Abstract
A solid state fermentation method has been developed and is described for citric acid production from grape pomace by Aspergillus niger NRRL 567. The yields of citric acid varied with the pomace varieties and were dependent on the amount of methanol present in the pomace and the fermentation time and temperature. Under optimum fermentation conditions, this method reduced the pomace dry matter by about 43% and yielded more than 90 g of citric acid per kg of grape pomace fermented. The yield was more than 60% based on the amount of fermentable sugar consumed. These results suggest that the use of grape pomace for fungal production of citric acid could represent an efficient method of minimizing the pomace disposal problems and concomitantly producing a commercially valuable organic acid.
- Received July 1985.
- Copyright 1986 by the American Society for Enology and Viticulture
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