Biotechnological valorization of cashew apple juice for the production of citric acid by a local strain of Aspergillus niger LCFS 5.

ABSTRACT:

Background

This work investigates the production of citric acid from cashew apple juice, an abundant waste in the processing of cashew, using a local strain of Aspergillus niger and the application of the citric acid as a coagulant for the production of soy cheese. Fungal isolates were obtained from a cashew plantation in Ogbomoso, Nigeria, using potato dextrose agar. Further screening was undertaken to determine the qualitative strength of acid production by the fungi on Czapek-Dox agar supplemented with bromocresol green, with the development of yellow zone taken as an indication of citric acid production. Thereafter, the best producing strain was cultivated in a cashew apple juice medium.

Results

Out of 150 fungal isolates generated from the cashew plantation, 92 (61.3%),

SUBMITTER: Adeoye AO 

PROVIDER: S-EPMC8448800 | biostudies-literature | 2021 Sep

REPOSITORIES: biostudies-literature