Producción de Ácido Cítrico por Fermentación con Aspergillus niger

El ácido orgánico más ampliamente utilizado en alimentación a nivel mundial

Food Processing & Preservation Global Industrial Scale $3.6 billion

Descripción general

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.

Proceso químico

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)

Materias primas

  • 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)

Productos finales

  • 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.

Consideraciones de seguridad

Innovaciones recientes

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.

Escala de producción

2500000

toneladas/año

$3.6 billion

valor de mercado

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Frequently Asked Questions

What industry uses Producción de Ácido Cítrico por Fermentación con Aspergillus niger?
Producción de Ácido Cítrico por Fermentación con Aspergillus niger is used in the food processing & preservation sector at global industrial scale scale.
What process is involved in Producción de Ácido Cítrico por Fermentación con Aspergillus niger?
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 Producción de Ácido Cítrico por Fermentación con Aspergillus niger?
Producción de Ácido Cítrico por Fermentación con Aspergillus niger has a market value of $3.6 billion and annual production of 2,500,000 tons.
What is the environmental impact of Producción de Ácido Cítrico por Fermentación con Aspergillus niger?
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 Producción de Ácido Cítrico por Fermentación con Aspergillus niger?
The main raw materials include: Sucrose/glucose syrup, Ammonium nitrate (NH₄NO₃), Calcium hydroxide (Ca(OH)₂).