Grape pomace: A novel substrate for microbial production of citric acid |
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| Authors: | Hang Y D Woodams E E |
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| Institution: | (1) Department of Food Science & Technology, Cornell University, 14456 Geneva, New York |
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| Abstract: | Summary Grape pomace was used as substrate for microbial production of citric acid. Of the five cultures examined,Aspergillus
niger NRRL 567 was found to produce the greatest amount of citric acid from grape pomace in the presence of methanol at a concentration of 3% (vol/wt). The yield was 60% based on the amount of fermentable sugar consumed. |
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