A continuous process for the fermentative preparation of citric acid, citric acid, and is produced in accordance with the process

摘要

1418561 Citric acid PFIZER Ltd 25 June 1974 [26 June 1973] 30408/73 Heading C2C In a continuous process for the preparation of citric acid by the aerobic fermentation of an aqueous medium containing carbohydrate as a source of carbon together with other essential nutrients for a yeast, the carbohydrate and other nutrients are continuously fed to the medium and citric acid and medium are continuously withdrawn at a rate to maintain a constant volume, while maintaining the pH at 2À5 to 4À5 at 22 to 35‹ C. and recovering the citric acid from the withdrawn medium. A yeast Candida, e.g. Candida guilliermondii may be used and the pH controlled by addition of gaseous or aqueous ammonia. The carbohydrate may be cane or beet molasses and the fermenting medium aerated by sparging air at 0À3 to 1À5 volumes air per volume of medium per minute.