Advertisement

Organic acids as antimicrobial food agents: applications and microbial productions

  • Hasan Bugra CobanEmail author
Critical Review
First Online:
  • 66 Downloads

Abstract

Food safety is a global health and socioeconomic concern since many people still suffer from various acute and life-long diseases, which are caused by consumption of unsafe food. Therefore, ensuring safety of the food is one of the most essential issues in the food industry, which needs to be considered during not only food composition formulation but also handling and storage. For safety purpose, various chemical preservatives have been used so far in the foods. Recently, there has been renewed interest in replacing chemically originated food safety compounds with natural ones in the industry, which can also serve as antimicrobial agents. Among these natural compounds, organic acids possess the major portion. Therefore, in this paper, it is aimed to review and compile the applications, effectiveness, and microbial productions of various widely used organic acids as antimicrobial agents in the food industry.

Keywords

Organic acids Food safety Microbial production Antimicrobial 
This is a preview of subscription content, log in to check access.

Notes

Acknowledgements

The journey of this review article started in The Pennsylvania State University, continued in Bornova District Directorate of National Education, and finished in Izmir International Biomedicine and Genome Institute. I would like to show my gratitude to everyone in these units for their support during the preparation period of this review article.

Compliance with ethical standards

Conflict of interest

The author declares that they have no conflict of interest.

