Exploring cocoa pod husks as a potential substrate for citric acid production by solid-state fermentation using Aspergillus niger mutant strain

Oliveira, Priscilla Zwiercheczewski de; Vandenberghe, Luciana Porto de Souza; Rodrigues, Cristine; Pereira, Gilberto Vinícius de Melo; Soccol, Carlos Ricardo

doi:10.1016/j.procbio.2021.12.020

Cited by 20 publications

(13 citation statements)

References 42 publications

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“…In a typical study, Aspergillus niger was isolated from spoiled coconuts at pH 3.5 and 30 °C, producing approximately 80 g L −1 of CA. 144 The conjugation of functionalized NPs with CA showed cytocompatibility, having a cell viability above 110% for MCF7 cells aer 24 h and for MC3T3-E1 cells. 145,146 The copolymerization and modication of CA with other synthetic monomers have also demonstrated biodegradability and biocompatibility.…”

Section: Small Biomolecules For Hydrogel-based Strain Sensorsmentioning

confidence: 95%

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Multifunctional small biomolecules as key building blocks in the development of hydrogel-based strain sensors

Zaidi¹,

Saeed²,

Heo³

et al. 2023

J. Mater. Chem. A

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Section: Small Biomolecules For Hydrogel-based Strain Sensorsmentioning

confidence: 95%

“…In a typical study, Aspergillus niger was isolated from spoiled coconuts at pH 3.5 and 30 °C, producing approximately 80 g L −1 of CA. 144…”

Section: Small Biomolecules For Hydrogel-based Strain Sensorsmentioning

confidence: 99%

Multifunctional small biomolecules as key building blocks in the development of hydrogel-based strain sensors

Zaidi¹,

Saeed²,

Heo³

et al. 2023

J. Mater. Chem. A

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“…Solid-state fermentation by A. niger of cocoa pods and coffee husk processing wastes to synthesize citric acid has been explored in prior studies (Table 2). Citric acid production by A. niger LPB BC-CCT 7717 using solid-state fermentation of cocoa pod husks was examined when 4% methanol was supplemented [22]. The strain produced the highest citric acid concentration after growth on the husks (65% moisture, initial pH 5.5) at 30 • C for 72 h with relatively high yields [22].…”

Section: Cocoa Pod and Coffee Husk Processing Wastesmentioning

confidence: 99%

“…Citric acid production by A. niger LPB BC-CCT 7717 using solid-state fermentation of cocoa pod husks was examined when 4% methanol was supplemented [22]. The strain produced the highest citric acid concentration after growth on the husks (65% moisture, initial pH 5.5) at 30 • C for 72 h with relatively high yields [22]. It was determined that the level of citric acid synthesized by the strain on the husks after growth at 30 • C for 24 or 48 h was reduced by 31% or 72%, respectively, relative to citric acid production by the strain on the husks after 72 h at 30 • C [22].…”

Section: Cocoa Pod and Coffee Husk Processing Wastesmentioning

confidence: 99%

“…The strain produced the highest citric acid concentration after growth on the husks (65% moisture, initial pH 5.5) at 30 • C for 72 h with relatively high yields [22]. It was determined that the level of citric acid synthesized by the strain on the husks after growth at 30 • C for 24 or 48 h was reduced by 31% or 72%, respectively, relative to citric acid production by the strain on the husks after 72 h at 30 • C [22]. Coffee husk processing wastes was used as a substrate for citric acid production by an isolate of A. niger using solid-state fermentation [23].…”

Section: Cocoa Pod and Coffee Husk Processing Wastesmentioning

confidence: 99%

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Citric Acid Production by Aspergillus niger Using Solid-State Fermentation of Agricultural Processing Coproducts

West

2023

Applied Biosciences

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The ability of Aspergillus niger strains to support citric acid production using solid-state fermentation of agricultural processing coproducts was examined in this review. Citric acid has been shown to have a number of commercial applications in the food and beverage industries. The A. niger strains capable of elevated citric acid production are known to contain genetic mutations that stimulate overproduction of the organic acid likely involving citric acid cycle reactions. The agricultural processing coproducts previously examined for their ability to support citric acid production by A. niger solid-state fermentation include fruit processing wastes, sugarcane bagasse, starch vegetable processing wastes and cereal grain processing coproducts. A comparison of citric acid production by A. niger strains using solid-state fermentation demonstrated that certain agricultural processing coproducts were more effective in supporting a high level of acid synthesis. In particular, fruit processing wastes, such as apple pomace, banana peels, grape pomace and orange peels, supported high levels of citric acid by the fungal strains following solid-state fermentation. On the other hand, processing coproducts of cereal grains, such as brans and ethanol processing coproducts, supported low levels of citric acid production by the A. niger strains using solid-state fermentation. It appeared that the cereal processing coproducts provided less available sugar content to support citric acid production by the fungal strains. It was concluded that the level of citric acid produced by the A. niger strains during solid-state fermentation was dependent on the sugar content of the agricultural processing coproduct utilized.

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Bioprocesses for Sustainable Bioeconomy: Fermentation, Benefits, and Constraints

Aslan

Sargın²

2023

A Sustainable Green Future

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Exploring cocoa pod husks as a potential substrate for citric acid production by solid-state fermentation using Aspergillus niger mutant strain

Cited by 20 publications

References 42 publications

Multifunctional small biomolecules as key building blocks in the development of hydrogel-based strain sensors

Multifunctional small biomolecules as key building blocks in the development of hydrogel-based strain sensors

Citric Acid Production by Aspergillus niger Using Solid-State Fermentation of Agricultural Processing Coproducts

Bioprocesses for Sustainable Bioeconomy: Fermentation, Benefits, and Constraints

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