used to prevent lipid peroxidation and the fading of food color. Although lemons contain citric acid, most citric acid is produced by fermentation using microbes that can convert sugars into citric acid, which is the most important organic acid produced in tonnage and is extensively used in food and pharmaceutical industries. It is produced mainly by submerged fermentation using Aspergillus niger or Candida spp. from different sources of carbohydrates, such as molasses and starch-based media. The food and beverage industries use this acid extensively as a food additive globally. See also Chanh muối Pickled fruit Pickled lime References Lemon Arab cuisine Algerian cuisine Cambodian cuisine Moroccan cuisine Tunisian cuisine Indian cuisine Lemon dishes English cuisine