References

  1. 1.
    Scallan E, Griffin PM, Angulo FJ, Tauxe RV, Hoekstra RM (2011) Foodborne illness acquired in the United States–unspecified agents. Emerg Infect Dis 17(1):16–22.  https://doi.org/10.3201/eid1701.091101p2 PubMedPubMedCentralGoogle Scholar
  2. 2.
    WHO (2002) WHO global strategy for food safety: safer food for better health. World Health Organization, GenevaGoogle Scholar
  3. 3.
    Theron MM, Lues JFR (2007) Organic acids and meat preservation: a review. Food Rev Int 23(2):141–158.  https://doi.org/10.1080/87559120701224964 Google Scholar
  4. 4.
    Prange A, Birzele B, Hormes J, Modrow H (2005) Investigation of different human pathogenic and food contaminating bacteria and moulds grown on selenite/selenate and tellurite/tellurate by X-ray absorption spectroscopy. Food Control 16(8):723–728.  https://doi.org/10.1016/j.foodcont.2004.06.010 Google Scholar
  5. 5.
    Langworthy TA (1978) Microbial life in extreme pH values. In: Kushner DJ (ed) Microbial life in extreme environments. Academic Press, London, pp 279–315Google Scholar
  6. 6.
    Yasothai R, Giriprasad R (2015) Weak organic acids in food technology. Int J Environ Sci Technol 4(1):164–166Google Scholar
  7. 7.
    Lavermicocca P, Valerio F, Visconti A (2003) Antifungal activity of phenyllactic acid against molds isolated from bakery products. Appl Environ Microb 69(1):634–640.  https://doi.org/10.1128/Aem.69.1.634-640.2003 Google Scholar
  8. 8.
    Ali HKQ, Zulkali MMD (2011) Utilization of agro-residual ligno-cellulosic substances by using solid state fermentation: a review. Croat J Food Technol Biotechnol Nutr 6:5–12Google Scholar
  9. 9.
    Davidson PM, Sofos JN, Branen AL (2005) Antimicrobials in food, 3rd edn. Taylor & Francis/CRC Press, Boca RatonGoogle Scholar
  10. 10.
    Patten JD, Waldroup PW (1988) Use of organic acids in broiler diets. Poultry Sci 67(8):1178–1182.  https://doi.org/10.3382/Ps.0671178 Google Scholar
  11. 11.
    Thompson JL, Hinton M (1997) Antibacterial activity of formic and propionic acids in the diet of hens on salmonellas in the crop. Brit Poultry Sci 38(1):59–65.  https://doi.org/10.1080/00071669708417941 Google Scholar
  12. 12.
    Shahidi S, Yahyavi M, Zare DN (2014) Influence of dietary organic acids supplementation on reproductive performance of freshwater angelfish (Pterophyllum scalare). Global Vet 13(3):373–377.  https://doi.org/10.5829/idosi.gv.2014.13.03.84297 Google Scholar
  13. 13.
    Hermann BG, Blok K, Patel MK (2007) Producing bio-based bulk chemicals using industrial biotechnology saves energy and combats climate change. Environ Sci Technol 41(22):7915–7921.  https://doi.org/10.1021/es062559q PubMedGoogle Scholar
  14. 14.
    Curran KA, Alper HS (2012) Expanding the chemical palate of cells by combining systems biology and metabolic engineering. Metab Eng 14(4):289–297.  https://doi.org/10.1016/j.ymben.2012.04.006 PubMedGoogle Scholar
  15. 15.
    Jang YS, Kim B, Shin JH, Choi YJ, Choi S, Song CW, Lee J, Park HG, Lee SY (2012) Bio-based production of C2–C6 platform chemicals. Biotechnol Bioeng 109(10):2437–2459.  https://doi.org/10.1002/bit.24599 PubMedGoogle Scholar
  16. 16.
    Vargas C (2016) Organic acids: characteristics, properties and synthesis. Biochemistry research trends. Nova Science Publishers, HauppaugeGoogle Scholar
  17. 17.
    Li Y, He DW, Niu DJ, Zhao YC (2015) Acetic acid production from food wastes using yeast and acetic acid bacteria micro-aerobic fermentation. Bioproc Biosyst Eng 38(5):863–869.  https://doi.org/10.1007/s00449-014-1329-8 Google Scholar
  18. 18.
    Syldatk C (2006) Angewandte mikrobiologie. Garabed Antranikian.  https://doi.org/10.1007/3-540-29456-2 Google Scholar
  19. 19.
    Wong HC, Chen YL (1988) Effects of lactic acid bacteria and organic acids on growth and germination of Bacillus cereus. Appl Environ Microb 54(9):2179–2184Google Scholar
  20. 20.
    Sorrells KM, Enigl DC, Hatfield JR (1989) Effect of pH, acidulant, time, and temperature on the growth and survival of Listeria monocytogenes. J Food Protect 52(8):571–573.  https://doi.org/10.4315/0362-028x-52.8.571 Google Scholar
  21. 21.
    Delaquis PJ, Sholberg PL, Stanich K (1999) Disinfection of mung bean seed with gaseous acetic acid. J Food Protect 62(8):953–957.  https://doi.org/10.4315/0362-028x-62.8.953 Google Scholar
  22. 22.
    Weissinger WR, McWatters KH, Beuchat LR (2001) Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. J Food Protect 64(4):442–450.  https://doi.org/10.4315/0362-028x-64.4.442 Google Scholar
  23. 23.
    Ahmed NS, Dora KC, Chowdhury S, Sarkar S, Mishra R (2017) Effect of chitosan and acetic acid on the shelf life of sea bass fillets stored at refrigerated temperature. J Appl Nat Sci 9(4):2175–2181Google Scholar
  24. 24.
    Olaimat AN, Al-Nabulsi AA, Osaili TM, Al-Holy M, Ayyash MM, Mehyar GF, Jaradat ZW, Abu Ghoush M (2017) Survival and inhibition of Staphylococcus aureus in commercial and hydrated tahini using acetic and citric acids. Food Control 77:179–186.  https://doi.org/10.1016/j.foodcont.2017.02.022 Google Scholar
  25. 25.
    Al-Rousan WM, Olaimat AN, Osaili TM, Al-Nabulsi AA, Ajo RY, Holley RA (2018) Use of acetic and citric acids to inhibit Escherichia coli O157:H7, Salmonella Typhimurium and Staphylococcus aureus in tabbouleh salad. Food Microbiol 73:61–66.  https://doi.org/10.1016/j.fm.2018.01.001 PubMedGoogle Scholar
  26. 26.
    Mcdonald LC, Fleming HP, Hassan HM (1990) Acid tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum. Appl Environ Microb 56(7):2120–2124Google Scholar
  27. 27.
    Moye CJ, Chambers A (1991) An innovative technology for salmonella control and shelf life extension. Food Aust 43(6):246–249Google Scholar
  28. 28.
    Degnan AJ, Kaspar CW, Otwell WS, Tamplin ML, Luchansky JB (1994) Evaluation of lactic-acid bacterium fermentation products and food-grade chemicals to control Listeria monocytogenes in blue-crab (Callinectes-Sapidus) meat. Appl Environ Microb 60(9):3198–3203Google Scholar
  29. 29.
    Shelef LA, Addala L (1994) Inhibition of Listeria monocytogenes and other bacteria by sodium diacetate. J Food Safety 14(2):103–115.  https://doi.org/10.1111/j.1745-4565.1994.tb00588.x Google Scholar
  30. 30.
    Sallam KI (2007) Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control 18(5):566–575.  https://doi.org/10.1016/j.foodcont.2006.02.002 PubMedPubMedCentralGoogle Scholar
  31. 31.
    Ehsani A, Jasour MS, Hashemi M, Mehryar L, Khodayari M (2014) Zataria multiflora Boiss essential oil and sodium acetate: how they affect shelf life of vacuum-packaged trout burgers. Int J Food Sci Tech 49(4):1055–1062.  https://doi.org/10.1111/ijfs.12400 Google Scholar
  32. 32.
    Bader J, Mast-Gerlach E, Popovic MK, Bajpai R, Stahl U (2010) Relevance of microbial coculture fermentations in biotechnology. J Appl Microbiol 109(2):371–387.  https://doi.org/10.1111/j.1365-2672.2009.04659.x PubMedGoogle Scholar
  33. 33.
    Lide DR (2005) CRC handbook of chemistry and physics. CRC Press, Boca RatonGoogle Scholar
  34. 34.
    Kondo T, Kondo M (1996) Efficient production of acetic acid from glucose in a mixed culture of Zymomonas mobilis and Acetobacter sp. J Ferment Bioeng 81(1):42–46.  https://doi.org/10.1016/0922-338x(96)83118-7 Google Scholar
  35. 35.
    Huang YL, Mann K, Novak JM, Yang ST (1998) Acetic acid production from fructose by Clostridium formicoaceticum immobilized in a fibrous-bed bioreactor. Biotechnol Prog 14(5):800–806.  https://doi.org/10.1021/Bp980077f PubMedGoogle Scholar
  36. 36.
    Collet C, Gaudard O, Peringer P, Schwitzguebel JP (2005) Acetate production from lactose by Clostridium thermolacticum and hydrogen-scavenging microorganisms in continuous culture—effect of hydrogen partial pressure. J Biotechnol 118(3):328–338.  https://doi.org/10.1016/j.jbiotec.2005.05.011 PubMedGoogle Scholar
  37. 37.
