Citric acid production from orange peel wastes by solid-state fermentation

Citric acid production from orange peel wastes by solid-state fermentation

Valencia orange (Citrus sinensis) peel was employed in this work as raw material for the production of citric acid (CA) by solid-state fermentation (SSF) of Aspergillus niger CECT-2090 (ATCC 9142, NRRL 599) in Erlenmeyer flasks. To investigate the effects of the main operating variables, the inoculum concentration was varied in the range 0.5·10³ to 0.7·10(8) spores/g dry orange peel, the bed loading from 1.0 to 4.8 g of dry orange peel (corresponding to 35-80 % of the total volume), and the moisture content between 50 and 100 % of the maximum water retention capacity (MWRC) of the material. Moreover, additional experiments were done adding methanol or water in different proportions and ways. The optimal conditions for CA production revealed to be an inoculum of 0.5·10(6) spores/g dry orange peel, a bed loading of 1.0 g of dry orange peel, and a humidification pattern of 70 % MWRC at the beginning of the incubation with posterior addition of 0.12 mL H2O/g dry orange peel (corresponding to 3.3 % of the MWRC) every 12 h starting from 62 h. The addition of methanol was detrimental for the CA production. Under these conditions, the SSF ensured an effective specific production of CA (193 mg CA/g dry orange peel), corresponding to yields of product on total initial and consumed sugars (glucose, fructose and sucrose) of 376 and 383 mg CA/g, respectively. These results, which demonstrate the viability of the CA production by SSF from orange peel without addition of other nutrients, could be of interest to possible, future industrial applications.

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Main Authors: Torrado,Ana María, Cortés,Sandra, Salgado,José Manuel, Max,Belén, Rodríguez,Noelia, Bibbins,Belinda P, Converti,Attilio, Domínguez,José Manuel
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Microbiologia 2011
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000100049
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spelling oai:scielo:S1517-838220110001000492011-01-10Citric acid production from orange peel wastes by solid-state fermentationTorrado,Ana MaríaCortés,SandraSalgado,José ManuelMax,BelénRodríguez,NoeliaBibbins,Belinda PConverti,AttilioDomínguez,José Manuel Orange peel citric acid Aspergillus niger solid-state fermentation Valencia orange (Citrus sinensis) peel was employed in this work as raw material for the production of citric acid (CA) by solid-state fermentation (SSF) of Aspergillus niger CECT-2090 (ATCC 9142, NRRL 599) in Erlenmeyer flasks. To investigate the effects of the main operating variables, the inoculum concentration was varied in the range 0.5·10³ to 0.7·10(8) spores/g dry orange peel, the bed loading from 1.0 to 4.8 g of dry orange peel (corresponding to 35-80 % of the total volume), and the moisture content between 50 and 100 % of the maximum water retention capacity (MWRC) of the material. Moreover, additional experiments were done adding methanol or water in different proportions and ways. The optimal conditions for CA production revealed to be an inoculum of 0.5·10(6) spores/g dry orange peel, a bed loading of 1.0 g of dry orange peel, and a humidification pattern of 70 % MWRC at the beginning of the incubation with posterior addition of 0.12 mL H2O/g dry orange peel (corresponding to 3.3 % of the MWRC) every 12 h starting from 62 h. The addition of methanol was detrimental for the CA production. Under these conditions, the SSF ensured an effective specific production of CA (193 mg CA/g dry orange peel), corresponding to yields of product on total initial and consumed sugars (glucose, fructose and sucrose) of 376 and 383 mg CA/g, respectively. These results, which demonstrate the viability of the CA production by SSF from orange peel without addition of other nutrients, could be of interest to possible, future industrial applications.info:eu-repo/semantics/openAccessSociedade Brasileira de MicrobiologiaBrazilian Journal of Microbiology v.42 n.1 20112011-03-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000100049en10.1590/S1517-83822011000100049
institution SCIELO
collection OJS
country Brasil
countrycode BR
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access En linea
databasecode rev-scielo-br
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region America del Sur
libraryname SciELO
language English
format Digital
author Torrado,Ana María
Cortés,Sandra
Salgado,José Manuel
Max,Belén
Rodríguez,Noelia
Bibbins,Belinda P
Converti,Attilio
Domínguez,José Manuel
spellingShingle Torrado,Ana María
Cortés,Sandra
Salgado,José Manuel
Max,Belén
Rodríguez,Noelia
Bibbins,Belinda P
Converti,Attilio
Domínguez,José Manuel
Citric acid production from orange peel wastes by solid-state fermentation
author_facet Torrado,Ana María
Cortés,Sandra
Salgado,José Manuel
Max,Belén
Rodríguez,Noelia
Bibbins,Belinda P
Converti,Attilio
Domínguez,José Manuel
author_sort Torrado,Ana María
title Citric acid production from orange peel wastes by solid-state fermentation
title_short Citric acid production from orange peel wastes by solid-state fermentation
title_full Citric acid production from orange peel wastes by solid-state fermentation
title_fullStr Citric acid production from orange peel wastes by solid-state fermentation
title_full_unstemmed Citric acid production from orange peel wastes by solid-state fermentation
title_sort citric acid production from orange peel wastes by solid-state fermentation
description Valencia orange (Citrus sinensis) peel was employed in this work as raw material for the production of citric acid (CA) by solid-state fermentation (SSF) of Aspergillus niger CECT-2090 (ATCC 9142, NRRL 599) in Erlenmeyer flasks. To investigate the effects of the main operating variables, the inoculum concentration was varied in the range 0.5·10³ to 0.7·10(8) spores/g dry orange peel, the bed loading from 1.0 to 4.8 g of dry orange peel (corresponding to 35-80 % of the total volume), and the moisture content between 50 and 100 % of the maximum water retention capacity (MWRC) of the material. Moreover, additional experiments were done adding methanol or water in different proportions and ways. The optimal conditions for CA production revealed to be an inoculum of 0.5·10(6) spores/g dry orange peel, a bed loading of 1.0 g of dry orange peel, and a humidification pattern of 70 % MWRC at the beginning of the incubation with posterior addition of 0.12 mL H2O/g dry orange peel (corresponding to 3.3 % of the MWRC) every 12 h starting from 62 h. The addition of methanol was detrimental for the CA production. Under these conditions, the SSF ensured an effective specific production of CA (193 mg CA/g dry orange peel), corresponding to yields of product on total initial and consumed sugars (glucose, fructose and sucrose) of 376 and 383 mg CA/g, respectively. These results, which demonstrate the viability of the CA production by SSF from orange peel without addition of other nutrients, could be of interest to possible, future industrial applications.
publisher Sociedade Brasileira de Microbiologia
publishDate 2011
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000100049
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