FERMENTATION OF ORANGE PROCESSING WASTES FOR CITRIC-ACID PRODUCTION

被引：26

作者：

ARAVANTINOSZAFIRIS, G ^{[1
]}

TZIA, C ^{[1
]}

OREOPOULOU, V ^{[1
]}

THOMOPOULOS, CD ^{[1
]}

机构：

[1] NATL TECH UNIV ATHENS,DEPT CHEM ENGN,FOOD CHEM & TECHNOL LAB,GR-15780 ATHENS,GREECE

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1994年 / 65卷 / 01期

关键词：

ORANGE WASTE; ORANGE PRESS LIQUOR; CITRIC ACID; ASPERGILLUS NIGER;

D O I：

10.1002/jsfa.2740650117

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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.

引用

页码：117 / 120

页数：4

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