Solid-state fermentation for the synthesis of citric acid by Aspergillus niger

Abstract

Solid-state fermentation was carried out to evaluate three different agro-industrial wastes, sugar cane bagasse, coffee husk and cassava bagasse for their efficiency in production of citric acid by a culture of Aspergillus niger. Cassava bagasse best supported the mould's growth, giving the highest yield of citric acid among the tested substrates. Results showed the fungal strain had good adaptation to the substrate (cassava bagasse) and increased the protein content (23 g/kg) in the fermented matter. Citric acid production reached a maximum (88-g/kg dry matter) when fermentation was carried out with cassava bagasse having initial moisture of 62% at 26°C for 120 h.