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Biotechnological valorization of cashew apple juice for the production of citric acid by a local strain of Aspergillus niger LCFS 5

BACKGROUND: This work investigates the production of citric acid from cashew apple juice, an abundant waste in the processing of cashew, using a local strain of Aspergillus niger and the application of the citric acid as a coagulant for the production of soy cheese. Fungal isolates were obtained fro...

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Detalles Bibliográficos
Autores principales: Adeoye, Adekunle Olusegun, Lateef, Agbaje
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8448800/
https://www.ncbi.nlm.nih.gov/pubmed/34533689
http://dx.doi.org/10.1186/s43141-021-00232-0