Производство лимонной кислоты ферментацией Aspergillus niger

Наиболее широко используемая органическая кислота в пищевой промышленности

Food Processing & Preservation Global Industrial Scale $3.6 billion

Обзор

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.

Химический процесс

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)

Сырьё

  • 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)

Конечные продукты

  • 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.

Соображения безопасности

Последние инновации

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.

Масштаб производства

2500000

тонн/год

$3.6 billion

Рыночная стоимость

Больше в Food Processing & Preservation

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Frequently Asked Questions

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