Citric Acid Production by Aspergillus niger Using Solid-State Fermentation of Agricultural Processing Coproducts

The ability of Aspergillus niger strains to support citric acid production using solid-state fermentation agricultural processing coproducts was examined in this review. Citric has been shown have a number commercial applications the food and beverage industries. A. capable elevated are known contain genetic mutations that stimulate overproduction organic likely involving cycle reactions. previously for their by include fruit wastes, sugarcane bagasse, starch vegetable wastes cereal grain coproducts. A comparison demonstrated certain were more effective supporting high level synthesis. In particular, such as apple pomace, banana peels, grape pomace orange supported levels fungal following fermentation. On other hand, grains, brans ethanol coproducts, low It appeared provided less available sugar content strains. concluded produced during dependent on coproduct utilized.