Which of the following is preferably used for production of citric acid?
Answer & explanation
Correct answer: option 3
The correct answer is Option (3) → Aspergillus niger
Almost all commercial citric acid is made by submerged fermentation of molasses using the fungus Aspergillus niger, which accumulates the acid in large amounts when iron and manganese are limited.
Acetobacter aceti yields acetic acid (vinegar), Lactobacillus yields lactic acid and curd, and Saccharomyces cerevisiae is the yeast used for ethanol and bread.