Citric Acid Production
Citric Acid Production
Citric Acid Production
Stock Culture
Preparation
Of Aspergillus Niger
Culture Sporulation
on PDA slants
Spore Inoculation
Fermentation
Fermentation
Medium
Supernatant Purification
Filtration (Citric Acid)
Residue Purified
(Fungal Biomass) Citric Acid
By the Isolated novel Aspergillus niger, mentioned raw material (Pineapple waste,
Apple Pomace, Banana Peels, Coffee Husk, Grape Pomace, Cane Molasses, Corn
Cobs) is fermented by both SSF & SMF method.
Citric Acid and Residue is Separated through filtration/centrifugation, followed by
purification of citric acid.
Citric acid assay should be done for determination of concentration.
The most common uses of citric acid are as a preservative and flavouring agent in
food and beverages.
Citric Acid as Antioxidants prevent oxidative losses of vitamins A and E and
pigmentary (oxy- and keto-carotenoids) in stored mixed feeds. Stabilizes critical
oxidation-susceptible nutrients that are naturally present in a feed composed of
several feedstuffs so that losses are minimal from mixing and storing. In lipid
peroxidation, the unsaturated fatty acids undergo a loss of hydrogen, resulting in the
formation of a free radical at the site of unsaturation. If the feed material in which this
reaction is taking place does not contain vitamin E or some other effective
antioxidant, the free radical is quickly converted to a fatty acid peroxide free radical
and finally to a fatty acid hydroperoxide. An Antioxidant can block this peroxidation by
supplying a hydrogen in the first free radical formed, thereby reconverting it to the
original fatty acid. If the hydroperoxides are allowed to form, they continue to
decompose by breaking down into a variety of aldehydes and ketones.
4.2. As cleaning & chelating agent
4.3. In cosmetics
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