Whole Maize Flour and Isolated Maize Starch for Production of Citric Acid by Aspergillus niger : A Review-Reference-Cited by-同舟云学术

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Whole Maize Flour and Isolated Maize Starch for Production of Citric Acid by Aspergillus niger : A Review

Published:2021-04-23 Issue: Volume: Page:2000014
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Tong Zhenyu¹,Tong Yi²,Wang Donghai³,Shi Yong‐Cheng¹^ORCID

Affiliation:

1. Department of Grain Science and Industry Kansas State University Manhattan KS 66506 USA

2. COFCO Biochemical (Anhui) Co., Ltd Bengbu 233000 P. R. China

3. Department of Biological and Agricultural Engineering Kansas State University Manhattan KS 66506 USA

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000014

Reference82 articles.

1. Recent Advances in Citric Acid Bio-production and Recovery

2. Enhancement of citric acid production by immobilized and freely suspended Aspergillus niger using silicone oil

3. Overview of applied solid-state fermentation in Brazil

4. Organic Acid Dipping of Catfish Fillets: Effect on Color, Microbial Load, and Listeria monocytogenes

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3. Nonengineered Fungus Provides a Shortcut from Cellulose to Bulk Erythro-isocitric Acid;ACS Sustainable Chemistry & Engineering;2024-02-21

4. Microbial Cell Factories: Biodiversity, Pathway Construction, Robustness, and Industrial Applicability;Microbiology Research;2024-02-12

5. Citric Acid: Properties, Microbial Production, and Applications in Industries;Molecules;2023-12-19

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