Method for producing citric acid

Chemistry: molecular biology and microbiology – Micro-organism – tissue cell culture or enzyme using process... – Preparing oxygen-containing organic compound

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435249, 435921, 435923, 435924, C12P 748, C12N 128, C12R 172, C12R 173, C12R 174

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043894844

ABSTRACT:
Citric acids are produced by culturing a citric acids-accumulating and hydrocarbon-assimilating strain of a yeast of the Genus Candida in an aqueous medium containing, as main carbon source, at least one normal paraffin with from 9 to 20 carbon atoms, inclusive, in the molecule, at a specific pH, and recovering accumulated citric acids from the culture broth.

REFERENCES:
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Tanaka, et al.: "Study on Citric Acid Fermentation by Yeast (The Fourth Report)", Agri. Chem. Soc. Jap. (Mar. 15, 1967).
Tabuchi, et al., (Tabuchi I) "Study on Citric Acid Fermentation by Yeast (First Report)"; Agri. Chem. Soc. Jap. (1965).
Tabuchi et al., (Tabuchi II, III) "Study on Fermentation of Citric Acid by Yeast (Second, Third Report)", Agri. Chem. Soc. Jap. (1966).
Komagata et al., J. Gen. Appl. Microbiol. 10:313 (1964).
Otsuka et al., J. Gen. Appl. Microbiol.12:1 (1966).
Arimi et al., Agr. Biol. Chem., 29:1004 (1965).
Takeda et al., Agr. Biol. Chem. 29:796 (1965).
Takahashi et al., Agr. Biol. Chem., 29:292 (1965).
Ertola et al., Biotechnol. Bioeng., VIII 309 (1965).
Miller, et al., Biotechnol. Bioeng., VI:299 (1964), VIII:549, VIII:567 (1966).
Johnson, Chem. & Industry, 1532 (Sep. 5, 1964).
Dagley, Methods of Enzymatic Analysis, pp. 313 et seq (1963).
Siebert, Methods of Enzymatic Analysis, pp. 318 et seq (1963).

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