Biotechnology Letters

, Volume 7, Issue 4, pp 253–254 | Cite as

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

  • Y. D. Hang
  • E. E. Woodams


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.


  1. Dubois, M., Giles, K. A., Hamilton, J. K., Roberts, D. A. and Smith, F. 1956.Anal. Chem. 28, 350–356.Google Scholar
  2. Famuyima, O. and Ough, C. S. 1982. Am. J. Enol. Vitic. 33, 44–46.Google Scholar
  3. Kapoor, K. K., Chaudhary, K. and Tauro, P. 1982. Citric acid. In:Prescott and Dunn's Industrial Microbiology. 4th ed. G. Reed (ed). pp. 709–747. Connecticut: AVI.Google Scholar
  4. Lakshminarayana, K. Chaudhary, K., Ethiraj, S. and Tauro, P. 1975. Biotechnol. Bioeng. 17, 291–293.Google Scholar
  5. Rice, A. C. 1976.Am. J. Enol. Vitic. 27, 21–26.Google Scholar
  6. Taussky, H. H. 1949.J. Biol. Chem. 181, 195–198.Google Scholar

Copyright information

© Kluwer Academic Publishers 1985

Authors and Affiliations

  • Y. D. Hang
    • 1
  • E. E. Woodams
    • 1
  1. 1.Department of Food Science & TechnologyCornell UniversityGeneva

Personalised recommendations