    Woo JM, Yang KM, Kim SU, Blank LM, Park JB (2014) High temperature stimulates acetic acid accumulation and enhances the growth inhibition and ethanol production by Saccharomyces cerevisiae under fermenting conditions. Appl Microbiol Biotechnol 98(13):6085–6094.  https://doi.org/10.1007/s00253-014-5691-x PubMedGoogle Scholar
  38. 38.
    Abubackar HN, Veiga MC, Kennes C (2015) Carbon monoxide fermentation to ethanol by Clostridium autoethanogenum in a bioreactor with no accumulation of acetic acid. Bioresour Technol 186:122–127.  https://doi.org/10.1016/j.biortech.2015.02.113 PubMedGoogle Scholar
  39. 39.
    Raji YO, Jibril M, Misau IMD (2012) By-production of vinegar from pineapple peel. Int J Adv Sci Technol 3(2):656–666Google Scholar
  40. 40.
    Vikas OV, Mridul U (2014) Bioconversion of papaya peel waste into vinegar using Acetobacter aceti. Int J Sci Res 3(11):409–411Google Scholar
  41. 41.
    Polen T, Spelberg M, Bott M (2013) Toward biotechnological production of adipic acid and precursors from biorenewables. J Biotechnol 167(2):75–84.  https://doi.org/10.1016/j.jbiotec.2012.07.008 PubMedGoogle Scholar
  42. 42.
    Blach P, Bostrom Z, Franceschi-Messant S, Lattes A, Perez E, Rico-Lattes I (2010) Recyclable process for sustainable adipic acid production in microemulsions. Tetrahedron 66(35):7124–7128.  https://doi.org/10.1016/j.tet.2010.06.093 Google Scholar
  43. 43.
    Vardon DR, Franden MA, Johnson CW, Karp EM, Guarnieri MT, Linger JG, Salm MJ, Strathmann TJ, Beckham GT (2015) Adipic acid production from lignin. Energ Environ Sci 8(2):617–628.  https://doi.org/10.1039/c4ee03230f Google Scholar
  44. 44.
    Flors V, Miralles C, Cerezo M, Gonzalez-Bosch C, Garcia-Agustin P (2001) Effect of a novel chemical mixture on senescence processes and plant-fungus interaction in solanaceae plants. J Agric Food Chem 49(5):2569–2575.  https://doi.org/10.1021/jf000068y PubMedGoogle Scholar
  45. 45.
    Flors V, Miralles MC, Varas E, Company P, Gonzalez-Bosch C, Garcia-Agustin P (2004) Effect of analogues of plant growth regulators on in vitro growth of eukaryotic plant pathogens. Plant Pathol 53(1):58–64.  https://doi.org/10.1046/j.1365-3059.2003.00942.x Google Scholar
  46. 46.
    Vicedo B, Leyva MD, Flors V, Finiti I, del Amo G, Walters D, Real MD, Garcia-Agustin P, Gonzalez-Bosch C (2006) Control of the phytopathogen Botrytis cinerea using adipic acid monoethyl ester. Arch Microbiol 184(5):316–326.  https://doi.org/10.1007/s00203-005-0048-6 PubMedGoogle Scholar
  47. 47.
    Yu JL, Xia XX, Zhong JJ, Qian ZG (2014) Direct biosynthesis of adipic acid from a synthetic pathway in recombinant Escherichia coli. Biotechnol Bioeng 111(12):2580–2586.  https://doi.org/10.1002/bit.25293 PubMedGoogle Scholar
  48. 48.
    Deng Y, Mao Y (2015) Production of adipic acid by the native-occurring pathway in Thermobifida fusca B6. J Appl Microbiol 119(4):1057–1063.  https://doi.org/10.1111/jam.12905 PubMedGoogle Scholar
  49. 49.
    Zhao M, Huang DX, Zhang XJ, Koffas MAG, Zhou JW, Deng Y (2018) Metabolic engineering of Escherichia coli for producing adipic acid through the reverse adipate-degradation pathway. Metab Eng 47:254–262.  https://doi.org/10.1016/j.ymben.2018.04.002 PubMedGoogle Scholar
  50. 50.
    Zigova J, Sturdik E (2000) Advances in biotechnological production of butyric acid. J Ind Microbiol Biotechnol 24(3):153–160.  https://doi.org/10.1038/sj.jim.2900795 Google Scholar
  51. 51.
    Wang JF, Lin M, Xu MM, Yang ST (2016) Anaerobic fermentation for production of carboxylic acids as bulk chemicals from renewable biomass. Adv Biochem Eng Biotechnol 156:323–361.  https://doi.org/10.1007/10_2015_5009 PubMedGoogle Scholar
  52. 52.
    Van Immerseel F, Fievez V, De Buck J, Pasmans F, Martel A, Haesebrouck F, Ducatelle R (2004) Microencapsulated short-chain fatty acids in feed modify colonization and invasion early after infection with Salmonella enteritidis in young chickens. Poult Sci 83(1):69–74.  https://doi.org/10.1093/ps/83.1.69 PubMedGoogle Scholar
  53. 53.
    Fernandez-Rubio C, Ordonez C, Abad-Gonzalez J, Garcia-Gallego A, Honrubia MP, Mallo JJ, Balana-Fouce R (2009) Butyric acid-based feed additives help protect broiler chickens from Salmonella enteritidis infection. Poult Sci 88(5):943–948.  https://doi.org/10.3382/ps.2008-00484 PubMedGoogle Scholar
  54. 54.
    Timbermont L, Lanckriet A, Dewulf J, Nollet N, Schwarzer K, Haesebrouck F, Ducatelle R, Van Immerseel F (2010) Control of Clostridium perfringens-induced necrotic enteritis in broilers by target-released butyric acid, fatty acids and essential oils. Avian Pathol 39(2):117–121.  https://doi.org/10.1080/03079451003610586 PubMedGoogle Scholar
  55. 55.
    Huang CB, Alimova Y, Myers TM, Ebersole JL (2011) Short- and medium-chain fatty acids exhibit antimicrobial activity for oral microorganisms. Arch Oral Biol 56(7):650–654.  https://doi.org/10.1016/j.archoralbio.2011.01.011 PubMedPubMedCentralGoogle Scholar
  56. 56.
    Luo HZ, Yang RL, Zhao YP, Wang ZY, Liu Z, Huang MY, Zeng QW (2018) Recent advances and strategies in process and strain engineering for the production of butyric acid by microbial fermentation. Bioresour Technol 253:343–354.  https://doi.org/10.1016/j.biortech.2018.01.007 PubMedGoogle Scholar
  57. 57.
    Zhu Y, Wu ZT, Yang ST (2002) Butyric acid production from acid hydrolysate of corn fibre by Clostridium tyrobutyricum in a fibrous-bed bioreactor. Process Biochem 38(5):657–666.  https://doi.org/10.1016/S0032-9592(02)00162-0 Google Scholar
  58. 58.
    Wu ZT, Yang ST (2003) Extractive fermentation for butyric acid production from glucose by Clostridium tyrobutyricum. Biotechnol Bioeng 82(1):93–102.  https://doi.org/10.1002/bit.10542 PubMedGoogle Scholar
  59. 59.
    Liu XG, Zhu Y, Yang ST (2006) Butyric acid and hydrogen production by Clostridium tyrobutyricum ATCC 25755 and mutants. Enzyme Microb Technol 38(3–4):521–528.  https://doi.org/10.1016/j.enzmictec.2005.07.008 Google Scholar
  60. 60.
    Jiang L, Wang JF, Liang SZ, Wang XN, Cen PL, Xu ZN (2009) Butyric acid fermentation in a fibrous bed bioreactor with immobilized Clostridium tyrobutyricum from cane molasses. Bioresour Technol 100(13):3403–3409.  https://doi.org/10.1016/j.biortech.2009.02.032 PubMedGoogle Scholar
  61. 61.
    Suo YK, Fu HX, Ren MM, Yang XT, Liao ZP, Wang JF (2018) Butyric acid production from lignocellulosic biomass hydrolysates by engineered Clostridium tyrobutyricum overexpressing Class I heat shock protein GroESL. Bioresour Technol 250:691–698.  https://doi.org/10.1016/j.biortech.2017.11.059 PubMedGoogle Scholar
  62. 62.
    Chi X, Li JZ, Wang X, Zhang YF, Antwi P (2018) Hyper-production of butyric acid from delignified rice straw by a novel consolidated bioprocess. Bioresour Technol 254:115–120.  https://doi.org/10.1016/j.biortech.2018.01.042 PubMedGoogle Scholar
  63. 63.
    Tao Y, Han M, Gao X, Han Y, Show PL, Liu C, Ye X, Xie G (2019) Applications of water blanching, surface contacting ultrasound-assisted air drying, and their combination for dehydration of white cabbage: drying mechanism, bioactive profile, color and rehydration property. Ultrason Sonochem.  https://doi.org/10.1016/j.ultsonch.2019.01.003 PubMedGoogle Scholar
  64. 64.
    Kabara JJ, Swieczkowski DM, Anthony JC, Truant JP (1972) Fatty acids and derivatives as antimicrobial agents. Antimicrob Agents Chemother 2:23–28.  https://doi.org/10.1128/AAC.2.1.23 PubMedPubMedCentralGoogle Scholar
  65. 65.
    Cheah WY, Show PL, Ng IS, Lin GY, Chiu CY, Chang YK (2018) Antibacterial activity of quaternized chitosan modified nanofiber membrane. Int J Biol Macromol 126:569–577.  https://doi.org/10.1016/j.ijbiomac.2018.12.193 PubMedGoogle Scholar
  66. 66.
    Rambabu K, Bharath G, Banat F, Show PL, Cocoletzi HH (2018) Mango leaf extract incorporated chitosan antioxidant film for active food packaging. Int J Biol Macromol 126:1234–1243.  https://doi.org/10.1016/j.ijbiomac.2018.12.196 Google Scholar
