The citric acid fermentation induced by certain fungi has been elaborately studied, especially by Wehmer.lHis work on this subject and also on the oxalic acid fermentation is familiar to all students of fungi.Wehmer2 believed that the production of citric acid in more than mere traces was characteristic of the group of fungi to which he gave the generic name Citromyces and that the oxalic acid fermentation was characteristic of Aspergillus niger.This seems to have been accepted by all the other workers who have investigated either 'the citric or oxalic acid fermentation.Martin,3 in a very recent study of the citric acid fermentation, discarded all cultures of Aspergilli with the assumption that their fermentative action was well known and that they did not produce citric acid.It has been noted4 that many cultures of Aspergillus niger produced citric acid.Although the literature on the chemical activity of Aspergillus niger is .voluminous,only one reference has been found relative to citric acid production by this group
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James N. Currie (1917) studied this question.