Optimisation of citric acid production from a novel strain of
aspergillus niger by submerged fermentation

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Optimisation of citric acid production from a novel strain of aspergillus niger by submerged fermentation

Fungi isolated from various rotten fruits and vegetables were screened for the capability of producing citric acid. Aspergillus niger (A. niger) was obtained in the decayed onion peels and denoted as KON13 and this fungi strain was used in the production of citric acid by submerged fermentation. Cri...

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Bibliographic Details
Main Author:	Zakry Fitri, Ab Aziz
Format:	Article
Published:	The Italian Association of Chemical Engineering 2015
Subjects:	Fungi - Physiology Food - Microbiology Agricultural - Research
Online Access:	http://psasir.upm.edu.my/id/eprint/113287/

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