This document provides information about citric acid production. It discusses that citric acid is a weak organic acid found in citrus fruits. Citric acid is produced through a fermentation process using Aspergillus Niger fungus and beet molasses as the carbon source. The global demand for citric acid has been increasing around 3.5-4% annually due to its wide use in beverages, food, pharmaceuticals and other industries. The presentation outlines the key steps in citric acid production which include fermentation, biomass removal, liquid-liquid extraction, crystallization and final packaging.
I made this ppt file during my 2nd presentation of university life.
A simple overview on citric acid fermentation and future perspectives are included with references.
Generally, organic acids are produced commercially either by chemical synthesis or fermentation. ... All organic acids of tricarboxylic acid cycle can be produced in high yields in microbiological processes. Among fermentation processes, the production of organic acids is dominated by submerged fermentation.
I made this ppt file during my 2nd presentation of university life.
A simple overview on citric acid fermentation and future perspectives are included with references.
Generally, organic acids are produced commercially either by chemical synthesis or fermentation. ... All organic acids of tricarboxylic acid cycle can be produced in high yields in microbiological processes. Among fermentation processes, the production of organic acids is dominated by submerged fermentation.
Citric acid is a weak organic acid found in citrus fruits. Fermentation with molasses and other sugar sources can be either surface or submerged or solid state conditions.
It is an intermediate in the metabolism of carbohydrates occuring in many fruits such as limes & lemons.
These are obtained by fermentation of crude sugar or corn sugar.
Formulae: C6H8O7
Citric acid found as natural constituent of a variety of fruits.
It was first isolated in lemon juice by Sheele in 1784.
Chemical synthesis of citric acid is also possible.
It can also be produced by yeast and bacteria in shorter period of time.
Today most of citric acid is produced from fungal fermentation because this process is most competitive and economic.
Test Organism: First time in 1917 Curie used Aspergillus Niger, a fungus which is the organism of choice even today. Advantages: # it is an efficient strain. # it can utilize cheaper raw material. # it gives consistent and high yield. # easy to handle.
1): The Surface Culture Method:
In this sterile nutrient medium containing sugar is allowed to flow into trays.
The medium is then inoculated with spores of A.niger.
Conditions: temp. = 28c to 30c
relative humidity: 40% to 60%
time period = 8 to 12 days.
After the completion of fermentation the fermented liquid is drained off & further processed for recovery of citric acid.
2): SUBMERGED FERMENTATION METHOD: it involves a growth and production stage. 3): SOLID STATE FERMENTATION METHOD: The medium is first impregnated on porous solid material such as sugarcane, potato etc. And then sterilize it after that fungal spores are introduced in it. Conditions: temp. = 25 to 30C time period = 6 to 7 days Glucose + A.niger Citric Acid
Media: The basal media with following composition is normally used for production of citric acid by A.niger
Inoculum development: Fungal strains are maintained on standard media & the inoculum is either the pregrown mycelia. Spores inoculum is prepared freshly as suspension in water with or without tween 80. Aeration: Citric acid fermentation is aerobic fermentation. It can be ensured through surface cultivation , submerged aeration and shake culture. Incubation Period: A shorter incubation period of 4-5 days is adequate for submerged fermentation but surface culture method requires 7-10 days. Under solid state fermantation a period of 6-7 days is considered.
Rancidification is the process of complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light, or moisture or by bacterial action, resulting in unpleasant taste and odor. Specifically, it is the hydrolysis or autoxidation of fats into short-chain aldehydes and ketones, which are objectionable in taste and odor. When these processes occur in food, undesirable odors and flavors can result.
PRODUCTION OF ACETIC ACID FROM MOLASSES BY FERMENTATION PROCESSIJARIIE JOURNAL
Acetic acid also called ethanoic acid is organic compound. Acetic acid produced via fermentation. Its pathway is
conversion of glucose to ethanol and ethanol to acetic acid. In first step, Saccaromyces cerevesiae (yeast) converts
fermentable sugar of molasses into ethanol and carbon dioxide. In second step, acetobacter aceti (acetic acid
bacteria) converts ethanol into acetic acid and water. After completing process, the separation of product is carried
out via centrifugation. Mixture of acetic acid and water is separated by distillation.
