Biotechnology Letters

, Volume 7, Issue 4, pp 253–254

Grape pomace: A novel substrate for microbial production of citric acid

Authors

  • Y. D. Hang
    • Department of Food Science & TechnologyCornell University
  • E. E. Woodams
    • Department of Food Science & TechnologyCornell University
Article

DOI: 10.1007/BF01042372

Cite this article as:
Hang, Y.D. & Woodams, E.E. Biotechnol Lett (1985) 7: 253. doi:10.1007/BF01042372

Summary

Grape pomace was used as substrate for microbial production of citric acid. Of the five cultures examined,Aspergillusniger NRRL 567 was found to produce the greatest amount of citric acid from grape pomace in the presence of methanol at a concentration of 3% (vol/wt). The yield was 60% based on the amount of fermentable sugar consumed.

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Copyright information

© Kluwer Academic Publishers 1985