@article{MAKHILLJFT2004217837,
    title = {Effect of Alcohols on the Production of Citric Acid by Aspergillus niger using Solid State Fermentation},
    journal = {Journal of Food Technology},
    volume = {2},
    number = {1},
    pages = {1-3},
    year = {2004},
    issn = {1684-8462},
    doi = {jftech.2004.1.3},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2004.1.3},
    author = {Ikram-ul-Haq,Asad-ur-Rehman and},
    keywords = {},
    abstract = {The present study is concerned with the effect of alcohols such as ethanol and methanol on the biosynthesis of citric acid by Aspergillus niger strain GCB-3. Methyl alcohol in the concentration of 25 ml kg-1 of the substrate gave maximum production i.e. 45.85 g kg-1 while when ethanol was added the maximum production achieved was 40.65 g kg-1. The sugar consumption was 111g kg-1 and 110 g kg-1 respectively. The kinetic parameters such as product yield coefficient (Yp/x), and volumetric rate for product formation (Qp) and substrate consumption (Qs) were also found to be significant at 25 ml kg-1 methanol concentration.}
    }