Citric Acid from Aspergillus Niger : Fruit Peel Fermentation

ISBN-13: 9786202010795 / Angielski / Miękka / 2017 / 76 str.

Naaz Abbas; Sakhawat Ali; Warda Safdar

Opis

Citric acid has occupied a space in the global market due to its vast uses and applications in many industries. Aspergillus niger is used for industrial production of citric acid due to its property of citric acid accumulation. It has found to produce certain enzymes that help accumulate large quantities of citric acid. Aspergillus niger uses carbohydrate sources to channel energy through glycolytic pathway that subsequently leads to pentose phosphate pathway and Tri carboxylic acid (TCA) cycle. Citric acid is an important organic acid which is being globally consumed and produced in large numbers. In the present study, sweet orange, mango and banana peels were utilized for citric acid production by Aspergillus niger and the fermentation parameters were optimized.

O autorze

PhD Molecular Biology, CEMB, PU, Post doctorate SBS, University of the Punjab, Lahore Pakistan. Recently working as Principal scientific officer, Food & Biotechnology Research Center, PCSIR Laboratories, Lahore Pakistan. Major fields are Biotechnology, Molecular biology, Microbiology and Virology. More than 25 years Research & Academics experience.