Improving the Yield of Citric Acid Through Valorization of Cashew Apple Juice by Aspergillus niger: Mutation, Nanoparticles Supplementation and Taguchi Technique-Reference-Cited by-同舟云学术

Improving the Yield of Citric Acid Through Valorization of Cashew Apple Juice by Aspergillus niger: Mutation, Nanoparticles Supplementation and Taguchi Technique

Published:2022-01-04 Issue:4 Volume:13 Page:2195-2206
ISSN:1877-2641
Container-title:Waste and Biomass Valorization
language:en
Short-container-title:Waste Biomass Valor

Author:

Adeoye Adekunle Olusegun,Lateef Agbaje^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,Environmental Engineering

Link

https://link.springer.com/content/pdf/10.1007/s12649-021-01646-0.pdf

Reference66 articles.

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2. Sawant, O., Mahale, S., Ramchandran, V., Nagaraj, G., Bankar, A.: Fungal citric acid production using waste materials: a mini-review. J. Microbiol. Biotechnol. Food Sci. 8, 821–828 (2018)

3. Ciriminna, R., Meneguzzo, F., Delisi, R., Pogliaro, M.: Citric acid: emerging applications of key biotechnology industrial product. Chem. Central J. 11, 1–9 (2017)

4. Börekçi, B.S., Kaban, G., Kaya, M.: Citric acid production of yeasts: an overview. EuroBiotech. J. 5, 79–91 (2021)

5. Behera, B.C., Mishra, R., Mohapatra, M.S.: Microbial citric acid: production, properties, application and future perspectives. Food Front. 2, 62–76 (2021)

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