CITRIC ACID PRODUCTION FROM ASPERGILLUS NIGER USING Mango (Mangifera indica L.) and Sweet orange (Citrus sinensis) Peels as Substrate

Abstract

The demand, production and trade of citric acid have increased as it has become a commercially valuable acid due to its application in cosmetics, pharmaceutical and food industries. In the present study, mango peels as novel substrate and sweet orange were utilized for citric acid production by Aspergillus niger and the fermentation parameters were optimized. Maximum yield of citric acid was obtained using mango peel 11%, sucrose concentration 5%, inoculum 2%, potassium dihydrogen phosphate and ammonium nitrate at pH 5 and 32° C after 8 days. In sweet orange peel fermentation, maximum yield was obtained using 11% sweet orange peel, disodium hydrogen phosphate, inoculum 2%, sucrose concentration 25% at 32° C and pH 4 after 6 days.