Fermentation of orange processing wastes for citric acid production

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Abstract
Press liquor from the dewatering of orange peel was used as a substrate for citric acid production. Of the three strains of Aspergillus niger examined, strain NRRL 599 produced the greatest amount of citric acid. The conditions favouring citric acid production were pH 5.0—6.2 in the presence of 40 ml kg−1 methanol. Under these conditions 30 g of citric acid per kg of press liquor were produced, representing a yield of 630 g kg−1 based on sugars consumed. The yield was further increased to 730 g kg−1 by thermal pretreatment of the press liquor.