Description:
<jats:title>Abstract</jats:title><jats:p>The temperature of the fermentation media heavily affects yields as well as rates of citric acid fermentations. At 26–28 °C, more than 40% of the available carbohydrate raw material is wasted, apparently through the respiratory activity of the fungus. At 30–32 °C, these losses are decreased to about 10%. The results thus emphasise the economic importance of adequate temperature control in industrial citric acid fermentation.</jats:p>