In this book the authors present topical research in the study of the synthesis, properties and applications of citric acid. Some of the topics discussed include bacterial, fungal and yeast production of citric acid; The book looks at all aspects of the fermentation process and should be of interest to those working in biotechnology, microbiology and biochemistry. The book can be used as a reference book by researchers, of related field. This book can be also being used for advance courses in Microbiology, Biochemistry, Biotechnology, Enzymology and Metabolic Engineering.