Seda Karasu YALÇIN, M. Tijen BOZDEMİR, Z. Yeşim ÖZBAŞ

Fermantasyon Yolu ile Sitrik Asit Üretiminde Farklı Substrat Kaynaklarının Kullanılma Olanakları

Sitrik asit, gıda endüstrisinde asitlendirici, aroma geliştirici, koruyucu, emülsifiyer, stabilizatör ve antioksidan olarak kullanılabilen bir trikarboksilik asittir. Sitrik asit günümüzde büyük ölçüde, fermantasyon yolu ile üretilmekte ve bu amaçla yaygın olarak küflerin ve mayaların kullanıldıkları bilinmektedir. Sitrik asit Krebs (Trikarboksilik asit–TCA) çevriminde bir ara ürün olup, bu ürünün hücrede birikimi ancak belirli koşullarda gerçekleşmektedir. Sitrik asit üretiminin büyük ölçüde suşa ve ortam bileşimine bağlı olduğu ifade edilmektedir. Mikroorganizmalar tarafından sitrik asit üretimini etkileyen en önemli faktörün, kullanılan substratın türü ve derişimi olduğu belirtilmektedir. Bu amaçla kullanılan ve mikroorganizmaya göre değişen birçok substrat seçeneği arasında, çeşitli endüstriyel artıklar veya yan ürünler gibi doğal substrat kaynakları son yıllarda oldukça ilgi çekici hale gelmiştir.

Anahtar Kelimeler:

Sitrik asit, fermantasyon, Aspergillus niger, Yarrowia lipolytica, üretim metabolizması, doğal substrat kaynakları 　　

Utilization of Various Substrate Sources in the Production of Citric Acid by Fermentation (Turkish with English Abstract)

Citric acid is a tricarboxylic acid which can be used in food industry as an acidifier, aroma enhancer, preservative, emulsifier, stabilizer, and antioxidant. Today, citric acid is produced mainly by fermentation, and it is known that molds and yeasts have been widely used for this purpose. Citric acid is an intermediate product in Krebs (Tricarboxylic acid-TCA) cycle, whereby accumulation of this product in the cell can only occure at certain conditions. It is stated that production of citric acid is mainly dependent on the strain and medium composition. It is reported that the most important factor affecting to citric acid production is the type and concentration of the substrate used. Among plenty of substrates that are used for this purpose and varied according to the microorganism, natural substrate sources such as various industrial wastes and by-products have attracted significant interest in recent years.

Keywords:

Citric acid, fermentation, Aspergillus niger, Yarrowia lipolytica, production metabolism, natural substrate sources ,

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