Citric Acid Production of Yeasts: An Overview

Abstract

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.

Keywords

• citric acid
• yeast
• fermentation
• yarrowia
• candida