Free shipping on orders over 19,990 Ft via Packeta, Fox Post Box, and DPD Collection Point

Check order status

Become part of a community of book lovers from all over the world and get access to a whole bunch of benefits. Create an account for free

Free delivery for purchases over 19 990 Ft

DPD point 990 Ft DPD courier 1 190 Ft GLS point 1 190 Ft Hungarian Post 1 795 Ft Hungarian Post 1 690 Ft Hungarian Post 1 690 Ft FoxPost 1 190 Ft Packeta point 1 190 Ft GLS courier 1 690 Ft

Contact

How to shop

Help

My account

▸ Empty :-(

Free shipping on orders over 19,990 Ft via Packeta, Fox Post Box, and DPD Collection Point

Citric Acid from Aspergillus Niger

Name: Citric Acid from Aspergillus Niger
Brand: LAP Lambert Academic Publishing
SKU: 18128522
Price: 12736 HUF
Availability: InStock
Author: Naaz Abbas
ISBN: 9786202010795

Fruit Peel Fermentation

Naaz Abbas

Sakhawat Ali

Warda Safdar

Language

English

Book Paperback

Libristo code: 18128522

Publishers LAP Lambert Academic Publishing, August 2017

Citric acid has occupied a space in the global market due to its vast uses and applications in many... Full description

Libristo code: 18128522

85 b

12 736 Ft

In stock at our supplier Shipping in 5-8 days

Up to 30 days for returns

Customers also purchased

Schelling : el arte es la única y eterna revelación Carles Rius Santamaría

Paperback

10 682 Ft

Gedichte Band 1 DIE FURCHE MEINES HINTERNS UND DESSEN WIRRTUM Horst Unterlechner

Paperback

6 321 Ft

Citric acid has occupied a space in the global market due to its vast uses and applications in many industries. Aspergillus niger is used for industrial production of citric acid due to its property of citric acid accumulation. It has found to produce certain enzymes that help accumulate large quantities of citric acid. Aspergillus niger uses carbohydrate sources to channel energy through glycolytic pathway that subsequently leads to pentose phosphate pathway and Tri carboxylic acid (TCA) cycle. Citric acid is an important organic acid which is being globally consumed and produced in large numbers. In the present study, sweet orange, mango and banana peels were utilized for citric acid production by Aspergillus niger and the fermentation parameters were optimized.