In this report, details regarding cultures (micro-organism) have been used for the process is discussed. In practical
laboratory work, ethanol fermentation and acetic acid fermentation have been carried out and it’s optimum
parameters (pH, temperature, sugar concentration, and ethanol concentration) have been decided, which is
discussed in detail. The kinetic study also have been done is mentioned.
Key words: Saccaromyces cerevesiae, acetobacter aceti, micro-organism, fermentable sugar
LMC's New Service: Benchmarking costs of starches syrups and ethanol; Forecas...Sara Girardello
For agro-processors of carbohydrates, a critical question is: How do my operations stack up against my competitors’? For companies looking to make a new investment: Do the financials look attractive?
LMC’s new service, Benchmarking Costs of Starches, Syrups & Ethanol, answers these questions and helps guide investors’ decision-making.
Citric acid is a weak organic acid found in citrus fruits. Fermentation with molasses and other sugar sources can be either surface or submerged or solid state conditions.
It is an intermediate in the metabolism of carbohydrates occuring in many fruits such as limes & lemons.
These are obtained by fermentation of crude sugar or corn sugar.
Formulae: C6H8O7
Citric acid found as natural constituent of a variety of fruits.
It was first isolated in lemon juice by Sheele in 1784.
Chemical synthesis of citric acid is also possible.
It can also be produced by yeast and bacteria in shorter period of time.
Today most of citric acid is produced from fungal fermentation because this process is most competitive and economic.
Test Organism: First time in 1917 Curie used Aspergillus Niger, a fungus which is the organism of choice even today. Advantages: # it is an efficient strain. # it can utilize cheaper raw material. # it gives consistent and high yield. # easy to handle.
1): The Surface Culture Method:
In this sterile nutrient medium containing sugar is allowed to flow into trays.
The medium is then inoculated with spores of A.niger.
Conditions: temp. = 28c to 30c
relative humidity: 40% to 60%
time period = 8 to 12 days.
After the completion of fermentation the fermented liquid is drained off & further processed for recovery of citric acid.
2): SUBMERGED FERMENTATION METHOD: it involves a growth and production stage. 3): SOLID STATE FERMENTATION METHOD: The medium is first impregnated on porous solid material such as sugarcane, potato etc. And then sterilize it after that fungal spores are introduced in it. Conditions: temp. = 25 to 30C time period = 6 to 7 days Glucose + A.niger Citric Acid
Media: The basal media with following composition is normally used for production of citric acid by A.niger
Inoculum development: Fungal strains are maintained on standard media & the inoculum is either the pregrown mycelia. Spores inoculum is prepared freshly as suspension in water with or without tween 80. Aeration: Citric acid fermentation is aerobic fermentation. It can be ensured through surface cultivation , submerged aeration and shake culture. Incubation Period: A shorter incubation period of 4-5 days is adequate for submerged fermentation but surface culture method requires 7-10 days. Under solid state fermantation a period of 6-7 days is considered.
Rancidification is the process of complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light, or moisture or by bacterial action, resulting in unpleasant taste and odor. Specifically, it is the hydrolysis or autoxidation of fats into short-chain aldehydes and ketones, which are objectionable in taste and odor. When these processes occur in food, undesirable odors and flavors can result.
PRODUCTION OF ACETIC ACID FROM MOLASSES BY FERMENTATION PROCESSIJARIIE JOURNAL
Acetic acid also called ethanoic acid is organic compound. Acetic acid produced via fermentation. Its pathway is
conversion of glucose to ethanol and ethanol to acetic acid. In first step, Saccaromyces cerevesiae (yeast) converts
fermentable sugar of molasses into ethanol and carbon dioxide. In second step, acetobacter aceti (acetic acid
bacteria) converts ethanol into acetic acid and water. After completing process, the separation of product is carried
out via centrifugation. Mixture of acetic acid and water is separated by distillation.
In this report, details regarding cultures (micro-organism) have been used for the process is discussed. In practical
laboratory work, ethanol fermentation and acetic acid fermentation have been carried out and it’s optimum
parameters (pH, temperature, sugar concentration, and ethanol concentration) have been decided, which is
discussed in detail. The kinetic study also have been done is mentioned.
