SHAROVA1, V.I. SAFRONOVA2 prosp., St. Petersburg, 191014 Russia, e-mail natalya_sharova1@mail.ru; Podbel’skogo, St. Petersburg, 196608 Russia Abstract Citric acid plays an important role in cellular respiration, and participates in oxidation processes as a natural antioxidant and synergist antioxidant, inhibiting plant oxidoreductase, together with ascorbic acid. <...> Citric acid is an antimicrobial agent alternative to fodder antibiotics prohibited in European countries. <...> It is metabolized in plants, animals and humans with no adverse effect. is the citric acid common producer. <...> So far as cultural and morphological features are not enough to confirm strain authenticity essential for effective commercial product manufacturing, we used genetic certification of the strain. <...> Note, in 2015 in wide range genetic study of diversity the specific ALFP patterns were found though their practical aspects were not discussed (D. Singh et al., 2015). <...> Herein, we studies osmophilic commercial strain GACTGCGTACCAATTAC primers were shown to be optimal providing maximum number of DNA fragments in the range of 33.68 to 593.78 bp (89 fragments) subject to the described method of fingerprinting and computer processing. <...> The primers are effective regardless of sample volume. <...> The resulting profiles can be used to authenticate the strain L-4 from different sources. <...> Keywords: , citric acid producer, genetic profiling, AFLP-fingerprinting Citric acid plays the important role in biochemical reactions of cellular respiration, the biological significance of which is most weighty compared to other biochemical processes in cells. <...> It is involved in oxidation as natural antioxidant and a synergist of antioxidants, inhibiting, along with ascorbic acid, oxidoreducteses in plant tissue [1, 2]. <...> In the course of long-term storage of tuber crops at low temperature (4 оС and 8 оС) malic, fumaric and tartaric acids levels decrease where as citric acids increases [3]. <...> At positive temperatures the antioxidative activity in plant tissues is not enough to slow down oxidation, so this necessitates using preparations with antioxidant activity. <...> Citric acids is effective in control of contamination with east and bacterial pathogens in food products [4, 5]. <...> Due <...>