Grape pomace as substrate for microbial production of citric aci

Details Grape pomace as substrate for microbial production of citric aci Grape pomace as substrate for microbial production of citric aci

1985-05-10

1988-12-13

Weimar, Elizabeth

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing oxygen-containing organic compound

435244, 435917, 426 52, C12P 748, C12N 138, C12R 1685

Patent

active

047910585

ABSTRACT:
It has now been found that grape pomace can be employed as a substrate for citric acid production using Aspergillus niger as the fermentation agent.

REFERENCES:
Hang et al., "Grape Pomace: A Novel Substrate for Microbial Production of Citric Acid"; Biotechnology Letters, vol. 7, No. 4, pp. 253-254 (Apr., 1985).
Hang et al., "Apple Pomace: A Potential Substrate for Citric Acid Production by Aspergillus niger"; Biotechnology Letters, 6 (11): 763-4 (Nov., 1984).
Rice, A. C.; "Solid Waste Generation and By-Product Recovery Potential from Winery Residues"; Am. J. Enol Viticult. 27 (1): 21-26 (1976).
Mekhtieva et al., "Saccharification of Grape Residue by Fungi"; Biological Abstracts, vol. 76, No. 10 (Nov. 15, 1983), abstract no: 71871.
Pouget et al., "Giving Value to Red Fruit Residues by Fermentation"; Chemical Abstracts, vol. 96, No. 11 (Mar. 15, 1982), abstract no. 84315z.
Moyer, A. J., "Effect of Alcohols on the Mycological Production of Citric Acid in Surface and Submerged Culture I. Nature of the Alcohol Effect"; Applied Microbiology, vol. 1, No. 1 (1953), pp. 1-7.
Moyer, A. J., "Effect of Alcohols on the Mycological Production of Citric Acid in Surface and Submerged Culture II Fermentation of Crude Carbohydrates"; Applied Microbiology, vol. 1, No. 1, (1953), pp. 7-13.

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