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Microbes:Organic acid Producers
Production generally fermentation
TCA Citric acidGlucose Gluconic acidpiruvate/ethanol Acetic acid & Lactic acid
-Additive for food industry- chemical Industry
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Citric acid
Natural substance of plant1893 : found fungi producing citric acid1928: first production using fermentation surface fermt
Extact of lemon contain 7 –9 %Now 99 % production using MO fermentation
- 1929 : 5000 ton-1952 : 50 000 ton-1976 : 200 000 ton-1979 : 220 000 ton
60 % : food industry( juice, candy, ice cream)25 % : chemical industry(antifoam, softener, etc.)10 % : pharmaceutical industry (Fe-citrate: blood preservative)
Microbes: -Aspergillus niger-A. wentii-A. clavatus-Penicillium luteum-P. citricum-Mucor piriformis-Candida quilliermondii-Tricoderma viride-Corinebacterium sp.
Biosynthesis:Via TCA:No expression of α-ketoglutarat dehidrogenase
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Production:
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Surface Fermentation:
Solid Medium :onggok, singkong, gandumshelf : 3 – 5 cmtemp 28 Ctime: 5 – 8 daysExtracted using hot water
Liquid Medium :the oldest production20 % of total world productionstill appliedtime: 5 – 8 daysExtracted using hot waterTemp 30 C
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Submerged Fermentation:80 % of citric acid productionvolume 120 –220 m3
time: 8 days
purification:Control not optimumproduced oxalic acid
oxalic acid precipitated at low pHLow pH, citric acid still disolvedpH 7,2; temp 70 –90 Ccitric acid precipitatedPurification using Sulphuric acidcitric acid still disolved
; CaSO4 precipitated
Active Carbon & kation/anion exchanger
Crystallisation:temp 40 C : crystal anhidratetemp < 36,5: crystal monohidrat
Gluconic Acid:
-industry : - metal- Kulit- food- deterjen
-1911: produced by Pseudomonas (Alsberg)-1928: Fungi surface fermentation
Penicillium luteum-purpureum (yield 80-87 %)-Now production: submerged fermentation
A. niger
Other MO :-Penicillium-Scopulariopsis
Acetobacter suboxydans
- Vibrio- Pseudomonas
-Gonatobotrys-Pullularia
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Production:
-Ca-gluconic : low solublelity ( 4 g/l; 30 C)[sugar] 13 – 15 %[sugar] high spontaneuos cristalisationpurification dificult
-Na-gluconic : solublelity 396 g/l[sugar] 28 – 30 %
Time of fermentation: 36 hourstemp 28 – 30 CAeration: 1 – 1,5 vvmPressure affecting to production
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Acetic Acid:
-MO : 2 genus : Gluconobacter: ethanol acetic acidAcetobacter: over oxydation
ethanol acetic acid CO2 + H2O
- production ~ wine production 10000 years ago ( Roman, Greek)-Drinkvinegar
wine left open
MO :-A. aceti-A. pasteurianus-A. peroxydans-G. oxydans
*many sp can be used for production except A. xylinum
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Production:
-Surface Ferm. : trickling generatorvol 60 m3
weed particles+ MO88 – 90 % ethanol converted to acetatetemp 29 Ctime 3 days
12 % acetate
-Submenrged Fermentation:vol 50 m3
acetate production: 13 %temp 30 Caeration 3 – 4 vvhproduction 10 times higher
than lebih surface ferm.
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Lactic acid:- the first organic acid produced 1880-Production: chemical & fermentation
-2 types of lactic acid bacteria:1. Heterofermentative: producing several organic acids2. Homofermentative: producing only lactic acid
MO:-Lactobacillus debrueckii-L. bulgaricus-L. pentosum
Production:-glucose-(NH4)2HPO4
12 – 13%0,25 %
- + Vit. B-Vol= 25 – 120 m3
-time: 72 hours-pH 6,3 – 6,5
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