Scribd
Upload
5 views1 page

Introduction

This document discusses the significance of organic acids, particularly citric, lactic, and acetic acids, produced through microbial fermentation for various industries. It highlights the sustainable production methods that reduce reliance on fossil fuels and greenhouse gas emissions, driven by advancements in genetic engineering and metabolic optimization. The review aims to explore the methods, challenges, and advancements in the fermentation processes of these organic acids to promote sustainable industrial practices.

Uploaded by

nomfundonyembe353
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
5 views1 page

Introduction

This document discusses the significance of organic acids, particularly citric, lactic, and acetic acids, produced through microbial fermentation for various industries. It highlights the sustainable production methods that reduce reliance on fossil fuels and greenhouse gas emissions, driven by advancements in genetic engineering and metabolic optimization. The review aims to explore the methods, challenges, and advancements in the fermentation processes of these organic acids to promote sustainable industrial practices.

Uploaded by

nomfundonyembe353
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 1

Introduction

Organic acids have become increasingly significant in various industrial fields, including
food preservation, pharmaceuticals, and biopolymers. Among these, citric acid, lactic acid,
and acetic acid are the most commonly produced organic acids through microbial
fermentation (Koutinas et al., 2014). This biotechnological approach uses microorganisms to
transform carbohydrates and other substrates into organic acids, presenting a sustainable and
environmentally friendly alternative to traditional chemical synthesis methods.
Citric acid is mainly produced by fermenting citrate-rich substrates with the fungus
Aspergillus niger, and it is widely used in the food and beverage sector for its preservative
properties and flavor enhancement (Ghosh et al., 2018). In contrast, lactic acid is primarily
generated by lactic acid bacteria (LAB), such as Lactobacillus and plays a crucial role in
making yogurt and other fermented products. It also serves as a biobased feedstock for
biodegradable plastics (Reddy et al., 2019). Acetic acid, typically produced through the
fermentation of ethanol by acetic acid bacteria (AAB) like Acetobacter species, is essential in
the food industry as a preservative and flavouring agent (Wang et al., 2021).
The transition toward bioprocessing organic acids through microbial fermentation is driven
by the demand for environmentally sustainable production methods. These fermentation
processes can often leverage renewable resources, reducing reliance on fossil fuels and
minimizing greenhouse gas emissions. Additionally, advancements in genetic engineering
and metabolic pathway optimization have improved the yields and efficiencies of microbial
production systems, making them more economically feasible for large-scale industrial use
(Liu et al., 2020).
This review aims to examine the methods, challenges, and advancements related to the
microbial fermentation of citric acid, lactic acid, and acetic acid, highlighting the potential of
these processes to promote sustainable industrial practices.

1. Ghosh, D., Saha, D. & Manna, U. (2018). Recent advances in citric acid production:
An overview. Critical Reviews in Microbiology, 44(4), pp. 570-585.
2. Koutinas, A., Liu, C. & Roussos, S. (2014). Sustainable organic acid production: the
role of non-conventional substrates and fermentation technologies. Bioresource
Technology, 164, pp. 143-156.
3. Liu, Y., Zhang, J. & Wu, Q. (2020). Metabolic engineering for enhanced organic acid
production in microorganisms. Microbial Cell Factories, 19, pp. 1-15.
4. Reddy, B. K., Prakash, B. & Kumar, S. (2019). Fermentation of Lactic Acid: A
Versatile Building Block for Bioplastics. Waste Biomass Valorization, 10(1), pp. 1-17.
5. Wang, S., Zhang, Y. & Liu, X. (2021). Advances in the fermentation process of acetic
acid production: A review. Journal of Environmental Management, 282, pp. 111924.

You might also like