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Paper Details

Citric acid production from agronomic waste using Aspergillus niger isolated from decayed fruit.

Sukesh K, * Jayasuni J.S, Gokul C.N and Anu V

Journal Title:Journal of Chemical, Biological and physical sciences
Abstract


Citric acid is one of the most commonly used organic acids in food and pharmaceutical industries. Citric acid worldwide demand is about 6.08105 ton per year. Aspergillus niger a filamentous fungus remained the organism of choice for citric acid production. In the present study citric acid production from different agronomic waste such as grapes, orange, apple, vegetable, tapioca, coconut husk was carried out using Aspergillus niger isolated from decayed fruit. Characterization of the fermentative organism was made by macroscopic and microscopic examination. On lacto phenol cotton blue staining the Aspergillus niger appeared as branched hyphae with conidial spores. Citric acid production was performed by solid state fermentation and estimated on 5th, 7th and 9th days of fermentation. Highest levels of citric acid production was noticed on 9th day of fermentation by all the six substratum than the 7th and 5th days of fermentation. Among the six substratums used higher levels of citric acid production was noticed against decayed fruit waste such as grape, orange and apple but it was low with vegetable, tapioca and coconut husk.

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