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Organic Acids by Fermentation, especially Citric Acid

  • Chapter
Food Biotechnology—1

Abstract

Aliphatic hydroxy acids containing one or more carboxyl groups are an important group of additives having extensive uses in the food industry. Such compounds include citric acid, malic acid, lactic acid, tartaric acid, gluconic acid. These acids all occur naturally in the plant and animal kingdoms, some more widely than others. Citric and l-malic acid are intermediates in the oxidation of acetate via the so-called citric acid cycle, a metabolic system occurring in most living cells. Lactic acid is a product of the oxidation of glucose in muscle. It is also produced by the starter cultures such as Streptococcus lactis and Lactobacillus bulgaricus which are used in the dairy industry to acidify the milk used in the manufacture of cheese and yoghurt respectively. Gluconic acid is a product of glucose oxidation in many living systems, particularly microorganisms. Only tartaric acid is of limited distribution, occurring only in the grape and tamarind.

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  1. John & E. Sturge Ltd, Selby, North Yorkshire, UK

    P. E. Milsom

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  1. Department of Food Science and Technology, University of Reading, UK

    R. D. King

  2. PPF International Ltd, Ashford, Kent, UK

    P. S. J. Cheetham

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Milsom, P.E. (1987). Organic Acids by Fermentation, especially Citric Acid. In: King, R.D., Cheetham, P.S.J. (eds) Food Biotechnology—1. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3411-5_7

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  • DOI: https://doi.org/10.1007/978-94-009-3411-5_7

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