CITRIC ACID PRODUCTION ON DIFFERENT FRUIT PEELS
M. Kaleeswari* G. Lakshmi Priya and S. Maheswari
ABSTRACT
Citric acid is typical compound produced by natural fermentation of fruit peels of sound quality. In the present
study the potential citric acid producing fungus Aspergillus niger was obtained and isolated from lemon sample.
Four different raw fruit peels were used as a substrate for the citric acid production by using Aspergillus niger.
The sucrose is used as a carbon source. The fruits such as pine apple, grapes, sweet lime, and gooseberry were
selected for the citric acid production. Among these fruit peels substrates the grapes gave the better yield of citric
acid in fermentation process (66%) when compared with other fruit peels. Next to that goose berry have good
citric acid content (49.8%). Then the citric acid in the fermented sample is crystallized by using precipitation
method. It is done by mixing calcium hydroxide and sulphuric acid. After that it was centrifuged. The pellet was
collected. It was dried and obtained a crystalline form of citric acid. The citric acid is used for application studies
such as, adhesive agent on the wood that is the decorative particle that may attach to wood when paste with citric
acid and stain removal on clothing.
Keywords: Fermentation, citric acid and Aspergillus niger.
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