Aspergillus food fermentation

Citric Acid. By far the most extensively used food acidulant is citric acid (qv) [77-92-9] C HgO. This acid is favored because of its solubiUty, fresh flavor character, low cost, and low toxicity. It is commercially synthesized by fermentation (qv) of molasses hy Aspergillus niger (6). 

Citric acid, which prior to 1922 was made entirely from citrus fruits and mainly in Italy, is now produced almost exclusively by the fermentation of sucrose by means of a mold, Aspergillus niger. At first pure sucrose was used for this process but more recently molasses has been used instead. Practically the whole of the world production of citric acid is used as such in medicinal preparations, in making soft drinks and in certain foods. The textile industries use small amounts, and it is also... 

Meat-based products have been fermented with Aspergillus in an attempt to identify novel properties. Yin et al. (2005) reported that Aspergillus oryzae produces multiple enzymes and can hydrolyze minced mackerel. The present authors (Giri et al., 2009a,b) also developed a marine fish meat-based functional paste by utilizing the traditional Japanese koji fermentation technique with improved food functionality and aroma attributes. Several trash fish, including horse mackerel, spotted mackerel, lizard fish, and squid meat, were utilized to produce a functional paste... 

Protease (Aspergillus oryzae var.) Produced by controlled fermentation using Aspergillus oryzae var. The purified enzyme occurs as an off white to tan, amorphous powder. Soluble in water (the solution is usually light yellow), but practically insoluble in alcohol, in chloroform, and in ether. Major active principle protease. Typical applications used in the chillproofing of beer, in the production of bakery products, in the tenderizing of meat, in the production of protein hydrolysates, and in the development of flavor in processed foods. 

Other molds are used in various industrial processes. For example, Aspergillus terreus is used to manufacture icatonic acid, which is used in plastics production. Other molds are used in the production of alcohol. For example, Rhizopus, which can metabolize starch into glucose, directly ferments the glucose to give alcohol. Other molds are used in the manufacture of cheeses, flavorings and chemical additives for foods. 

---