Citric Acid Production of Yeasts: An Overview
Citric acid, an intermediate product of the Krebs cycle, has a wide usage area in the food industry since it has some functions such as acidulant, flavouring agent, preservative and antioxidant. Although molds are the most commonly used microorganisms in the citric acid production, it is known that...
Main Authors: | , , |
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Format: | Article |
Language: | English |
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Sciendo
2021-04-01
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Series: | The EuroBiotech Journal |
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Online Access: | https://doi.org/10.2478/ebtj-2021-0012 |
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author | Börekçi Bilge Sayın Kaban Güzin Kaya Mükerrem |
author_facet | Börekçi Bilge Sayın Kaban Güzin Kaya Mükerrem |
author_sort | Börekçi Bilge Sayın |
collection | DOAJ |
description | Citric acid, an intermediate product of the Krebs cycle, has a wide usage area in the food industry since it has some functions such as acidulant, flavouring agent, preservative and antioxidant. Although molds are the most commonly used microorganisms in the citric acid production, it is known that there are significant advantages of using yeasts. |
first_indexed | 2024-12-16T14:09:37Z |
format | Article |
id | doaj.art-2264858251614d11a35b7b406637e011 |
institution | Directory Open Access Journal |
issn | 2564-615X |
language | English |
last_indexed | 2024-12-16T14:09:37Z |
publishDate | 2021-04-01 |
publisher | Sciendo |
record_format | Article |
series | The EuroBiotech Journal |
spelling | doaj.art-2264858251614d11a35b7b406637e0112022-12-21T22:28:49ZengSciendoThe EuroBiotech Journal2564-615X2021-04-0152799110.2478/ebtj-2021-0012Citric Acid Production of Yeasts: An OverviewBörekçi Bilge Sayın0Kaban Güzin1Kaya Mükerrem2Department of Food Engineering, Faculty of Engineering, Ardahan University, Ardahan75000, TurkeyDepartment of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum25000, TurkeyDepartment of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum25000, TurkeyCitric acid, an intermediate product of the Krebs cycle, has a wide usage area in the food industry since it has some functions such as acidulant, flavouring agent, preservative and antioxidant. Although molds are the most commonly used microorganisms in the citric acid production, it is known that there are significant advantages of using yeasts.https://doi.org/10.2478/ebtj-2021-0012citric acidyeastfermentationyarrowiacandida |
spellingShingle | Börekçi Bilge Sayın Kaban Güzin Kaya Mükerrem Citric Acid Production of Yeasts: An Overview The EuroBiotech Journal citric acid yeast fermentation yarrowia candida |
title | Citric Acid Production of Yeasts: An Overview |
title_full | Citric Acid Production of Yeasts: An Overview |
title_fullStr | Citric Acid Production of Yeasts: An Overview |
title_full_unstemmed | Citric Acid Production of Yeasts: An Overview |
title_short | Citric Acid Production of Yeasts: An Overview |
title_sort | citric acid production of yeasts an overview |
topic | citric acid yeast fermentation yarrowia candida |
url | https://doi.org/10.2478/ebtj-2021-0012 |
work_keys_str_mv | AT borekcibilgesayın citricacidproductionofyeastsanoverview AT kabanguzin citricacidproductionofyeastsanoverview AT kayamukerrem citricacidproductionofyeastsanoverview |