
lactis
Butryic Acid Clostidium acetobutylicum, Flavobacterium nucleatum
Fumaric Acid Rhizopus nigrificans
Gluconic Acid Aspergillus niger, Acerobacter spp., Penicillium spp.
Propionic Acid Propionibacterium shermanii, Clostridium propionicum
Production of organic acid by microbial fermentation:

7. Citric Acid Production
 Chemical Formula : C6H8O7
 Weak Organic Acid found in citrus fruits.
 Produce in tonnage and is extensively used in Food(60%) and
Pharmaceutical(10%) Industry
 More than Millions tones are produced almost every year.

8. Citric Acid Production
 Microorganisms used for production of citric acid are:
 Aspergillus niger ( used for commercial production)
 Aspergillus awamori
 Aspergillus foetidus
 Candida lipolytica
 Candida psedotropicalis etc.
The main advantages of using this microorganism are: (a) its ease of
handling, (b) its ability to ferment a variety of cheap raw materials,
and (c) high yields.

9. Citric Acid Production
 Citric Acid Production is Batch and aerobic fermentation process.
 Citric acid production can be carried out in two different way:
1) Solid State Fermentation
2) Liquid State Fermentation
a) Submerged Fermentation
b) Surface Fermentation

10. Citric Acid Production
1) Solid State Fermentation
 First Developed in Japan
Process:
Raw Material(Beet molasses, Wheat Bran etc.)
pH adjusted (upto 4.5)
Sterilized by steaming ( Moisture 70-80%)
Cooled to 30 ̊ C-36 ̊ C
Inoculated with Koji

11. Citric Acid Production
Spread In Tray ( depth 3-5 cm )
Fermentation ( 5 to 8 days) ( 30 ̊ C- 36 ̊ C )
Harvested and placed in percolators
Extraction (with water)

12. Citric Acid Production
2) Liquid Fermentation
a) Submerged Fermentation
 Fermenter : Usually made of stainless steel
Process Flow Chart:
High Test Syrup ( Molasses as the carbon source)
Cation Exchange Resin
Heat Exchanger
Fermenter(Aspergillus niger) (27 ̊ C- 33 ̊ C) (5-14 dyas)

13. Citric Acid Production
Filter ( fungal mycelium)
Culture Filtrate ( Ca(OH)2 )
Calcium Citrate
Filter
Tank ( H2SO4)
Filter ( CaSO4 2H2O)

14. Citric Acid Production
Filtrate
Citric Acid
Activated Carbon Treatment
Demineralization
Evaporation and Crystallization
Bulk Storage

15. Application of citric acid
 Preparation of candies, jams and jellies; enhancement of Flavour and
to invert sucrose.
 Used in frozen foods to prevent change in color and Flavour of
frozen food.
 Used as preservative and emulsifier in the dairy products like ice
cream.
 Textile industry
 Tanning industry
 Metal plating industry

16. Lactic Acid Production
 Chemical Formula : C3H6O3
 First organic acid to be manufactured by microbial syntheses.
 A large number of algae, fungi and bacteria produce and secrete lactic
acid into culture medium.
 LAB are best producers.
 Two types of bacteria:
a) Homofermentative ( yield 93-95%)
b) Heterofermentative

17. Commercial Production Process
 It is a batch fermentation process.
 Wooden fermenter mostly employed.
 Process Flow Chart:
Starter Culture (Lactobacillus plantanum or L. delbrueckii)
Fermentation ( 5 to 10 days, 45-55 ̊ C)
Setting Tank (Ca(OH)2 Or CaCO3
Filter
Tank
Precipitate of Calcium Lactate

18. Commercial Production Process
Filter( H2SO4 )
Lactic acid
Bleaching with activated carbon
Evaporator (35-40% Concentrated)
Storage in glass lined tank

19. Lactic Acid Production

20. Application of Lactic Acid
Field Application
Food Industry pH regulator, Preservative, Acidulant,
Bacterial Inhibition
Pharmaceutical
Industry
Protheses, Surgical suture, Mineral
preparetation
Chemical Industry Neutralizer, Green solvent, Cleaning
Agent, pH regulator
Cosmetic Industry Moisturizer, pH regulator, Humectants

21. Acetic Acid Production
Acetic acid (CH3COOH) is also called as vinegar.
It is formed naturally due to spoilage of wine. Therefore, literally
vinegar means “sour wine.” Technically vinegar is fermented food
product consisting of about 4 g of acetic acid per 100 ml.

22. Acetic Acid Production
 Commercially acetic acid is produced by two methods
1) Surface Fermentation Process:
2) Submerged Fermentation Process:
 Nutrient concentration that is used in submerged fermentation is
generally five times greater than surface fermentation.

23. Surface Fermentation Process:
 Trickling generator is generally used in this process.
 Made up of wood total volume upto 60 m3
 Inner surface lined with birch of wooden shaving.
 Starting Material ( Acetobactor and ethanol)
 Ethanol supply is critical because of if it is less than 0.2%(v/v) in
solution death rate of bacteria increses

24. Surface Fermentation Process:

25. Submerged Fermentation Process:
 Production rate : ten times higher per cubic meter than the surface
fermentation process
 The starting material 100 ml of 5% ethanol are used in the process to
get 7-10 g acetic acid/100 ml.
 Fermentation : upto 35 hours at 40°C temperature.
 Yield : 98% fully continuous process.

26. Submerged Fermentation Process:

27. Submerged Fermentation Process:
 Recovery :
 Turbid solution
 Filtration ( Plate filters and filter aids are used)
 Decolorize ( if required)

28. Application of Acetic Acid
 Used for preparation of vinegar which is condiment and used for
seasoning and acidification of fruit, vegetables.
 Used to reduce the pungency of onion and chilli by acidification for
salad making

29. References
Joshi V.K., & Pandey A, (2007). Production of Organic Acid,
Biotechnology: Food Fermentation.30:1259-1287.
 Luciana P. S. Vandenberghe, Carlos R. Soccol, Ashok Pandey and
Jean-Michel Lebeault, (1999). Review on Microbial Production of
Citric Acid.
 Krishna B. S., Gantala Sarva S.N.,Tarun B.,Narayana Saibaba K.V.,&
Gopinadh R.(2018). Review on Industrial production of lactic acid and
its applications, International Journal of Bio Tech Research.

30. References
Eiteman M. A. , & Subramanian R. (2015). Review on Microbial
production of lactic acid, Biotechnol Lett (2015) 37:955–972.
 Retrieved from http://www.biotechnologynotes.com/industrial-
biotechnology/acetic-acid/acetic-acid-biosynthesis-and-fermentation-
process-industries-biotechnology/13778
Gomes R.J., Maria de Fátima Borges, Morsyleide de Freitas Rosa, Raúl
Jorge Hernan Castro-Gómez, & Wilma Aparecida Spinosa.(2018). Review
on Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics
and Applications Food Technology and Biotechnology 56 (2).