Journal
BIORESOURCE TECHNOLOGY
Volume 101, Issue 14, Pages 5552-5556Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.biortech.2010.02.063
Keywords
Koji fermentation; Banana peel; Citric acid; Aspergillus niger
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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 degrees C temperature, an initial pH 3, 10(8) 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. (C) 2010 Elsevier Ltd. All rights reserved.
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