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ABSTRACT
This work provides a review about the biotechnological production of citric acid starting from the physiochemical properties and industrial application, mainly in the food and pharmaceutical sectors. Several factors affecting citric acid fermentation are discussed, including carbon source, nitrogen and phosphate limitations, pH of culture medium. Special attention is paid to the fundamentals of the biochemistry and accumulation of citric acid. Technologies employed at industrial scale such as submerged cultures mainly employing Aspergillus niger.
