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Table 1 Quantitative determination of citric acid produced by A. niger LCFS 5 in the cashew apple juice medium

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

Day of fermentation

pH

°brix

TTA

Citric acid (g/l)

1

6.50

12.0

2.50

16.00

2

5.40

10.5

3.70

23.70

3

4.43

9.5

6.50

41.60

4

4.33

8.0

7.10

45.44

5

3.73

5.0

12.2

85.00

6

3.70

5.0

12.2

85.00

7

3.50

4.8

13.1

83.84

8

3.48

4.7

13.5

86.40

9

3.47

4.5

14.0

89.60

10

3.44

4.2

14.5

92.80

11

2.51

4.1

14.5

92.80

12

2.40

3.8

14.1

90.00

  1. LCFS 5 LAUTECH Cashew Farm strain 5, TTA total titratable acidity; each value is an average of three readings