Grape pomace: A novel substrate for microbial production of citric acid

  title={Grape pomace: A novel substrate for microbial production of citric acid},
  author={Yong D. Hang and Edward E Woodams},
  journal={Biotechnology Letters},
SummaryGrape pomace was used as substrate for microbial production of citric acid. Of the five cultures examined,Aspergillusniger NRRL 567 was found to produce the greatest amount of citric acid from grape pomace in the presence of methanol at a concentration of 3% (vol/wt). The yield was 60% based on the amount of fermentable sugar consumed. 
Influence of pH on citric acid production by Aspergillus niger under submerged fermentation in carob pod extract
Attempts have been made to optimize initial pH level for the production of citric acid using carob pod extract as substrate through submerged fermentation using Aspergillus niger as the fermenting organisms.
Areca husk: An inexpensive substrate for citric acid production by Aspergillus niger under solid state fermentation
Areca husk was used as a substrate for the production of citric acid under solid state fermentation (SSF) using a new local soil isolate of Aspergillus niger . A. niger produced 119.42+2.5 g citric
Citric acid is the most important organic acid produced in tonnage and is extensively used in food and pharmaceutical industries. It is produced mainly by submerged fermentation using Aspergillus
A solid state fermentation method was developed for the production of citric acid from date pulp (obtained of date syrup production from the process) by Aspergillus niger PTCC 5010. Poor yield was
Effect of waste grape pomace on citric acid bioproduction by submerged fermentation
Citric acid is of great economic importance due to its wide range of applications. Citric acid, which is a versatile and widely used organic acid, constitutes 60% of organic acids used in the food
Citric acid production by Aspergillus niger ATCC 9142 from a treated ethanol fermentation co‐product using solid‐state fermentation
  • G. XieT. West
  • Chemistry, Medicine
    Letters in applied microbiology
  • 2009
Aims:  To investigate the ability of the citric acid‐producing strain Aspergillus niger ATCC 9142 to utilize the ethanol fermentation co‐product corn distillers dried grains with solubles for citric
Enhanced solid‐state citric acid bio‐production using apple pomace waste through surface response methodology
Aims:  To evaluate the potential of apple pomace (AP) supplemented with rice husk for hyper citric acid production through solid‐state fermentation by Aspergillus niger NRRL‐567. Optimization of two
Citric Acid Production Using Ananas comosus and its Waste with the Effect of Alcohols
Citric acid is a 6-Carbon containing tricarboxylic acid which was first isolated from lemon juice and was crystallized by Scheele in 1784. Citric acid i.e. 2-hydroxy propane,2,3-tricarboxylic acid
Citric acid production by Aspergillus niger on wet corn distillers grains
  • G. XieT. West
  • Biology, Chemistry
    Letters in applied microbiology
  • 2006
Aims:  To determine which citric acid‐producing strain of Aspergillus niger utilized wet corn distillers grains most effectively to produce citric acid.


Apple pomace: A potential substrate for citric acid production by Aspergillus niger
Apple pomace was used as a fsubstrate for citric acid production by five strains of Aspergillus niger, and A. niger NRRL 567 produced the greatest amount of citric acids in the presence of 4% methanol.
Production of Alcohol from Apple Pomace
Production of ethyl alcohol from apple pomace with a Montrachet strain of Saccharomyces cerevisiae and the fermentation efficiency was approximately 89%.
Grape Pomace: Possibilities as Animal Feed
Dry matter digestibilities of several grape pomace varieties are compared in cow, sheep and goat by in-vitro technique. Values obtained (26%-39%) are low compared to alfalfa hay (69%) or sudan-grass
Effect of Alcohols on the Mycological Production of Citric Acid in Surface and Submerged Culture
  • A. Moyer
  • Biology, Chemistry
    Applied microbiology
  • 1953
It was discovered in the course of the work that the use of low molecular weight alcoholsmethanol, ethanol or isopropanol-as adjuncts to the culture medium greatly increased citric acid production in both surface and submerged culture.
Solid Waste Generation and By-Product Recovery Potential from Winery Residues
The quantities of major solid wastes, including pomace, seeds, stems, and filter residues, generated in New York State winemaking from native American and hybrid grapes were evaluated by direct
Colorimetric Method for Determination of Sugars and Related Substances
Simple sugars, oligosaccharides, polysaccharides, and their derivatives, including the methyl ethers with free or potentially free reducing groups, give an orangeyellow color w-hen treated with