Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access

Anu Shree Varshney

Shivdan Singh Institute of Technology and Management,
Aligarh (U.P.)

  • Research Article
    Production, Comparative and Quantitative Analysis of Citric acid by Aspergillus niger using Food Waste as a Substrate
    Author(s): Anu Shree VarshneyAnu Shree Varshney

    In this study the main emphasis is given on the techniques by which citric acid can be produced at low cost. The potential of agricultural waste (Apple pomace, carrot waste and pineapple peel) as a substrate was examined for citric acid production by Aspergillus niger using Solid State Fermentation technique. The citric acid concentration and biomass was determined during fermentation period. The amount of citric acid was determined by titration using 0.1 N NaOH and biomass was determined by oven drying method. The optimization of three parameters (temperature, Low molecular weight alcohol and nitrogen source) was carried out. The study revealed that these parameters effect citric acid production extremely. The maximum yield was obtained in case of apple pomace followed by pineapple peel and then the carrot waste. In case of alcohol, 4% methanol gives the maximum yield as compared to .. Read More»
    DOI: 10.4172/2472-0542.1000121

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