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Citric acid production from grape pomace using solid state fermentation by Aspergillus niger | ||
| Tikrit Journal of Pure Science | ||
| Article 1, Volume 11, Issue 1, 2006, Pages 145-147 | ||
| Author | ||
| Ahmed M. Ali | ||
| Abstract | ||
| Solid state fermentation was used to produce citric acid from grape pomace by A. niger . Various factors affected the production of citric acid. These included weight of substrate, dehydration ratio, methanol concentration and initial pH. The highest yield of citric acid becomes with the consumed sugar and production efficiency was 65, 71 g/kg pomace and 90% respectively, when used 40 g of substrate, 70% dehydration from Shu and Johnson medium, 1% of methanol and initial pH at level 6.5. | ||
| Keywords | ||
| Citric acid; Aspergillus niger; fermentation | ||
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