A continuous flow and supplementary food fermentation method for citric acid production by Aspergillus niger Wm1-016 was proposed and studied in a 300 m new air source fermenter to overcome the disadvantage of conventional citric acid fermentation method. The industrialization study was carried out in one-fermenter fermentation.The direction spore inoculating was adapted. The subdivision control of temperature was applied and the culture temperature for the growth phase( 0 ~ 32 h) and acid production phase( after 32 h) were( 39 ± 1) ℃ and( 36 ± 1) ℃,respectively. The 3D jet flow air distributor was used and the ventilation rate for the growth phase,fed-batch phase and end of fermentation were 1∶ 0. 15 vvm,1∶ 0. 18 vvm,and 1∶ 0. 15 vvm. A fed-measurement tank was added and the flow acceleration was set to be 0. 1 ~ 4. 0 m3/h. The optimal initial sugar concentration was 80 ~ 120 g /L,and the optimum fed-batch medium was the starch sugar with 500 g /L glucose and 0. 03%( NH4)2SO4. In general,the citric acid production was increased from 146. 8 g /L to 180. 1 g /L,which was increased about 22. 7%.