Citric Acid Production (fermentation process)

Citric acid production through fermentation involves using specific microorganisms, typically a type of mold called Aspergillus niger. These organisms are grown in a nutrient-rich liquid, often containing sugars. During fermentation, the microorganisms consume the sugars and produce citric acid as a byproduct. This process usually occurs in large fermentation tanks under controlled conditions of temperature and pH to optimize yield. Once fermentation is complete, the citric acid is extracted and purified for use in food, beverages, and various industrial applications, making it an important product in both culinary and manufacturing contexts.