  67. 67.
    Steinbusch KJJ, Hamelers HVM, Plugge CM, Buisman CJN (2011) Biological formation of caproate and caprylate from acetate: fuel and chemical production from low grade biomass. Energy Environ Sci 4(1):216–224.  https://doi.org/10.1039/c0ee00282h Google Scholar
  68. 68.
    Tao Y, Han Y, Liu W, Peng L, Wang Y, Kadam S, Show PL, Ye X (2018) Parametric and phenomenological studies about ultrasound-enhanced biosorption of phenolics from fruit pomace extract by waste yeast. Ultrason Sonochem.  https://doi.org/10.1016/j.ultsonch.2018.11.018 PubMedGoogle Scholar
  69. 69.
    Kucek LA, Xu JJ, Nguyen M, Angenent LT (2016) Waste conversion into n-Caprylate and n-Caproate: resource recovery from wine lees using anaerobic reactor microbiomes and in-line extraction. Front Microbiol.  https://doi.org/10.3389/Fmicb.2016.01892 PubMedPubMedCentralGoogle Scholar
  70. 70.
    Song CP, Liew PE, Teh Z, Lim SP, Show PL, Ooi CW (2018) Purification of the recombinant green fluorescent protein using aqueous two-phase system composed of recyclable CO2-based alkyl carbamate Ionic liquid. Front Chem 6:529.  https://doi.org/10.3389/fchem.2018.00529 PubMedPubMedCentralGoogle Scholar
  71. 71.
    Nguyen TDP, Tran TNT, Le TVA, Nguyen Phan TX, Show PL, Chia SR (2018) Auto-flocculation through cultivation of Chlorella vulgaris in seafood wastewater discharge: influence of culture conditions on microalgae growth and nutrient removal. J Biosci Bioeng.  https://doi.org/10.1016/j.jbiosc.2018.09.004 PubMedGoogle Scholar
  72. 72.
    Show PL, Oladele KO, Siew QY, Zakry FAA, Lan JCW, Ling TC (2015) Overview of citric acid production from Aspergillus niger. Front Life Sci 8(3):271–283Google Scholar
  73. 73.
    Mattey M, Kristiansen B (1999) A brief introduction to citric acid biotechnology. Citric acid biotechnology. Taylor and Francis Ltd, LondonGoogle Scholar
  74. 74.
    Brackett RE (1987) Effects of various acids on growth and survival of Yersinia enterocolitica. J Food Protect 50(7):598–601.  https://doi.org/10.4315/0362-028x-50.7.598 Google Scholar
  75. 75.
    Buchanan RL, Golden MH (1994) Interaction of citric acid concentration and pH on the kinetics of Listeria monocytogenes inactivation. J Food Protect 57(7):567–570.  https://doi.org/10.4315/0362-028x-57.7.567 Google Scholar
  76. 76.
    Bizri JN, Wahem IA (1994) Citric acid and antimicrobials affect microbiological stability and quality of tomato juice. J Food Sci 59(1):130–134Google Scholar
  77. 77.
    In Y, Kim J, Kim HJ, Oh S (2013) Antimicrobial activities of acetic acid, citric acid and lactic acid against Shigella species. J Food Saf 33(1):79–85.  https://doi.org/10.1111/jfs.12025 Google Scholar
  78. 78.
    Ounine SOK, Attarassi NEEHB (2015) Antimicrobial effect of citric, acetic, lactic acids and sodium nitrite against Escherichia coli in tryptic soy broth. J Biol Agric Healthc 5(3):12–19Google Scholar
  79. 79.
    Chen Y, Nielsen J (2016) Biobased organic acids production by metabolically engineered microorganisms. Curr Opin Biotechnol 37:165–172.  https://doi.org/10.1016/j.copbio.2015.11.004 PubMedGoogle Scholar
  80. 80.
    Soccol CR, Vandenberghe LPS, Rodrigues C, Pandey A (2006) New perspectives for citric acid production and application. Food Technol Biotechnol 44(2):141–149Google Scholar
  81. 81.
    Angumeenal AR, Venkappayya D (2013) An overview of citric acid production. LWT Food Sci Technol 50(2):367–370.  https://doi.org/10.1016/j.lwt.2012.05.016 Google Scholar
  82. 82.
    Berovič M, Rošelj M, Wondra M (2000) Possibilities of redox potential regulation in submerged citric acid bioprocessing on beet molasses substrate. Food Technol Biotechnol 38(3):193–201Google Scholar
  83. 83.
    Lotfy WA, Ghanem KM, El-Helow ER (2007) Citric acid production by a novel Aspergillus niger isolate: II. Optimization of process parameters through statistical experimental designs. Bioresour Technol 98(18):3470–3477.  https://doi.org/10.1016/j.biortech.2006.11.032 PubMedGoogle Scholar
  84. 84.
    Rywinska A, Rymowicz W (2010) High-yield production of citric acid by Yarrowia lipolytica on glycerol in repeated-batch bioreactors. J Ind Microbiol Biotechnol 37(5):431–435.  https://doi.org/10.1007/s10295-009-0687-8 PubMedGoogle Scholar
  85. 85.
    Dhillon GS, Brar K, Verma M, Tyagi RD (2011) Enhanced solid-state CA bioproduction using apple pomace waste through response surface methodology. J Appl Microbiol 110(4):1045–1055.  https://doi.org/10.1111/j.1365-2672.2011.04962.x PubMedGoogle Scholar
  86. 86.
    Prabha MS, Rangaiah GS (2014) Citric acid production using Ananas comosus and its waste with the effect of alcohols. Int J Curr Microbiol Appl Sci 3:747–754Google Scholar
  87. 87.
    Adeoye AO, Lateef A, Gueguim-Kana EB (2015) Optimization of citric acid production using a mutant strain of Aspergillus niger on cassava peel substrate. Biocatal Agric Biotechnol 4(4):568–574.  https://doi.org/10.1016/j.bcab.2015.08.004 Google Scholar
  88. 88.
    Tan MJ, Chen X, Wang YK, Liu GL, Chi ZM (2016) Enhanced citric acid production by a yeast Yarrowia lipolytica over-expressing a pyruvate carboxylase gene. Bioproc Biosyst Eng 39(8):1289–1296.  https://doi.org/10.1007/s00449-016-1607-8 Google Scholar
  89. 89.
    Fu GY, Lu Y, Chi Z, Liu GL, Zhao SF, Jiang H, Chi ZM (2016) Cloning and characterization of a pyruvate carboxylase gene from Penicillium rubens and overexpression of the genein the yeast Yarrowia lipolytica for enhanced citric acid production. Mar Biotechnol 18(1):1–14.  https://doi.org/10.1007/s10126-015-9665-5 PubMedGoogle Scholar
  90. 90.
    Yu B, Zhang X, Sun W, Xi X, Zhao N, Huang Z, Ying Z, Liu L, Liu D, Niu H, Wu J, Zhuang W, Zhu C, Chen Y, Ying H (2018) Continuous citric acid production in repeated-fed batch fermentation by Aspergillus niger immobilized on a new porous foam. J Biotechnol 276–277:1–9.  https://doi.org/10.1016/j.jbiotec.2018.03.015 PubMedGoogle Scholar
  91. 91.
    Fu Y, Xu Q, Li S, Chen Y, Huang H (2010) Strain improvement of Rhizopus oryzae for over-production of fumaric acid by reducing ethanol synthesis pathway. Korean J Chem Eng 27:183–186.  https://doi.org/10.2478/s11814-009-0323-3 Google Scholar
  92. 92.
    Beuchat LR (1988) Influence of organic acids on heat resistance characteristics of Talaromyces flavus ascospores. Int J Food Microbiol 6(2):97–105.  https://doi.org/10.1016/0168-1605(88)90046-3 PubMedGoogle Scholar
  93. 93.
    Podolak RK, Zayas JF, Kastner CL, Fung DYC (1996) Inhibition of Listeria monocytogenes and Escherichia coli O157:h7 on beef by application of organic acids. J Food Protect 59(4):370–373.  https://doi.org/10.4315/0362-028X-59.4.370 Google Scholar
  94. 94.
    Podolak RK, Zayas JF, Kastner CL, Fung DYC (1996) Reduction of bacterial populations on vacuum-packaged ground beef patties with fumaric and lactic acids. J Food Prot 59(10):1037–1040.  https://doi.org/10.4315/0362-028X-59.10.1037 PubMedGoogle Scholar
  95. 95.
    Comes EJ, Beelman RB (2002) Addition of fumaric acid and sodium benzoate as an alternative method to achieve a 5-log reduction of Escherichia coli O157:H7 populations in apple cider. J Food Protect 65:476–483.  https://doi.org/10.4315/0362-028X-65.3.476 Google Scholar
  96. 96.
    Kondo N, Murata M, Isshiki K (2006) Efficiency of sodium hypochlorite, fumaric acid, and mild heat in killing native microflora and Escherichia coli O157:H7, Salmonella typhimurium DT104, and Staphylococcus aureus attached to fresh-cut lettuce. J Food Protect 69(2):323–329Google Scholar
  97. 97.
    Kim YJ, Kim MH, Song KB (2009) Efficacy of aqueous chlorine dioxide and fumaric acid for inactivating pre-existing microorganisms and Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on broccoli sprouts. Food Control 20(11):1002–1005.  https://doi.org/10.1016/j.foodcont.2008.12.005 Google Scholar
  98. 98.
