Fermentation of the fruit pulp of Dialium guineense (Velvet tamarind) for Citric Acid Production Using Naturally Occurring Fungi
| dc.contributor.author | Ajiboye, Adeyinka E.1 * and Sani, Alhassan2 | |
| dc.date.accessioned | 2023-07-19T03:36:16Z | |
| dc.date.available | 2023-07-19T03:36:16Z | |
| dc.date.issued | 2015 | |
| dc.description.abstract | The aim of this research was to produce citric acid from the fruit pulp of Dialium guineense using naturally occurring fungi in a solid state fermentation. The fruit pulp was de-capped from the seed and dried at 60 oC in an oven. Natural fermentation was carried out for seven days at 28 0C ± 2. The fungi were isolated and identified as Aspergillus niger, Aspergillus flavus, Penicillium chrysogenum, Penicillium citrinum, Mucor hiemalis, Mucor racemosus, Rhizopus stolonifer, Alternaria tenuis Syncephalastrum racemosus, Saccharomyces cerevisiae and Schizosaccharomyces pombe. They were screened for citric acid production using standard methods. Yellow coloration confirmed citric acid production after five days of incubation. Organisms that were strongly positive for citric acid production include Aspergillus niger, Aspergillus flavus, Penicillium chrysogenum, Penicillium citrinum, Mucor racemosus, and Alternaria tenuris. They were used to ferment the fruit pulp of D. guineense in a solid state fermentation by inoculating 2ml spore suspension of 2x10 5 spores/ml of each of the isolates on separate Erlenmeyer flasks of 250ml for seven days at 28 ± 2 oC. Quantitative production of citric acid was determined using standard methods. Aspergillus niger had the highest citric acid production of 14.07mg/g while Aspergillus flavus had the lowest citric acid production of 6.34mg/g. The result of this investigation reveals that some of the naturally occurring fungal isolates from the natural fermentation of the fruit pulp of D. guineense are capable of utilizing the substrate for the production of citric acid and could be employed for the production of citric acid on large scale. | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/486 | |
| dc.title | Fermentation of the fruit pulp of Dialium guineense (Velvet tamarind) for Citric Acid Production Using Naturally Occurring Fungi |