Solid state production of citric acid and pectinase from apple pomace and sour lemon peel
2007
Khanahmadi, Morteza | Malek, Saeid | Mosharaf, Shahaabodin | Samadi, Parastoo | Shahin, Amrolaah
Large amounts of apple pomace and sour lemon are produced annually in Isfahan province. Most of the mentioned food processing wastes are currently disposed to environment or used as feed. However their nutritive value is low due to their low protein content. The present research is aimed to find possibility of converting these wastes into value added bio-products along with their protein enrichment via solid state fermentation. Citric acid and endopectinases were selected as target bioproducts and seven Aspergillus niger strains including four ATCC srains, one CCUG srain and two local ones were screened in this regard. The CCUG 33991 was shown to be most appropriate strain for both citric acid production from apple pomace and endopectinase production from sour lemon peel. It was shown that moisture content and particle size of the apple pomce are suitable and no pretreatment is needed. a 60 hour cultivation of mentioned strain increased the apple pomace protein to 14% w/w based on initial dry weight and at the same time 50 g citric acid per kg of wet pomace was produced in presence of 4% v/w methanol. A 20% dry weight reduction was also observed. According to a preliminary economic estimation, A 200 Rials/kg increase in the value of apple pomace can be achieved via the process. Cultivation ofCCUG33991 on untreated sour lemon peel led to an endopectinase activity of 700 units per kg of wet peel giving nearly the same profitfigure.
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