SİTRİK ASİT ÜRETİMİ VE SAFLAŞTIRILMASI

Sitrik asit, oksidatif solunum yapan bütün canlı organizmaların metabolizmasında bulunan önemli bir organik asittir. Bu organik asit; yüksek ekonomik potansiyeli, düşük maliyeti ve düşük toksisitesi nedenleriyle gıda, ilaç, kimya, tarım ve kozmetik endüstrilerinde geniş bir kullanım alanına sahiptir. Sitrik asit özellikle gıda endüstrisinde asitlik düzenleyici, lezzet verici, koruyucu, kıvam arttırıcı ve stabilize edici olarak kullanılmaktadır. Dünyada her yıl 2 milyon tondan fazla sitrik asit üretilmesine rağmen ülkemizde sitrik asit üretimi ve bu konu üzerine bilimsel çalışmalar sınırlıdır. Sitrik asit üretimi doğal kaynaklardan izolasyon, biyokimyasal sentez veya mikrobiyel fermantasyon yöntemleriyle yapılmaktadır. Sitrik asit üretim miktarının %99’undan fazlası Aspergillus niger ve Yarrowia lipolytica mikroorganizmaları kullanılarak mikrobiyel fermantasyon ile gerçekleştirilmektedir. Sitrik asit üretildikten sonra farklı saflaştırma yöntemleri ile izole edilerek ticari bir ürüne dönüştürülmektedir. Bu çalışmada sitrik asidin bazı özellikleri, kullanım alanları, sağlık üzerine etkileri, üretim ve saflaştırma yöntemleri derlenmiştir.

Anahtar Kelimeler:

Sitrik asit üretimi, , fermantasyon, Aspergillus niger, Yarrowia lipolytica, saflaştırma

CITRIC ACID PRODUCTION AND PURIFICATION

Citric acid is an important organic acid found in oxidative metabolism of all living organisms. It has common usage in food, medicine, chemical, agricultural, and cosmetic industries because of its high economic potential and low cost and toxicity. Citric acid is used in food industry as acidity regulator, flavoring, preservative, thickener, and stabilizer. Although more than 2 million tons/year of citric acid is produced in the world, citric acid production and scientific research on this subject in Turkey are limited. Its production is conducted by isolation from natural sources, synthesis or microbial fermentation. More than 99% of total citric acid production is performed with microbial fermentation by using Aspergillus niger and Yarrowia lipolytica. After the production, it is isolated by different purification methods and turned into a commercial product. In this study, some properties of citric acid, its usage area, effects on human health, production and purification methods were reviewed.

Keywords:

Citric acid production, fermentation, Aspergillus niger, Yarrowia lipolytica, purification,

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