    Khan I, Tango CN, Miskeen S, Oh D (2018) Evaluation of nisin-loaded chitosan-monomethyl fumaric acid nanoparticles as a direct food additive. Carbohyd Polym 184:100–107.  https://doi.org/10.1016/j.carbpol.2017.11.034 Google Scholar
  99. 99.
    Roa Engel CA, van Gulik WM, Marang L, van der Wielen LA, Straathof AJ (2011) Development of a low pH fermentation strategy for fumaric acid production by Rhizopus oryzae. Enzyme Microb Technol 48(1):39–47.  https://doi.org/10.1016/j.enzmictec.2010.09.001 PubMedGoogle Scholar
  100. 100.
    Ling LB, Ng TK (1988) Fermentation process for carboxylic acids. US Patent US4877731A,Google Scholar
  101. 101.
    Zhou Y, Du J, Tsao G (2002) Comparison of fumaric acid production by Rhizopus oryzae using different neutralizing agents. Bioproc Biosyst Eng 25(3):179–181.  https://doi.org/10.1007/s004490100224 Google Scholar
  102. 102.
    Liao W, Liu Y, Frear C, Chen S (2008) Co-production of fumaric acid and chitin from a nitrogen-rich lignocellulosic material—dairy manure—using a pelletized filamentous fungus Rhizopus oryzae ATCC 20344. Bioresource Technol 99(13):5859–5866.  https://doi.org/10.1016/j.biortech.2007.10.006 Google Scholar
  103. 103.
    Wang G, Huang D, Qi H, Wen J, Jia X, Chen Y (2013) Rational medium optimization based on comparative metabolic profiling analysis to improve fumaric acid production. Bioresour Technol 137:1–8.  https://doi.org/10.1016/j.biortech.2013.03.041 PubMedGoogle Scholar
  104. 104.
    Xu Q, Li S, Fu Y, Tai C, Huang H (2010) Two-stage utilization of corn straw by Rhizopus oryzae for fumaric acid production. Bioresour Technol 101(15):6262–6264.  https://doi.org/10.1016/j.biortech.2010.02.086 PubMedGoogle Scholar
  105. 105.
    Xu G, Liu L, Chen J (2012) Reconstruction of cytosolic fumaric acid biosynthetic pathways in Saccharomyces cerevisiae. Microb Cell Fact 11:24.  https://doi.org/10.1186/1475-2859-11-24 PubMedPubMedCentralGoogle Scholar
  106. 106.
    Zhang T, Wang Z, Deng L, Tan T, Wang F, Yan Y (2015) Pull-in urea cycle for the production of fumaric acid in Escherichia coli. Appl Microbiol Biotechnol 99(12):5033–5044.  https://doi.org/10.1007/s00253-015-6556-7 PubMedGoogle Scholar
  107. 107.
    Chen X, Wu J, Song W, Zhang L, Wang H, Liu L (2015) Fumaric acid production by Torulopsis glabrata: engineering the urea cycle and the purine nucleotide cycle. Biotechnol Bioeng 112(1):156–167.  https://doi.org/10.1002/bit.25334 PubMedGoogle Scholar
  108. 108.
    Hofvendahl K, Hahn-Hagerdal B (2000) Factors affecting the fermentative lactic acid production from renewable resources. Enzyme Microb Technol 26(2–4):87–107PubMedGoogle Scholar
  109. 109.
    Abdel-Rahman MA, Tashiro Y, Sonomoto K (2011) Lactic acid production from lignocellulose-derived sugars using lactic acid bacteria: overview and limits. J Biotechnol 156(4):286–301.  https://doi.org/10.1016/j.jbiotec.2011.06.017 PubMedGoogle Scholar
  110. 110.
    Cubas-Cano E, González-Fernández C, Ballesteros M, Tomas-Pejo E (2018) Biotechnological advances in lactic acid production by lactic acid bacteria: lignocellulose as novel substrate: lactic acid production from lignocellulose: biotechnological advances. Biofuels Bioprod Biorefining 12(2):290–303.  https://doi.org/10.1002/bbb.1852 Google Scholar
  111. 111.
    Rice AC, Pederson CS (2006) Factors influencing growth of Bacillus coagulans in canned tomato juice. II. Acidic constituents of tomato juice and specific organic acids. J Food Sci 19:124–133.  https://doi.org/10.1111/j.1365-2621.1954.tb17430.x Google Scholar
  112. 112.
    Osthold W, Shin H-K, Dresel J, Leistner L (1983) Improving the storage life of carcases by treating their surfaces with an acid spray. Fleischwirtschaft 63:603–605Google Scholar
  113. 113.
    Ingrid JRV, Koolmees P, Bijker PGH (1988) Microbiological conditions and keeping quality of veal tongues as affected by lactic acid decontamination and vacuum packaging. J Food Protect 51:208–213.  https://doi.org/10.4315/0362-028X-51.3.208 Google Scholar
  114. 114.
    El-Khateib T, Yousef AE, Ockerman HW (1993) Inactivation and attachment of Listeria monocytogenes on beef muscle treated with lactic acid and selected bacteriocins. J Food Protect 56(1):29–33.  https://doi.org/10.4315/0362-028X-56.1.29 Google Scholar
  115. 115.
    Kotula KL, Thelappurate R (1994) Microbiological and sensory attributes of retail cuts of beef treated with acetic and lactic acid solutions. J Food Protect 57(8):665–670.  https://doi.org/10.4315/0362-028X-57.8.665 Google Scholar
  116. 116.
    Zhang S, Farber JM (1996) The effects of various disinfectants against Listeria monocytogeneson fresh-cut vegetables. Food Microbiol 13(4):311–321.  https://doi.org/10.1006/fmic.1996.0037 Google Scholar
  117. 117.
    Laury AM, Alvarado MV, Nace G, Alvarado C, Brooks J, Echeverry A, Brashears M (2009) Validation of a lactic acid and citric acid based antimicrobial product for the reduction of Escherichia coli O157:H7 and Salmonella on beef tips and whole chicken carcasses. J Food Protect 72:2208–2211.  https://doi.org/10.4315/0362-028X-72.10.2208 Google Scholar
  118. 118.
    Abdel-Rahman MA, Tashiro Y, Sonomoto K (2013) Recent advances in lactic acid production by microbial fermentation processes. Biotechnol Adv 31(6):877–902.  https://doi.org/10.1016/j.biotechadv.2013.04.002 PubMedGoogle Scholar
  119. 119.
    Taniguchi M, Tokunaga T, Horiuchi K, Hoshino K, Sakai K, Tanaka T (2004) Production of l-lactic acid from a mixture of xylose and glucose by co-cultivation of lactic acid bacteria. Appl Microbiol Biotechnol 66(2):160–165.  https://doi.org/10.1007/s00253-004-1671-x PubMedGoogle Scholar
  120. 120.
    Mudaliyar P, Sharma L, Kulkarni C (2012) Food waste management-lactic acid production by Lactobacillus species. Int J Adv Biol Res 2:34–38Google Scholar
  121. 121.
    Jawad AH, Alkarkhi AFM, Jason OC, Easa AM, Norulaini NAN (2013) Production of the lactic acid from mango peel waste—factorial experiment. J King Saud Univ Sci 25(1):39–45.  https://doi.org/10.1016/j.jksus.2012.04.001 Google Scholar
  122. 122.
    Kumar R, Shivakumar S (2014) Production of l-Lactic acid from starch and food waste by amylolytic Rhizopus oryzae MTCC 8784. Int J Chemtech Res 6(1):527–537Google Scholar
  123. 123.
    Rodriguez-Pazo N, Salgado JM, Cortes-Dieguez S, Dominguez JM (2013) Biotechnological production of phenyllactic acid and biosurfactants from trimming vine shoot hydrolyzates by microbial coculture fermentation. Appl Biochem Biotechnol 169(7):2175–2188.  https://doi.org/10.1007/s12010-013-0126-1 PubMedGoogle Scholar
  124. 124.
    Yamane T, Tanaka R (2013) Highly accumulative production of l(+)-lactate from glucose by crystallization fermentation with immobilized Rhizopus oryzae. J Biosci Bioeng 115(1):90–95.  https://doi.org/10.1016/j.jbiosc.2012.08.005 PubMedGoogle Scholar
  125. 125.
    Coban HB, Demirci A (2016) Enhancement and modeling of microparticle-added Rhizopus oryzae lactic acid production. Bioproc Biosyst Eng 39(2):323–330.  https://doi.org/10.1007/s00449-015-1518-0 Google Scholar
  126. 126.
    Okano K, Uematsu G, Hama S, Tanaka T, Noda H, Kondo A, Honda K (2018) Metabolic engineering of Lactobacillus plantarum for direct l-lactic acid production from raw corn starch. Biotechnol J 13(5):1700517.  https://doi.org/10.1002/biot.201700517 Google Scholar
  127. 127.
    Zou X, Zhou Y, Yang ST (2013) Production of polymalic acid and malic acid by Aureobasidium pullulans fermentation and acid hydrolysis. Biotechnol Bioeng 110(8):2105–2113.  https://doi.org/10.1002/bit.24876 PubMedGoogle Scholar
  128. 128.
    Eswaranandam S, Hettiarachchy NS, Johnson MG (2006) Antimicrobial activity of citric, lactic, malic, or tartaric acids and nisin-incorporated soy protein film against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminara. J Food Sci 69:FMS79–FMS84.  https://doi.org/10.1111/j.1365-2621.2004.tb13375.x Google Scholar
  129. 129.
