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Please use this identifier to cite or link to this item: http://eprint.iitd.ac.in/handle/2074/517

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dc.contributor.authorD Kumar-
dc.contributor.authorJain, V K-
dc.contributor.authorShanker, G-
dc.contributor.authorSrivastava, A-
dc.date.accessioned2005-07-26T09:35:44Z-
dc.date.available2005-07-26T09:35:44Z-
dc.date.issued2003-
dc.identifier.citationProcess Biochemistry, 38(12), 1725-1729en
dc.identifier.urihttp://eprint.iitd.ac.in/dspace/handle/2074/517-
dc.description.abstractA solid state fermentation method was used to utilise pineapple, mixed fruit and maosmi waste as substrates for citric acid production using Aspergillus niger DS 1. Experiments were carried out in the presence and absence of methanol at different moisture levels. In the absence of methanol the maximum citric acid was obtained at 60% moisture level whereas in the presence of methanol the maximum citric acid was obtained at 70% moisture level. The stimulating effect of methanol was less at lower moisture level. The inhibitory effect of metal ions was also not observed and maximum citric acid yield of 51.4, 46.5 and 50% (based on sugar consumed) was obtained from pineapple, mixed fruit and maosmi residues, respectively.en
dc.format.extent1000250 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoenen
dc.subjectSolid state fermentationen
dc.subjectCitric aciden
dc.subjectFruits wasteen
dc.subjectAspergillus nigeren
dc.titleUtilisation of fruits waste for citric acid production by solid state fermentationen
dc.typeArticleen
Appears in Collections:Biochemical Engg. and Biotechnology

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