Optimisation of Solid State Fermentation of Banana Peels for Citric Acid Production

Amenaghawon, Andrew N.; Oiwoh, O; Ebewele, OE

doi:10.4314/njt.v34i4.8

Cited by 6 publications

(4 citation statements)

References 19 publications

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“…The solid-state fermentation of banana and plantain peels have examined as a potential substrate for citric acid production (Table 1). It was noted that solid-state fermentation of banana peels (supplemented with methanol and copper ions) by A. niger UABN210 produced a higher level of citric acid after 96 h at 30 • C than that level produced by A. niger ATCC 9142 solid-state fermentation of banana peels (initial pH 8.0) for 120 h at 30 • C [17,18]. Solid-state fermentation of banana peels (initial pH 4) by A. niger EU440768.1 for 240 h at 28 • C in the presence of 3% methanol resulted in citric acid production being higher than the levels synthesized by A. niger UABN210 or ATCC 9142 [17][18][19].…”

Section: Banana and Plantain Peelsmentioning

confidence: 99%

“…It was noted that solid-state fermentation of banana peels (supplemented with methanol and copper ions) by A. niger UABN210 produced a higher level of citric acid after 96 h at 30 • C than that level produced by A. niger ATCC 9142 solid-state fermentation of banana peels (initial pH 8.0) for 120 h at 30 • C [17,18]. Solid-state fermentation of banana peels (initial pH 4) by A. niger EU440768.1 for 240 h at 28 • C in the presence of 3% methanol resulted in citric acid production being higher than the levels synthesized by A. niger UABN210 or ATCC 9142 [17][18][19]. Solid-state fermentation of banana peels (pH 5.0) in flasks by A. niger ATCC 16888 produced less citric acid after 72 h of incubation at 30 • C than when solid-state fermentation of banana peels (pH 5.0) by ATCC 16888 was performed in an aerated, air-jacketed 2 L glass column for 48 h at 30 • C [20].…”

Section: Banana and Plantain Peelsmentioning

confidence: 99%

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

West

2023

Applied Biosciences

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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.

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Section: Banana and Plantain Peelsmentioning

confidence: 99%

Section: Banana and Plantain Peelsmentioning

confidence: 99%

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

West

2023

Applied Biosciences

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“…The immobilization of whole cells plays an important role in microbial ecology and is widespread in nature. Whole cell immobilization occurs to some extent in all microbe-based industrial processes as well, including water and wastewater treatment (Pilkingtonn et al, 1998;Ibrahim et al, 2013;Amenaghawon and Oiwoh, 2015). Before this, the immobilization of whole cells process and its application in the bioprocessing has been interesting for 30 years and it also has introduced in industrials (Behera et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Published by Rynnye Lyan Resources loss of desired biological activity is called immobilization of whole cells (Pilkingtonn et al, 1998;Ibrahim et al, 2013;Amenaghawon and Oiwoh, 2015). The immobilization of whole cells plays an important role in microbial ecology and is widespread in nature.…”

Section: Introductionmentioning

confidence: 99%

Production of sorbitol by repeated batch fermentation using immobilized of Lactobacillus plantarum Strain (BAA-793) via Solid State Fermentation

Zuriana¹,

Sakinah²

2017

Food Res.

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Sorbitol production from Meranti wood sawdust (MWS) using immobilized cells of Lactobacillus plantarum (BAA-793) with repeated batch fermentation via solid state fermentation (SSF) was studied. The storage stability of the immobilized cells, entrapped in sodium alginate beads was also investigated. This study started with the pretreatment of the MWS to recover the cellulose, followed by the entrapment of the bacterial cells in sodium alginate, then the fermentation process via SSF. The results showed that the storage stability of the immobilized cells in gel beads at 4°C were more stable when compared to stability at 35°C, even with high cell concentration. The cell concentration, when stored at 4°C showed great stability up to 2 days but started to decrease slightly as the storage time was extended to 5 days. The concentration of the cells was about log 10.23 CFU/mL (1.70 x 10 10 CFU/mL) after 2 days, and log 9.48 CFU/mL (3.00 x 10 9 CFU/mL), log 9.47 CFU/mL (2.98 x 10 9 CFU/mL) and log 9.44 CFU/mL (2.80 x 10 9 CFU/mL) after 3 to 5 days, respectively. The decrease in the concentration was not significant within the studied period of storage at 4°C. The repeated batch fermentation for sorbitol production through the reuse of the entrapped cells showed that the same bead cells can be reused for the fermentation process up to 5 cycles. The production of sorbitol using the immobilized cells of Lactobacillus plantarum (BAA-793) through solid state fermentation process showed a good result due to the high concentration of cells entrapped in the beads, giving rise to a high sorbitol production.

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Comparison Between Two Solar Drying Techniques of Sewage Sludge: Draining Solar Drying and Drying Bed

Masmoudi

Ali

Dhaouadi

et al. 2020

Waste Biomass Valor

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Optimisation of Solid State Fermentation of Banana Peels for Citric Acid Production

Cited by 6 publications

References 19 publications

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

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

Production of sorbitol by repeated batch fermentation using immobilized of Lactobacillus plantarum Strain (BAA-793) via Solid State Fermentation

Comparison Between Two Solar Drying Techniques of Sewage Sludge: Draining Solar Drying and Drying Bed

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