Influence of pH on citric acid production by Aspergillus niger under submerged fermentation in carob pod extract

Attempts have been made to optimize initial pH level for the production of citric acid using carob pod extract as substrate through submerged fermentation. Two strains of Aspergillus niger MTCC 281 and KLP20, have been employed as the fermenting organisms. A. niger KLP20 produced maximum citric acid at pH 5.5.