SOME FEATURES OF CITRIC ACID PRODUCTION TECHNOLOGY

Abstract

The article says that one of the main directions of industrial biotechnology is the microbiological production of organic acids, the numerous functional properties of which determine the wide scope of their application in various sectors of the national economy. The most important of them is citric acid, used in the food and processing industry as an acidifier, antioxidant and preservative, a scarce product, the demand for which has been constantly growing since the organization of its production in our country. Therefore, the development of the scientific foundations of microbiological production and regulation of the biosynthesis of citric acid currently allows for a purposeful and scientifically sound policy in the field of technologies and raw materials for the production of citric acid.

The lack of a systematic, scientifically regulated approach to the selection of effective strains of citric acid producers, fermentation of traditional and new raw materials of various quality, development of optimal technologies for deep cultivation has necessitated scientific research in this direction. In this regard, the creation of new highly productive strains— producers of citric acid, the search for new sources of raw materials and the development of scientifically sound technological approaches to the preparation of the nutrient medium for fermentation and the introduction of new technologies in industry is becoming increasingly urgent.