Key words: Saccaromyces cerevesiae, acetobacter aceti, micro-organism, fermentable sugar
LMC's New Service: Benchmarking costs of starches syrups and ethanol; Forecas...Sara Girardello
For agro-processors of carbohydrates, a critical question is: How do my operations stack up against my competitors’? For companies looking to make a new investment: Do the financials look attractive?
LMC’s new service, Benchmarking Costs of Starches, Syrups & Ethanol, answers these questions and helps guide investors’ decision-making.
microbial degradation in waste managementpgayatrinaidu
What is Waste? Types of Waste
What is untreated waste?
Why do we need to treat waste?
Effects of untreated waste on environment
Methods of waste treatment
What is Microbial Degradation?
Types of microbial degradation
Role of microbial degradation in waste management
What is The Meaning Of Biodegradation?
A biodegradable product can dissolve easily in the environment without destroying nature. It’s the opposite of plastic and Styrofoam, which harm the environment.
The meaning of biodegradation is breaking down of organic substances by the help of other living organisms such as bacteria and microbes.
History:
The first known use of the word in biological text was in 1961 when employed to describe the breakdown of material into the base components of carbon, hydrogen, and oxygen by microorganisms .
Presentation can help you to understand concept, principle engineering and important factors of landfilling such as component, requirement, microbial activity, landfill gas and leachate generation
introduction: Citric acid (C6H8O7) is a weak organic tricarboxylic acid found in citrus fruits (lemons, oranges, grapes, tomatoes, beets etc.)
Citric acid known as an intermediate of kreb's cycle, and hence present in all living organisms.
Citric acid is produced by three method fermentation, chemical synthesis and extraction from citrus fruits.
In 1782, Carl Wilhelm Scheele first obtained citric acid from lemon juice, but in 1923 Pfizer began operating a fermentation based process in the USA.
Uses: Used as flavoring agent in food industries.
Used in chemical industries (as an antifoam agent).
In pharmaceuticals industries (as Tri-sodium citrate as blood preservative).
In detergent industries (as strong cleaning agent).
As chelating and sequestering agent.
In production of carbonated beverages.
Used as antioxidant in frozen fruits and vegetables.
Various cosmetic product like lotion, shampoos, creams, and toothpaste.
Biosynthesis: The metabolic pathway involved in citric acid biosynthesis the TCA cycle or the Krebs cycle.
In TCA cycle critic acid is a intermediate product, glucose is predominant source of carbon for acid production.
In glycolysis glucose is converted in 2 molecules of pyruvate. Pyruvate form Acetyl CoA and Oxaloacetate which finally convert in citrate.
Citrate synthase is a regulatory enzyme for production of citric acid because the activity of this enzyme increases at the time of acid production, while activity of other enzymes that degrade the citrate are reduced.
Pyruvate dehydrogenase is also a key enzyme that converts pyruvate to oxaloacetate in citrate production.
type of fermentation: There are two types of fermentation:
Surface fermentation - Characterized by growing microorganisms as a layer or film on a surface in contact nutrient medium, which may be solid or liquid.
Submerged fermentation – In this process microorganisms are throughout the nutrient medium.
Glutamic acid, a key amino acid with diverse industrial applications, is primarily produced via microbial fermentation, particularly using strains of *Corynebacterium glutamicum* and *Bacillus subtilis*. These microorganisms are adept at synthesizing glutamic acid through various metabolic pathways, with glucose or other carbon sources serving as substrates. The fermentation process involves optimizing growth conditions such as pH, temperature, and nutrient availability to maximize yield. Glutamic acid production can be further enhanced through genetic engineering to improve strain productivity and tolerance to environmental stresses. The versatile nature of glutamic acid makes it a valuable component in food additives, pharmaceuticals, and biodegradable polymers, emphasizing the importance of efficient and sustainable production methods.
The Art of the Pitch: WordPress Relationships and SalesLaura Byrne
Clients don’t know what they don’t know. What web solutions are right for them? How does WordPress come into the picture? How do you make sure you understand scope and timeline? What do you do if sometime changes?
