Microbial production of organic acids: expanding the markets.

By M. Sauer, D. Porro, Diethard Mattanovich, P. Branduardi. Trends in Biotechnology, 2008

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Overview of citric acid production from Aspergillus niger (2015, positive): “2010), wheat bran and soya bean meal (Sauer et al. 2008), fresh kumara (Ipomoea batatas), potato (Solanum tuberosum) and taro (Colacasia esculenta) (Arshad et al.”
Adaptive laboratory evolution – principles and applications for biotechnology (2013, background): “Microbial cells are of special importance for biotechnological applications and bacteria and yeasts are used for many biotechnological tasks, ranging from biofuel production [1-3], commodity chemical synthesis [4,5], through to the production of industrial and biopharmaceutical proteins [6-8].”
Perspectives of plant-associated microbes in heavy metal phytoremediation. (2012, background): “Several reviews describe organic acid biosynthesis and excretion mechanisms in bacteria and fungi (Ramachandran et al., 2006; Sauer et al., 2008) and these issues are not addressed in detail here.”
Yarrowia lipolytica: an industrial workhorse (2010, neutral): “[96]).”
Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications (2012, background): “The bacteria belong to Lactobacillus, Streptococcus, Leuconostoc and Enterococcus species [30, 72, 94, 127].”
Advantages of traditional lactic acid bacteria fermentation of food in Africa (2010, neutral): “These are mainly organic acids, which include propionic, acetic and lactic acids [56, 71].”