Gluconic Acid: Properties, Microbial Production and Applications in Food and Agriculture: Critical Review

Ramzi A. Abd Alsaheb; Jaafar Kamil Abdullah

Abstract

Gluconic acid is one of the most essential natural acids and is moderately obtained from glucose by unpretentious oxidation response process. The response is simplified through glucose dehydrogenase bacteria such as (Gluconobacter) and enzyme glucose oxidase (fungi). The production of gluconic acid by microbes is the desired procedure. The typical broadly applied fermentation technique is summarized by using fungi (Aspergillus niger). Derivatives for gluconic acid; the main ones like sodium gluconate, have big implementations in the agricultural and food industries. Gluconic acid is used in many applications in pharmaceuticals, food, textile, cement industries, metal chelating agent, leather, beverages and dairy. Gluconic acid produced by fermentation process include fungi is well established commercially. Therefore the mechanism of fermentation processes, efficient microorganism are used to give high yields, more economical process, efficient conversion of carbon sources from cheap substrates for production gluconic acid with more yield and quality. This review offers an extensive analytical study for the gluconic acid strategy industry and applications in food and agriculture. Also, this modern article completely includes study of the literature of modern years on the expansion of global market production for the gluconic acid.

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