CITRIC ACID PRODUCTION FROM ORANGE (CITRUS SINENSIS) PEELS USING ASPERGILLUS NIGER BY SOLID-STATE FERMENTATION

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dc.contributor.authorOCHE, ONYAYI JOY
dc.date.accessioned2026-06-24T11:14:30Z
dc.date.available2026-06-24T11:14:30Z
dc.date.issued2022
dc.description.abstractCitric acid is a weak organic acid. It can be found in a wide range of fruits and vegetables, particularly citrus fruits, and is responsible for their tart flavor.It is a major ingredient in food, beverages, pharmaceutical preparations, and detergents, and it serves as an antioxidant.It is commercially produced in million tonnes, with consumption and production increasing year after year. Aspergillus niger is regarded as the organism of choice for citric acid production due to its ability to utilize a wide range of substrates due to its well-developed enzymatic system. Orange peels were used as substrate to produce citric acid. From the proximate composition it was found to be rich in carbohydrates, protein, fat and minerals which can enable microbial growth. Aspergillus nigerwas isolated from three different soil locations in Zaria, Kaduna State. Seven (7) isolates were screened for their citric acid producing ability on Czapek Dox agar with 1% bromocresol green dye. The isolate with the highest region of hydrolysis (45mm) was used throughout the research as the best producing strain. Solid state fermentation was carried out successfully in 250ml Erlenmeyer flask. Five grams (5g) of substrate was used, the pH, moisture concentration, temperature and inoculum size were varied. The highest yield of citric acid was recorded to be 1.505mg/ml on the 5th day of fermentation, using pH 6, at 28oC, 1x106 spores/ml, and 10ml moisture concentration. Supplementation study was conducted using glucose and methanol at different concentrations. 1% glucose and 4% methanol was found to increase citric acid yield (2.218mg/ml). Citric acid produced was then extracted using the precipitation method. The qualitative analysis of the citric acid produced was analysed using a Fourier Transform Infrared Spectroscopy (FTIR) machine, the spectra of the citric acid produced peaked at the regions 3347.1cm-1 and 1636.3cm-1, for the hydroxyl and carbonyl functional groups respectively and was compared to the spectra of the standard which peaked at 3283.8cm-1 and 1692.2cm-1.
dc.identifier.urihttps://kubanni.abu.edu.ng/123456789/13227
dc.language.isoen
dc.titleCITRIC ACID PRODUCTION FROM ORANGE (CITRUS SINENSIS) PEELS USING ASPERGILLUS NIGER BY SOLID-STATE FERMENTATION
dc.typeThesis
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