Citric Acid Production by Aspergillus niger Using Solid-State Fermentation of Agricultural Processing Coproducts

Abstract

The ability of Aspergillus niger strains to support citric acid production using solid-state fermentation of agricultural processing coproducts was examined in this review. Citric acid has been shown to have a number of commercial applications in the food and beverage industries. The A. niger strains capable of elevated citric acid production are known to contain genetic mutations that stimulate overproduction of the organic acid likely involving citric acid cycle reactions. The agricultural processing coproducts previously examined for their ability to support citric acid production by A. niger solid-state fermentation include fruit processing wastes, sugarcane bagasse, starch vegetable processing wastes and cereal grain processing coproducts. A comparison of citric acid production by A. niger strains using solid-state fermentation demonstrated that certain agricultural processing coproducts were more effective in supporting a high level of acid synthesis. In particular, fruit processing wastes, such as apple pomace, banana peels, grape pomace and orange peels, supported high levels of citric acid by the fungal strains following solid-state fermentation. On the other hand, processing coproducts of cereal grains, such as brans and ethanol processing coproducts, supported low levels of citric acid production by the A. niger strains using solid-state fermentation. It appeared that the cereal processing coproducts provided less available sugar content to support citric acid production by the fungal strains. It was concluded that the level of citric acid produced by the A. niger strains during solid-state fermentation was dependent on the sugar content of the agricultural processing coproduct utilized.