Solation of Citric Acid from Microorganisms

  • Sattarov Abdumurod Sattarovich Uzbekistan, Candidate of Biological Sciences, Associate Professor, Termez State University
  • Boltaeva Surayyo Jora qizi TerDU masters
  • Kamolova Nilufar Normomin qizi Normomin qizi
  • Odilova Shahnoza Hayrullaevna TerDU masters
DOI: https://doi.org/10.17605/ijie.v5i6.3235
Keywords: citric acid, aspergillus niger strain, molasses, fermentation, neutralization, culture liquid, calcium citrate, calcium oxalate, calcium gluconate

Abstract

Citric acid is widely used in medicine, food, chemical and light industries. According to the data, the world production of citric acid is 400 thousand tons per year. This article describes the fermentation steps in citric acid production, industrial synthesis, shallow culture, and liquid culture.

References

1. Давранов К. Д. Биотехнология: Илмий, Амалий ва услубий асослари. Ташкент, Патент-пресс 2008, 504 бет.
2. Alexander N. Glazer., Hiroshi Nikaido. Microbial biotechnology: Fundamentals of Applied Microbiology. Second Edition. Cambridge University Press. 2007. 554 p.
3. Nduka Okafor. Modern Industrial Microbiology and Biotechnology. India: Science Publisher. 2007. 523 p.
4. Давранов Қ.Д. Саноат микробиологияси. “Фан ва технологиялар” нашриёти. Тошкент. 2013. 196 бет.
Published
2022-06-16
How to Cite
[1]
Sattarovich, S.A., Jora qizi, B.S., Normomin qizi, K.N. and Hayrullaevna, O.S. 2022. Solation of Citric Acid from Microorganisms. International Journal on Integrated Education. 5, 6 (Jun. 2022), 369-372. DOI:https://doi.org/10.17605/ijie.v5i6.3235.
Issue
Vol. 5 No. 6 (2022): IJIE
Section
Articles

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