Fungi isolated from various rotten fruits and vegetables were screened for the capability of producing citric acid. Aspergillus niger (A. niger) was obtained in the decayed onion peels and denoted as KON13 and this fungi strain was used in the production of citric acid by submerged fermentation. Critical process parameters affecting the fermentative citric acid production were investigated, inc...

a solid state fermentation method was developed for the production of citric acid from date pulp (obtained of date syrup production from the process) by aspergillus niger ptcc 5010. poor yield was obtained when potassium ferrocyanide treated date pulp were used as substrate, but methanol at a 3-4% concentration markedly increased the forma-tion of citric acid from the waste. the optimum range o...

Development of methodology for the recovery of citric acid from the fermented broth involves standardization of the various parameters to achieve maximum performance in terms of recovery and optimum conditions. The present investigation was carried out to study the purification of citric acid from fermented broth by calcium carbonate precipitation and subsequent acid hydrolysis. The parameters ...

Citric acid is regarded as a metabolite of energy metabolism, of which the concentration will rise to appreciable amounts only under conditions of substantive metabolic imbalances. Citric acid fermentation conditions were established during the 1930s and 1940s, when the effects of various medium components were evaluated. The biochemical mechanism by which Aspergillus niger accumulates citric a...

Among the various fungal strains screened for citric acid production, Aspergillus niger is known to produce considerable amounts of citric acid and other organic acids when cultivated in carbohydrate-rich medium of fermentation. A number of indigenous raw materials such as cane molasses and pumpkin have been carried out in present study for citric acid production by using gamma ray induced muta...

Citric acid is the most widely used organic acid in the field of foods and beverages as an acidulant as well as in pharmaceutical and chemical products. Demand for citric acid has increased worldwide, including in Turkey. It is generally produced by surface or submerged fungal fermentation mainly with Aspergillus niger. However, the highest citric acid production has been obtained with the subm...

Citric acid is mainly produced by solid state fermentation by the filamentous fungus Aspergillus niger. Production of citric acid depends strongly on an appropriate strain and on operational conditions such as aeration, type and concentration of carbon source, nitrogen and phosphate limitation, pH, temperature, concentration of trace elements and morphology of the producer organism. The yield o...

Abstract: Citric acid is a tri carboxylic organic acid is the most important acid produced by fermentation used in the food and pharmaceutical industries. The present work deals with the determination of optimum growth conditions for citric acid production by submerged fermentation by using strain of A.niger MTCC662 respectively. Isolation, screening and mutated the A.niger strain induced by UV...