Short Notes for UG

1. Dr. V. RAMESH
Assistant Professor & Head
Department of Botany
Vivekananda College
Tiruvedakam West – 625 234
ramesh.vnr09@gmail.com
CITIC ACID RODUCTION

2. Citric acid
 Citric acid is a weak organic acid
found in citrus fruits(lemon).
 It is a good, natural preservative
and is also used to add an acidic
(sour) taste to foods and soft drinks.
 More than million tonnes are
produced every year by
fermentation.

4. Occurrence
Citric acid exists in greater than trace amounts in a variety of fruits and
vegetables, most notably citrus fruits.
Lemons and limes have particularly high concentrations of the acid; it can
constitute as much as 8% of the dry weight of these fruits (about 47 g/L in the
juices).
The concentrations of citric acid in citrus fruits range from 0.005 mol/L for oranges
and grapefruits to 0.30 mol/L in lemons and limes.

5. •Used as flavoring and preservative
in food and beverages.
• Can be added to e.g. ice cream as an
emulsifying agent to keep fats from
separating, to caramel to prevent sucrose
crystallization, or to recipes in place of fresh
lemon juice.
• Citric acid is used with sodium
bicarbonate in a wide range of effervescent
formulae, both for ingestion (e.g., powders and
tablets) and for personal care (e.g., bath
salts, bath bombs, and cleaning of grease).
• Citric acid is also often used in cleaning
products and sodas or fizzy drinks.

9. INDUSTRIAL PRODUCTION
Major steps involved
1.Substrate preparation
2.Microorganisms involved
3.Fermentation conditions
4.Recovery process

10. PIPELINE FOR CITRIC ACID PRODUCTION

11. 1. SUBSTRATE USED FOR CITRIC ACID PRODUCTION

13. 2. MICROORGANISMS USED FOR PRODUCITON

14. BIOSYNTHESIS OF CITIRIC ACID

15. 3. FERMENTATION CONDITIONS OR FACTORS AFFECTING CITRIC ACID PRODUCTION
1. NUTIRENT MEDIUM:
Initial sugar concentration is high, nitrogen and phosphate concentration is less than 0.2% (w/v)
2. INOCULUM

16. 3. FERMENTATIO TIME
4. TEMPERATURE : 25-30°C
5. pH: 2-5 – 3.5
6. AERATION AND AGETATION: Requires oxygen and rotation (300 -600 rpm)

17. 4. RECOVERY OR PURIFICATION

18. • A typical method used for purification of citric acid from a
fermentation broth involves two major purification techniques:
precipitation and filtration.
• The following schematic displays a generic citric acid
purification scheme:
•ffffPrec
React citric
acid with
calcium
carbonate
Filter
precipitate
React
precipitate
with sulfuric
acid
Filter
precipitate
Purified Citric
Acid
Purification of Citric acid