Citric Acid Fermentation From Spoiled Fruits And Vegetables

Journal of Radiation Research and Applied Sciences, 2016

Agro-based materials are primarily composed of complex polysaccharides that strengthen microbial growth for the production of industrially relevant value-added products. Therefore, in the present study, solid state fermentation (SSF) was carried out using agrobased waste materials (apple pomace, peanut shell and a mixture of both apple pomace and peanut shell with 50:50 ratio) as carriers/support for SSF to enhance citric acid production from single and co-culture consortia of Aspergillus ornatus and Alternaria alternata. During initial screening trial it was observed that growth media supplemented with apple pomace under SSF process of co-culture consortia presenting the preeminent 0.46 ± 0.42 mg/mL of citric acid. On partial optimization co-culture showed the maximum citric acid yield (2.644 ± 0.99 mg/mL) in the presence of arginine as a nutritional ingredient at 30 C in an apple pomace based medium at 50% moisture content with pH of 5 and substrate concentration (25 g) after 48th of solid state fermentation. In conclusion, a suitable addition of fermentative substrate to the SSF medium increased fungal growth, sugar utilization and citric acid production when used in lower concentrations.

Citric acids are industrially important molecules which are play potent role in preprocessing, bioremediation and brewing industries. Hence, our study focuses on production of citric acid by optimizing the conditions. Aspergillus niger was isolated from the spoiled coconut and it was studied for citric acid production. The citric acid production was optimized by screening different fermentation parameters which gives high yield. pH 3.5 gives higher production of citric acid (82.65 g l-1) and the temperature 30 °C showed maximum yield 80.68 g l-1. However, inoculum size and time course playing main role by producing maximum amount of citric acid at 5% inoculum (83.24 g l-1) and 192 hrs (85.18 g l-1) of incubation respectively. Our study reveals the optimum conditions for citric acid production are pH - 3.5, temperature 30 °C, inoculum level - 5% and the time course - 192 hrs.

2018

Citric acid is one among the most adaptable organic acid and generally used in different industries including food, cosmetics, pharmacy, beverages and many others. Apart from its consumption as a food additive, citric acid is also considered as a vital component of various pharmaceuticals, synthetic detergents, cosmetics, and many other value-added products. It is predominantly produced by microbial fermentation of Aspergillus niger. The study was conduct to explore the potential of Aspergillus niger AsnO and AsnC (isolated from Orange and Carrot) for citric acid production. These two isolates were screened for citric acid production in Czapekdox agar incorporated with 1% Bromocerol green indicator and were subjected to citric acid production in Czapekdox broth. The effect of different pH, temperature, carbon source, nitrogen source, stimulators and incubation time on citric acid production by the isolate AsnO was analysed. The maximum amount of citric acid production was recorded i...

Brazilian Journal of Microbiology, 2010

This work provides a review about the biotechnological production of citric acid starting from the physicochemical properties and industrial applications, mainly in the food and pharmaceutical sectors. Several factors affecting citric acid fermentation are discussed, including carbon source, nitrogen and phosphate limitations, pH of culture medium, aeration, trace elements and morphology of the fungus. Special attention is paid to the fundamentals of biochemistry and accumulation of citric acid. Technologies employed at industrial scale such as surface or submerged cultures, mainly employing Aspergillus niger, and processes carried out with Yarrowia lipolytica, as well as the technology for recovering the product are also described. Finally, this review summarizes the use of orange peels and other by-products as feedstocks for the bioproduction of citric acid.

… : An Indian Journal, 2012

In this study, a fungal strain was isolated from soil contaminated with fruit wastes and screened for citric acid production and it was identified as Aspergillus niger. The solid wastesubstrates like fruit peels (grapes, mosambi peel) and bagasse with varying particle sizes of M 1-(0. 250mm), M 2 (0.150mm) and M 3 (0.63mm) and 4% methanol, 70% moisture level was maintained throughout the solid state fermentation process for the citric acid production from the fungal culture. The Aspergillus niger produces the higher yields of citric acid where grape peel with particle size 0.63mm as a substrate in the medium. Higher fungal biomass and protein contents estimated in grapes (M 3 ), mosambi (M 1 ) and bagasse (M 3 ) -wastes substrates respectively in the solid state fermentation.

