SOLATION OF CITRIC ACID FROM MICROORGANISMS

Authors

  • Sattarov Abdumurod Sattarovich Candidate Of Biological Sciences, Associate Professor, Termez State University, Uzbekistan

DOI:

https://doi.org/10.55640/eijmrms-02-12-46

Keywords:

Citric acid, aspergillus niger strain, molasses, fermentation

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

Давранов К. Д. Биотехнология: Илмий, Амалий ва услубий асослари. Ташкент, Патент-пресс 2008, 504 бет.

Alexander N. Glazer., Hiroshi Nikaido. Microbial biotechnology: Fundamentals of Applied Microbiology. Second Edition. Cambridge University Press. 2007. 554 p.

Nduka Okafor. Modern Industrial Microbiology and Biotechnology. India: Science Publisher. 2007. 523 p.

Давранов Қ.Д. Саноат микробиологияси. “Фан ва технологиялар” нашриёти. Тошкент. 2013. 196 бет.

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Published

2022-12-21

How to Cite

Sattarov Abdumurod Sattarovich. (2022). SOLATION OF CITRIC ACID FROM MICROORGANISMS. European International Journal of Multidisciplinary Research and Management Studies, 2(12), 207–211. https://doi.org/10.55640/eijmrms-02-12-46

Issue

Vol. 2 No. 12 (2022): Volume - II Issue - XII

Section

Articles

License

Copyright (c) 2022 Sattarov Abdumurod Sattarovich

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Individual articles are published Open Access under the Creative Commons Licence: CC-BY 4.0.