Aspergillus niger Has Been Biosynthesizing Citric Acid Industrially Since 1917—No Lemons Needed

How Citric Acid Is Produced

According to Radiotrek — Світ: Although citric acid was originally extracted from lemon juice, industrial-scale production has relied on the mold Aspergillus niger-commonly known as black mold-since 1917. This biotechnological approach is far more cost-effective than harvesting citrus fruits, which is limited by high expenses and the scarcity of plantations.

“Since 1917, industrial citric acid has not been sourced from lemons-that would be prohibitively expensive-but produced through the biosynthesis of the fungus Aspergillus niger.” - Yurii Pylypenko

The fungus is cultivated on substrates like molasses, sugar waste, or syrup, during which it secretes pure citric acid as a metabolic byproduct.

“The fungus is fed molasses, sugar byproducts, or syrup, and in the process of its growth it releases pristine citric acid.” - Yurii Pylypenko

Fermentation Process Behind Shu Pu-erh Tea

In a similar fashion, certain fungi play a crucial role in producing the premium Shu Pu-erh tea through an accelerated fermentation technique known as Wo Dou. Key microorganisms involved in this process include:

• Aspergillus niger
• Aspergillus glaucus
• Various yeast strains

The fermentation takes place over several weeks in a humid environment maintained at 50 to 60°C. “The tea piles literally heat up and ferment at 50 to 60°C under the supervision of mycologists for weeks,” Yurii Pylypenko explains.

During fermentation, Aspergillus niger breaks down tannins and catechins, transforming these bitter compounds into complex aromatic molecules, gallic acid, and vitamins. “The fungus actively consumes and decomposes the harsh tannins and catechins responsible for bitterness in regular tea by producing enzymes that convert them into intricate aromatic substances, gallic acid, and vitamins,” the expert emphasizes.

These modern biotechnological methods highlight the vital role microorganisms play in food production. Employing Aspergillus niger not only enhances economic efficiency but also elevates product quality. As consumer demand for natural and high-quality foods grows, such microbial-based processes are poised to become essential drivers of innovation in the food industry worldwide.