ABSTRACT
In terms of bulk production citric acid is widely regarded as one of the most important of the organic acids produced by microbiological methods, although reliable estimates of world production are not easily obtained. A widespread perception has been that most of the production is achieved with Aspergillus niger, in what has come to be regarded as the ‘traditional’ fermentation process, although the first indications of a microbiological process for the production of citric acid were from Wehmer (1893), who noted that ‘Citromyces’ (now Penicillium) could accumulate citric acid.
