Jungbunzlauer partnership optimizes citric acid production by evolving fungal strains

Sustainable natural ingredients specialist Jungbunzlauer is collaborating with the Technical University of Vienna (TU Wien), Austria, to support research optimizing citric acid production by refining fungal strains at the newly-opened Christian Doppler (CD) Laboratory. 

Citric acid is a versatile bio-ingredient used in industries ranging from food and beverages to pharmaceuticals and nutritional supplements.