This is a review paper summarizing how citric acid is industrially produced using a fungus called Aspergillus niger—the same organism used to make citric acid for cosmetics, food, and beverages. The review covers production methods, genetic engineering techniques, and how to extract and purify the acid at scale. Bottom line: citric acid in your products is a well-established, microbially-derived ingredient with decades of industrial use.

This wasn't an experiment—it's a comprehensive literature review that compiled existing research on citric acid production, including biochemistry, fermentation techniques, genetic engineering approaches, and real-world applications across industries.

Funding not disclosed in abstract