Citric acid production by Koji fermentation using banana peel as a novel substrate

Alagarsamy Karthikeyan, Nallusamy Sivakumar*

*المؤلف المقابل لهذا العمل

نتاج البحث: المساهمة في مجلةمقالمراجعة النظراء

109 اقتباسات (Scopus)

ملخص

The growing demand for citric acid and the current need for alternative sources have encouraged biotechnologists to search for novel and economical substrates. Koji fermentation was conducted using the peels of banana (Musa acuminata) as an inexpensive substrate for the production of citric acid using Aspergillus niger. Various crucial parameters that affect citric acid production such as moisture content, temperature, pH, inoculum level and incubation time were quantified. Moisture (70%), 28 °C temperature, an initial pH 3, 108 spores/ml as inoculum and 72 h incubation was found to be suitable for maximum citric acid production by A. niger using banana peel as a substrate.

اللغة الأصليةEnglish
الصفحات (من إلى)5552-5556
عدد الصفحات5
دوريةBioresource Technology
مستوى الصوت101
رقم الإصدار14
المعرِّفات الرقمية للأشياء
حالة النشرPublished - يوليو 2010

ASJC Scopus subject areas

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