Citric Acid Production by Aspergillus niger Using Solid-State Fermentation of Agricultural Processing Coproducts
Abstract
:1. Introduction
2. Fruit Processing Wastes
2.1. Apple Processing Wastes
2.2. Banana and Plantain Peels
2.3. Cocoa Pod and Coffee Husk Processing Wastes
2.4. Figs and Kiwifruit Peels
2.5. Grape Pomace
2.6. Pineapple Processing Waste
2.7. Orange Processing Wastes and Pomegranate Peels
3. Sugarcane Bagasse
4. Starchy Vegetable Processing Wastes
4.1. Sweet Potato and Potato Processing Wastes
4.2. Cassava Processing Waste
5. Cereal Grain Processing Products
5.1. Oat and Wheat Bran
5.2. Corncob
5.3. Coproducts from Corn-Based Ethanol Production
6. Conclusions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Substrate | Strain | Sugar Addition | Growth Conditions | Methanol Addition | Citric Acid (g/kg) | Reference |
---|---|---|---|---|---|---|
Apple peels | DTO: 133-E8 | 15% sucrose | 192 h, 28 °C | None | 16 | [10] |
Apple peels | DTO: 133-E8 | 15% sucrose | 192 h, 28 °C | 2% | 21 | [10] |
Apple peels | DTO: 131-H5 | 15% sucrose | 192 h, 28 °C | None | 10 | [10] |
Apple peels | DTO: 131-H5 | 15% sucrose | 192 h, 28 °C | 2% | 13 | [10] |
Apple pomace | ATCC 1015 | None | 120 h, 30 °C | None | 314 | [11] |
Apple pomace | ATCC 1015 | None | 120 h, 30 °C | 4% | 771 | [11] |
Apple pomace | ATCC 9142 | None | 120 h, 30 °C | None | 482 | [11] |
Apple pomace | ATCC 9142 | None | 120 h, 30 °C | 4% | 791 | [11] |
Apple pomace | ATCC 11414 | None | 120 h, 30 °C | None | 455 | [11] |
Apple pomace | ATCC 11414 | None | 120 h, 30 °C | 4% | 816 | [11] |
Apple pomace | ATCC 12846 | None | 120 h, 30 °C | None | 259 | [11] |
Apple pomace | ATCC 12846 | None | 120 h, 30 °C | 4% | 883 | [11] |
Apple pomace | ATCC 13794 | None | 120 h, 30 °C | None | 359 | [11] |
Apple pomace | ATCC 13794 | None | 120 h, 30 °C | 4% | 766 | [11] |
Apple pomace | MTCC 281 | None | 120 h, 30 °C | 4% | 46 | [12] |
Apple pomace | ATCC 12846 | None | 72 h, 30 °C | None | 66 | [13] |
Apple pomace | ATCC 12896 | None | 96 h, 30 °C | 4% | 116 | [13] |
Apple pomace | ATCC 13794 | None | 72 h, 30 °C | None | 61 | [13] |
Apple pomace | ATCC 12846 | None | 144 h, 30 °C | 3% | 342 | [14] |
Apple pomace | ATCC 12846 | None | 120 h, 30 °C | 3% | 221 | [15] |
Apple pomace | ATCC 13794 | None | 72 h, 30 °C | None | 61 | [16] |
Apple pomace | ATCC 13794 | None | 120 h, 30 °C | 3% | 364 | [16] |
Banana peels | UABN 210 | None | 96 h, 30 °C | 1% | 82 | [17] |
Banana peels | ATCC 9142 | None | 120 h, 30 °C | None | 2495 | [18] |
Banana peels | EU440768.1 | 5% glucose | 240 h, 28 °C | 3% | 98 | [19] |
Banana peels | ATCC 16888 | None | 48 h, 30 °C | None | 124 | [20] |
Plantains | ATCC 6275 | None | 96 h, 30 °C | None | 29 | [21] |
Substrate | Strain | Sugar Addition | Growth Conditions | Methanol Addition | Citric Acid (g/kg) | Reference |
---|---|---|---|---|---|---|
Cocoa pod husks | LPB B6–CCT 7717 | None | 72 h, 30 °C | 4% | 979 | [22] |
Coffee husks | RCNM 17 | None | 72 h, 30 °C | None | 82 | [23] |
Coffee husks | RCNM 17 | None | 120 h, 30 °C | 3% | 188 | [23] |
Figs | ATCC 10577 | None | 360 h, 30 °C | 6% | 96 | [24] |
Kiwifruit peels | ATCC 12846 | None | 120 h, 30 °C | None | 70 | [25] |
Kiwifruit peels | ATCC 12846 | None | 120 h, 30 °C | 2% | 100 | [25] |
Grape pomace | ATCC 1015 | None | 96 h, 30 °C | None | 112 | [26] |
Grape pomace | ATCC 1015 | None | 96 h, 30 °C | 3% | 413 | [26] |
Grape pomace | ATCC 9142 | None | 96 h, 30 °C | None | 304 | [26] |
Grape pomace | ATCC 9142 | None | 96 h, 30 °C | 3% | 498 | [26] |
Grape pomace | ATCC 11414 | None | 96 h, 30 °C | None | 160 | [26] |
Grape pomace | ATCC 11414 | None | 96 h, 30 °C | 3% | 511 | [26] |
Grape pomace | ATCC 12846 | None | 96 h, 30 °C | None | 275 | [26] |
Grape pomace | ATCC 12846 | None | 96 h, 30 °C | 3% | 600 | [26] |
