Journal
PROCESS BIOCHEMISTRY
Volume 38, Issue 12, Pages 1725-1729Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0032-9592(02)00253-4
Keywords
solid state fermentation; citric acid; fruits waste; Aspergillus niger
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A solid state fermentation method was used to utilise pineapple, mixed fruit and maosmi waste as substrates for citric acid production using Aspergillus niger DS 1. Experiments were carried out in the presence and absence of methanol at different moisture levels. In the absence of methanol the maximum citric acid was obtained at 60% moisture level whereas in the presence of methanol the maximum citric acid was obtained at 70% moisture level. The stimulating effect of methanol was less at lower moisture level. The inhibitory effect of metal ions was also not observed and maximum citric acid yield of 51.4, 46.5 and 50% (based on sugar consumed) was obtained from pineapple, mixed fruit and maosmi residues, respectively. (C) 2002 Elsevier Science Ltd. All rights reserved.
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