All these questions and more will be explored as we talk about matching clients’ needs with what your agency offers without pulling teeth or pulling your hair out. Practical tips, and strategies for successful relationship building that leads to closing the deal.
State of ICS and IoT Cyber Threat Landscape Report 2024 previewPrayukth K V
The IoT and OT threat landscape report has been prepared by the Threat Research Team at Sectrio using data from Sectrio, cyber threat intelligence farming facilities spread across over 85 cities around the world. In addition, Sectrio also runs AI-based advanced threat and payload engagement facilities that serve as sinks to attract and engage sophisticated threat actors, and newer malware including new variants and latent threats that are at an earlier stage of development.
The latest edition of the OT/ICS and IoT security Threat Landscape Report 2024 also covers:
State of global ICS asset and network exposure
Sectoral targets and attacks as well as the cost of ransom
Global APT activity, AI usage, actor and tactic profiles, and implications
Rise in volumes of AI-powered cyberattacks
Major cyber events in 2024
Malware and malicious payload trends
Cyberattack types and targets
Vulnerability exploit attempts on CVEs
Attacks on counties – USA
Expansion of bot farms – how, where, and why
In-depth analysis of the cyber threat landscape across North America, South America, Europe, APAC, and the Middle East
Why are attacks on smart factories rising?
Cyber risk predictions
Axis of attacks – Europe
Systemic attacks in the Middle East
Download the full report from here:
https://sectrio.com/resources/ot-threat-landscape-reports/sectrio-releases-ot-ics-and-iot-security-threat-landscape-report-2024/
Key Trends Shaping the Future of Infrastructure.pdfCheryl Hung
Keynote at DIGIT West Expo, Glasgow on 29 May 2024.
Cheryl Hung, ochery.com
Sr Director, Infrastructure Ecosystem, Arm.
The key trends across hardware, cloud and open-source; exploring how these areas are likely to mature and develop over the short and long-term, and then considering how organisations can position themselves to adapt and thrive.
UiPath Test Automation using UiPath Test Suite series, part 3DianaGray10
Welcome to UiPath Test Automation using UiPath Test Suite series part 3. In this session, we will cover desktop automation along with UI automation.
Topics covered:
UI automation Introduction,
UI automation Sample
Desktop automation flow
Pradeep Chinnala, Senior Consultant Automation Developer @WonderBotz and UiPath MVP
Deepak Rai, Automation Practice Lead, Boundaryless Group and UiPath MVP
GraphRAG is All You need? LLM & Knowledge GraphGuy Korland
Guy Korland, CEO and Co-founder of FalkorDB, will review two articles on the integration of language models with knowledge graphs.
1. Unifying Large Language Models and Knowledge Graphs: A Roadmap.
https://arxiv.org/abs/2306.08302
2. Microsoft Research's GraphRAG paper and a review paper on various uses of knowledge graphs:
https://www.microsoft.com/en-us/research/blog/graphrag-unlocking-llm-discovery-on-narrative-private-data/
GDG Cloud Southlake #33: Boule & Rebala: Effective AppSec in SDLC using Deplo...James Anderson
Effective Application Security in Software Delivery lifecycle using Deployment Firewall and DBOM
The modern software delivery process (or the CI/CD process) includes many tools, distributed teams, open-source code, and cloud platforms. Constant focus on speed to release software to market, along with the traditional slow and manual security checks has caused gaps in continuous security as an important piece in the software supply chain. Today organizations feel more susceptible to external and internal cyber threats due to the vast attack surface in their applications supply chain and the lack of end-to-end governance and risk management.
The software team must secure its software delivery process to avoid vulnerability and security breaches. This needs to be achieved with existing tool chains and without extensive rework of the delivery processes. This talk will present strategies and techniques for providing visibility into the true risk of the existing vulnerabilities, preventing the introduction of security issues in the software, resolving vulnerabilities in production environments quickly, and capturing the deployment bill of materials (DBOM).
