CITRIC ACID PRODUCTION FROM FRUIT WASTES USING ASPERGILLUS NIGER AND OPTIMIZATION OF PRODUCTION CONDITIONS
Keywords:
Aspergillus Niger, Citric Acid, Grape Pomace, Orange Waste, Guava Pomace, Pineapple Peels, FermentationAbstract
This study focuses on citric acid production from wastes of four fruit samples including grape pomace, orange waste, guava pomace and pineapple peels. Out of the four fruit samples selected for the production of citric acid using Aspergillus niger it was found that maximum production was shown by Grape pomace, Orange waste, Guava pomace and Pineapple peels. Optimization of production conditions was done for the carbon source, nitrogen source, temperature and pH used for the study. For nutritional parameters i.e., carbon and nitrogen, the maximum productivity of citric acid was observed in glucose and ammonium nitrate while minimum productivity in fructose and peptone respectively. The environmental parameters selected were pH & temperature range and it was found that optimal production of citric acid was achieved at 30 oC at pH 5.
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Copyright (c) 2014 Amit Ranjan Prasad Singh, Shreesh Gupta (Author)
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