OPTIMIZATION PRODUCTION OF CITRIC ACID BY Aspergillus niger THROUGH SUBMERGED FERMENTATION OF DRIED ORANGE PEELS FROM GONIN-GORA, CHIKUN L.G.A., KADUNA STATE, NIGERIA

Abstract

Citric acid is commercially produced through submerged fermentation using microorganisms like Aspergillus niger on various substrates. This study produced citric acid from orange peels through submerged fermentation using Aspergillus niger at varying incubation times with the addition of a nitrogen supplement and the percentage yields for the samples used were compared. The results showed that incubation time and nitrogen supplements (ammonium nitrate) can increase the citric acid production with Aspergillus niger. The maximum citric acid concentration obtained for the sample with a nitrogen supplement (Sample B) was 6.14816 gL-1 (1g ammonium nitrate) for an incubation time of 168 hours while the maximum citric acid concentration obtained for the sample without a nitrogen supplement (Sample A) was 4.99538 gL-1 for an incubation time of 96 hours.