Speakers:
Bob Boule
Robert Boule is a technology enthusiast with PASSION for technology and making things work along with a knack for helping others understand how things work. He comes with around 20 years of solution engineering experience in application security, software continuous delivery, and SaaS platforms. He is known for his dynamic presentations in CI/CD and application security integrated in software delivery lifecycle.
Gopinath Rebala
Gopinath Rebala is the CTO of OpsMx, where he has overall responsibility for the machine learning and data processing architectures for Secure Software Delivery. Gopi also has a strong connection with our customers, leading design and architecture for strategic implementations. Gopi is a frequent speaker and well-known leader in continuous delivery and integrating security into software delivery.
Slack (or Teams) Automation for Bonterra Impact Management (fka Social Soluti...Jeffrey Haguewood
Sidekick Solutions uses Bonterra Impact Management (fka Social Solutions Apricot) and automation solutions to integrate data for business workflows.
We believe integration and automation are essential to user experience and the promise of efficient work through technology. Automation is the critical ingredient to realizing that full vision. We develop integration products and services for Bonterra Case Management software to support the deployment of automations for a variety of use cases.
This video focuses on the notifications, alerts, and approval requests using Slack for Bonterra Impact Management. The solutions covered in this webinar can also be deployed for Microsoft Teams.
Interested in deploying notification automations for Bonterra Impact Management? Contact us at sales@sidekicksolutionsllc.com to discuss next steps.
Transcript: Selling digital books in 2024: Insights from industry leaders - T...BookNet Canada
The publishing industry has been selling digital audiobooks and ebooks for over a decade and has found its groove. What’s changed? What has stayed the same? Where do we go from here? Join a group of leading sales peers from across the industry for a conversation about the lessons learned since the popularization of digital books, best practices, digital book supply chain management, and more.
Link to video recording: https://bnctechforum.ca/sessions/selling-digital-books-in-2024-insights-from-industry-leaders/
Presented by BookNet Canada on May 28, 2024, with support from the Department of Canadian Heritage.
2. INTRODUCTION
• Citric acid
– Citric acid is a week organic acid found in citrus fruits
– Molecular formula is C6H8O7 and belongs to the carboxylic acids
groups
– Stronger acid compared to other typical carboxylic acid .Produced by
fermentation and suitable pH is around 3-6
• Application In Industry
–
–
–
–
–
Beverages
Food
Pharmaceutical
Agriculture
Metal Industry
Structural Formula of Citric Acid
3. SOURCE OF RAW MATERIALS
Beet Molasses
Aspergillus Niger
• the source of sugar for microbial
production of citric acid
• low cost and high sugar content
• low content of trace metals
• acts as carbon source of the
fermentation
• filamentous ascomycete fungus
• maintained at pH 4.5 and temperature
at 5 °C
• The best strain for citric acid
production
• Scientific classification of A.niger
Microorganism
• mycomycetes of A.niger species
can produce high yield
• consequence of incomplete
respiration
Domain
Eucaryotes
Kingdom
Fungi
Phylum
Ascomycota
Subphylum
Pezizomycotina
Class
Eurotiomycetes
Order
Eurotiales
Family
Trichocomaceae
Genus
Aspergillus
Species
A.Niger
4. DEMAND AND SUPPLY
Global Citric Acid Demand and Supply
Graph
•
3.5
•
metric tonnes (million)
3
2.5
Demand
2
Production
1.5
1
•
0.5
0
2007
2008
2009
2010
Year
2011
2012
The high demand in citric acid is the
wide usage as acidulent in food and
beverage industry.
In the 1980s, U.S.A has been the
leading country in producing citric
acid. But, in the year of 1995, the
Chinese production volume of citric
acid has surpasses that of United
States (Connor 2008) due to the
lower cost of raw materials and the
lower price of citric acid.
In the year of 2007, worldwide
annual production was
approximately 1.7 million metric
tons. According to Carlos (2006), the
production rate of citric acid has
growth of 3.5 to 4.0% per year.
20. Liquid-liquid extraction
• The extraction proses using precipitation and
dissolving technic
• First precipitation of calcium citrate
• Second dissolving of calcium citrate to
produce citric acid
• The precipitation and dissolving Blending Tank
are used in this proses
