Advances in citric acid fermentation by Aspergillus niger:: Biochemical aspects, membrane transport and modeling

被引：308

作者：

Papagianni, Maria ^{[1
]}

机构：

[1] Aristotle Univ Thessaloniki, Sch Vet Med, Dept Hyg & Technol Food Anim Origin, Thessaloniki 54006, Greece

来源：

BIOTECHNOLOGY ADVANCES | 2007年 / 25卷 / 03期

关键词：

citric acid; Aspergillus niger;

D O I：

10.1016/j.biotechadv.2007.01.002

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Citric acid is regarded as a metabolite of energy metabolism, of which the concentration will rise to appreciable amounts only under conditions of substantive metabolic imbalances. Citric acid fermentation conditions were established during the 1930s and 1940s, when the effects of various medium components were evaluated. The biochemical mechanism by which Aspergillus niger accumulates citric acid has continued to attract interest even though its commercial production by fermentation has been established for decades. Although extensive basic biochemical research has been carried out with A. niger, the understanding of the events relevant for citric acid accumulation is not completely understood. This review is focused on citric acid fermentation by A. niger. Emphasis is given to aspects of fermentation biochemistry, membrane transport in A. niger and modeling of the production process. (c) 2007 Elsevier Inc. All rights reserved.

引用

页码：244 / 263

页数：20

共 119 条

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