Citric acid production by Koji fermentation using banana peel as a novel substrate

Alagarsamy Karthikeyan, Nallusamy Sivakumar

Research output: Contribution to journalArticle

62 Citations (Scopus)

Abstract

The growing demand for citric acid and the current need for alternative sources have encouraged biotechnologists to search for novel and economical substrates. Koji fermentation was conducted using the peels of banana (Musa acuminata) as an inexpensive substrate for the production of citric acid using Aspergillus niger. Various crucial parameters that affect citric acid production such as moisture content, temperature, pH, inoculum level and incubation time were quantified. Moisture (70%), 28 °C temperature, an initial pH 3, 108 spores/ml as inoculum and 72 h incubation was found to be suitable for maximum citric acid production by A. niger using banana peel as a substrate.

Original languageEnglish
Pages (from-to)5552-5556
Number of pages5
JournalBioresource Technology
Volume101
Issue number14
DOIs
Publication statusPublished - Jul 2010

Fingerprint

Musa
citric acid
Citric acid
Citric Acid
Fermentation
fermentation
substrate
Aspergillus niger
Substrates
Moisture
incubation
Temperature
Aspergillus
Spores
spore
moisture content
temperature
moisture

Keywords

  • Aspergillus niger
  • Banana peel
  • Citric acid
  • Koji fermentation

ASJC Scopus subject areas

  • Bioengineering
  • Environmental Engineering
  • Waste Management and Disposal
  • Medicine(all)

Cite this

Citric acid production by Koji fermentation using banana peel as a novel substrate. / Karthikeyan, Alagarsamy; Sivakumar, Nallusamy.

In: Bioresource Technology, Vol. 101, No. 14, 07.2010, p. 5552-5556.

Research output: Contribution to journalArticle

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