Biotechnological Production Of Natural Ingredients For Food Industry

Biotechnological Production of Organic Acids

Author(s): Hélia Harumi Sato and Haroldo Yukio Kawaguti

Pp: 164-206 (43)

DOI: 10.2174/9781681082653116010007

* (Excluding Mailing and Handling)


Organic acids are the intermediates or products of many metabolic pathways, such as the Krebs cycle and lactic and acetic fermentations, and are important contributors to the taste and flavor of many fruits, vegetables and also fermented foods. Organic acids are widely applied in the food, pharmaceutical and chemical industries and can be produced by microbial fermentation, chemical synthesis or obtained using enzymes. The demand for organic acids is growing continuously, and numerous efforts and research investments have been made to increase the yield and productivity through the selection of new strains, by obtaining genetically modified microorganisms, optimizing fermentation processes and improving the recovery and purification processes. This chapter focuses on the production and application of citric, acetic, lactic, fumaric, malic, gluconic and ascorbic acids.

Keywords: Acetic acid, Acetobacter sp, Acidulants, Ascorbic acid, Aspergillus niger, Aureobasidium pullulans, Brevibacterium sp , Citric acid, Fumaric acid, Gluconic acid, Gluconobacter sp, Ketogulonigenium vulgare, Lactic acid, Lactobacillus sp, Malic acid, Organic acids, Penicillium sp, Rhizopus sp, Saccharomyces cerevisiae, Yarrowia lipolytica.

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