Citric acid production through fungal fermentation has long represented a cornerstone of industrial biotechnology, utilising species such as Aspergillus niger to convert low‐cost substrates into a ...

Itaconic acid (2-methylidenebutanedioic acid) can be produced by microorganisms and has commercial value as a precursor of polymers, chemicals and fuels. There is interest in using microorganisms to ...

Citric acid is a naturally occurring compound found in many fruits and vegetables. It’s available in powdered form, and if you’re a fan of all foods puckery and sour, you absolutely should be cooking ...

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

Citric acid naturally occurs in citrus fruits. Synthetic versions are produced from a type of mold and are often used as an additive. They can cause adverse reactions in some people. Citric acid is ...

Citric acid is a weak organic acid that occurs naturally in produce, such as citrus fruits. It is used in food, cosmetics, and cleaning products. Share on Pinterest vkbhat/Getty Images Citric acid is ...

Citric acid is a weak acid that is found naturally in all citrus fruits. Unlike strong acids, weak acids ionize only partially when in solution. If you’ve ever sunk your teeth into a lemon or any ...