Proses Produksi Asam Sitrat Melalui Fermentasi: Metode dan Strategi: Proses Produksi Asam Sitrat Melalui Fermentasi: Metode dan  Strategi

Nanda Aurelia Salsabila; Cicilia Putri Meylani

Authors

Nanda Aurelia Salsabila Universitas Singaperbangsa Karawang
Cicilia Putri Meylani

Keywords:

Citric acid, Fermentation, Substrates, Microbes, Applications

Abstract

Citric acid, a widely used organic acid, is predominantly produced through fermentation by microorganisms. This review article provides an overview of the citric acid production process, focusing on the methods and strategies employed in fermentation. It explores various fermentation strategies, including Liquid Surface Fermentation Cultures, Solid-State Fermentation Cultures, and Submerged Fermentation, and their optimization for citric acid production. The choice of fermentation strategy is influenced by factors such as desired yield, available resources, and environmental considerations. The article also emphasizes the importance of post-fermentation extraction and purification stages, particularly precipitation methods like calcium citrate precipitation, which effectively recover high-purity citric acid. Further purification steps, such as ion exchange and crystallization, are discussed as means to achieve the desired purity level. The review concludes by highlighting the diverse properties of citric acid, including its preservative, flavoring, and pH-regulating abilities, which make it essential in various consumer products. It also underscores the ongoing research efforts to optimize production and purification processes, ensuring a sustainable and efficient supply of citric acid for industrial applications.

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