    Gadang VP, Hettiarachchy NS, Johnson MG, Owens C (2008) Evaluation of antibacterial activity of whey protein isolate coating incorporated with nisin, grape seed extract, malic acid, and EDTA on a Turkey frankfurter system. J Food Sci 73(8):389–394.  https://doi.org/10.1111/j.1750-3841.2008.00899.x Google Scholar
  130. 130.
    Raybaudi-Massilia R, Mosqueda-Melgar J, Sobrino-LÓPez A, Soliva-Fortuny R, Martin-Belloso O (2009) Use of malic acid and other quality stabilizing compounds to assure the safety of fresh-cut “fuji” apples by inactivation of listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7. J Food Saf 29:236–252.  https://doi.org/10.1111/j.1745-4565.2009.00153.x Google Scholar
  131. 131.
    Kang J, Kang D (2017) Antimicrobial efficacy of vacuum impregnation washing with malic acid applied to whole paprika, carrots, king oyster mushrooms and muskmelons. Food Control 82:126–135.  https://doi.org/10.1016/j.foodcont.2017.05.039 Google Scholar
  132. 132.
    Battat E, Peleg Y, Bercovitz A, Rokem JS, Goldberg I (1991) Optimization of l-malic acid production by Aspergillus flavus in a stirred fermentor. Biotechnol Bioeng 37(11):1108–1116.  https://doi.org/10.1002/bit.260371117 PubMedGoogle Scholar
  133. 133.
    Moon SY, Hong SH, Kim TY, Lee SY (2008) Metabolic engineering of Escherichia coli for the production of malic acid. Biochem Eng J 40(2):312–320.  https://doi.org/10.1016/j.bej.2008.01.001 Google Scholar
  134. 134.
    Zelle RM, de Hulster E, van Winden WA, de Waard P, Dijkema C, Winkler AA, Geertman JM, van Dijken JP, Pronk JT, van Maris AJ (2008) Malic acid production by Saccharomyces cerevisiae: engineering of pyruvate carboxylation, oxaloacetate reduction, and malate export. Appl Environ Microb 74(9):2766–2777.  https://doi.org/10.1128/AEM.02591-07 Google Scholar
  135. 135.
    Brown SH, Bashkirova L, Berka R, Chandler T, Doty T, McCall K, McCulloch M, McFarland S, Thompson S, Yaver D, Berry A (2013) Metabolic engineering of Aspergillus oryzae NRRL 3488 for increased production of l-malic acid. Appl Microbiol Biot 97(20):8903–8912.  https://doi.org/10.1007/s00253-013-5132-2 Google Scholar
  136. 136.
    Zambanini T, Sarikaya E, Kleineberg W, Buescher JM, Meurer G, Wierckx N, Blank LM (2016) Efficient malic acid production from glycerol with Ustilago trichophora TZ1. Biotechnol Biofuels.  https://doi.org/10.1186/s13068-016-0483-4 PubMedPubMedCentralGoogle Scholar
  137. 137.
    Iyyappan J, Bharathiraja B, Baskar G, Jayamuthunagai J, Barathkumar S, Anna Shiny R (2018) Malic acid production by chemically induced Aspergillus niger MTCC 281 mutant from crude glycerol. Bioresour Technol 251:264–267.  https://doi.org/10.1016/j.biortech.2017.12.055 PubMedGoogle Scholar
  138. 138.
    Zheng Z, Ma C, Gao C, Li F, Qin J, Zhang H, Wang K, Xu P (2011) Efficient conversion of phenylpyruvic acid to phenyllactic acid by using whole cells of Bacillus coagulans SDM. PLoS One 6:e19030.  https://doi.org/10.1371/journal.pone.0019030 PubMedPubMedCentralGoogle Scholar
  139. 139.
    Mu W, Yu S, Zhu L, Zhang T, Jiang B (2012) Recent research on 3-phenyllactic acid, a broad-spectrum antimicrobial compound. Appl Microbiol Biot 95(5):1155–1163.  https://doi.org/10.1007/s00253-012-4269-8 Google Scholar
  140. 140.
    Dieuleveux V, Lemarinier S, Gueguen M (1998) Antimicrobial spectrum and target site of D-3-phenyllactic acid. Int J Food Microbiol 40(3):177–183PubMedGoogle Scholar
  141. 141.
    Gerez CL, Carbajo MS, Rollán G, Torres Leal G, Valdez G (2010) Inhibition of citrus fungal pathogens by using lactic acid bacteria. J Food Sci 75:354–359.  https://doi.org/10.1111/j.1750-3841.2010.01671.x Google Scholar
  142. 142.
    Wang JP, Lee JH, Yoo JS, Cho JH, Kim HJ, Kim IH (2010) Effects of phenyllactic acid on growth performance, intestinal microbiota, relative organ weight, blood characteristics, and meat quality of broiler chicks. Poult Sci 89(7):1549–1555.  https://doi.org/10.3382/ps.2009-00235 PubMedGoogle Scholar
  143. 143.
    Liu F, Du L, Zhao T, Zhao P, Doyle MP (2017) Effects of phenyllactic acid as sanitizing agent for inactivation of Listeria monocytogenes biofilms. Food Control 78:72–78.  https://doi.org/10.1016/j.foodcont.2017.02.050 Google Scholar
  144. 144.
    Liu F, Wang F, Du L, Tg Zhao, Doyle MP, Wang D, Zhang X, Sun Z, Xu W (2018) Antibacterial and antibiofilm activity of phenyllactic acid against Enterobacter cloacae. Food Control 84:442–448.  https://doi.org/10.1016/j.foodcont.2017.09.004 Google Scholar
  145. 145.
    Mu W, Liu F, Jia J, Chen C, Zhang T, Jiang B (2009) 3-Phenyllactic acid production by substrate feeding and pH-control in fed-batch fermentation of Lactobacillus sp. SK007. Bioresour Technol 100(21):5226–5229.  https://doi.org/10.1016/j.biortech.2009.05.024 PubMedGoogle Scholar
  146. 146.
    Li L, Shin S, Lee KW, Han N (2014) Production of natural antimicrobial compound d-phenyllactic acid using Leuconostoc mesenteroides ATCC 8293 whole cells involving highly active d-lactate dehydrogenase. Lett Appl Microbiol 59:404–411.  https://doi.org/10.1111/lam.12293 PubMedGoogle Scholar
  147. 147.
    Yu S, Zhu L, Zhou C, An T, Jiang B, Mu W (2014) Enzymatic production of d-3-phenyllactic acid by Pediococcus pentosaceusd-lactate dehydrogenase with NADH regeneration by Ogataea parapolymorpha formate dehydrogenase. Biotechnol Lett 36(3):627–631.  https://doi.org/10.1007/s10529-013-1404-2 PubMedGoogle Scholar
  148. 148.
    Yu S, Zhou C, Zhang T, Jiang B, Mu W (2015) Short communication: 3-phenyllactic acid production in milk by Pediococcus pentosaceus SK25 during laboratory fermentation process. J Dairy Sci 98(2):813–817.  https://doi.org/10.3168/jds.2014-8645 PubMedGoogle Scholar
  149. 149.
    Zhao W, Ding H, Lv C, Hu S, Huang J, Zheng X, Yao S, Mei L (2018) Two-step biocatalytic reaction using recombinant Escherichia coli cells for efficient production of phenyllactic acid from l-phenylalanine. Process Biochem 64:31–37.  https://doi.org/10.1016/j.procbio.2017.09.019 Google Scholar
  150. 150.
    Zhang J, Li X (2018) Novel strategy for phenyllactic acid biosynthesis from phenylalanine by whole cell recombinant Escherichia coli coexpressing L-phenylalanine oxidase and L-lactate dehydrogenase. Biotechnol Lett 40(1):165–171.  https://doi.org/10.1007/s10529-017-2456-5 PubMedGoogle Scholar
  151. 151.
    Sabra W, Dietz D, Zeng AP (2013) Substrate-limited co-culture for efficient production of propionic acid from flour hydrolysate. Appl Microbiol Biot 97(13):5771–5777.  https://doi.org/10.1007/s00253-013-4913-y Google Scholar
  152. 152.
    Liu L, Zhu Y, Li J, Wang M, Lee P, Du G, Chen J (2012) Microbial production of propionic acid from propionibacteria: current state, challenges and perspectives. Crit Rev Biotechnol 32(4):374–381.  https://doi.org/10.3109/07388551.2011.651428 PubMedGoogle Scholar
  153. 153.
    Jin ZW, Yang ST (1998) Extractive fermentation for enhanced propionic acid production from lactose by Propionibacterium acidipropionici. Biotechnol Prog 14:457–465.  https://doi.org/10.1021/bp980026i PubMedGoogle Scholar
  154. 154.
    Sauer M, Porro D, Mattanovich D, Branduardi P (2008) Microbial production of organic acids: expanding the markets. Trends Biotechnol 26(2):100–108.  https://doi.org/10.1016/j.tibtech.2007.11.006 PubMedGoogle Scholar
  155. 155.
    Wolford ER, Anderson AA (1945) Propionates control microbial growth in fruits and vegetables. Food Ind 17:622Google Scholar
  156. 156.
    Woolford MK (1975) Microbiological screening of the straight chain fatty acids (C1–C12) as potential silage additives. J Sci Food Agric 26(2):219–228PubMedGoogle Scholar
  157. 157.
    Ryser ET, Marth EH (1988) Survival of Listeria monocytogenes in cold-pack cheese food during refrigerated storage. J Food Protect 51(8):615–621.  https://doi.org/10.4315/0362-028X-51.8.615 Google Scholar
  158. 158.
