Innovation in the citric acid fermentation

A tétel rövid nézete
dc.contributor.advisorKaraffa, Levente
dc.contributor.advisorBíró, Vivien
dc.contributor.authorHernández Neira, Natalia Alejandra
dc.contributor.departmentDE--Természettudományi és Technológiai Kar--Biotechnológiai Intézet
dc.date.accessioned2023-12-15T12:19:04Z
dc.date.available2023-12-15T12:19:04Z
dc.date.created2023-11-13
dc.description.abstractCitric acid, also known as 2-hydroxypropane-1,2,3-tricarboxylic acid, is a crucial metabolic intermediate that serves as the starting point for the tricarboxylic acid (TCA) cycle, a major energy-yielding metabolic pathway in cells. Citric acid's ubiquitous occurrence in all aerobic organisms attests to its nontoxicity, and it is currently classified as generally recognized as safe (GRAS) by the federal drug administration (FDA). Alongside its non-toxicity, citric acid is a widely versatile product employed by food, cosmetics, and pharmaceuticals industries alike. It is this demand that keeps driving a constant increase in the market share, as just in 2022 the citric acid industry managed to accumulate 2.89 billion USD, and it is forecasted to increase 3% in the next ten years.
dc.description.courseBiochemical Engineering
dc.description.degreeBSc/BA
dc.format.extent30
dc.identifier.urihttps://hdl.handle.net/2437/363439
dc.language.isoen
dc.rights.accessHozzáférhető a 2022 decemberi felsőoktatási törvénymódosítás értelmében.
dc.subjectCitric acid
dc.subjectFermentation
dc.subjectAspergillus niger
dc.subject.dspaceDEENK Témalista::Biology::Biotechnology
dc.titleInnovation in the citric acid fermentation
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