Question

Although a small fraction of the citric acid used in the food and beverage industry is produced by microbial fermentation, most industrially used citric acid is deried directly from citrus fuit.

Answer 1

Citrus fruits like oranges and lemons possess high concentrations of citric acid, which provides their sour taste and is a key component in the Krebs cycle. Citric acid is also produced industrially by microbial fermentation for use in the food and beverage industry and in the manufacturing of various products.

Step-by-step explanation:

Citrus fruits like lemons, oranges, and limes contain high concentrations of citric acid, which is a weak organic tricarboxylic acid. Citric acid gives these fruits their characteristic sour or tart flavor. It is also an intermediate in the Krebs cycle, which is a fundamental metabolic pathway in organisms, highlighting its vital role in both the food industry as a flavoring and preserving agent and in biological processes. Microbial fermentation is another method of producing citric acid, where microorganisms such as bacteria are used to ferment sugars, leading to the production of citric acid and other metabolites. This method is widely used in the food and beverage industry, but also extends beyond it, contributing to the manufacturing of solvents, pharmaceuticals, and other fermentation products.