Effect of waste grape pomace on citric acid bioproduction by submerged fermentation

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dc.contributor.authorBasegmez, Hatice Imge Oktay
dc.date.accessioned2025-01-06T17:36:29Z
dc.date.available2025-01-06T17:36:29Z
dc.date.issued2021
dc.description.abstractCitric acid is of great economic importance due to its wide range of applications. Citric acid, which is a versatile and widely used organic acid, constitutes 60% of organic acids used in the food industry and 10% of those in the pharmaceutical industry. Citric acid is produced using various agricultural wastes as a substrate through solid state or submerged fermentation. In this study waste grape pomace was proposed as a valuable substrate alternative for citric acid production using submerged fermentation. Initially screening of citric acid production capacity was conducted using 6 different Aspergillus niger strains (3 wildtype strains isolated from dried figs and 3 commercial ATCC strains) on synthetic medium. The wild type AN2 was determined as the highest producing strain with 14.32 mg/mL citric acid following 192 h fermentation. Then the waste grape pomace concentration effect on citric acid production was studied by five different concentrations in the range of 100-300 g of pomace in 1 L medium for 192 h fermentation. Using the wild type AN2 strain the highest production of citric acid and yield was achieved with 250 g/L grape pomace concentration as 28.26 mg/mL and 87%, respectively. Moreover, biomass production of the strains in grape pomace medium showed similar pattern with the citric acid production except biomass formation was increased with the grape pomace concentration increases. This study presented that comparing with synthetic medium waste grape pomace can be valuable substrate alternative for citric acid production using submerged fermentation. The study also contributed to the literature as waste grape pomace could be valuable substrate for future research studies.
dc.description.sponsorshipScientific Research Projects Coordination Unit of Adana Alparslan Turke Science and Technology University, Adana, Turkey [20103009]
dc.description.sponsorshipThis work was financially supported by the Scientific Research Projects Coordination Unit of Adana Alparslan Turke Science and Technology University, Adana, Turkey (grant number: 20103009).
dc.identifier.doi10.9755/ejfa.2021.v33.i12.2793
dc.identifier.endpage999
dc.identifier.issn2079-052X
dc.identifier.issn2079-0538
dc.identifier.issue12
dc.identifier.scopus2-s2.0-85125544482
dc.identifier.scopusqualityQ3
dc.identifier.startpage992
dc.identifier.urihttps://doi.org/10.9755/ejfa.2021.v33.i12.2793
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1898
dc.identifier.volume33
dc.identifier.wosWOS:000767373600003
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherUnited Arab Emirates Univ
dc.relation.ispartofEmirates Journal of Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectAspergillus niger
dc.subjectAgricultural waste
dc.subjectCitric acid
dc.subjectSubmerged fermentation
dc.titleEffect of waste grape pomace on citric acid bioproduction by submerged fermentation
dc.typeArticle

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