2013

Citric acid is a weak organic acid, which is used in many pharmaceutical and in other industrial food products. Increased demand of citric acid has led to search for high yielding fermentable strains of microorganisms and cheaper fermentation substrate in many countries. The present study suggests that in near future waste fruit pulp could be one of the substrate for citric acid production at industrial scale worldwide. Production of citric acid was carried out by Aspergillus niger in the medium without methanolas well as withmethanol. Maximum citric acid production was obtained by using pineapple pulp waste i.e., 3.25 g/kg of citric acid in the medium without methanol and5.25g/kg with methanol. Citric acid production was found to be2.75, 2.63, 1.75, and 1.5and 0.75g/kg of the substrate in the medium without methanolwhile, 0.16, 0.13, 0.19, 0.15 and 0.22g/kg of the substrate with methanol by using dry fruit pulp of Indian jujube, Beet root apple, Guava,Papayaand Wood apple respectiv...

Journal of Drug Delivery and Therapeutics, 2019

The main organic acids in industrial used were citric, acetic, tartaric, malic, lactic and gluconic acid. The most utilized organic acid is citric acid or tricarboxylic acid. Chemical synthesis of citric acid is more costly than fermentation. The citrus processing industry generates tons of waste such as peel and segment membranes resulting from the extraction of citrus juice in industrial plants. About 6 isolates were obtained from the fruit waste dumped soil and they were subjected to screening for citric acid production. A. niger over other potential citric acid-producing organism towards efficient utilization of agroindustry residues and by-products for citric acid production. It was grown on PDA plates at a temperature of 28°C for 5 to 7 days. Fruit wastes like orange peel, sweet lime peel, banana peel and pineapple peel as a potential substrate for the production of citric acid using A. niger isolates. The nitrogen source of the fermentation medium will have a direct effect on...

Applied Biochemistry and Biotechnology, 2004

Studies were conducted to evaluate citric acid production by solid-state fermentation (SSF) using cassava bagasse as substrate employing a fungal culture of Aspergillus niger LPB 21 at laboratory and semipilot scale. Optimization of the process parameters temperature, pH, initial humidity, aeration, and nutritive composition was conducted in flasks and column fermentors. The results showed that thermal treatment of cassava bagasse enhanced fungal fermentation efficacy, resulting in 220 g of citric acid/kg of dry cassava bagasse with only treated cassava bagasse as substrate. The results obtained from the factorial experimental design in a column bioreactor showed that an aeration rate of 60 mL/min (3 mL/[g·min]) and 60% initial humidity were optimum, resulting in 265.7 g/kg of dry cassava bagasse citric acid production. This was almost 1.6 times higher than the quantities produced under unoptimized conditions (167.4 g of citric acid/kg of dry cassava bagasse). The defined parameters were transferred to semipilot scale, which showed high promise for large-scale citric acid production by SSF with cassava bagasse. Respirometry assays were carried out in order to follow indirectly the biomass evolution of the process. Citric acid production reached 220, 309, 263, and 269 g/kg of dry cassava bagasse in Erlenmeyer flasks, column fermentors, a tray bioreactor, and a horizontal drum bioreactor, respectively.

Biotechnology Annual Review, 2007

Citric acid is a commodity chemical produced and consumed throughout The World. It is used mainly in the food and beverage industry, primarily as an acidulant. Although it is one of the oldiest industrial fermentations, its World production is still in rapid increasing. Global production of citric acid in 2007 was over 1.6 million tones. Biochemistry of citric acid fermentation, various microbial strains, as well as various substrates, technological processes and product recovery are presented. World production and economics aspects of this strategically product of bulk biotechnology are discussed.

International Journal of Current Microbiology and Applied Sciences, 2016