Production of Citric acid from Fruit Waste by using Aspergillus niger
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Abstract
Citric acid is one of the most important organic acids used in the food, pharmaceutical, and cosmetic industries. Its conventional production methods often rely on costly sugar-based substrates, creating economic and environmental challenges. This study focuses on the sustainable production of citric acid from fruit waste using Aspergillus niger as a microbial producer. Fruit wastes such as orange, pineapple, and banana peels are rich in fermentable sugars and nutrients, making them suitable and low-cost substrates for fermentation. The objective of this work is to develop a sustainable and cost-effective process for citric acid production that contributes to waste reduction and resource efficiency.
Aspergillus niger was isolated and characterized from soil samples and used for fermentation under optimized conditions, including controlled pH, temperature, aeration, and nutrient concentration. Optimization of these parameters significantly influenced the yield and quality of citric acid. The approach also promotes an eco-friendly process by minimizing waste and environmental pollution while supporting circular economy principles. The results demonstrate that fruit waste can effectively replace commercial substrates for citric acid production without compromising quality, offering both environmental and economic benefits.
In conclusion, utilizing fruit waste for citric acid fermentation with A. niger provides a promising strategy for sustainable industrial biotechnology, aligning with global efforts toward green production and waste valorization.
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