Biotechnologie dans la production d'acide citrique
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Biotechnologie dans la production d'acide citrique

Biotechnologie dans la production d'acide citrique


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About the Book

Ces dernières années, l'acide citrique était produit par extraction directe à partir des agrumes. Avec cette méthode, le taux de production et la purification étaient très faibles, ce qui ne permettait pas de répondre à la demande croissante d'acide citrique sur le marché, et les déchets générés pendant la production étaient très importants, ce qui suscitait des préoccupations environnementales. Il existe une demande pour une méthode alternative permettant de produire de l'acide citrique à faible coût, à un taux de production élevé et en générant moins de déchets. C'est pourquoi des techniques de fermentation ont été introduites pour la production d'acide citrique. L'acide citrique est l'un des principaux acides organiques commerciaux produits par fermentation. Les différentes méthodes de fermentation telles que la fermentation en surface, la fermentation submergée et la fermentation en milieu solide ont été utilisées pour la production de l'acide citrique. Ce livre aborde les différents facteurs affectant le taux de production, l'historique des méthodes de production, les souches microbiennes utilisées pour la production, la biochimie de la production d'acide citrique par Aspergillus niger, les techniques de production et le processus de récupération.


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Product Details
  • ISBN-13: 9786207328758
  • Publisher: KS Omniscriptum Publishing
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 91 gr
  • ISBN-10: 6207328752
  • Publisher Date: 29 Mar 2024
  • Height: 229 mm
  • No of Pages: 52
  • Spine Width: 3 mm
  • Width: 152 mm


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