Fermentation of orange processing wastes for citric acid production

Aravantinos-Zafiris, G; Tzia, C; Oreopoulou, V; Thomopoulos, CD

dc.contributor.author	Aravantinos-Zafiris, G	en
dc.contributor.author	Tzia, C	en
dc.contributor.author	Oreopoulou, V	en
dc.contributor.author	Thomopoulos, CD	en
dc.date.accessioned	2014-03-01T01:09:53Z
dc.date.available	2014-03-01T01:09:53Z
dc.date.issued	1994	en
dc.identifier.issn	0022-5142	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/11233
dc.subject	ORANGE WASTE	en
dc.subject	ORANGE PRESS LIQUOR	en
dc.subject	CITRIC ACID	en
dc.subject	ASPERGILLUS NIGER	en
dc.subject.classification	Agriculture, Multidisciplinary	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	ASPERGILLUS-NIGER	en
dc.title	Fermentation of orange processing wastes for citric acid production	en
heal.type	journalArticle	en
heal.identifier.primary	10.1002/jsfa.2740650117	en
heal.identifier.secondary	http://dx.doi.org/10.1002/jsfa.2740650117	en
heal.language	English	en
heal.publicationDate	1994	en
heal.abstract	Press liquor from the dewatering of orange peel was used as a substrate for citric acid production. Of the three strains of Aspergillus niger examined, strain NRRL 599 produced the greatest amount of citric acid. The conditions favouring citric acid production were pH 5.0-6.2 in the presence of 40 ml kg(-1) methanol. Under these conditions 30 g of citric acid per kg of press liquor were produced, representing a yield of 630 g kg(-1) based on sugars consumed. The yield was further increased to 730 g kg(-1) by thermal pretreatment of the press liquor.	en
heal.publisher	JOHN WILEY & SONS LTD	en
heal.journalName	Journal of the Science of Food and Agriculture	en
dc.identifier.doi	10.1002/jsfa.2740650117	en
dc.identifier.isi	ISI:A1994NK96500016	en
dc.identifier.volume	65	en
dc.identifier.issue	1	en
dc.identifier.spage	117	en
dc.identifier.epage	120	en