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

@article{Hang2005GrapePA,
  title={Grape pomace: A novel substrate for microbial production of citric acid},
  author={Yong D. Hang and Edward E Woodams},
  journal={Biotechnology Letters},
  year={2005},
  volume={7},
  pages={253-254}
}
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. 
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39 Citations
Highly Influential Citations
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39 Citations

Influence of pH on citric acid production by Aspergillus niger under submerged fermentation in carob pod extract
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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.
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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…
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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…
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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.
Application of solid-state fermentation to food industry—A review
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References

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TLDR
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.
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