Production of Citric Acid from Different Fruit Peels Using Aspergillus niger

Vinusha Iralapati, Swathi Kummari

Abstract: Citric acid consumption is escalating gradually, witnessing high annual growth rate due to more advanced applications coming to light. Different techniques for the hyper production of citric acid are continuously being studied from the past few decades and still there is a gap, and hence, there is an obvious need to consider new pragmatic ways to achieve industrially feasible and environmentally sustainable bio-production of citric acid. In the present study, fruit peels of mango, banana and orange are used for the production of citric acid. An economical way for the production of citric is carried out by using fruit waste collected from the fruit vendors. Solid-substrate fermentation is carried out by using Aspergillus niger as the inoculum. Simple filtration and recovery methods were followed and satisfactory results were obtained. Best utilization of waste, for citric acid production solved the problem of waste management and pollution in the environment.

Keywords: Solid state fermentation, Titration, Recovery, Aspergillus and Pragmatic