    Cherrington CA, Hinton M, Pearson GR, Chopra I (1991) Short-chain organic acids at pH 5.0 kill Escherichia coli and Salmonella spp. without causing membrane perturbation. J Appl Bacteriol 70:161–165PubMedGoogle Scholar
  159. 159.
    Tzatzarakis M, Tsatsakis AM, Liakou A, Vakalounakis DJ (2000) Effect of common food preservatives on mycelial growth and spore germination of Fusarium oxysporum. J Environ Sci Health 35(4):527–537.  https://doi.org/10.1080/03601230009373288 Google Scholar
  160. 160.
    Janes ME, Kooshesh S, Johnson MG (2002) Control of Listeria monocytogenes on the surface of refrigerated, ready-to-eat chicken coated with edible zein film coatings containing nisin and/or calcium propionate. J Food Sci 67(7):2754–2757Google Scholar
  161. 161.
    Koyuncu S, Andersson MG, Lofstrom C, Skandamis PN, Gounadaki A, Zentek J, Haggblom P (2013) Organic acids for control of Salmonella in different feed materials. BMC Vet Res 9:81–90.  https://doi.org/10.1186/1746-6148-9-81 PubMedPubMedCentralGoogle Scholar
  162. 162.
    Farhadi S, Khosravi K, Mashayekh M, Mortazavian A, Mohammadi A, Shahraz F (2013) Production of propionic acid in a fermented dairy beverage. Int J Dairy Technol.  https://doi.org/10.1111/1471-0307.12004 Google Scholar
  163. 163.
    Paik HD, Glatz BA (1994) Propionic acid production by immobilized cells of a propionate-tolerant strain of Propionibacterium acidipropionici. Appl Microbiol Biot 42(1):22–27Google Scholar
  164. 164.
    Quesada-Chanto AS, Wagner F (1994) Microbial production of propionic acid and vitamin B 12 using molasses or sugar. Appl Microbiol Biotechnol 41:378–383.  https://doi.org/10.1007/BF01982523 PubMedGoogle Scholar
  165. 165.
    Zhang A, Yang ST (2009) Propionic acid production from glycerol by metabolically engineered Propionibacterium acidipropionici. Process Biochem 44(12):1346–1351.  https://doi.org/10.1016/j.procbio.2009.07.013 Google Scholar
  166. 166.
    Zhu Y, Li J, Tan M, Liu L, Jiang L, Sun J, Lee P, Du G, Chen J (2010) Optimization and scale-up of propionic acid production by propionic acid-tolerant Propionibacterium acidipropionici with glycerol as the carbon source. Bioresour Technol 101(22):8902–8906.  https://doi.org/10.1016/j.biortech.2010.06.070 PubMedGoogle Scholar
  167. 167.
    Wang Z, Yang ST (2013) Propionic acid production in glycerol/glucose co-fermentation by Propionibacterium freudenreichii subsp. shermanii. Bioresour Technol 137:116–123.  https://doi.org/10.1016/j.biortech.2013.03.012 PubMedGoogle Scholar
  168. 168.
    Wang P, Jiao Y, Liu S (2014) Novel fermentation process strengthening strategy for production of propionic acid and vitamin B12 by Propionibacterium freudenreichii. J Ind Microbiol Biotechnol 41(12):1811–1815.  https://doi.org/10.1007/s10295-014-1513-5 PubMedGoogle Scholar
  169. 169.
    Lynch MD, Gill RT, Lipscomb TEW (2014) Methods for producing 3-hydroxypropionic acid and other products. US Patent US8883464B2Google Scholar
  170. 170.
    Borodina I, Kildegaard KR, Jensen NB, Blicher TH, Maury J, Sherstyk S, Schneider K, Lamosa P, Herrgard MJ, Rosenstand I, Oberg F, Forster J, Nielsen J (2015) Establishing a synthetic pathway for high-level production of 3-hydroxypropionic acid in Saccharomyces cerevisiae via beta-alanine. Metab Eng 27:57–64.  https://doi.org/10.1016/j.ymben.2014.10.003 PubMedGoogle Scholar
  171. 171.
    Jiang L, Cui HY, Zhu LY, Hu Y, Xu X, Li S, Huang H (2015) Enhanced propionic acid production from whey lactose with immobilized Propionibacterium acidipropionici and the role of trehalose synthesis in acid tolerance. Green Chem 17(1):250–259.  https://doi.org/10.1039/c4gc01256a Google Scholar
  172. 172.
    Chu HS, Kim YS, Lee CM, Lee JH, Jung WS, Ahn JH, Song SH, Choi IS, Cho KM (2015) Metabolic engineering of 3-hydroxypropionic acid biosynthesis in Escherichia coli. Biotechnol Bioeng 112(2):356–364.  https://doi.org/10.1002/bit.25444 PubMedGoogle Scholar
  173. 173.
    Huang Y, Li Z, Shimizu K, Ye Q (2013) Co-production of 3-hydroxypropionic acid and 1,3-propanediol by Klebseilla pneumoniae expressing aldH under microaerobic conditions. Bioresour Technol 128:505–512.  https://doi.org/10.1016/j.biortech.2012.10.143 PubMedGoogle Scholar
  174. 174.
    Zeikus JG, Jain MK, Elankovan P (1999) Biotechnology of succinic acid production and markets for derived industrial products. Appl Microbiol Biotechnol 51:545–552.  https://doi.org/10.1007/s002530051431 Google Scholar
  175. 175.
    Alonso S, Rendueles M, Diaz M (2015) Microbial production of specialty organic acids from renewable and waste materials. Crit Rev Biotechnol 35(4):497–513.  https://doi.org/10.3109/07388551.2014.904269 PubMedGoogle Scholar
  176. 176.
    Kidwell H (2008) Bio-succinic to go commercial. BioPharma-reporter. https://www.biopharma-reporter.com/Article/2008/01/24/Bio-succinic-acid-to-go-commercial. Accessed 01 Mar 2019
  177. 177.
    Thomson JE, Banwart GJ, Sanders DH, Mercuri AJ (1967) Effect of chlorine, antibiotics, β-propiolactone, acids, and washing on Salmonella typhimurium on eviscerated fryer chickens. Poult Sci 46:146–151PubMedGoogle Scholar
  178. 178.
    Cox NA, Mercuri AJ, Juven BJ, Thomson JE, Chew V (2006) Evaluation of succinic acid and heat to improve the microbial quality of poultry meat. J Food Sci 39:985–987.  https://doi.org/10.1111/j.1365-2621.1974.tb07292.x Google Scholar
  179. 179.
    Gao Z, Shao J, Sun H, Zhong W, Zhuang W, Zhang Z (2012) Evaluation of different kinds of organic acids and their antibacterial activity in Japanese Apricot fruits. Afr J Agric Res 7:4911–4918Google Scholar
  180. 180.
    Beauprez JJ, De Mey M, Soetaert WK (2010) Microbial succinic acid production: natural versus metabolic engineered producers. Process Biochem 45(7):1103–1114.  https://doi.org/10.1016/j.procbio.2010.03.035 Google Scholar
  181. 181.
    Lee P, Lee WG, Lee SY, Chang H, Chang YK (2012) Fermentative production of succinic acid from glucose and corn steep liquor by Anaerobiospirillum succiniproducens. Biotechnol Bioprocess Eng 5:379–381.  https://doi.org/10.1007/BF02942216 Google Scholar
  182. 182.
    Kim DY, Yim SC, Lee P, Lee WG, Lee SY, Chang H (2004) Batch and continuous fermentation of succinic acid from wood hydrolysate by Mannheimia succiniciproducens MBEL55E. Enzyme Microb Technol 35:648–653.  https://doi.org/10.1016/j.enzmictec.2004.08.018 Google Scholar
  183. 183.
    Jantama K, Zhang X, Moore JC, Shanmugam KT, Svoronos SA, Lonnie OI (2008) Eliminating side products and increasing succinate yields in engineered strains of Escherichia coli. Biotechnol Bioeng 101:881–893.  https://doi.org/10.1002/bit.22005 PubMedGoogle Scholar
  184. 184.
    Okino S, Noburyu R, Suda M, Jojima T, Inui M, Yukawa H (2008) An efficient succinic acid production process in a metabolically engineered Corynebacterium glutamicum strain. Appl Microbiol Biot 81:459–464.  https://doi.org/10.1007/s00253-008-1668-y Google Scholar
  185. 185.
    Kamzolova S, Vinokurova NG, Shemshura ON, Bekmakhanova NE, Lunina JN, Samoylenko V, Morgunov I (2014) The production of succinic acid by yeast Yarrowia lipolytica through a two-step process. Appl Microbiol Biotechnol 98:7959–7969.  https://doi.org/10.1007/s00253-014-5887-0 PubMedGoogle Scholar
  186. 186.
    Bradfield MF, Mohagheghi A, Salvachua D, Smith H, Black BA, Dowe N, Beckham GT, Nicol W (2015) Continuous succinic acid production by Actinobacillus succinogenes on xylose-enriched hydrolysate. Biotechnol Biofuels 8:181.  https://doi.org/10.1186/s13068-015-0363-3 PubMedPubMedCentralGoogle Scholar
  187. 187.
    Dessie W, Zhang W, Xin F, Dong W, Zhang M, Ma J, Jiang M (2018) Succinic acid production from fruit and vegetable wastes hydrolyzed by on-site enzyme mixtures through solid state fermentation. Bioresour Technol 247:1177–1180.  https://doi.org/10.1016/j.biortech.2017.08.171 PubMedGoogle Scholar
  188. 188.
