8
processed in order to use it in foodstuffs. Citric acid in the food industry has many
applications. The main use of this element is to adjust the pH (Yin et al. 2019). In
case of alcoholic beverages like wines, beer, and whiskeys, citric acid is added not
only to adjust pH but also to prevent turbidity (Chen et al. 2019). In carbonated
beverages and juices, it is added to provide tartness and initiate the natural flavor of
the juice (Ciriminna et al. 2017). Moreover, this component is also used in ice
creams and milk-based products as an emulsifier (Euston and Goff 2019). It is also
used to prevent the crystal formation of some sugars during the manufacturing of
candies. Moreover, it is used as a preservative as it deactivates some oxidizing
enzymes and prevents rotting of frozen fruits and vegetables (Mirza and Kasim
2019). The other important organic acid produced as a byproduct of fungal fermentation is gluconic acid. This has few applications in the food industry. This acid is
used to impart particular sour taste to food products. It has the ability to improve the
structure of dough during bread making (Yegin et al. 2018). Gluconic acid is
believed to absorb lower fat during deep frying of certain foodstuffs (Alvarez-Sala
et al. 2018). At the time of production, famous fungi Aspergillus niger are used to
carry out fermentation. Its production at industrial levels includes fed-batch fermenters with optimized pH and temperature range. In addition to this, the substrates
which are to be consumed must be highly rich in glucose (Ramachandran et al.
2017). Fumaric and lactic acids play a pivotal role in the food sector too. Many
applications of the fumaric acid are the same as that of citric and gluconic acids. But
it has also been found that fumaric acid is consumed in the form of artificial vinegar
just to add flavors to the food products in the form of seasonings. During baking, it
is sometimes used as a coagulant during the preparation of batter (Shukla et al.
2017). The contributions of lactic acid to the field of food technology are commendable. It is not only used as a flavoring agent, but it is also used to initiate formation
of many milk-based products and pickles. Lactic acid has also been consumed as an
acidulent and a preservative in the food industry. Though Rhizopus spp. have been
used in the production of lactic acids at industrial levels, still there are many
researches being conducted in order to enhance lactic acid production (Chen
et al. 2018).
In addition to these organic acids, glycerol is produced as a byproduct of fungal
fermentation. There are many factors affecting the production of glycerol during the
alcoholic fermentation process. The amount of carbohydrates present, temperature,
and the duration of fermentation decide how much glycerol will be produced
(Mahboubi et al. 2017). More researches on the utilization of glycerol into the food
sector have led to its production at the industrial level. Many strategies have been
exploited to produce this component with maximum yield. Some used high osmotic
salts with different concentrations in order to maximize its yield. It was seen that
glycerol production gradually increased upon increasing the concentration of salts
like NaCl and KCl (Petelenz-Kurdziel et al. 2013). Other studies demonstrated the
use of two fungal species utilized as co-inoculation with yeast Saccharomyces cerevisiae which in return upregulated the oxidative balance pathway and resulted in the
accumulation of more glycerols (Jiang et al. 2018). Glycerol has many significant
applications in the food sector. It can either be used as a preservative or as a
S. Singh and S. Gaur
processed in order to use it in foodstuffs. Citric acid in the food industry has many
applications. The main use of this element is to adjust the pH (Yin et al. 2019). In
case of alcoholic beverages like wines, beer, and whiskeys, citric acid is added not
only to adjust pH but also to prevent turbidity (Chen et al. 2019). In carbonated
beverages and juices, it is added to provide tartness and initiate the natural flavor of
the juice (Ciriminna et al. 2017). Moreover, this component is also used in ice
creams and milk-based products as an emulsifier (Euston and Goff 2019). It is also
used to prevent the crystal formation of some sugars during the manufacturing of
candies. Moreover, it is used as a preservative as it deactivates some oxidizing
enzymes and prevents rotting of frozen fruits and vegetables (Mirza and Kasim
2019). The other important organic acid produced as a byproduct of fungal fermentation is gluconic acid. This has few applications in the food industry. This acid is
used to impart particular sour taste to food products. It has the ability to improve the
structure of dough during bread making (Yegin et al. 2018). Gluconic acid is
believed to absorb lower fat during deep frying of certain foodstuffs (Alvarez-Sala
et al. 2018). At the time of production, famous fungi Aspergillus niger are used to
carry out fermentation. Its production at industrial levels includes fed-batch fermenters with optimized pH and temperature range. In addition to this, the substrates
which are to be consumed must be highly rich in glucose (Ramachandran et al.
2017). Fumaric and lactic acids play a pivotal role in the food sector too. Many
applications of the fumaric acid are the same as that of citric and gluconic acids. But
it has also been found that fumaric acid is consumed in the form of artificial vinegar
just to add flavors to the food products in the form of seasonings. During baking, it
is sometimes used as a coagulant during the preparation of batter (Shukla et al.
2017). The contributions of lactic acid to the field of food technology are commendable. It is not only used as a flavoring agent, but it is also used to initiate formation
of many milk-based products and pickles. Lactic acid has also been consumed as an
acidulent and a preservative in the food industry. Though Rhizopus spp. have been
used in the production of lactic acids at industrial levels, still there are many
researches being conducted in order to enhance lactic acid production (Chen
et al. 2018).
In addition to these organic acids, glycerol is produced as a byproduct of fungal
fermentation. There are many factors affecting the production of glycerol during the
alcoholic fermentation process. The amount of carbohydrates present, temperature,
and the duration of fermentation decide how much glycerol will be produced
(Mahboubi et al. 2017). More researches on the utilization of glycerol into the food
sector have led to its production at the industrial level. Many strategies have been
exploited to produce this component with maximum yield. Some used high osmotic
salts with different concentrations in order to maximize its yield. It was seen that
glycerol production gradually increased upon increasing the concentration of salts
like NaCl and KCl (Petelenz-Kurdziel et al. 2013). Other studies demonstrated the
use of two fungal species utilized as co-inoculation with yeast Saccharomyces cerevisiae which in return upregulated the oxidative balance pathway and resulted in the
accumulation of more glycerols (Jiang et al. 2018). Glycerol has many significant
applications in the food sector. It can either be used as a preservative or as a
S. Singh and S. Gaur