Citric acid is mainly produced by solid state fermentation by the filamentous fungus Aspergillus niger. Production of citric acid depends strongly on an appropriate strain and on operational conditions such as aeration, type and concentration of carbon source, nitrogen and phosphate limitation, pH, temperature, concentration of trace elements and morphology of the producer organism. The yield o...

There is a great worldwide demand for citric acid consumption due to its low toxicity when compared with other acidulants used mainly in the pharmaceutical and food industries. Other applications of citric acid can be found in detergents and cleaning products, cosmetics and toiletries, and other. Global production has now reached 1.4 million tonnes and there is annual growth of 3.5–4.0 % in dem...

objective: today, esophageal cancer (ec) has become one of the most common cancer types in china. therefore, new drug and therapeutic strategies are urgently needed to improve postoperative survival rate of patients with ec. as a food additive, several lines of evidence have shown that citric acid can be served as glycolysis suppressor to inhibit growth of some tumor cells. however, little is k...

Two experiments were conducted. The first tested the hypothesis that KC1 or citric acid or both increase plasma clearance of Mg by lowering tubular reabsorption of Mg in the kidney. Plasma and urinary responses in mature ewes to intraruminal KC1, citric acid, KC1 + citric acid and a water control were evaluated in a 4 • 4 Latin square design. An IV injection of Mg (300 mg) at time 0 was used to...

Citric acid has been shown to act as an agent for increasing the solubility of aluminum oxyhydroxides in aqueous solutions of high (>2.47 mol/mol) hydroxide-to-aluminum ratios. Conversely, citric acid also colloidally stabilizes particles in aqueous suspensions of aluminum-containing particles. Solutions of aluminum chloride, with and without citric acid added, were titrated with NaOH(aq). The ...

Numerous methods, enzymatic and chemical, have been reported for the determination of small amounts of citric acid in biological fluids. Of the chemical methods the majority involve the conversion of the citric acid to pentabromoacetone, which may be estimated by various gravimetric, titrimetric, or calorimetric procedures. The more recent modifications (l-3) of the met.hod have simplified it a...

We examined the sour taste transduction mechanism in the mouse by applying whole cell patch-clamp technique to nondissociated taste cells from the fungiform papillae. Localized stimulation with 0.5 M NaCl and 25 mM citric acid (pH 3.0) of the apical membrane enabled us to obtain responses from single taste cells under a quasi-natural condition. Of 28 taste cells examined, 11 cells (39%) respond...

this study was conducted to determine the effect of foliar salicylic acid (sa) and citric acid (ca) applications on growth, biochemical characteristics and essential oil content of thyme (thymus vulgaris l.) grown under field conditions. salicylic acid (0.5 and 1 mm) and citric acid (5 and 10 mm) were applied three times during the vegetation at 15 day intervals. results revealed that foliar ap...

Microbial production of citric acid was performed by Yarrowia lipolytica NBRC 1658 and a domestic strain in the media containing glucose or fructose as substrates. The study was carried out in a batch system. The non-competitive substrate inhibition model was proposed for growth of the yeasts in both substrate media. Higher dry mass and lower Ks values were obtained in glucose media when compar...