إنتاج حمض الستريك بتخمير أسبرجيلوس نيجر

الحمض العضوي الأكثر استخداماً في الغذاء على مستوى العالم

Food Processing & Preservation Global Industrial Scale $3.6 billion

نظرة عامة

Citric acid is the most produced organic acid globally, manufactured primarily through submerged fermentation of Aspergillus niger on sugar-based substrates. Used as an acidulant, flavoring agent, chelating agent, and preservative, citric acid is found in virtually every processed food and beverage. The fermentation process was industrialized by Pfizer in 1919, replacing extraction from Italian lemons. Over 70% of global production is consumed by the food and beverage industry.

العملية الكيميائية

Aspergillus niger is cultivated in stirred-tank bioreactors on molasses or glucose syrup at 28-30 degrees C for 6-10 days under manganese-deficient, high-sugar conditions. The broth is filtered, and citric acid is precipitated as calcium citrate by adding lime, then regenerated with sulfuric acid. The product is purified by carbon treatment and crystallization.

C₆H₁₂O₆ + O₂ →[A. niger, Mn²⁺-deficient] C₆H₈O₇ + CO₂ + H₂O (aerobic fermentation via modified TCA cycle)
C₆H₈O₇ + 3Ca(OH)₂ → Ca₃(C₆H₅O₇)₂ + 6H₂O (precipitation)

المواد الخام

  • Sucrose/glucose syrup — Sugar refining or corn wet milling (Carbon source)
  • Ammonium nitrate (NH₄NO₃) — Chemical synthesis (Nitrogen source)
  • Calcium hydroxide (Ca(OH)₂) — Lime kiln (Precipitation agent)

المنتجات النهائية

  • Citric acid monohydrate (C₆H₈O₇·H₂O) — Food acidulant and preservative (Food-grade, >99.5% purity)
  • Trisodium citrate — Buffering agent in foods and pharmaceuticals (Derived product)
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Environmental Impact

Fermentation generates large volumes of mycelial waste and calcium sulfate (gypsum) byproduct from the precipitation step. Modern plants use direct recovery by ion exchange or liquid-liquid extraction to eliminate gypsum waste. Wastewater has high BOD requiring biological treatment.

اعتبارات السلامة

الابتكارات الحديثة

Direct crystallization processes eliminating the calcium citrate precipitation step reduce waste by 50%.
Metabolically engineered Yarrowia lipolytica strains are being developed to produce citric acid from waste oils and fats.

حجم الإنتاج

2500000

طن/سنة

$3.6 billion

القيمة السوقية

المزيد في %(name)s Food Processing & Preservation

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Frequently Asked Questions

What industry uses إنتاج حمض الستريك بتخمير أسبرجيلوس نيجر?
إنتاج حمض الستريك بتخمير أسبرجيلوس نيجر is used in the food processing & preservation sector at global industrial scale scale.
What process is involved in إنتاج حمض الستريك بتخمير أسبرجيلوس نيجر?
Aspergillus niger is cultivated in stirred-tank bioreactors on molasses or glucose syrup at 28-30 degrees C for 6-10 days under manganese-deficient, high-sugar conditions. The broth is filtered, and citric acid is precipitated as calcium citrate by adding lime, then regenerated with sulfuric acid. T
What is the economic significance of إنتاج حمض الستريك بتخمير أسبرجيلوس نيجر?
إنتاج حمض الستريك بتخمير أسبرجيلوس نيجر has a market value of $3.6 billion and annual production of 2,500,000 tons.
What is the environmental impact of إنتاج حمض الستريك بتخمير أسبرجيلوس نيجر?
Fermentation generates large volumes of mycelial waste and calcium sulfate (gypsum) byproduct from the precipitation step. Modern plants use direct recovery by ion exchange or liquid-liquid extraction to eliminate gypsum waste. Wastewater has high BOD requiring biological treatment.
What raw materials are used in إنتاج حمض الستريك بتخمير أسبرجيلوس نيجر?
The main raw materials include: Sucrose/glucose syrup, Ammonium nitrate (NH₄NO₃), Calcium hydroxide (Ca(OH)₂).