    Li CH, Yang XT, Gao S, Chuh AH, Lin CSK (2018) Hydrolysis of fruit and vegetable waste for efficient succinic acid production with engineered Yarrowia lipolytica. J Clean Prod 179:151–159.  https://doi.org/10.1016/j.jclepro.2018.01.081 Google Scholar
  189. 189.
    Li C, Gao S, Yang X, Lin CSK (2018) Green and sustainable succinic acid production from crude glycerol by engineered Yarrowia lipolytica via agricultural residue based in situ fibrous bed bioreactor. Bioresour Technol 249:612–619.  https://doi.org/10.1016/j.biortech.2017.10.011 PubMedGoogle Scholar
  190. 190.
    Tamblyn KC, Conner DE (1997) Bactericidal activity of organic acids in combination with transdermal compounds against Salmonella typhimurium attached to broiler skin. Food Microbiol 14:477–484.  https://doi.org/10.1006/fmic.1997.0112 Google Scholar
  191. 191.
    Over KF, Hettiarachchy N, Johnson MG, Davis B (2009) Effect of organic acids and plant extracts on Escherichia coli O157:h7, Listeria monocytogenes, and Salmonella Typhimurium in broth culture model and chicken meat systems. J Food Sci 74(9):M515–M521.  https://doi.org/10.1111/j.1750-3841.2009.01375.x PubMedGoogle Scholar
  192. 192.
    Bhat HK, Qazi GN, Chaturvedi SK, Chopra CL (1986) Production of tartatic acid by improved resistant strain of Gluconobacter suboxydans. Resour Ind 31:148–152Google Scholar
  193. 193.
    Mantha D, Aslam Basha Z, Panda T (1998) Optimization of media composition by response surface methodology for the production of tartaric acid by Gluconobacter suboxydans. Bioprocess Eng 19:285–288.  https://doi.org/10.1007/PL00009020 Google Scholar
  194. 194.
    Chandrashekar K, Arthur Felse P, Panda T (1999) Optimization of temperature and initial pH and kinetic analysis of tartaric acid production by Gluconobacter suboxydans. Bioprocess Eng 20:203–207.  https://doi.org/10.1007/PL00009044 Google Scholar
  195. 195.
    Panda SK, Mishra SS, Kayitesi E, Ray RC (2016) Microbial-processing of fruit and vegetable wastes for production of vital enzymes and organic acids: biotechnology and scopes. Environ Res 146:161–172.  https://doi.org/10.1016/j.envres.2015.12.035 PubMedGoogle Scholar
  196. 196.
    Lee WS, Chua ASM, Yeoh HK, Ngoh GC (2014) A review of the production and applications of waste-derived volatile fatty acids. Chem Eng J 235:83–99.  https://doi.org/10.1016/j.cej.2013.09.002 Google Scholar
  197. 197.
    Sadh PK, Duhan S, Duhan JS (2018) Agro-industrial wastes and their utilization using solid state fermentation: a review. Bioresour Bioprocess.  https://doi.org/10.1186/S40643-017-0187-Z Google Scholar
  198. 198.
    Bhargav S, Panda BP, Ali M, Javed S (2008) Solid-state fermentation: an overview. Chem Biochem Eng Q 22(1):49–70Google Scholar
  199. 199.
    Fdez-Guelfo LA, Alvarez-Gallego C, Sales D, Romero LI (2011) The use of thermochemical and biological pretreatments to enhance organic matter hydrolysis and solubilization from organic fraction of municipal solid waste (OFMSW). Chem Eng J 168(1):249–254.  https://doi.org/10.1016/j.cej.2010.12.074 Google Scholar
  200. 200.
    Demirel F, Germec M, Coban HB, Turhan I (2018) Optimization of dilute acid pretreatment of barley husk and oat husk and determination of their chemical composition. Cellulose 25(11):6377–6393.  https://doi.org/10.1007/s10570-018-2022-x Google Scholar
  201. 201.
    Almeida JRM, Fávaro LCL, Quirino BF (2012) Biodiesel biorefinery: opportunities and challenges for microbial production of fuels and chemicals from glycerol waste. Biotechnol Biofuels 5(1):48.  https://doi.org/10.1186/1754-6834-5-48 PubMedPubMedCentralGoogle Scholar
  202. 202.
    Bayat Z, Hassanshahian M, Cappello S (2015) Immobilization of microbes for bioremediation of crude oil polluted environments: a mini review. Open Microbiol J 9:48–54.  https://doi.org/10.2174/1874285801509010048 PubMedPubMedCentralGoogle Scholar
  203. 203.
    Martins S, Martins C, Fiúza L, Santaella S (2013) Immobilization of microbial cells: a promising tool for treatment of toxic pollutants in industrial wastewater. Afr J Biotechnol 12:4412–4418.  https://doi.org/10.5897/AJB12.2677 Google Scholar
  204. 204.
    Rathore S, Desai PM, Liew CV, Chan LW, Lieng PWS (2013) Microencapsulation of microbial cells. J Food Eng 116(2):369–381.  https://doi.org/10.1016/j.jfoodeng.2012.12.022 Google Scholar
  205. 205.
    Iqbal M, Saeed A (2005) Novel method for cell immobilization and its application for production of organic acid. Lett Appl Microbiol 40(3):178–182.  https://doi.org/10.1111/j.1472-765X.2004.01646.x PubMedGoogle Scholar
  206. 206.
    Mostafa YS, Alamri SA (2012) Optimization of date syrup for enhancement of the production of citric acid using immobilized cells of Aspergillus niger. Saudi J Biol Sci 19(2):241–246.  https://doi.org/10.1016/j.sjbs.2012.01.004 PubMedPubMedCentralGoogle Scholar
  207. 207.
    Corona-Gonzalez RI, Miramontes-Murillo R, Arriola-Guevara E, Guatemala-Morales G, Toriz G, Pelayo-Ortiz C (2014) Immobilization of Actinobacillus succinogenes by adhesion or entrapment for the production of succinic acid. Bioresour Technol 164:113–118.  https://doi.org/10.1016/j.biortech.2014.04.081 PubMedGoogle Scholar
  208. 208.
    Jones JA, Wang X (2018) Use of bacterial co-cultures for the efficient production of chemicals. Curr Opin Biotechnol 53:33–38.  https://doi.org/10.1016/j.copbio.2017.11.012 PubMedGoogle Scholar
  209. 209.
    Jawed K, Yazdani SS, Koffas MAG (2019) Advances in the development and application of microbial consortia for metabolic engineering. Metab Eng Commun.  https://doi.org/10.1016/j.mec.2019.e00095 PubMedPubMedCentralGoogle Scholar
  210. 210.
    Guleria S, Zhou J, Koffas MAG (2017) Nutraceuticals (vitamin C, carotenoids, resveratrol). Ind Biotechnol.  https://doi.org/10.1002/9783527807833.ch10 Google Scholar
  211. 211.
    Taniguchi M, Nakazawa H, Takeda O, Kaneko T, Hoshino K, Tanaka T (1998) Production of a mixture of antimicrobial organic acids from lactose by co-culture of Bifidobacterium longum and Propionibacterium freudenreichii. Biosci Biotechnol Biochem 62(8):1522–1527.  https://doi.org/10.1271/Bbb.62.1522 PubMedGoogle Scholar
  212. 212.
    Harlander SK (1992) Genetic improvement of microbial starter cultures. In: Applications of biotechnology in traditional fermented foods. National Academy Press, Washington, DC. http://doi.org/10.17226/1939
  213. 213.
    Amann T, Schmieder V, Kildegaard HF, Borth N, Andersen MR (2019) Genetic engineering approaches to improve posttranslational modification of biopharmaceuticals in different production platforms. Biotechnol Bioeng 116(10):2778–2796.  https://doi.org/10.1002/bit.27101 PubMedGoogle Scholar
  214. 214.
    Saini JK, Saini R, Tewari L (2015) Lignocellulosic agriculture wastes as biomass feedstocks for second-generation bioethanol production: concepts and recent developments. 3 Biotech 5(4):337–353.  https://doi.org/10.1007/s13205-014-0246-5 PubMedGoogle Scholar
  215. 215.
    Coban HB, Demirci A, Turhan I (2015) Enhanced Aspergillus ficuum phytase production in fed-batch and continuous fermentations in the presence of talcum microparticles. Bioproc Biosyst Eng 38(8):1431–1436.  https://doi.org/10.1007/s00449-015-1384-9 Google Scholar
  216. 216.
    Karahalil E, Coban HB, Turhan I (2019) A current approach to the control of filamentous fungal growth in media: microparticle enhanced cultivation technique. Crit Rev Biotechnol 39(2):192–201.  https://doi.org/10.1080/07388551.2018.1531821 PubMedGoogle Scholar
  217. 217.
    Kaup BA, Ehrich K, Pescheck M, Schrader J (2008) Microparticle-enhanced cultivation of filamentous microorganisms: increased chloroperoxidase formation by Caldariomyces fumago as an example. Biotechnol Bioeng 99(3):491–498.  https://doi.org/10.1002/bit.21713 PubMedGoogle Scholar

Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Izmir International Biomedicine and Genome InstituteDokuz Eylul University Health CampusIzmirTurkey

Personalised recommendations

Cite article

Buy options