CITRIC ACID FERMENTATION OF BREWERY WASTE
โ Scribed by Y. D. HANG; D. F. SPLITTSTOESSER; E. E. WOODAMS; R. M. SHERMAN
- Book ID
- 108802683
- Publisher
- Institute of Food Technologists
- Year
- 1977
- Tongue
- English
- Weight
- 231 KB
- Volume
- 42
- Category
- Article
- ISSN
- 0022-1147
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## Abstract Press liquor from the dewatering of orange peel was used as a substrate for citric acid production. Of the three strains of __Aspergillus niger__ examined, strain NRRL 599 produced the greatest amount of citric acid. The conditions favouring citric acid production were pH 5.0โ6.2 in the
Citric acid production in solid-state fermentation by Asper&illus foetidus ACM3996 was better on pineapple waste than on apple pomaee, wheat bran or rice bran. The highest citric acid content achieved on pineapple waste was 16.1 g per 100 g dried pineapple waste, with a moisture content of 70% and i