Grape pomace | ATCC 13794 | None | 96 h, 30 °C | None | 112 | [26] |
Grape pomace | ATCC 13794 | None | 96 h, 30 °C | 3% | 413 | [26] |
Grape pomace | Isolate | 1.5% | 24 h, 30 °C | 4% | 34 | [27] |
Pineapple peel | ATCC 9142 | None | 96 h, 30 °C | None | 164 | [28] |
Pineapple peel | ATCC 9142 | None | 96 h, 30 °C | 3% | 178 | [28] |
Pineapple peel | ATCC 10577 | None | 96 h, 30 °C | None | 100 | [28] |
Pineapple peel | ATCC 12846 | None | 96 h, 30 °C | None | 105 | [28] |
Pineapple pulp | KS-7 | None | 120 h, 30 °C | None | 17 | [29] |
Pineapple pulp | KS-7 | None | 120 h, 30 °C | 3% | 61 | [29] |
Orange peels | ATCC 9142 | None | 86 h, 30 °C | None | 171 | [30] |
Orange peels | Isolate | None | 144 h | None | 86 | [31] |
Orange pulp | LPB BC | None | 96 h, 30 °C | 4% | 261 | [32] |
Pomegranate peel | B60 | None | 192 h, 25 °C | 3% | 352 | [33] |
Substrate | Strain | Sugar Addition | Growth Conditions | Methanol Addition | Citric Acid (g/kg) | Reference |
---|---|---|---|---|---|---|
Sugarcane bagasse | Soil isolate | 1.5% sucrose | 24 h, 30 °C | 4% | 25 | [27] |
Sugarcane bagasse | DS1 | 15% sucrose | 216 h, 30 °C | None | 122 | [34] |
Sugarcane bagasse | DS1 | 15% sucrose | 216 h, 30 °C | 4% | 206 | [34] |
Sugarcane bagasse | ATCC 9142 | None | 120 h, 30 °C | None | 95 | [35] |
Sugarcane bagasse | 318 | 14% sucrose | 264 h, 30 °C | None | 1 | [36] |
Sugarcane bagasse | 14/20 | 14% sucrose | 264 h, 30 °C | None | 1 | [36] |
Sugarcane bagasse | DS1 | 31% sucrose | 192 h, 30 °C | 4% | 124 | [37] |
Sugarcane bagasse | MTCC | 31% sucrose | 240 h, 25 °C | 4% | 3 | [38] |
Sugarcane bagasse | ATCC 9142 | None | 120 h, 30 °C | 4% | 76 | [39] |
Sugarcane bagasse | ATCC 9142 | 31% sucrose | 144 h, 30 °C | 4% | 233 | [40] |
Sugarcane bagasse | MCCB0201 | None | 120 h, 30 °C | None | 1 | [41] |
Kumara | Yang 2 | None | 144 h, 30 °C | None | 69 | [42] |
Potato | Yang 2 | None | 144 h, 30 °C | None | 3 | [42] |
Taro | Yang 2 | None | 144 h, 30 °C | None | 66 | [42] |
Cassava bagasse | LPB 21 | None | 144 h, 28 °C | None | 220 | [43] |
Cassava peels | CRL isolate | None | 72 h, 32 °C | None | 25 | [44] |
Substrate | Strain | Sugar Addition | Growth Conditions | Methanol Addition | Citric Acid (g/kg) | Reference |
---|---|---|---|---|---|---|
Oat bran | Isolate C | 0.1% sucrose | 72 h, 28 °C | 3% | 70 | [45] |
Wheat bran | DS1 | 0.15% sucrose | 216 h, 30 °C | None | 122 | [34] |
Wheat bran | N1 | None | 72 h, 28 °C | None | 4 | [46] |
Corncob | ATCC 10549 | None | 192 h, 30 °C | None | 48 | [47] |
Corncob | KA88 | None | 192 h, 28 °C | None | 19 | [48] |
Com distillers grains & solubles | ATCC 9029 | None | 240 h, 25 °C | None | 4 | [49] |
Com distillers grains & solubles | ATCC 9142 | None | 240 h, 25 °C | None | 10 | [49] |
Com distillers grains & solubles | ATCC 10577 | None | 240 h, 25 °C | None | 4 | [49] |
Com distillers grains & solubles | ATCC 11414 | None | 240 h, 25 °C | None | 7 | [49] |
Com distillers grains & solubles | ATCC 12846 | None | 240 h, 25 °C | None | 7 | [50] |
Com distillers grains & solubles | ATCC 26550 | None | 240 h, 25 °C | None | 5 | [50] |
Com distillers grains & solubles | ATCC 201122 | None | 240 h, 25 °C | None | 5 | [50] |
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West, T.P. Citric Acid Production by Aspergillus niger Using Solid-State Fermentation of Agricultural Processing Coproducts. Appl. Biosci. 2023, 2, 1-13. https://doi.org/10.3390/applbiosci2010001
West TP. Citric Acid Production by Aspergillus niger Using Solid-State Fermentation of Agricultural Processing Coproducts. Applied Biosciences. 2023; 2(1):1-13. https://doi.org/10.3390/applbiosci2010001
Chicago/Turabian StyleWest, Thomas P. 2023. "Citric Acid Production by Aspergillus niger Using Solid-State Fermentation of Agricultural Processing Coproducts" Applied Biosciences 2, no. 1: 1-13. https://doi.org/10.3390/applbiosci2010001