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Description: Filtered cheese whey with 2% methanol added was used as substrate for Aspergillus niger fermentation. Mycelial biomass and citric acid were produced, both of which have considerable commercial value. A citric acid concentration of 0.32 g/L, representing a yield of 1.5% (w/w) based on sugar consumed, was obtained. The maximum myce lial dry weight obtained was 12.0 g/L and the COD reduction of the cheese whey was 35.5%.
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Citation: A. Chen, P.H. Liao and K.V. Lo 1990. CITRIC ACID PRODUCTION FROM CHEESE WHEY BY ASPERGILLUS NIGER. Canadian Agricultural Engineering 32(2):329-330.
Volume: 32
Issue: 2
Pages -
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Date: 1990
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Type: Text.Article
Format: PDF
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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