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The production of citric acid (CA) is achieved by growing strains of A. niger in a nutrient rich medium that includes high concentrations of sugar and mineral salts and an acidic pH of 2.5-3.5. [27] Many microorganisms produce CA, but Aspergillus niger produces more than 1 million metric tons of CA annually via a fungal fermentation process. [28]
Citric acid is produced by some strains of Aspergillus niger as part of the citric acid cycle to acidify their environment and prevent competitors from taking over. Glutamate is produced by some Micrococcus species, [ 12 ] and some Corynebacterium species produce lysine, threonine, tryptophan and other amino acids.
The system is responsible for the transportation of malate into the mitochondrial matrix to serve as an intermediate in the Krebs cycle and the transportation of citrate into the cytosol for secretion in Aspergillus niger, [4] a fungus used in the commercial production of citric acid.
Citric acid is an alpha hydroxy acid and is an active ingredient in chemical skin peels. [36] Citric acid is commonly used as a buffer to increase the solubility of brown heroin. [37] Citric acid is used as one of the active ingredients in the production of facial tissues with antiviral properties. [38]
Aspergillus spp. are known to produce anthraquinone which has commercial importance due to its antibacterial and antifungal properties. [ 13 ] Perhaps the largest application of Aspergillus niger is as the major source of citric acid ; this organism accounts for over 99% of global citric acid production, or more than 1.4 million tonnes (>1.5 ...
In 1919, a pivotal milestone was reached with the production of citric acid by Aspergillus niger, marking the inception of the first aerobic fermentation process. This breakthrough spurred the development of technologies to ensure the supply of sterile air at a large scale, paving the way for future advancements in industrial fermentation ...
Later they proceeded by selecting the Aspergillus niger fungus after which they achieved a productivity which allowed for industrial exploitation. This led to the foundation of the Belgian-Italian company La Citrique Belge in 1929. The Belgian know-how in fermentation was combined with the Italian know-how in refining citric acid. [1]
Aspergillopepsin I (EC 3.4.23.18, Aspergillus acid protease, Aspergillus acid proteinase, Aspergillus aspartic proteinase, Aspergillus awamori acid proteinase, Aspergillus carboxyl proteinase, carboxyl proteinase, Aspergillus kawachii aspartic proteinase, Aspergillus saitoi acid proteinase, pepsin-type aspartic proteinase, Aspergillus niger acid proteinase, sumizyme AP, proctase P, denapsin ...