| abstract |
CITRIC ACID IS PRODUCED BY A PROCESS WHICH COMPRISES CONTACTING (+)-ISOCITRIC ACID WITH A FERMENTATION BROTH OF A YEAST CAPABLE OF ACCUMULATING (+)-ISOCITRIC ACID BELONGING TO THE GENUS SACCHAROMYCES, CANDIDA, BRETTANOMYCES, DDEBARYOMYCES, HANSENULA, KLOECKERE, TRICHOSPORON, TORULOPSIS OR PICHIA, THE CELLS OF SAID YEAST, OR A PROCESSED MATTER DERIVED FROM THE BROTH OR THE YEAST CELLS, AT PH 7.0 TO 9.5, THEREBY CONVERTING (+)-ISOCITRIC ACID TO CITRIC ACID AND SUBSEQUENTLY RECOVERING THE CITRIC ACID SO ACCUMULATED. |